What is "Gluten"
Gluten is the commonly used term for the complex of water insoluble proteins from wheat, rye and barley. No human has the enzymes to digest wheat gluten. When you eat wheat you turn on the genes for intestinal permeability!
Gluten-related disorders like celiac disease (CD) and non-celiac gluten sensitivity (NCGS) contribute to intestinal permeability and in turn, set the stage for autoimmune disease and other conditions. Dr.Tom O'Bryan; theDr.com
Gluten is the protein component of the wheat plant. It has been in our diet for thousands of years. Why is gluten suddenly causing that much damage, or autoimmune conditions?
It may be that your body is reacting to the glyphosate (a synthetic compound, herbicide) in gluten, rather than the gluten itself. Gluten is the component in wheat that absorbs all of the pesticides and herbicides that are applied to the plant. Residues from these pesticides and herbicides make people sick. This can happen with GMO and non-GMO wheat. Only organic wheat would not have significant amounts of these residues.
Your gut and digestive tract can also be damaged by environmental toxins, antibiotics, heavy metal poisoning and the toxic effects of some vaccines. In many cases, this damage causes severe allergies to specific foods, including gluten. These harmful effects can leave people unable to metabolize grains...specifically gluten...which cause a lack of the necessary enzymes for metabolizing grain proteins. Dr. Dan Nuzum; Detox for life
Gluten is not a single protein found in a few grains; rather, it refers to a huge family of proteins. And only one protein, gliadin, found in wheat, barley, and rye, has been extensively studied. Each grain has one or more types of gluten proteins. A recent study identified four hundred new forms of gluten, forty of which were more damaging than the form of gluten for which doctors most commonly test. Dr. Peter Osborne; No grain, No pain
Science now confirms what gluten sensitive patients and their doctors have known for years: Gluten sensitivity is a real disorder with defined symptoms that can affect any part of the body.
Gluten-Related Disorders (GRD) are conditions that are triggered by gluten. Celiac disease is the most well-known GRD. It is an autoimmune condition that results in tissue damage in the small intestine. Non-Celiac Gluten Sensitivity (NCGS) is another Gluten-Related disorder. People with gluten sensitivity develop symptoms after eating gluten, but the immune reaction is different than the one that occurs in celiac disease. There is a surprising fact about Non-Celiac Gluten Sensitivity : Most of its symptoms occur outside of the intestines and gastrointestinal tract! Dr.Tom O'Bryan; theDr.com
The difference between a food allergy and sensitivity is : "the body's response". When you have a food allergy, your immune system causes the reaction (IgE antibodies), immediate response. If you have a food sensitivity or intolerance, the reaction is triggered by the digestive system (IgG antibodies), inflammatory response slower and less intense.
Here is an important fact, wheat (gluten) exposure can trigger a systemic immune reaction along with intestinal cell damage, even for people with non-celiac wheat sensitivity or non-celiac gluten sensitivity.
The most common symptoms reported in gluten-sensitive people include:
abdominal pain anxiety
lack of well being brain fog
hair loss joint pain
diarrhea muscle pain
Also people can experience constipation, rashes, weight loss, anemia, vomiting, depression and more.
Non-celiac gluten sensitivity (NCGS) may trigger autoimmunity via gut inflammation or via molecular mimicry. Where celiac disease or non-celiac gluten sensitivity (CD/NCGS) has affected the gut,
taking gluten out of the diet is NOT enough for clinical improvement. The fire of inflammation in the gut must be put out and the intestinal permeability must be healed to restore absorption.
Taking gluten out of the diet may also not be enough because of the issue of cross-sensitization. Foods known to cross react with wheat proteins : rye, barley, cow's milk, chocolat and coffee. Sensitivity may also arise with these foods : corn, oats, rice, quinoa, millet, buckwheat, hemp, tapioca, teff, sorghum, amaranth, sesame, soy, yeast, potato, egg. Even small traces of gliadin can trigger an immune response in very gluten sensitive people.
Unfortunately most people with celiac disease spend 5-10 years going from doctor to doctor before a correct diagnosis is made.
"The majority of Celiac patients had visited 5 or more doctors prior to diagnosis ...and it had taken an average of 5 to 10 years, after initial presentation, for celiac to be diagnosed."
Kumar V, American Celiac Society, Nov.9, 1996
Please take note: Gluten sensitivity is permanent and if not addressed can trigger more than one autoimmune disease and / or autoimmune related disorder. Untreated Celiac Disease (CD) and Non Celiac Gluten Sensitivity (NCGS) is associated with increased mortality rates and will cause immune dysfunction.
Gluten-relared disorders are permanent; while your gut may heal, your gluten sensitivity remains and adding gluten back into your diet will cause the inflammation to rear up again. Studies have found that even after five years on a gluten free diet, the gut will eventually flare up if you return to eating gluten products.
Autoimmune disorders occur 10 times more commonly in CD than the general population.
The autoimmune antibodies associated with CD include anti-endocrine, anti-gastrointestinal, anti-nuclear, anti-cytoskeleton and anti-neurological antibodies.
Patients with clinically overt CD 12,5% ( total villous atrophy )
Patients with undiagnosed or silent CD 87,5%
Patients with latent CD ( potential to develop the disease)
Celiac disease takes years to manifest and is preceded by gut inflammation. These earlier stages may be described as part of Non-Celiac Gluten Sensivity (NCGS), but like celiac disease also, still mostly go undiagnosed and untreated.
Gluten sensitivity is a systemic autoimmune disease with diverse manifestations. This disorder is characterised by abnormal immunological responsiveness to ingested gluten in genetically susceptible individuals. Celiac disease, or gluten-sensitive enteropathy, is only one aspect of a range of possible manifestations of gluten sensitivity. Although neurological manifestations in patients with established celiac disease have been reported since 1966, it was not until 30 years later that, in some individuals, gluten sensitivity was shown to manifest solely with neurological dysfunction. Furthermore, the concept of extraintestinal presentations without enteropathy has only recently become accepted. In this Personal View, we review the range of neurological manifestations of gluten sensitivity and discuss recent advances in the diagnosis and understanding of the pathophysiological mechanisms underlying neurological dysfunction related to gluten sensitivity. Gluten sensitivity : from gut to brain - The lancet Neurology / Published: March, 2010
Here are some useful and interesting resources on the subject :
No grain, no pain ; Dr. Peter Osborne
Gluten exposed ; Peter H.R. Green M.D.
Celiac Disease ; Peter H.R. Green M.D.
Digestive Wellness ; Elizabeth Lipski, Ph.D., CCN,
Grain Brain ; David Perlmutter M.D.
Eat Wheat ; Dr. John Douillard
Wheat Belly ; William Davis M.D.
Gluten-Related disorders ; Alessio Fasano M.D.
The autoimmune solution ; Amy Myers M.D.
Website, pcrm.org ; Neal Barnard M.D.
Website, glutenfreelearning.com / theDr.com ; Dr. Tom O'Bryan
Website, autoimmunesecrets.com ; Jonathan Otto