Gluten, a combination of two proteins, gliadin and glutenin, naturally found in wheat, rye, barley, and triticale, is present in countless foods—not just the stereotypical “carbs.” Gluten gives foods elasticity, and can be manipulated to create countless textures: it makes the chewy, crunchy, and soft structures of breads, pasta, and baked goods. However, there are many diseases that cause painful reactions to gluten Continuing to eat gluten with an autoimmune disease or allergy can result in extreme intestinal damage to the point where the intestine can no longer absorb nutrients. Autoimmune diseases that cause these, or similar, painful reactions include celiac disease, non-celiac gluten sensitivity, wheat allergy, gluten ataxia, and Hashimoto Thyroiditis (hypothyroidism).
Celiac disease is the most commonly known reason for gluten-free diets. Celiac disease is estimated to affect 1 in 100 people with a mere 30% actually diagnosed. The disease is hereditary and children of celiacs have a 1 in 10 chance of also developing celiac disease. How does celiac disease work?
To break down the gluten proteins, humans have an enzyme in their small intestine called protease, however, this enzyme cannot fully break down the gliadin protein, and large chains of amino acids remain. These chains somehow make their way into the cells lining the intestine and attach to an enzyme there. While to the majority of the population this causes no issues, in a small portion of people with celiac disease, the attaching of the acids to the enzyme can cause an autoimmune reaction that damages the lining of the intestine.
Therefore, those with celiac disease must go gluten free. Untreated, celiac disease has an incredibly long list of health complications, including but not limited to: gall bladder malfunction, heart disease, infertility and miscarriages, lactose intolerance, liver failure, and small intestine cancer. Similarly, celiacs are extremely sensitive, and symptoms often can occur from minuscule amounts of the undigested gluten molecules entering the bloodstream. Immediate reactions of bloating, abdominal pain, diarrhea, fatigue, and headaches can emerge within 60 minutes but can be delayed by over two days.
Those with non-celiac gluten sensitivity experience symptoms similar to celiac disease, with brain fog, depression, abdominal pain, and chronic fatigue, but don’t test positive for celiac. Scientists are still unsure if gluten is the direct cause of this sensitivity but still recommend avoiding gluten as people with this condition still experience intestinal damage. It’s suggested that the most common of gluten-related issues.
Unlike celiac and NCGS, gluten ataxia causes neurological damage, although it can also be related to the aforementioned diseases. When gluten enters the body of those with gluten ataxia, their immune system attacks the nervous system and cerebellum, a part of the brain. Symptoms include problems with general movements, unsteadiness, vision issues, and difficulties talking, and slowly progresses if gluten remains in the diet.
Gluten allergies also require the adoption of a gluten-free diet. Allergies to gluten can present as hives, anaphylaxis, nausea, rashes, and vomiting. In allergic reactions, the body creates antibodies that target the gluten molecules, therefore, these reactions are not related to the intestine, and are instead treated by allergists (as opposed to gastroenterologists, like the other conditions are). Gluten allergies can sometimes even occur just by touching something with gluten and are in the top eight most common food allergies. The condition can easily be tested through a skin-prick test.
However, eating a diet void of gluten isn’t the best choice for everyone. Gluten-free foods typically contain fewer beneficial nutrients and more fat than their glutenous counterparts, making them not necessarily “healthier.” Talk to a health specialist before completely eliminating gluten as well, as some diseases (such as celiac) require patients to eat gluten regularly in order to be properly diagnosed. They may also recommend other pathways to help symptoms that don’t include cutting out delicious carbs. For many however, being gluten-free isn’t just an option: it’s staying alive.