What is Gluten?

What is the deal with gluten? Gluten is a protein found in wheat that gives dough its tough, elastic character. Other grains also contain gluten such as rye, barley, malt, triticale and spelt. Oats are safe if from a dedicated farm, but historically are harvested on shared fields that have produced gluten containing grains.  For this reason caution is given because of contamination. Gluten is also found in everyday products such as medicines, vitamins, and lip balms. Thus label reading must become second nature. For those with Celiac disease, ingestion of gluten results in potentially life-threatening malabsorption, and over time can lead to many chronic, debilitating health conditions. The only treatment is to remove gluten from the diet. Those with allergies to gliadin, a component of gluten, also need to avoid ingestion.1

What is the Difference between Celiac Disease and a Gluten Allergy?
Celiac disease, which affects approximately 1% of the western population,  is a digestive disease that damages the small intestine. When those with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. It results in the inability to absorb the nutrients from food. Villi normally allow nutrients to be absorbed through the walls of the small intestine into the bloodstream. When the villi are damaged the individual becomes malnourished, no matter how much food they eat. Celiac disease is both a disease of malabsorption and an immune reaction to gluten. Other namse for Celiac Disease that you may see in your search include celiac sprue, nontropical sprue, or gluten-sensitive enteropathy. Celiac disease is hereditary or genetic. It may go undetected for some time but may be triggered or become active after a severe illness or major health event such as surgery, pregnancy, childbirth, emotional crisis or illness.2

Gluten sensitivity or allergies in contrast affect as much as 6% of the population. Symptoms may mirror Celiac Disease. One of the more notable differences may be the speed at which symptoms occur. Celiac disease often causes damage over time and thus the symptoms are subtle, slow to notice. An allergic reaction is more rapid, with symptoms occurring at time of exposure, very similar to a sneeze to pollen. Diagnostic testing and allergy testing need to be done in order to determine what allergies exist and to proactively remove offending foods from the diet. An example is that while there may be a wheat allergy, other gluten's may not cause an allergic response. Clearly defining which substances cause symptoms is critical to a successful recovery!3

Solutions?
In either case, removal of the offensive substance will promote recovery and or elimination of symptoms related to Celiac Disease or Allergies. There is hope and the ability to make changes to enjoy a healthy, productive lifestyle are in reach.

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Kitchen Basics

1. Mosby's Medical Dictionary, 8th edition. © 2009, Elsevier
2. http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
3. http://www.mayoclinic.com/health/wheat-allergy/DS01002