Gluten Intolerance

Gluten Intolerance

Gluten intolerance is oftentimes discussed separately from food intolerances and food allergies because it has characteristics of both of these food sensitivities. The sensitivity to gluten is an important component of celiac sprue. Individuals with this condition have problems with the absorption of nutrients; these problems are made much worse by consuming gluten-containing foods.

Gluten is not one single substance, but actually a varying mixture of substances. If wheat flour is used to make dough, and the dough is washed in water until all water-soluble components and starch is rinsed off, the remaining gummy yellowish-gray material consisting of proteins, carbohydrates, fats and minerals is called "gluten". About 80% of the gluten material is composed of proteins, and about 20% is composed of carbohydrates, fats, and minerals. About 400,000 tons of gluten is produced in the United States each year from about 5 million tons of wheat. Because the gluten in wheat flour creates a nice, spongy consistency in breads and other baked items, many manufacturers add gluten to their baked goods. There is much debate in the research literature over the role of oats, barley, and rye in a gluten-avoidance meal plan. Traditionally, wheat, oats, barley and rye have been referred to as the "gluten grains". However, in a strict chemical sense, the gluten from wheat has a very distinct combination of proteins, carbohydrates, fats, and minerals when its flour is water-washed. There are some components of wheat proteins also found in oats and rye, but because it is unclear what portion of the gluten is responsible for allergic reactions, it is difficult to assess the role of these other grains in gluten intolerance. In addition, many individuals who are sensitive to wheat are not equally sensitive to oats, barley or rye. To be on the safe side, many individuals remove all of these foods from their diet when first trying to determine the possibility of gluten sensitivity.

Although food intolerances and food allergies cause symptoms in very different ways, the best way to manage both food intolerance and food allergy is the same - avoid eating the problematic food. Veronica can help you with an Avoidance Diet that provides guidelines on how to determine what foods may be toxic to your body and how to avoid them.

STAY TUNED FOR "HOW DO THESE FOODS DAMAGE MY BODY?"