Pass me the bowl of warm, fluffy bread! Or maybe not! If you're like most of the population, then you may have heard these statements before: "Feast on Wheat!" or "Eat five servings of grains per day." You may have even heard that wheat is the healthiest grain of all. Wheat is a popular and much talked about grain but most don't know that it contains a complex little protein called gluten. Gluten allows for dough to have a stretchy and elastic form and texture. Gluten is a protein that is particularly found in grains such as wheat, kamut, barley, rye and oats. Technically, oats do not contain gluten but due to grain processing methods, oats are susceptible to being cross-contaminated by gluten. Though gluten is the main protein found in the above listed grains, it is also widely apparent in many staple foods in the American diet. Gluten can be a hidden ingredient in salad dressing, candy, soups, sausages, sauces and even makeup.
The protein gluten can cause certain health ailments and problems in the body. The health complications that may arise from consuming gluten can be very intricate in nature and hard to deal with. Dr. Ford, pediatric gastroenterologist and author of "The Gluten Syndrome: Is Wheat Causing You Harm?" has expressed that as much as 30%-50% of the population may have sensitivity to gluten (Ford, 2008). The symptoms that arise from gluten sensitivities, intolerances, and wheat allergies usually fall under the same umbrella. Celiac Disease is a genetic medical condition where the body views gluten as a foreign invader. Celiac Disease is an autoimmune disorder. The body attacks itself believing that the protein gluten is a harmful invader. As a result, inflammation and damage appear in the small intestine. Small hair-like projections called villi are badly damaged in a gluten-intolerant individual or Celiac. Villi are necessary for the proper absorption of vitamins and nutrients needed by the body. When villi is destroyed a person's health can be negatively impacted. Celiacs are known to have wider than normal gaps that form in the small intestines. When a Celiac consumes food with gluten, these gaps widen even further. These widened gaps in the small intestines allow for toxins and gluten particles to be secreted into the bloodstream.
Individuals that have Celiac Disease or gluten sensitivities and intolerances may experience inflammation, irritable bowel syndrome symptoms, headaches, stomachaches, indigestion, classic GI symptoms, brain fog and fatigue. Skin conditions may also develop in those with Celiac Disease. Rashes and eczema are skin conditions that are prevalent in individuals with gluten intolerances and sensitivities. The New England Journal of Medicine lists over 50 diseases that can arise as a result of consuming gluten. These diseases can arise in people that do not have sensitivities or intolerances to gluten. Cancer and autoimmune disorders like lupus and rheumatoid arthritis are among these diseases (Farell & Kelly, 2002).
There is no medication that will inhibit or stop gluten sensitivities, intolerances and allergies. The only way for an individual to stop experiencing symptoms that are caused from consuming gluten is to partake in an elimination diet. Eliminating foods from the diet that contain gluten is the only real way for gluten sensitive and Celiac individuals to live a healthy, asymptomatic life.
Though much attention has been placed on Celiacs and gluten intolerant people when it comes to consuming gluten, the evidence is quite clear that gluten can produce immense damage in the bodies of individuals with or without gluten sensitivities. Countless numbers of people continue to ignore the facts and dangers of consuming gluten. How can one place blame on them when wheat continues to be endorsed by national health initiatives and programs?
References
Farrell RJ, Kelly CP. Celiac sprue. N Engl J Med. 2002 Jan 17;346(3):180-8. Review
Ford, R. (2008). The gluten syndrome: Is wheat causing you harm? New Zealand: RRS Global Limited.
(c) Copyright - Mechelle Bryan. All Rights Reserved Worldwide.
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