Understanding Gluten Allergies

By Helen

About 75 percent of the population suffers from some type of food intolerance, which can cause a variety of symptoms such as abdominal difficulties, colitis, diarrhea or irritable bowel syndrome (IBS). A food allergy however, is quite different. A food allergy is an autoimmune response to a particular food.

Onset is generally very sudden with acute symptoms such as asthma, coughing, difficulty breathing and instant headaches as well as vomiting. Many people today are living with a gluten food allergy. While gluten itself is not bad for most people, those who are allergic to it are better off if they can avoid it.

Is Eating Bread Healthy?

Eating healthy used to mean eating several portions of bread every day. Eating bread is still considered healthy, as long as a gluten intolerance or allergy is not present. If either is suspected, an elimination diet will help determine if the culprit is gluten. If an allergy or intolerance is discovered, breads made from grains that do not contain gluten are fine to consume.

Gluten

Gluten is a protein found in barley, rye and wheat. It is not found in buckwheat, corn, millet, oats, quinoa, soybeans or sunflower seeds. Unfortunately, because wheat is used in the making of most pasta, pastries and cereals, as well as in a variety of processed foods, it makes it very difficult for an individual to avoid gluten completely, yet avoidance is the only solution. Thankfully, less than one percent of the population has a true allergy to gluten. This type of allergy is usually discovered once a toddler begins eating whole foods.

Gluten intolerance is at a much higher percentage in the population, and often manifests in a disease called Celiac Disease.

Celiac Disease

Celiac disease is a digestive malfunction in the immune system that is brought on by the consumption of gluten. The damage takes place in the small intestines. The vilii small finger-like appendages that line the small intestine and absorb nutrients are damaged, which prevents the intestines from properly absorbing necessary nutrients. Most people suffering from Celiac disease have gastrointestinal problems, but some people have no symptoms at all. Celiac disease is difficult to diagnose and incurable.

However, Celiac disease is completely preventable and can be controlled by avoiding foods that contain gluten. Celiac disease worsens with age. If left untreated, Celiac disease can cause anemia, vitamin deficiency, osteoporosis, organ problems, heart problems, and cancer. It is important for consumers to understand that a Gluten Free label on food items does not mean that it is healthier in some way. Gluten is not a preservative, synthetic, dangerous, or incredibly fattening. People with gluten allergies and intolerance are really the only ones who should avoid it.

Sources:

http://www.foodintol.com/wheat.asp#allergy

http://www.webmd.com/digestive-disorders/celiac-disease/features/gluten-intolerance-against-grain

http://www.huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know_b_379089.html

http://www.celiac.com/