Gluten is a protein that is made up of gliadin and glutenin. It acts as an emulsifier and it helps to bind food together. Wheat is the most common grain that we eat that contains gluten. There are a lot of others that are gluten grains:
Barley
Bulgur
Einkorn
Emmer
Farina
Farro
Kamut
Mir
Rye
Seitan
Semolina
Spelt
Triticale
Those who are sensitive to gluten are also sensitive to oats. Oats do not contain gluten, but the protein in it is similar. Purchase gluten-free oats to avoid the gluten with oats.
Also, cow dairy is something to avoid when sensitive to gluten.
WHAT IS GLUTEN INTOLERANCE?
Gluten can be described as a combination of proteins found majorly in wheat, barley, and rye products. Worldwide, gluten has become a major source of protein based on the increased consumption of both manufactured goods and harvested natural cereal products.
The increase in the intake of gluten protein can be attributed from the fact that there are many cereal products at our disposal on the supermarket shelves. For instance, breads, pastas and cereals majorly contain gluten. Additionally, the consumption of foods containing malt contributes to the high levels of the protein in our bodies.
As a result of the increased level of gluten content in the digestive tract, a health condition develops when the undigested protein accumulates. Any form of excess food nutrient in the system will be treated as a foreign substance. Ultimately, the immune system will take action and develop a mechanism to eliminate it.
The hoards of undigested protein in the intestinal wall tend to inhibit the normal absorption of food nutrients such which are needed in the body. Gluten will cover and flatten the microvilli and greatly reduce the efficiency of the digestive tract to absorb nutrient due to low surface area.
Consequently, the human system is deprived of the relevant nutrients it demands. As a result, various health implications will arise which are linked are described as Gluten Intolerance
The repulsive action of the immune system can treat any undigested protein as a foreign particle may develop in some patients. As this continues, this reaction is integrated in the genetics of the person which will be transferred from one offspring to the other.
In such a case, the adoption of gluten-free diet will be the best option because any form of introduction of a gluten diet such as grains will initiate an allergy.
The severity of this condition may range from gluten sensitivity to a more serious celiac disease.
WHAT CAUSES GLUTEN INTOLERANCE
The development of this condition can be seen as a gradual process. This is because of the continuing collection of undigested protein in your tract. Gluten, which is a combination of different proteins, has been the main cause of this health condition. Furthermore, researchers have explained some of the contributing factors of imbalanced intestinal flora from the intake of sugar, alcohol, antibiotics, environmental contaminants and GMO in foods.
WARNING SIGNS OF GLUTEN INTOLERANCE
The sign of gluten intolerance arises when the human system deprived of essential nutrients. The reduction of the surface area posed by the microvilli reduces the absorption of food nutrients and one would have to endure a myriad of symptoms. The following are signs which you can look out for when you suspect any form of gluten disorders.
1.Digestive Problems:
As explained earlier, the root location of this condition is the digestive tract. Thus, any form of complication from the digestive tract must be well examined for one to narrow it down to a gluten intolerance case. The digestive signs that normally arise include:
Accumulation of gas, bloating, diarrhea, constipation mostly in children, abdominal pain, and cramping.
2.Development of Skin Condition: Keratosis Pilaris
Keratosis Pilaris is a skin condition that normally develops at the back of your arms. Owing to the development of small bumps on the skin, it is commonly referred to as “chicken skin”. This development is due to the insufficiency of a Fatty acid and Vitamin A inferior to fat mal-absorption instigated by gluten injuring the tract.
3.Loss of Energy:
You will tend to get tired after a consumption of a meal containing Gluten. This is because; the gluten will inhibit the absorption of nutrients such as glucose into the system necessary for respiration.
Detection of Autoimmune Disorder:
Autoimmune disorders will have a tendency to develop when there is a prevalence of Gluten in the tract. These maladies include; Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma, Multiple Sclerosis and Hashimoto’s Thyroiditis.
The probability of people suffering from gluten intolerance to develop some of these autoimmune conditions is higher if they also suffer from Celiac disease.
Neurological related Signs:
There will be symptoms such as dizziness; general loss of body balance, epilepsy, peripheral neuropathy.
Infertility and Hormonal Imbalance:
Gluten intolerance leads to hormonal imbalance like PMD and PCOS. Moreover, cases of infertility have also been reported.
Headaches/Migraines:
8. Pain in the Joints:
It can be as a result of inflammation or swelling of the joint in body parts such as fingers, hips or knees.
Chronic Fatigue:
Mood Imbalance:
Mood distresses such as Depression or anxiety may develop.
You should seek a professional advice in case one or a combination of these sign arises. A conventional way to pinpoint the root cause of the symptoms will assist you in determining whether it’s in indeed Gluten Intolerance you have to deal with.
TEST FOR GLUTEN INTOLERANCE
Currently, there is no conventional technique used to diagnose the presence of Gluten intolerance. However, a decrease and an increase in gluten consumption while recording some of the common signs of is normally used to detect if indeed it’s the condition. In order for you to try this elimination technique, you must get rid of 100% of gluten from your diet
TREATMENT
The best way to deal with this problem is by completely eliminating 100% of gluten from your diet. In addition to that, any form of medication that containing gluten needs to be disregarded too. The prescribed medicines administered to you are only to deal with the sign as a result of this condition. Thus, they do not act on the root cause.
IS THERE A CONNECTION BETWEEN CANDIDA AND GLUTEN INTOLERANCE?
Yes, there is a connection between the two. The existence of protein substance known as HWP1 on the surface of Candida Albicans is much identical to the proteins found in Gluten. These both proteins are hard to digest and thus they stack in the gut. It was researched in 2003 that the presence of this kind of protein on the surface of C. Albicans may actually be activating Celiac disease.
The increase of HWP1 proteins as a result of Candida Overgrowth in the intestinal walls initiates an immune response. As the immune system develops a mechanism to attack HWP1 protein, it continuously builds up sensitivity to Gluten. This is because HWP1’s structure is quite identical to two groups of proteins found in Gluten known as alpha-gliadin and gamma-gliadin and it absolutely confuses the immune response.
With time, the individual may develop intolerance or a major condition such as Celiac disease. Therefore, A Candida related disorder can prompt a gluten disorder by simply making the immune system attack the protein groups found in gluten.
