The Gluten Debate: Exploring Its Effects on the Body, Who Should Avoid It, and Why Some People Might Not Need to

Introduction

Gluten is a protein found in wheat, barley, and rye that has gained much attention in the health and wellness community. It is known to cause issues in those with celiac disease or gluten sensitivity, but it may also have negative effects on others. As a functional medicine and nutritional therapy practitioner, I am often asked about gluten and its impact on health. In this article, we will delve into what gluten is, how it affects the body, who should avoid it, and why some people may benefit from a gluten-free diet.

What is gluten?

Gluten is a protein composite made up of two proteins: gliadin and glutenin. It is responsible for the elasticity and texture of dough and is found in many foods, including bread, pasta, and baked goods. Gluten can also be found in unexpected places like soups, sauces, and even some cosmetics.

How gluten affects the body

For some people, gluten can be problematic. In those with celiac disease, gluten triggers an autoimmune response that damages the lining of the small intestine, leading to malabsorption of nutrients and a host of symptoms. In those with non-celiac gluten sensitivity, gluten may cause digestive issues, skin problems, joint pain, and brain fog. Gluten can also trigger inflammation in those with autoimmune conditions like Hashimoto's thyroiditis or rheumatoid arthritis.

How does gluten affect the gut?

Gluten can be hard to digest due to several reasons. One of the main reasons is that gluten contains a type of protein called prolamins, which are resistant to breakdown by digestive enzymes. This resistance can lead to incomplete digestion, which can trigger an immune response and cause inflammation in the gut.

In addition, gluten can also interfere with the absorption of other nutrients, such as iron, calcium, and zinc. This can lead to deficiencies in these important minerals, which can impact overall health and wellbeing.

Furthermore, many gluten-containing foods are also high in carbohydrates, which can contribute to dysbiosis (an imbalance of gut bacteria) and increase inflammation in the gut. This can further impair digestion and absorption of nutrients, leading to a host of symptoms like bloating, gas, and diarrhea.

Lastly, people with compromised gut health, such as those with leaky gut syndrome, are more likely to experience issues with gluten digestion. In leaky gut syndrome, the tight junctions in the intestinal lining become damaged, allowing large particles like gluten to pass through into the bloodstream. This can trigger an immune response and lead to systemic inflammation.

In summary, gluten can be hard to digest due to its resistance to digestive enzymes, interference with nutrient absorption, contribution to dysbiosis and inflammation, and impact on gut health. It is important to work with a functional medicine practitioner or nutritional therapist to identify the root cause of digestive issues and develop a personalised plan to support gut health and overall wellbeing.

Who should avoid gluten?

Anyone with celiac disease or gluten sensitivity should avoid gluten to prevent symptoms and damage to the small intestine. However, it is also important to identify the root cause of the issue, which may be related to imbalances in gut health, chronic stress, or nutrient deficiencies. As a functional medicine practitioner, I work with clients to identify the underlying causes of their symptoms and create a personalised plan to support their health.

Gluten sensitivity vs. Celiac Disease

Gluten sensitivity and celiac disease are two distinct conditions, but they share some similarities. Both conditions involve an adverse reaction to gluten, a protein found in wheat, barley, and rye. However, the way in which the body reacts to gluten differs between the two conditions.

Celiac disease is an autoimmune disorder in which the immune system mistakenly attacks the lining of the small intestine in response to gluten consumption. This reaction can lead to damage to the villi, finger-like projections that line the intestine and help absorb nutrients from food. Over time, this damage can lead to malabsorption of nutrients and a range of symptoms, including diarrhea, abdominal pain, and fatigue. Celiac disease is diagnosed through blood tests and biopsy of the small intestine.

On the other hand, gluten sensitivity (also known as non-celiac gluten sensitivity or NCGS) is a condition in which gluten consumption leads to symptoms similar to those of celiac disease, but without the same immune reaction or intestinal damage. The exact cause of NCGS is not yet fully understood, but it is thought to involve a combination of factors such as gut dysbiosis, increased intestinal permeability, and immune system activation. NCGS is diagnosed through exclusion of celiac disease and wheat allergy, as well as through symptom improvement on a gluten-free diet and symptom re-emergence with gluten consumption.

In summary, while both celiac disease and gluten sensitivity involve an adverse reaction to gluten, celiac disease is an autoimmune disorder that involves immune system activation and damage to the small intestine, while gluten sensitivity is a less well-understood condition that does not involve immune system activation or intestinal damage.

Why Some People May Benefit from a Gluten-Free Diet

For those without celiac disease or gluten sensitivity, gluten may still have negative effects on the body. Gluten-containing foods can be high in carbohydrates, which can contribute to insulin resistance, weight gain, and chronic inflammation. In addition, gluten can be difficult to digest, leading to digestive issues like bloating, gas, and constipation.

Some people may also benefit from a gluten-free diet as part of a comprehensive approach to healing chronic conditions like autoimmune disease, leaky gut syndrome, or chronic fatigue syndrome. Eliminating gluten can help to reduce inflammation, support gut health, and improve nutrient absorption. However, it is important to work with a qualified practitioner to ensure that the diet is nutritionally balanced and sustainable.