Gluten: A Toxin for Celiac & Gluten Sensitive Individuals
Gluten: A Toxin for Celiac & Gluten Sensitive Individuals
Wheat has been around for centuries. There is much research to support that most people can digest most of the gluten consumed, and the small amount of undigested gluten arrives in the intestine where it is later excreted in the feces without causing damage to the intestines (Harvard). Gluten is a protein found in wheat, barley, rye, and each one of these grains contains a specific gluten protein that is highly toxic to individuals that are Celiac or have a non-gluten-wheat sensitivity. So, what exactly is gluten? Gluten is a common name or term for the proteins Prolamins found in wheat, barley, and rye. Gluten is what gives elasticity and structure to the bread and pastry doughs. The elasticity that wheat gluten forms is what sticks to the villi in the small intestine causing an immediate autoimmune reaction in Celiac and Gluten Sensitive individuals. The damage that gluten does to the villi (hair like projections in the small intestine) is that it either blunts the villi or destroys them, which leads to substantial reduction in nutrient absorption (Rolfes).
What is the definition of Celiac Disease? Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed (Celiac Foundation). Non-Celiac Gluten/Wheat Sensitive individuals experience the same reactions, but when gluten or wheat are removed, the symptoms stop. However, they do not test positive for Celiac disease (Celiac Foundation).
Why should Celiac and Non-Gluten/Wheat Sensitive individuals stop eating gluten? Even though the damage to the small intestine is not visible to the naked eye, the physical and metabolic effects on the human body are catastrophic. When the villi are destroyed, it results in malabsorption of all essential macronutrients, fat soluble vitamins, electrolytes, calcium, magnesium, iron, folate, and B12 vitamins. This can lead to macrocytic anemia and low bone density. Low bone density can lead to osteopenia and osteoporosis (Rolfe). Calcium and B12 vitamins are essential for bone health. Now if the physical and metabolic damage is not enough, the symptoms produced by gluten in a Celiac or Non-Gluten/Wheat sensitive individual are just as bad. The symptoms include diarrhea, steatorrhea (fat malabsorption), lactase deficiency, poor growth, underweight, muscle wasting (sarcopenia), severe rash (dermatitis herpetiformis), neurological conditions, and brain fog (Rolfe).
How is celiac diagnosed? The preferred method is a biopsy, and it requires at least 2 biopsies to confirm the diagnosis of Celiac disease (CD), but histology alone is not enough. The presentation of villi and serology is also taken into consideration in final diagnosis of CD (Pais). Another highly sophisticated blood test is The Wheat Zoomer TM aids in the specific recognition of antibodies to wheat peptides – including gluten and non-gluten components, along with antibodies that indicate the presence of intestinal permeability. Some of the many markers measured are Zonulin proteins, wheat Ige antibodies (allergic reactions), all known deamidated gliadins (wheat protein), genetic markers, differential transglutaminase: 2, 3 for a total of 16 markers. This test requires an eight hour fast prior to the blood draw. This comprehensive antibody test will simultaneously identify conditions associated with gluten/wheat to include dermatitis/eczema, intestinal permeability (leaky gut syndrome), Celiac disease, wheat germ agglutinin-related vitamin D deficiencies, and many more conditions (Vibrant Wellness). These are just two specific tests out in the market to help diagnose celiac or non-gluten/wheat sensitivity, but the blood test is less invasive than the biopsy to an already compromised immune system.
What is the significance of the antibodies? The body produces antibodies in response to an allergen (gluten), and there two antibodies IgG and IgA antibodies. IgA is found in the intestinal mucosa as a defense mechanism. IgA antibodies are produced by saliva, tears, and mucous linings in the lungs and the intestines. IgG antibodies are the most abundant in serum and are produced by almost every cell in the body. IgG antibodies indicate a prolong or long exposure to gluten and IgA antibodies indicate an exposure of less than six days, but if elevated, the exposure was 8-12 days prior to testing (Vibrant Wellness).
What is an individual to do if they want to heal their digestive system? Furthermore, what if an individual wanted to get rid of brain fog, skin rashes or make the intestinal pain go away? Believe it or not, science has only come up with one main solution, and the number one solution is a lifelong adherence to a gluten free diet (Rolfe). The other less known factor is research that looks at the chymotrypsin enzyme to help breakdown gluten during digestion (Colgrave). The individuals must consume this enzyme with the meals that contain gluten. Other solutions that may seem inconsequential are reading labels, calling restaurants or the host of a party ahead of time to make sure there will be gluten free food prepared in safe manner. In addition, it will be important to make sure a restaurant will not toast gluten free bread in the same toaster that wheat bread is toasted in or oil that wheat items are fried in are not reused to prepare gluten free foods. Educating oneself and those around the person suffering from celiac disease or non-gluten/wheat sensitivity is crucial to healing the body and mind of those affected.
In closing, it’s important for people who are vulnerable to gluten to take careful precautions to avoid this toxic substance. It should also be noted that most gluten free flours are not enriched by law the way wheat flours are. In order to replace those vitamins and mineral which can be compromised by gluten, a Celiac or non-gluten sensitive individual should supplement with vitamins and minerals under the supervision of their healthcare provider. The lack of essential vitamins and minerals will lead to malnutrition deficiencies that will affect optimal health. Based on the research I conducted, I would not advise anyone suffering from Celiac or non-Celiac gluten/wheat sensitivity to take even the smallest amount of wheat because its highly toxic.
References:
Celiac Disease Foundation. Non-Celiac Disease. Retrieved from https://celiac.org/about-celiac-disease/related-conditions/non-celiac-wheat-gluten-sensitivity/
Celiac Disease Foundation. What is Celiac Disease? Retrieve from https://celiac.org/about-celiac-disease/what-is-celiac-disease/
Colgrave, M. L., Byrne, K., & Howitt, C. A. (2017). Food for thought: Selecting the right enzyme for the digestion of gluten. Food Chemistry, 234, 389–397. https://doi.org/10.1016/j.foodchem.2017.05.008
Harvard School of Public Health. Gluten: A Benefit or Harm to the Body? Retrieved from https://www.hsph.harvard.edu/nutritionsource/gluten/
Pais, W. P., Duerksen, D. R., Pettigrew, N. M., & Bernstein, C. N. (2008). How many duodenal biopsy specimens are required to make a diagnosis of celiac disease? Gastrointestinal Endoscopy, 67(7), 1082–1087. https://doi.org/10.1016/j.gie.2007.10.015
Rolfes, S.R., Pinna, K., Whitney, E. (2015). Understanding Normal & Clinical Nutrition, Book (12th edition). Boston MA; Cengage.
Vibrant Wellness. Wheat Zoomer. Retrieve from https://www.vibrant-wellness.com/tests/wheat-zoomer/#1527504524661-afb11af9-7172