 The
Gluten-Free Lifestyle - Make Gluten Intolerance a
Thing of the Past
By Tamara Cottle of R.A.W. Solutions 4 Life
Some of the most commonly eaten foods have become some of the most deadly
for a growing number of people eating the Standard American Diet. These
foods, including wheat, rye, barley, spelt and triticle, contain gluten - a
known culprit in many degenerative diseases, syndromes and disorders (oats
contain a related but less troublesome protein called Avenin).
Gluten is a complex of proteins combined with starch in the endosperm of the
above mentioned cereal grains. It is composed of the prolamine gliadin and
the protein glutenin; the combination of which is responsible for the soft,
chewy quality of baked flour products. Although the taste of warm bread
coming out of the oven is almost irresistible, it can, in fact, be fatal,
especially for those who have been diagnosed with the condition known as
celiac disease. Celiac disease is an autoimmune inflammatory
gastrointestinal disease involving the small intestine. When gluten comes
into contact with GI tissue in susceptible people, an inflammatory response
causes the tiny finger-like projections called villi, to flatten. This
decreases the absorption surface of the small intestine leading to
malabsorption of essential nutrients.
Conditions associated with celiac disease have a broad range, and serious
consequences. Anemia and fatigue can develop either through malabsorption of
iron, folic acid and vitamin B12, or through blood loss in the intestine
caused by inflammation. Osteoporosis, rickets or osteopenia can also develop
due to calcium and vitamin D deficiency. Weight loss in adults and failure
to thrive in children may also occur. Celiac can lead to infertility,
miscarriage, other autoimmune diseases, as well as increase the risk of
cancer in the small intestine.
There are several tests used to diagnose celiac disease, however, the person
being tested must be eating a gluten inclusive diet in order for the tests
to be accurate. Blood tests and biopsy are the methods of choice used to
diagnose celiac. Misdiagnosis is common and it is not unheard of for many
years to go by before individuals finally discover the cause of their
problems. Celiac and other gastrointestinal disorders like Crohn's disease
and colitis are often found in people with genetic predisposition. A
life-long, gluten-free diet is the conventional treatment for people with
celiac disease.
Besides celiac, there are a number of other conditions linked to the
consumption of gluten. People with IBS, dermatitis herpetiformis, candida,
multiple sclerosis, chronic fatigue, autism, as well as ADHD may benefit
from a gluten-free diet.
The varying amounts of gluten found in different grains may account for the
degree of symptoms experienced by some people. Over time, gluten can destroy
enzyme producing tissue resulting in both undigested food particles and
permeable gut wall. This is a dangerous combination that can cause food
allergies and compromise the immune system. Undigested foods can also
provide a perfect breeding ground for pathogenic microorganisms such as
candida albicans.
For some people gluten is an addiction. When gluten is digested it releases
a substance called Gluten Exorphin A-5, a morphine-like substance that has
effects on the central and peripheral nervous system. This opioid peptide is
associated with cognitive dysfunction and learning disabilities.
How many people are actually intolerant to gluten? Some natural health
practitioners surmise that the numbers are greater than we think.
Considering the number of people experiencing constipation, diarrhea,
chronic sinusitis, hives, eczema, bloating, irritability, hyperactivity,
insomnia, migraines, exhaustion, dark circles under the eyes, bed wetting,
muscle aches and pains, paleness, frequent urination, and excessive thirst,
one must question the role that gluten may play in these symptoms.
One way to discover a gluten intolerance is to adopt an elimination diet.
This involves eliminating the suspect food from the diet for at least one
month and then reintroducing it while observing any symptoms that may appear
(do not attempt if you have been diagnosed with celiac disease).
There are many functional foods that can be taken to aid in the recovery
from a gluten intolerance. Fish, flax and hemp contain essential fatty acids
that help reduce inflammation and protect the intestinal lining. Naturally
fermented sauerkraut is an excellent source of friendly bacteria that will
protect the gut wall and fight pathogenic microorganisms. Cabbage is also a
great source of glutamine, an amino acid needed by the villi for fuel and
regeneration. And raw juices provide enzymes that will help repair a leaky
gut (there is no gluten in wheat grass juice). Ultimately though, removing
gluten from the diet will garner the greatest results.
Not only has gluten become engrained (no pun intended) in our biology and
psychology, wheat and gluten have become a major socio-political, economic
and ecological force to reckon with. The illustration represented in the
Canada Food Guide depicts mainly wheat products to choose from for our 5-12
recommended daily servings. As consumers, we are bombarded with
advertisements and options limited to glutinous breads, pastas and baked
goods. Our choices also have serious environmental implications such as huge
monoculture crops that become more susceptible to pests and pest control
methods, while depleting our soil of essential nutrients.
There are many alternatives to gluten and one need not be fretful of
embarking on the wheat-free road. Rice, quinoa, millet, amaranth and
buckwheat are fantastic substitutes for glutinous grains. Even popular
grocery stores offer gluten-free alternatives in the way of breads, pastas
and baking mixes. The internet, library, and health food stores are
wonderful resources for recipes and meal planning strategies. A life without
gluten doesn’t have to be deprived. In fact, everyone could benefit from a
gluten-free day!
Tamara Cottle is a Holistic Nutritionist & owner/operator of R.A.W.
Solutions 4 Life, Nutrition Counseling & Fitness. Contact Tamara at
403.389.3111 for more information. |
