Hypersensitivity organism to gluten can be explained by a number of reasons, one of which is the fact that the wheat today is significantly different from the old wheat, used by our grandparents. Modification of seed, protective chemicals, the process of industrial production of food and other factors have changed the quality and composition of foods that contain gluten, and thus their impact on the human organism.
Gluten – where it is hiding?
It is found in wheat, barley and rye, but also in all the products that are made from them, or they can form a trace. Gluten can be in pasta, pizza, snacks, soups, industrial food, and even in foods for infants. The problem is that gluten can hide in additives, preservatives and stabilizers for different foods, so many times you can’t be sure. It can also be found in processed foods, hygiene products and medicines.
What causes gluten illness?
Science is increasingly recognizing that many diseases may be related to dietary factors. Despite the great diversity of disease, gluten in all of them can be the main cause or result in a worsening of symptoms. For some of these symptoms, gluten can be the reason: Depression and anxiety, confusion and inability to concentrate, arthritis, headache, mood changes, bloating and abdominal pain, diarrhea, irritable bowel syndrome, eczema, Chronic Fatigue Syndrome, epileptic seizures, psoriasis.
In children, gluten can cause difficult breathing and frequent ear infections.
Gluten intolerance and celiac disease
It is estimated that 9 out of 10 people who cannot tolerate gluten do not know about it. Recognition of intolerance to gluten is not easy, especially in its early stages. Later, it can turn into a celiac. Celiac disease or gluten sensitive enteropathy is the most common chronic gastroenterological autoimmune disease characterized by intolerance to gluten organism. The symptoms are long-lasting diarrhea, abdominal pain, weight loss, loss of appetite and low muscle mass.
In a large number of adolescents who suffer from celiac disease was observed delay in the development of puberty. With infants, it may occur a few months after the introduction of gluten in the diet.
Untreated celiac disease can have a number of serious consequences. Among them is damage to the intestine, which is associated with autoimmune disease, low growth (and sometimes the only symptom of the disease) and chronic inflammation of the liver.
At the same time, celiac disease can affect the thyroid gland disorder and various hormonal disorders.
The only cure for celiac disease is a gluten-free diet. Such a diet provides a completely normal life for a patient and does not interfere with any activities.
Testing for celiac disease
For accurate diagnosis small bowel biopsy is essential, but you can test yourself. If you have doubts, remove all food that contains gluten from your diet. Hold gluten-free diet for a week and carefully observe if you feel better, and if symptoms are reduced. Next week eat a lot of foods with gluten. Keep track of changes in your body. Remember that symptoms may appear only after 2-3 days. This test applies to other types of foods that you suspect that bother you.
The permitted and prohibited foods
The list of allowed starchy and grain foods:amaranth, buckwheat, chickpeas, corn /maize starch, flax nuts /beans /seeds, millet, rice, sago, sorghum, soybeans, tapioca…
These are foods that should be avoided:barley and barley malt, bran, bulgur, Couscous, wheat – all types, wheat bran / germ / starch, whites, durum, oats, rye
Be careful with products that contain artificial colors and artificial flavors, although advertised as natural.
It is not recommended to drink beer, eat breaded food, mustard, marinades, candy and food with modified starch, thickener, and various fillings.