Is gluten causing your digestive problems? How gluten intolerance affects your health

Gluten can cause significant digestive distress, leading to gas, constipation and discomfort. As nutritionists explain, gluten intolerance is a condition in which the body has difficulty digesting gluten, a protein found in wheat, barley and rye, which leads to many unpleasant symptoms such as bloating, gas, constipation, nausea, fatigue, brain fog, or even rashes.

Helen Roland, a health nutritionist in Dubai explains further, “Gluten is one of the most difficult foods to digest, one way to measure this is by looking at hydrogen production. When we eat gluten, it can produce more hydrogen gas in our colon than any other food.”

This suggests that gluten may not be fully absorbed, which can irritate the small intestine and interfere with digestion. Although most people can handle gluten, some experience uncomfortable symptoms as a result. In addition, gluten, which contains many straight chains of protein, can irritate the small intestine, possibly interfering with the production of enzymes needed to break down and absorb food. This can cause gluten to stay in the colon longer than other foods.

While most people have no problem with this, some experience severe pain and unpleasant symptoms, explains Roland.

Common foods that contain gluten:

• Oats (not certified gluten-free)

• Other salad dressings, marinades, stock cubes, candies, and more

As for why people develop gluten intolerance, he adds that it is not fully understood, but evidence and studies show why the genes of genetics are present, or ‘leaky gut’, which allows unstable gluten to enter the bloodstream, an imbalance of bacteria in the gut microbiome.

Gluten intolerance, also called “non-celiac gluten sensitivity” (NCGS), is often confused with celiac disease, however, it is a different condition. Explaining the difference between the two, Srishti Dhapola, a nutritionist in Dubai and MS Mahadevan, a doctor at Wellth, Dubai, explain that if a person has bad symptoms after eating gluten but without celiac disease or a wheat allergy, he may have symptoms. diagnosed with gluten intolerance, also known as “non-celiac gluten sensitivity”.

Dhapola adds that gluten intolerance can affect people in different ways. Some may notice immediate symptoms such as bloating or diarrhea after eating pasta, while others may experience more subtle effects such as fatigue, brain fog, which occurs over time. it is passing. Many of the symptoms included in gluten intolerance, can also mean neuropathy, which means nerve damage, or even depression.

Gluten intolerance and celiac disease are different conditions. Celiac disease is an autoimmune disease in which the immune system mistakenly attacks gluten, as if it were a foreign invader. This behavior leads to inflammation and digestive disorders…

– MS Mahadevan, doctor, Wellth

On the other hand, celiac disease is an autoimmune disease that occurs when the immune system reacts abnormally to gluten. When people with celiac disease eat gluten, their immune system attacks the lining of their small intestine. This damage can interfere with the absorption of nutrients, which leads to various symptoms. “Gluten exposure leads to inflammation and damage to the lining of the small intestine, hindering the absorption of nutrients,” he adds. For people with celiac disease, the only effective treatment is to follow a gluten-free diet.

Dhapola also points out the difference between gluten allergy and gluten intolerance, saying the terms are used interchangeably. “Gluten intolerance is a sensory or digestive issue, not an immune response. Symptoms are digestive in nature, such as bloating and gas. Gluten allergy, on the other hand, is mediated by the immune system. The body. It can manifest itself in the form of hives, swelling, difficulty breathing, and usually appears within minutes of eating gluten.

When a person has a wheat allergy, his body reacts to the protein in wheat, which is otherwise not gluten. This wheat disease can have life-threatening effects, such as a severe drop in blood pressure and loss of consciousness. Although gluten allergy can be a medical emergency, gluten intolerance is usually not life-threatening. However, it can still cause serious problems and affect a person’s quality of life.

Despite growing awareness, gluten intolerance faces skepticism, with some dismissing it as a dietary fad. According to Jane Feinmann, a journalist of scientific and medical research who wrote the book, Living with Gluten, compiled all the research done on gluten intolerance, this intolerance has been called ‘ fad’ by many doctors over the years. As he writes, reducing gluten tends to be associated with controversy; you might get serious eyerolls and laughs for commenting, too.

In fact, he quotes a 2008 doctor, who called intolerance ‘just rubbish’. Apparently, the doctor said that people were too ‘worried’ about what they ate, and were confusing this food pressure with personal problems, ‘like a bad marriage or job’. Feinmann cites other doctors who were concerned about people giving up gluten completely, expressing concern about the ‘faddy new food’.

However, as Feinmann concludes, there is a lot of evidence over the years that shows that gluten intolerance is actually a serious health problem. In fact, a 2015 study published in the journal US-based Gastroentology, highlights an increasing number of people reporting symptoms after eating gluten-containing foods.

Another 2011 study, entitled The Role of Intestinal Involvement in the Pathogenesis of Non-Celiac Gluten Sensitivity, examines the possible relationship between intestinal dysfunction and symptoms experienced by people with non-celiac gluten sensitivity (NCGS).

The study also suggests intestinal permeability, commonly referred to as ‘leaky gut’, may play a role in the development of NCGS. When the intestinal barrier is damaged, harmful substances can enter the bloodstream, triggering immune responses and contributing to symptoms. It has also been shown that gluten can damage the lining of the intestine. This damage can cause ‘holes’ in the tissue, allowing undigested gluten to enter the bloodstream. When the immune system recognizes this gluten, it can cause inflammation. This results in fatigue, skin problems and neurological symptoms such as neurological deficits.

The study also showed the problems of diagnosing gluten intolerance, emphasizing the importance of a complete history and physical examination, as well as the use of appropriate laboratory tests.

As Dubai-based nutritionist and nutritionist Shefa Khan explains, the problem arises because the symptoms of gluten intolerance often overlap with other common digestive disorders, such as celiac disease. irritable bowel syndrome (IBS). This can make it difficult to tell what exactly is causing the problem.

Additionally, Khan says, “The symptoms of gluten intolerance may not appear immediately after eating gluten. They may take hours or days to show up, making it It is difficult to connect the dots between foods and symptoms. There is also no single, definitive test for gluten intolerance. Although blood tests can help rule out celiac disease, they may not be firm for gluten-free understanding.”

The problem is compounded as the severity and type of symptoms can vary greatly from person to person, making it even more difficult to identify a common pattern. “Worse, it’s sometimes misdiagnosed as other conditions, leading to unnecessary treatment and delayed diagnosis,” he says.

Don’t worry, your days of gourmet food aren’t over yet. There is a whole world of gluten-free options waiting to be explored.

• Rice: White rice, brown rice and wild rice are all gluten-free options.

• Corn: Corn, polenta and hominy can replace wheat flour.

• Quinoa: This superfood is gluten-free and packed with nutrients.

• Buckwheat: Despite its name, buckwheat is actually a gluten-free grain.

• Amaranth: Another nutritious gluten-free grain that can be used in a variety of recipes.

• Almond flour: A popular gluten-free flour made from ground almonds.

• Coconut Bread: A great gluten-free flour with a slightly sweet taste.

• Gluten-free bread: Many grocery stores and bakeries now offer gluten-free bread made from a variety of flours.

• Gluten-free pasta: Look for pasta made with rice, corn or quinoa.

• Naturally gluten-free foods: Fruits, vegetables, meat, poultry, seafood, dairy, eggs, and beans are all naturally gluten-free.

• Gluten-free snacks: You can still enjoy chips, crackers, and other snacks made with gluten-free ingredients.