Gluten intolerance is a fairly common disease in our country. In fact, some studies show that it affects about 15% of the US population. It is characterized by the inability to handle foods containing gluten.
What exactly is gluten? Gluten is a composition of the two proteins gliadin and glutenin. The word gluten is derived from the Latin word for “glue”. Gluten is a mixture of starch, gliadin, and glutenin and is found in grass-related grains like wheat, rye, barley, and sometimes oats. Most breads, pasta, crackers, and cookies contain gluten because they are typically made from wheat flour.
Gluten intolerance is categorized as an autoimmune disease, meaning the immune system attacks the body’s own tissues. For example, when a person with a gluten sensitivity eats a plate of spaghetti, the cells present in the small intestine mistakenly interpret the molecules in the grain as a foreign invader. An interaction then occurs that leads to programmed cell death and an immune response that leads to the typical symptoms of gluten intolerance. It is important to recognize a gluten intolerance and act accordingly because if someone with a gluten intolerance continues to eat gluten, damage will occur in the small intestine over time. In its most severe form, gluten sensitivity can manifest itself in the form of celiac disease, which can be not only uncomfortable but also dangerous for a person.
A dietary sensitivity to gluten can present with a variety of symptoms that are unfortunately often misdiagnosed because the symptoms are also present with other diseases and disorders. Gluten sensitivity or intolerance isn’t usually the first suspect, and people often go years without a proper diagnosis. As expected, the first symptoms of gluten intolerance are mostly gastrointestinal symptoms, although other external symptoms also show up. The good news is that this is easily treatable by simply eliminating gluten from your diet.
Gluten Sensitivity or Gluten Intolerance Symptoms:
- Indigestion – Indigestion is the most common. These include abdominal pain, gas, cramps, constipation or diarrhea, constipation and diarrhea (alternating), weight loss or weight gain.
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Inflammation – Inflammation is an immune response to the gluten.
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Lactose intolerance, milk sensitivity, or other food sensitivity – This is a secondary condition that results from damage to the small intestine (leaky gut) from the primary gluten sensitivity problem.
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Malnutrition and/or Anemia – Because gluten intolerance can damage the small intestine and quickly eliminate food as waste, the body often has difficulty absorbing nutrients, leading to the development of this symptom. In particular, low iron levels are common.
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Chronic fatigue, exhaustion and dizziness.
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Body and joint pains.
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Common Infections – The small intestine makes up 70% of the immune system and since gluten sensitivity damages the small intestine, infection is a common symptom of gluten sensitivity.
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Steatorrhea – This is the presence of excess fat in the feces. This can lead to other embarrassing and painful complications, such as: B. Anal loss or incontinence. Fat is present in the stool due to poor digestion.
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Headache.
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Depression, irritability and mood swings.
As mentioned above, treating gluten intolerance is simple. Simply avoid foods containing gluten. This means that cereals containing gluten, such as those found in bread, muesli and pasta, and drinks such as beer must be completely avoided, as gluten-containing cereals are fermented here.
If you experience any or all of the above symptoms, you should get tested for gluten intolerance. The answer could be life-changing.
Thanks to Fiona Childs
