What is the story with gluten?

Gluten is not only detrimental to those who suffer with Celiac disease but also those who suffer with autoimmune diseases.  Sadly I’m one of those people. I’m also a lover of bread, pastries and cakes, possibly more so than chocolate!  I’m lucky enough that I can eat them on occasions but the result is I can feel blooming awful as a result.  Though for others it can be detrimental to their wellbeing.

 I do occasionally completely disregard my own advice and sometimes I eat what’s available and eat what has been put in front of me and I’m always very grateful to be fed.  Travelling can be tough if I’m not prepared as the majority of food outlets are sandwiches, burgers, and generally beige food.  Though service stations do have supermarket outlets where I can grab a salad.  I also bring nuts, seeds and fruit for long journeys. Where possible I do plan ahead.

Gluten is the protein, primarily gliadin and glutenin found in:

• wheat
• barley
• spelt
• rye

 Gliadin allows bread to rise during the baking process and glutenin gives dough the elasticity.  Gluten gives bread and pastas that moorish, chewiness that can make eating it so delicious and even addictive for some.

Grains that are Gluten free:

• Rice
• Millet
• Sorghum
• Buckwheat
• Rice
• Quinoa
• Teff (I have to admit I have never used this but I will research it and let you know how I get on)
• Corn/Polenta
• Oats*

*Oats are naturally gluten free but are often contaminated with gluten during processing and must be labelled gluten free to confirm that they are.

Gluten is also hidden in other foods and drinks. So check the labels and check with restaurants when ordering food.  Even chips in some restaurants are covered with flour to give them a crispy coating.

• Cereals
• Sauces
• Dressings
• Gravy
• Soy sauce
• Beer
• Processed cold meats
• Processed soups
• Even ice-creams!

To ensure that foods listed are prepared 100% gluten free you need to double check the labels, though some of the labelling are not very obvious.

The gastrointestinal tract isn’t only limited to the digestion and absorption of nutrients, electrolytes and water homeostasis.  It also is regulates the trafficking of macromolecules through the lining of the gut.

The lining of the gut, under healthy conditions is normally tightly packed cells to absorb nutrients. But if the gut lining becomes irritated by Gluten, spaces between the cell lining open up and cause intestinal permeability often referred to as ‘Leaky gut’. Food particles and microbes can pass directly into the bloodstream and cause an immune response.

Gluten sensitivity can cause gut irritation which affects nutrient absorption leading to symptoms of pain, bloating, fatigue and depression.

There are many health conditions that can be linked to Gluten sensitivity, including ..

• Celiac disease
• Irritable Bowel Syndrome
• Anaemia
• Migraines
• Fatigue
• Auto-immune conditions, of which there are many

Gluten-containing grains and foods make up a large portion of modern-day diets: cereals for breakfast, sandwiches or wraps for lunch and pastas or pizza for dinner. Oh and don’t forget the snacks; biscuits and cakes!

Keep out of the Gluten free aisles though, as not all gluten free products are a good or healthy alternative as they’re often full of sugar,  salt and unhealthy fats to provide taste and texture.  Always read the labels carefully and know what you’re eating.  Preferably choose whole foods.

If you’d like to find out more to determine if you are sensitive to Gluten and what are the root causes of your symptoms, whether those be bloating, gastro intestinal discomfort, headaches, fatigue then please book a free call and I will be happy to help you on your journey to feel more like you again.