Gluten Allergy: Causes, Diagnosed and Symptoms

Celiac disease is a gluten allergy, it is only one form of gluten allergy. Many people can react to gluten & can have elevated serum antigliadin antibodies, but have no damage to the small intestine. (These people have a negative biopsy of the small intestine, as well as antiendomysial antibody & tissue transglutaminase 

What is gluten? 

Gluten is a protein which is found in wheat, rye, barley & oats, (& is responsible for the springiness or stretchiness of bread). Some people may be sensitive to gluten, or have complete intolerance in the digestive tract which can be controlled by diet.

What is gluten intolerance & what causes it? 

Gluten intolerance is recognised food intolerance, also known as celiac disease. It is often inherited, & one can be born with it.  If it is not diagnosed as an infant, it will only worsen through age. It is basically a disease in which the body cannot absorb a protein found in food known as gluten.

How can I be diagnosed?

Celiac disease is diagnosed by measuring the damage made to the small intestine, & can be measured via two blood tests, anti-endomysial antibodies & tissue transglutaminase. Damage can be assessed via blood tests for antigliadin & tissue transglutaminase antibodies.

What are the symptoms? 

If you are allergic to gluten, this protein will react with the lining in your intestines (called the 'villi') damaging them by causing the lining to 'atrophy' (get smaller). This damage then restricts absorption of other food  & can cause a large variety of symptoms, including : pains in the small intestine, chronic tiredness, dark circles under the eyes, bloating & cramps, diarrhoea, nausea, thyroid problems, breathlessness, weight loss, anaemia & low Vitamin B12 absorption, arthritis, fatigue, constipation, vomiting, headaches & type 1 diabetes.
There are varying degrees of intolerance, with Coeliac being the most severe form which means no form of gluten can be tolerated.  Other people may be able to include small amounts of gluten in their diet. 

What Are the Results of Avoiding Gluten? 

If you are allergic to gluten, then the result of removing gluten from your diet is commonly a reversal of your health problems. Some symptoms will often resolve & you will gain a new definition of optimal health.
Even celiac disease can be reversed, resulting in complete recovery of the damage to the small intestine.

SOME GLUTEN-FREE FOODS:
Dairy Products: milk, cream, plain yoghurt, butter cheese, & kefir.

Fruits & Vegetables: Fresh, frozen, dried & canned fruits & vegetables, vegetable & fruit juices

Pasta & Rice: Pasta made from rice, corn, soy, quinoa, beans, potato or other allowed flours. Brown, white or wild rice.

Flours at a glance: Amaranth, Arrowroot, buckwheat flour, chick pea flour, cornflour (maize), cornmeal, millet, pea flour, potato flour, rice flour (brown or white), sago, sorghum, soy flour, tapioca.

Other foods: unprocessed meat, fish, poultry, eggs, legumes, nuts, seeds, tofu, & oil.

Natural Sweeteners: Pure maple syrup, honey, cocoa, agave nectar, carob, stevia.

NOTE: It is also important to be aware that some additives, stabilizers, thickeners & preservatives may contain gluten, which is why people on gluten-free diets must check the labels on foods very carefully before consuming.

WHAT TO AVOID: barley, pot barley, scotch barley, bran, breadcrumbs, bulgar, cereal extract, couscous, cracked wheat, durum wheat, farina, flour, gluten, kamut, malt, modified starch, oat bran, oats, oatmeal, porridge oats, rolled oats, rusk, rye flour, semolina, spelt, triticale, vegetable protein, vegetable gum, vegetable starch, wheat bran, wheat germ, wheat flour, wholemeal flour, whole-wheat, wheat.

COOKING IDEAS: Keep foods as whole, natural & organic as possible, to ensure you know exactly what’s in your meals!

Try to convert all your old favourite recipes into gluten-free recipes. This can take time & you may need to experiment to find what works & tastes well!

Be adventurous! The Western world may survive on flour, but in large parts of the globe people know how to cook well without it.  For e.g.  Try Thai & Mexican. You may find a whole new world of tastes opened up to you.

Adapted from: http://www.yttsolutions.com

Another reference