Non-Celiac Gluten Sensitivity
Did you know that approximately 18 million Americans have gluten sensitivity and they suffer daily with symptoms similar to those of celiac disease?
Did you know that out of those 18 million only 2 million sufferers are diagnosed with Celia Disease and receive treatment, while the rest remain undiagnosed with untreated symptoms?
What is Celiac disease: Celiac disease, or "gluten enteropathy," is an autoimmune condition with a predisposing genetic factor (HLA-DQ2/DQ8 haplotypes) and is a more widely acknowledged condition that requires sufferers to follow a strict gluten-free diet. The disease triggers an immune system attack that causes inflammation and damage on the lining of the intestines after consuming gluten-containing foods. Due to the damage on the intestinal wall, the patient cannot absorb sufficient nutrients from food (especially zinc) and consequently develops nutrient deficiencies (such as zinc, vitamin D, vitamin B12, iron, folate and copper) uncontrolled weight loss and other health conditions.
What is Non-Celiac gluten sensitivity: Non-celiac gluten sensitivity doesn’t have a genetic predisposition and is characterized by intestinal and extra-intestinal symptoms triggered by the consumption of gluten-containing foods. The individuals do not have the same antibodies and intestinal damage seen in celiac disease; however, they may suffer the same symptoms. Those symptoms include bloating, abdominal pain, diarrhea, nausea, reflux, fatigue, headaches, skin rashes, brain fog, joint pain, irritable bowel syndrome (IBS) or other inflammatory symptoms.
Lab tests: Functional lab tests to evaluate for non-celiac gluten sensitivity is crucial to identifying gluten sensitivity. Simply testing for immune reactions to gluten and not also testing for the peptides it breaks down into can miss positive cases. Such a test (Wheat zoomer) evaluates the immune reaction (antibodies) to wheat, gluten, and the peptides that gluten protein breaks down into, such as gliadins and glutenins. It also includes testing for intestinal permeability, celiac disease, and gluten-related autoimmunity.
Treatment: Changing the patient’s diet is the best approach to treat and support them. By eliminating gluten from their diet the body stops making antibodies against gluten and makes time to heal. It is important to note that complete gluten avoidance is critical for the body to stop making antibodies. Having occasional gluten-containing foods can trigger an IgG response, slowing or even blocking the healing process. The amount of time of elimination varies, but research (https://bmcgastroenterol.biomedcentral.com/articles/10.1186/1471-230X-14-26 ) suggests that after six months of a strict gluten-free diet, the majority of non-celiac gluten sensitivity patients (93.2%) showed the disappearance of anti-gliadin antibodies of IgG.
Grains that contain gluten are barley, bulgur, durum, farro, kamut, rye, semolina, spelt, triticale and wheat. By simply substituting these grains with gluten free grains such as amaranth, buckwheat, corn, millet, oats*, quinoa, rice, sorghum or teff, that are nowadays widely available, it makes it easier for the patient to stick to their restricted diet.
Food, supplements and lifestyle changes can have a positive effect:
Polyphenols: Some food categories such as Polyphenols have a positive impact on patients with gluten sensitivity as they act as antioxidants and reduce inflammation. By binding the gluten, making it less bioavailable for the immune system to react to, Polyphenols mitigate the effects of gluten and help the gut heal. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268201/#!po=16.8605) The most common polyphenol is curcumin, an ethanol extract of turmeric. If used prior to gluten exposure, curcumin has been shown to have protective value from the damage gliadins ( gluten protein) cause and can help cells to recover as well.
Stress: Stress reduction and relaxation should also be considered an important part of the healing process in gluten sensitivity. Autonomic control and the influence of stress have been shown to lead to leaky gut and bacterial toxin translocation, leading to immune reactions.
Zinc: Zinc is found in nearly every cell in the human body and is necessary to control inflammation, repair damaged tissues, support healthy immune response, and aid in the digestive process which is very beneficial for someone who has celiac.
The main sources of zinc include meats and seafood such as shellfish, shrimp, beef, and chicken. Beans, chickpeas, nuts, seeds, and dairy (milk, cheese, yogurt) are also good sources of meat however the lectins found in these foods slow down the absorption of zinc and therefore a supplementation should be considered. Gluten -free oats and legumes are also notable sources of zinc.
If you suffer with any of the symptoms described above, it is important to seek help from a professional Nutritional Therapist who will be able to address the problem and help you heal.
Contact me if you need to discuss this further!