What Is Gluten?Gluten is not a protein itself but rather a protein composite, composed of the proteins glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley), which are elastic proteins in the protein family known as prolamins. This unique protein composite is insoluble in water and comes from the endosperm (see the accompanying picture) within the seeds of grass-related grains.
Gluten intolerance school site makes reference to three distinct categories.
Non-celiac gluten sensitivity
Celiac is a disease process whereby the proteins in the gluten trigger the immune system to over-react with strong unusual antibodies. These antibodies wear down the villi that line the intestinal walls. The villi are responsible for nutritional interaction absorbing vital nutrients. When that cannot happen, the villi slowly is destroyed and an inflammatory process begins. This is associated with leaky gut syndrome where undigested proteins and toxins move thru the wall and into the bloodstream. Sometimes, a nasty gluten intolerant rash occurs.
Wheat allergy is different. It is a histamine response to wheat, much like a peanut allergy. It is a type 1 hypersensitivity. Many feel this reaction right after wheat is eaten and stomach discomfort occurs. It involves certain white blood cells to respond to immunoglobulin E. ( IgE)
Non-Celiac Gluten sensitivity was defined by the medical community as of 2011. Tests for celiac and wheat are negative ( in the medical modality only, not in the Nutritional Response testing modality that is performed by Dr. Cart) This definition is the result of combined theories that if the protein is removed from the diet and slowly re-introduced when health is improved, then the sensitivity was there but eliminated. This definition is new to the world of gluten sensitivity so the evaluations are ongoing. What is true, is after a Nutritional Response Testing program has been maintained for a period of time, certain food substances can be re-introduced without reaction, i.e. eggs, oats going to wheat free gluten free oats, or those allergic to rice may be able to tolerate rice once again. This is the importance of monitoring and clearing toxins, metals, chemicals, foodstuffs that are reactive for a period of time.
15% of the population is gluten intolerant. Remember, this is data formulated. We can only wonder how many people have these symptoms and do not find help. Silent symptoms can go on for years!
1. Compromised digestion: gas, bloating, pain, cramping, nausea, diarrhea or constipation ongoing. Inclusive of children who have these symptoms after eating. Malabsorption caused by gluten.
Children who present a stunted growth or a failure to thrive biology.
Dermatitis Herpetiformis Symptoms
2. Keratosis Pilaris. small bumps on the outer side of arm and back and sometimes forearm as allergic responses to foods
3. Fatigue and brain fog, lactose intolerance, especially after eating gluten foods. We see this often in people who have to go to sleep immediately after a meal.
4. Hashimotos thyroiditis, dry hair, brittle nails, severe hair loss, rheumatoid arthritis, ulcerative colitis, psoriasis, lupus, multiple sclerosis diabetes, Graves disease, as example of auto-immune diseases. There are so many that exist and no reason or cure is offered by most medical Doctors. We know this because we assist a family member with a very rare immune suppressed disorder into a Doctor's office and we get the same response directly from them. All they can offer is steroids which are wonderful in life saving situations but intrinsically damaging in chronic conditions.
Why this happens is still a mystery. While some combination of genetics, toxins (environmental triggers), drugs, bacteria and viruses are believed to be at the root of most autoimmune diseases, the medical community still can’t predict or explain the exact trigger for most diagnosed autoimmune diseases.
5. The neurological system off balance. Dizziness. This is sometimes seen as ataxia or uncontrolled motor movements.
6. Hormone imbalance, PMS, infertility, hypoglycemia.
7. Migraine headaches ongoing interrupting a normal lifestyle.
8. Chronic fatigue/fibromyalgia.
9. Inflammatory process ongoing in joints, fingers, knees, hips.
10. Mood swings, anxiety, depression.
Another main concern in our practice is gluten sensitivity in children. We see successful results in our children patients and then look out at the world of children who cry and whine until the parent gives them a treat, children who have outbursts inappropriately, children who have stunted growth because their intestine is not absorbing nutrients, children who are depressed with sullen eye stares, children who have continual rashes, eczema or unexplained lesions, children who break down and are in Doctor's offices frequently with colds and sore throats, children who will not eat whole food but prefer the sugary, glutenized carbs. We all know these type of kids. We see them in the markets, amusement parks, Church, schools, playgrounds. We see the interaction between their parents and we see the control issues. If we do not create a fence of protection around these children, giving them nutritional support before they reach a point of serious trouble, our legacy will be broken. The basic truth is that our world is inundated with toxins, dead food resources, fast food places on every corner, unsafe food practices in select restaurants, tired parents from working, being rushed and not interested in preparing a wholesome meal. We need to be conscious, awake and alert to what is happening in front of our eyes. The temptations and distractions of unworthy food is the lure. It is a a temporary satisfaction with long term liability.
Adults with the above symptomology need a course in education and this is possible through all internet links regarding gluten intolerance and gluten sensitivity. We applaud our patients and the parents of our little patients who have designed a better life for themselves and are dedicated to long lasting health. However, they all know this. It is putting on armor and taking a defense stand. It is taking the time to read ingredients. It is making food fun that is nutritious and kind to the body. It is waking up.
Thank you Gluten Intolerance School link for your invaluable additions to this blog!