The term “Gluten-Free” is everywhere. There are
gluten-free menus at restaurants and whole sections in the grocery store are
devoted to this phenomenon. It is a word that gets thrown around a lot in
conversations these days, but why? Is it a fad?
At
Alternatives, we know going gluten-free is indeed NOT a fad. We have seen the
elimination of gluten greatly improve the quality of life for many of our
patients. (Including myself and Dr. Ryan-Carlson!)
There
are an increasing number of individuals who are showing signs of gluten
intolerance. As a result, these people notice that when they eliminate gluten
from their diets, they feel better.
Gluten intolerance involves an immune response
in which the end result is inflammation. When consuming gluten, individuals exhibit symptoms that
relate to inflammation within the gut lining such as abdominal discomfort,
bloating and gas. And some have no symptoms what so ever but have a familial
line of autoimmune diseases.
Most
people notice that various gut symptoms will be treated with trial elimination
of gluten, which reduces inflammation and supports the immune system, resolving
many underlying gut issues.
In
addition, we have seen a number of other symptoms resolve from simply going on
a gluten-free diet:
· Migraines
· Headaches
· Rashes
· Joint pain
· Neuralgia
· Depression
· Endometriosis
· Obesity
The body is multifaceted and there are many
causes to various symptoms. At Alternatives, we pay attention to the whole
person and all the various causes in order to help significantly decrease
inflammation and assist patients in achieving optimal and quality health. Elimination of gluten is
but one tool that helps decrease overall inflammation.
In
practice, I have had many experiences with treating gut issues and autoimmune
diseases by suggesting a gluten-free diet with great results. It is profound to
help people understand the effects of diet choices and how the body responds to
the quality and choice of foods we ingest.
So what is gluten? Wheat is made up of starch,
water, fats and proteins. The total protein is broken into albumin, globulin
and gluten. Gluten is then comprised of gliadin and glutenin. Gluten is what gives
breads the doughy texture, helps the process of rising and gives the shape of
the bread. Over the years, the amount of gluten in breads has increased and the
amount of wheat flour used in foods has increased as well. On top of increasing
amounts of wheat flour in our diets, the wheat in the US is often (but not
always!) sprayed with Glyphosate or Round-up prior to harvest. Wheat is
obscurely in many of the foods Americans eat and it is chemical laden.
There are three types of people who will benefit
from a gluten-free diet:
1)
Those with Celiac Disease. Celiac Disease is an autoimmune
disease that affects the small intestines. Those with Celiac will have unwanted
immune reaction to gluten that causes the body to attack the healthy cells
within the small intestines, which induces inflammation and destruction of
small intestine cells.
2)
Those
with an actual wheat allergy. Having a wheat allergy elicits an immune system
response to a component of wheat, which results in a histamine release and
inflammation.
3)
Those
with gluten-sensitivity. Gluten-sensitivity is when there is an immune system
response to the gluten that causes symptoms similar but not as severe to what
Celiac patients report.
Aside from the three immune responses to wheat
or gluten, wheat is chemically laden with glyphosate, which also contributes as
another source of inflammation (Samsel & Seneff, 2013). The National
Foundation for Celiac Awareness has a handout that explains the difference
between Celiac Disease and NCGS (Non-Celiac Gluten Sensitivity). In the handout
it states:
“The research on NCGS is only in its infancy, but
it is estimated to affect 6% of the population, or 18 million Americans and
Celiac disease affects 1% of the general population; 1 in 133 Americans.”
A study done in 2011 (Sapone, Lammers et al.,
2011) showed that both Celiac Disease and gluten-sensitive are different, although
patients may have similar symptoms. Celiac is a disease that can be diagnosed
with labs and biopsy, while the term “gluten-sensitivity” is not as easily
diagnosed.
Regardless
of the diagnosis, gluten is a common cause of inflammation. Most people notice
that various gut symptoms will be treated with trial elimination of gluten,
which reduces inflammation and supports the immune system, resolving many
underlying gut issues.
Several other studies also show how elimination
of gluten helps decrease inflammation, such as the 2012 Italian study (Marziali, Vemza, et
al., 2012) in which women with endometriosis were put on a gluten-free diet for
12 months. 75% of the women in the study reported significant pain relief.
While another study done in Sweden in 2011 (Sapone, Lammers, et al., 2011)
actually found that women with Celiac Disease were actually more at risk for
endometriosis.
In
the practice of Functional Medicine, diet is key in treating people. Our highly
qualified Nutritionist, Stacy, is critical in helping heal our patients. She can
assist with diet modification by meal planning and removing roadblocks while
partnering with you in your health quest for going gluten-free and increasing
your overall quality of life!
Marziali M, Vemza M, Lazzaro S et al. Gluten-free diet: a new
strategy for management of painful endometriosis related symptoms? Minerva
Chirurgica 2012;67(6):499-504
Sapone
A, Lammers K, et al. Divergence of gut permeability and mucosal gene expression
in two gluten-associated conditions: celiac disease and gluten sensitivity. BMC
Medicine 2011;9:23
Stephansson O, Falconer H, Ludvigsson JF. Risk of endometriosis
in 11,000 women with celiac disease. Human Reproduction 2011;26(10):2896-2901
