Are you intolerant to gluten?

cut gluten

In the United States 1% of the population is intolerant to gluten. Many people are finding alternative foods that are gluten-free, such as gluten-free breads, rolls, bagels, and cereals. Now there are gluten-free flours like brown rice, coconut, and almond that are healthier.

what is gluten

Gluten is a type of protein compound found in different types of grains, including wheat, spelled, rye, and barley. There are two proteins in gluten: gliadin and glutenin. However, it is gliadin that people have a bad reaction to. When gluten mixes with water, it forms a sticky network of cross-linked proteins. When water is added to flour, it forms a dough that makes it rise when baked. The word “gluten” comes from the term sticky properties.

When gluten enters the digestive tract, it is exposed to cells of the immune system; they believe it comes from a type of foreign invader, such as bacteria. As a result, the immune system reacts negatively.

have celiac disease

In people who have celiac disease, it is difficult to digest the gluten in the foods they eat, because it attacks the gluten proteins and attacks an enzyme in the cells of the digestive tract, which is called tissue transglutaminase. Therefore, in people who have celiac disease, gluten attacks the digestive system at the intestinal wall. As a result, celiac disease is classified as an autoimmune disease.
Over time, a reaction to gluten can cause degeneration of the intestinal wall leading to nutrient deficiencies such as different types of digestive problems, anemia, fatigue, stomach pains, bloating, and many other types of health problems if consumed. much.

Celiac disease affects 1% of the US population and 2% of the elderly population. Over the years, celiac disease has been on the rise in North America and continues to increase each year. A large portion of the US population does not show symptoms and as a result do not know they have the disease; however, symptoms may appear over time, such as stomach pains. nausea and bloating, to name a few.

gluten sensitivity

There are many people who are sensitive to gluten, but do not have celiac disease, which is called non-celiac. People with gluten sensitivity have no symptoms in their body tissues, but many symptoms are similar to those of celiac disease, including bloating, stomach cramps, fatigue, diarrhea, as well as bone and joint pain. In many cases, there is no way to diagnose people who are sensitive to gluten; therefore, it is difficult to diagnose the condition. However, there are some tests that are helpful in diagnosing gluten sensitivity, such as finding antibodies in blood tests or stool samples. Also, some people carry the HLA-DQ2 and HLA-DQ8 genes that can make people sensitive to gluten. Another way to diagnose gluten sensitivity is to not eat gluten-containing foods for 30 days, then go back to eating gluten to see if there are any symptoms you may have.

Effects of gluten on the brain

There are other ways that gluten affects you besides the intestinal tract, but also the brain. Many cases have found that gluten can cause neurological disorders, as a result of gluten consumption, which is called idiopathic gluten-sensitive neuropathy. A neurological brain disorder of gluten is cerebellar ataxia, which is a disease of the brain that affects coordination of balance, movements, and clear speech.

Studies have found cases of ataxia related to gluten consumption called gluten ataxia that cause permanent brain damage to the cerebellum, which is a part of the brain that is important for motor function. Many studies have shown that a gluten-free diet can improve brain function as well as digestive function. If you think you have any symptoms related to gluten consumption, see your doctor and get tested.