WHAT”S THE DEAL WITH GLUTEN?

What is Gluten?: Gluten is a protein found in some types of grain.

Why is Gluten a problem?: About 85% of the immune system lines the digestive tract. The gluten protein can cause over stimulation of the immune system resulting in destruction of the villi and lining of the small intestines. Loss of villi results in poor absorption of nutrients including vitamins and minerals leading to chronic diseases like osteoporosis, anemia, peripheral neuropathy, cancer, and diabetes. The loss of lining means the barrier to the outside world has been breached. This allows abnormally large molecules and pathogens to enter the body and further chronic over stimulation of the immune system. Large molecules make their way through the body and bind and block cell receptors preventing normal cell function contributing to chronic disease. Long term chronic over stimulation of the immune system can contribute to auto-immune diseases like Hashimoto’s hypothyroid, Graves’s disease, Lupus, Rhuematoid Arthritis, Multiple Sclerosis, Fibromyalgia, etc. Gluten has a strong affinity for the nervous system. Most chronic neurological disease are in part caused by eating gluten.

What is the difference between a gluten allergy and sensitivity?: An allergy is a progressively rapid and intense immune reaction, such as anaphelaxis, involving one type of antibody and certain cells. A sensitivity involves a different antibody and set of cells. The progression is slower and not as immediately intense, but the effect accumulates over time with regular gluten consumption. Very sensitive people develop more intense symptoms in a shorter time, as in Celiac disease. The majority of people with a gluten sensitivity will consume gluten for decades before symptoms develop. Often symptoms start as minor, but with continued gluten consumption they progress, often resulting in the diagnosis of a chronic disease.

Who is likely to have a gluten allergy or sensitivity?: Most people, especially caucasians, tend to have at least some sensitivity to gluten. It is much like a scale. At one end of the scale are the people who are not affected by gluten at all. At the other end of the scale are the people with Celiac disease. Most people are somewhere in between. Depending on where a person is on the scale will determine how long it will take to develop symptoms with regular gluten consumption. Even with a low sensitivity, given enough time of gluten exposure, the person will eventually develop symptoms despite having eaten it their entire life.

What grains contain gluten?: Wheat (white and whole wheat flours), Wheat bran, Spelt, Barley, Rye, Couscous, Graham, Bulgur, and Kamut contain the highest amount of gluten. The verdict is still out on Oats as there is conflicting evidence.

What grains do not contain gluten?: Buckwheat, Quinoa, Aramanth, Teft, Rice, Corn, Millet.

What are hidden sources of gluten?: 

All grains, including Buckwheat, Quinoa, Aramanth, Teft, Rice, Corn. and Oats, and Bean and Tapioca flours may contain gluten due to cross contamination if they were processed in a plant handling gluten grains or flours. To avoid this, it is best to buy these grains and flours from a source that does not handle gluten in the same facility, such as Bob’s Red Mill (I have no financial interest in Bob’s Red Mill).

Malt, which comes from barley, contains gluten. Malt is common ingredient in processed foods including corn and rice cereals. Check labels. Also Malt liquors.

Rice syrup often contains barley enzymes.

Beer, unless labelled gluten free.

Soy sauce, tomato sauce, tomato paste, and canned soups often contain gluten unless otherwise labeled.

Some Vinegars, ice cream (used to prevent crystalization, yeast (grown on gluten grains), yogurt, lunchmeats contain gluten.

Chewing gum and chocolate bars may secretly contain gluten despite the label. It is not an ingredient, but is often used to prevent sticking to the conveyer belt.

Most processed foods contain gluten either as an ingredient or due to contamination during processing. It is best to avoid processed foods.

Medications may contain gluten. If you are on meds, ask your pharmacist.

Glues, including stamps and envelops, art supplies, cosmetics, toothpaste, cleaning products, soaps, and shampoos may contain gluten. Go to celiac.com for a more extensive and specific list.