When it comes to gluten sensitivity, follow your gut
One of the latest movements in the world of dietary nutrition is the “Gluten Free Revolution.” This is a very encouraging indication that awareness of gluten sensitivity, and its extreme manifestation as Celiac disease, is most definitely on the rise. There seems to be some debate amongst proponents of the gluten free movement, however, as to the differences between these two related conditions that can be thought of as part of a continuum of severity. And that’s why I would like to devote a little time today to discussing some of the finer points of this topic.
Just last month, I came across a NY Times Consults Blog titled “Confirming a Diagnosis of Celiac Disease.” This article highlighted many of the basic points you would expect: Celiac disease is an autoimmune condition brought on by the body’s allergies to gluten, a protein found in wheat and other grains, and is currently identified as a hereditary condition associated with one or two specific genes. In a patient with Celiac disease, the body considers gluten a toxic substance, and mounts an immune reaction to it. As a result, specific antibodies attack the walls of the small intestine, and can attack other areas of the body as well—causing serious problems not only in the digestive tract, but potentially in the nervous system and major organs, as well.
This inflammatory reaction can severely damage the enormous absorptive surface of the villi of the small intestine. When this occurs, nutrients are not absorbed properly and the body becomes deficient in vital minerals, vitamins and fatty acids. This nutrient deficiency, combined with chronic inflammation affects the entire body and over time can result in dysregulation and dysfunction of many organs and systems.
What this article did not mention, however, is that many health practitioners—especially in the alternative field—are now using the term “gluten sensitivity” or “gluten syndrome” in the absence of a positive Celiac diagnosis. What this means is that, although a patient may not have a concrete Celiac diagnosis, they can still have allergies to gluten—exhibiting similar, and sometimes equally severe, symptoms in response to its consumption. New tests, such as stool and/or salivary SIgA, are now available to measure your body’s immune response in the gut mucosa, which is the first place the offending food comes into contact with your immune system.
The standard tests currently used to diagnose Celiac disease, like many tests, are not always accurate, and are known to produce a number of false positives and false negatives. Blood tests are the gold standard, and if positive, a biopsy of the small intestine is used to confirm the diagnosis of Celiac disease. However, studies have shown that gluten sensitivity and intestinal damage can be present even in the absence of a positive blood test. And of course, as many patients know, the unwillingness of some doctors in the current medical establishment to open their eyes to a growing yet elusive epidemic of potentially widespread consequence is always going to be a challenge—especially for those who seek accurate information about traditionally undiagnosable or frequently misdiagnosed conditions.
Common problems associated with Gluten Syndrome or Gluten Sensitivity, for example, are inflammatory conditions, gastrointestinal problems, autoimmune disorders, neurological and behavioral illness, skin diseases, osteoporosis, fibromyalgia, chronic headaches, endocrine issues, chronic fatigue and a host of other degenerative illnesses. And yet, a growing number of people who present such symptoms—along with many other specific and generalized reactions to wheat and gluten—have tested negative for Celiac disease using the standard testing methods. However, after following a strict gluten free diet for even as little as a week or two, their symptoms clear up dramatically. Even for people without severe gluten allergies, elimination of this protein from the diet has resulted in increased energy and digestive health.
Does this mean that gluten is an overall toxin? The debate on this issue is certainly heated. One thing, however, is certain: Wheat products contain higher amounts of gluten today than in previous times. Also, our ever-increasing exposure to environmental toxins can trigger many autoimmune and allergic reactions in people among whom they were previously absent, as their bodies’ defenses weaken in the fight against invaders.
Fortunately, there is a fast-growing demand for gluten free food products, and many new choices becoming available and affordable. In my practice, I have also found that integrative protocols designed to bring down toxin levels, reduce inflammation, and help correct damage done to the GI system are of great benefit if you happen to be struggling with this emerging concern. Seasonal cleanses in the spring and fall are essential to this process, as is a comprehensive blend of enzymes, pre- and probiotics, and other soothing nutrients and botanicals that can help to restore overall health to your digestive system. To learn about this kind of integrative approach to healing digestive concerns, I invite you to download my free report on the subject here.
Ultimately, if you suspect that you may have a gluten allergy, do not hesitate to ask your doctor for a test. And since the treatment for gluten sensitivity is strict avoidance, even if your diagnosis comes back negative, my best advice is always to follow your gut.
