Symptoms of gluten intolerance
Are you gluten intolerant?
Cut the gluten
In the United States, 1% of the population is gluten intolerant. Many people are finding alternative foods that are gluten-free, such as gluten-free breads, rolls, bagels, and cereals. Now there are gluten-free flours like brown rice, coconut and almonds that are healthier.
What is gluten?
Gluten is a type of protein compound found in different types of grains, including wheat, spelled, rye, and barley. There are two proteins in gluten: gliadin and glutenin. However, it is the gliadin that people react badly to. When gluten mixes with water, it forms a sticky, cross-linked network of proteins. When water is added to the flour, a dough forms that makes it rise when baked. The word “gluten” comes from the term glue-like properties.
When gluten enters the digestive tract, it is exposed to the cells of the immune system; they believe that it comes from a type of foreign invader such as bacteria. As a result, the immune system reacts negatively.
Having celiac disease
In people with celiac disease, it is difficult to digest gluten in the food they eat, because it attacks gluten proteins and attacks an enzyme in the cells of the digestive tract, which is called tissue transglutaminase. Therefore, in people with celiac disease, gluten attacks the digestive system in the intestinal wall. As a result, celiac disease is classified as an autoimmune disease.
Over time, a reaction to gluten can cause degeneration of the intestinal wall leading to nutrient deficiencies, such as different types of digestive problems, anemia, fatigue, stomachaches, bloating, and many other types of health problems if consumed. much.
Celiac disease affects 1% of the US population and 2% of the elderly population. Over the years, celiac disease has increased in North America and continues to increase each year. A large portion of the US population shows no symptoms and, as a result, is unaware that they have the disease; however, symptoms can appear over time, such as stomach pain. nausea and bloating, to name a few.
There are many people who are sensitive to gluten, but do not have celiac disease, which is called non-celiac. People with gluten sensitivity have no symptoms in their body tissues, but many symptoms are similar to celiac disease, including bloating, stomach cramps, fatigue, diarrhea, as well as bone and joint pain. In many cases, there is no way to diagnose gluten-sensitive people; therefore, it is difficult to diagnose the condition. However, there are some tests that are helpful in diagnosing gluten sensitivity, such as finding antibodies in blood tests or stool samples. Also, some people carry the HLA-DQ2 and HLA-DQ8 genes that can make people sensitive to gluten. Another way to diagnose gluten sensitivity is to not eat gluten-containing foods for 30 days and then go back to gluten to see if there are any symptoms you may have.
Effects of gluten on the brain
There are other ways that gluten affects you besides the intestinal tract, but also the brain. Many cases have found that gluten can cause neurological disorders, as a result of consuming gluten, which is called idiopathic gluten-sensitive neuropathy. A brain neurological disorder caused by gluten is cerebellar ataxia, which is a brain disease that affects coordination of balance, movements, and clear speech.
Studies have found cases of ataxia that are related to the consumption of gluten called gluten ataxia that causes permanent brain damage to the cerebellum, which is a part of the brain that is important for motor function. Many studies have shown that a gluten-free diet can improve brain function as well as digestive function. If you think you have any symptoms related to gluten consumption, see your doctor and get tested.