Gluten - What’s The Deal?
Let’s talk about gluten! You’ve probably seen the rise in gluten free products at your local grocery store or maybe you’ve seen gluten free options on a menu at a restaurant or heard a friend state that they no longer eat gluten. What even is gluten and why is it just now such a big deal? Is it another food fad or is it a weight loss diet? Today, I am going to talk about gluten and the consideration you maybe need to give it in terms of your diet.
Gluten is a group of proteins found in wheat, barley, and rye, and it plays a crucial role in giving wheat-based dough its fluffy elasticity. However, some people experience adverse reactions to gluten, leading to conditions like Celiac disease and Non-Celiac Gluten Sensitivity (NCGS). Celiac disease is an autoimmune disorder triggered by the consumption of gluten, leading to various health complications. NCGS, is the term for individuals who experience symptoms similar to Celiac disease but without the apparent autoimmune response. These symptoms can vary significantly and include anything from abdominal pain, bloating, nausea, constipation and diarrhea to headaches, fatigue, brain fog, eczema, depression and more. Over the past few decades, there has been a significant increase in both Celiac disease and NCGS cases, raising questions about the causes and contributing factors, after all, we’ve been eating gluten for centuries.
So, what is it exactly that is causing the rise in Celiac disease and NCGS cases? Some scientists believe it is because we are eating more wheat than ever before and that there are more gluten proteins in our highly processed food than the food we use to consume. Other scientists believe that this increase in cases is due to the hybridization of wheat in the 1950’s to increase food production and food security. Hybridization, a process that involves crossbreeding different strains of a plant to create an optimal variety, was done to our wheat, resulting in what is called Dwarf wheat. Dwarf wheat is stronger, sturdier, and faster-growing and because of this, it is now the vast majority of wheat in the U.S. today. The hybridization theory is based on some smaller research studies that suggest that higher glucose levels in the hybridized wheat may damage the gut microbiome, increase an inflammatory protein called Zonulin, and therefore lead to a "leaky gut," allowing particles to enter the bloodstream and trigger an immune response and widespread inflammation.
Research in this area is not yet conclusive and the exact causes of the increase in Celiac and NCGS cases remain a topic of ongoing study and debate. What is clear however is the rise in reported symptoms and clinical evidence showing symptom improvement upon eliminating gluten from the diet.
To determine how gluten affects your body, consider eliminating gluten from your diet for 2-4 weeks. This means avoiding wheat, barley, and rye and making sure to only buy corn, oats and other processed items that are labeled “gluten free” as they are sometimes cross contaminated. Focus your diet on consuming meat, poultry, fish, vegetables, fruit, eggs, dairy, nuts, and seeds for that 2-4 week period to see how you feel. At the end of that time, slowly re-introduce gluten back into your diet and see if you can tell a difference.
In a world where subtle symptoms can develop over time, this simple step offers the possible opportunity to improve your overall health and well-being without taking any risks. Whether you are looking to reclaim your health or simply upgrade your health, if you have not eliminated gluten to determine its effects on your body, now is a great time. For more ways to improve your health significantly by making small changes over time, visit my website at (www.thehealthandwellnessnp.com) and subscribe at the bottom of any page with your e-mail to receive blog posts, updates and new announcements.