Sources of Gluten
What is Gluten?
For many in the world, eating wheat derived products is a commonplace normal activity. For some, however, those who have gluten allergy, eating wheat is a debilitating scenario. Gluten is a composite of two proteins, gliadin and glutelin, which, together with starch can be found in the seed coat of grains belonging to the grass family. Gluten is usually a good source of protein all throughout the world. To obtain gluten, the wheat is usually washed to remove the water soluble starch, thus retaining gluten. Other processes include kneading when in dough form, or mechanically separating starch from gluten using machinery and washing off to improve purity.
Gluten is utilized in bread products, affecting both texture and taste of the bread. It improves the bread’s ability to rise and is necessary in some bread recipes. It also imbues bread with protein it would not otherwise have. Gluten has also been used as a substitute for meat, particularly in broth where gluten absorbs the flavors of other ingredients as it grows harder by cooking.
Gluten Allergy
An allergy is defined as the body’s over response to certain stimuli or allergen. This leads to the body producing antibodies to counter a perceived threat. One of these threats can be gluten, the allergen for gluten allergy.
Symptoms
Common symptoms of gluten allergy include stomach ails, migraines, vomiting, lethargy and fatigue. Dermatitis and difficulty in breathing have also been observed in those with gluten allergy. However, if we extend the definition to include the occurrence of adverse effects when we take in gluten, not just an allergic response, we have gluten sensitivity, which is much more common and can have other severe effects. One of these is coeliac or celiac disease, a genetic disorder which is triggered by gluten. Celiac disease can result in shortening or reduction of the villi found in the small intestines as well as diarrhea, steatorrhea or oily, loose stool, and weight loss. Accompanying diarrhea episodes are feelings of bloating, distension and even mouth ulcers. Celiac disease can act as a precursor of other, more severe diseases like stomach and intestinal cancer. The reduction of villi also reduces the body’s ability to absorb nutrients, leading to malnutrition. Lack of relevant elements and compounds like iron, calcium, and vitamins can have dangerous effects to the bones, muscles and the body’s hormone functions. it can also lead to an increase in bacterial populations within the small intestine, further inhibiting the body’s absorptive capabilities.
Tests
If a person observes any sensitivity relating to products containing gluten, like rashes and stomach ails, seeing a doctor for diagnosis is a must. A blood test can be performed to test if it simply gluten allergy or celiac disease. An endoscopy is further used to corroborate blood test results. However, both of these tests still can produce false positives, hence tissue biopsy is the most accurate way to separate gluten allergy from celiac disease.
Treatments and Prevention
Regardless if you have celiac disease or just gluten allergy, the best course for you to take is to observe a gluten-free diet. Wheat products like bread, pastry, pasta and others should disappear from your diet. Beer, almost always brewed from barley or wheat is another no-no when it comes to a gluten free diet. If however, you have not been diagnosed with celiac disease and if you can tolerate the allergic response that gluten induce, then you can occasionally partake of these foods and beverages. There are also “gluten free” products available, though caution must always be exercised with such. A disadvantage of a gluten free diet is the lack of some essential nutrients and fiber. This should be offset by alternatively partaking of high nutrient and high fiber foods that don’t have gluten.
Gluten allergy should always be taken seriously. Having it will result to a lifestyle change, yet it may expose you to other much healthier alternatives that will enhance your health.
References:
- Beth Israel Deaconess Medical Center. Following a Gluten-free Diet. Institute of Diabetes and Digestive and Kidney Diseases. Celiac Disease. National, National Institutes of Health. 2008.
- Pat Kendall, Ph.D., R.D. (2003). Gluten sensitivity more widespread than previously thought. Colorado State University Extension.