It seems as though every week someone in my practice is asking about eating gluten-free. They see new gluten-free food at their local grocery store. Their friends, colleagues and family members are eating gluten-free. They want to know whether they should they be concerned about eating gluten. Should they be tested? Should they eat gluten-free food? Bottom line: Is eating gluten-free just another trendy food fad? Let’s address each of these questions and a few more:

Should I be Concerned About Eating Gluten?

Here are some good reasons to be concerned about eating gluten:

Today’s processed wheat is different from the wheat that many of us grew up with. It’s often processed in a way that actually ‘deaminates’– removes an amino from the wheat molecule. Some people’s bodies can not digest this new wheat molecule.

Some people are allergic to gliadin which is found in gluten. When gliadin molecules become water-soluble, they easily bind to the cells in your body. If you’re allergic to gliadin, your body will produce antibodies to gliadin and attack the cells the gliadin molecules have attached themselves to, treating them as an infection. This kind of immune response can harm surrounding tissue.

A 2010 article in Lancet Neurology demonstrated that gluten is a major factor in many neurological disorders including: cerebellar disorders, epilepsy, multiple sclerosis, dementia, and peripheral neuropathy.

For some people eating a little bit of gluten has immediate results. For others the results may show up later in a less obvious way. These days more of us are gluten sensitive but may not realize that we are because the cause and effect (eating gluten and the symptoms) may be separated by hours or days.

Should I be Tested for Gluten Sensitivity?

These days many of us are slightly, somewhat or very gluten sensitive.
Do you have some of these symptoms?

Digestive: frequent indigestion, gas, bloating, chronic diarrhea or constipation, sudden weight changes, abdominal distension

Skin: canker sores, cracks in corners of lips, rashes, eczema, psoriasis, boils, dermatitis herpetiformis

Mood: depression

Reproductive: delayed puberty, irregular menses, infertility, miscarriage

Other: muscle weakness, exhaustion, bone or joint pain, aching joints, peripheral neuropathy, ataxia, balance problems

If you do, you may want to consider being tested for gluten sensitivity.

If others in your family have been tested for gluten-sensitivity and are finding that they are gluten-sensitive. It may make sense for you to be tested as well.

If you would like to be tested for gluten sensitivity I’d be happy to help you with that. I work with a lab that does very comprehensive gluten testing. Send an email to me: nina@ninaprice.com with the subject Gluten Testing and I would be happy to help you.

What’s the difference between Gluten Sensitivity and Celiac Disease?

People with Celiac Disease are “gluten intolerant”. Their immune systems have severe gluten reactions.
Their immune reaction can break down the lining of their small intestine. As a result they are not able to effectively absorb nutrients. Some gluten intolerant people get a skin condition characterized by itchy, painful lumps or hives, known as dermatitis herpetiformis. New research has also shown the prevalence of gluten intolerance has increased, and that the risk of mortality increases fourfold for those with a gluten intolerance who eat gluten.

People with gluten sensitivity sometimes experience intestinal discomfort after eating gluten. They too may have irritated skin. People with Hashimoto’s Thyroiditis often are gluten sensitive, they may even notice emotional reactions to eating gluten. Researchers have found that gluten can cause “leaky gut” and “leaky brain” in those who are gluten sensitive. It does this by increasing the production of zonulin, a substance in the body that regulates how tight or porous the lining of the gut and brain are. This allows harmful substances into the bloodstream and the brain, leading to chronic inflammation and tissue damage. A 2009 Swedish study found even mild gut inflammation from gluten sensitivity increases mortality risk significantly.

Some people have wheat allergies which are different from gluten sensitivity and celiac disease.
A wheat allergy is an allergy to wheat protein. When these people eat food containing wheat protein their bodies can react with: hives, itchy eyes, nausea, difficulty breathing or a swollen throat.

Should I Eat Gluten-Free Food?
If you’re trying to lose some weight cutting out gluten can’t hurt. One person I talked to cut out gluten and all sweetners and dropped 15 pounds. A gluten-free diet can alleviate or remedy: chronic joint pain, edema, skin problems, depression, anxiety, memory loss, pain, digestive issues, childhood behavioral issues, autism spectrum disorders, and more.

What Foods Contain Gluten?

In addition to wheat, other foods which contain gluten include: rye, barley, kamut and spelt. Some food additives also contain gluten. Other grains (like oats and teff) which are processed in mills which also process gluten-containing grains, may be “contaminated” with gluten. Gluten is often used as a binder. When that’s the case it’s not mentioned on the food labels. Here are some foods to avoid: cream soups, soy sauce, some ice cream, salad dressing, many sauces, some vitamins, potato chips, ketchup, candy, sausages and prepared meats.

These grains are naturally gluten free: rice, quinoa, flax seed, buckwheat, millet, amaranth seed and non-GMO corn.

Is Eating Gluten-Free Just Another Trendy Food Fad?

For gluten-sensitive people eating gluten-free is essential. It’s about taking incredibly good care of themselves. For people who are not gluten-sensitive or slightly gluten-sensitive — eating gluten-free can’t hurt. Whether or not it’s a “trendy food fad” – if eliminating gluten from your diet has a positive benefit on your health it’s worth doing.

If You’re Sensitive to Gluten, Going Gluten-Free Will Improve Your Health

If your tests indicate that you’re gluten sensitive, it’s easier than ever these days to adapt a gluten-free diet, but it is important to follow it. Switching to a gluten-free diet takes patience. It may take months after eliminating gluten before the physical and mental changes become apparent.
I’ve seen an increasing number of great results from going gluten-free in my own practice: less edema, less pain, weight loss, fewer digestive symptoms, so if you need to go gluten-free it’s worth it!