Some of us have at one point or the other heard of the word “Gluten” but don’t know what it is and why there’s so much fuss about it. So i shall attempt to enlighten us a little.
Gluten, is a dietary protein found in three types of cereal: wheat, barley, rye
Gluten is found in any food that contains the above cereals, including:
- pasta
- cakes
- breakfast cereals
- most types of bread
- certain types of sauces
- some types of pre-packaged meals.
Looking at this list I’m sure you can see some of your favorite foods or at least foods that you eat often. For some other people, this is a list of foods they should avoid for their own good.
This is because there is a condition known as Coeliac disease or gluten-sensitive enteropathy, and it is an immune reaction to eating gluten.
For people who have coeliac disease, eating gluten triggers an immune response in the small intestine. Over time, this reaction damages the lining of the small intestine and prevents absorption of some nutrients (malabsorption) this means that you can’t get enough nutrients, no matter how much you eat.
The intestinal damage often causes diarrhea, fatigue, weight loss, bloating and anemia, and can lead to serious complications.
Hence all the fuss about gluten.
Now this is not to be confused with a food allergy. The effects of this condition may not be as immediate as that of an allergy, however the negative effects are more serious than an allergic reaction.
What causes coeliac disease?
Coeliac disease is an autoimmune condition. This is where the immune system – the body’s defence against infection – mistakenly attacks healthy tissue.
In coeliac disease, the immune system mistakes substances found inside gluten as a threat to the body and attacks them.
It’s not entirely clear what causes the immune system to act in this way, but a combination of genetics and the environment appear to play a part.
The signs and symptoms of celiac disease can vary greatly and are different in children and adults. In children, malabsorption can affect growth and development, in addition to the symptoms seen in adults.
The most common signs for adults are diarrhea, fatigue and weight loss. Adults may also experience bloating and gas, abdominal pain, nausea, constipation, and vomiting.
However, more than half of adults with celiac disease have signs and symptoms that are not related to the digestive system, including:
- Anemia, usually resulting from iron deficiency
- Loss of bone density (osteoporosis) or softening of bone (osteomalacia)
- Itchy, blistery skin rash (dermatitis herpetiformis)
- Damage to dental enamel
- Mouth ulcers
- Headaches and fatigue
- Nervous system injury, including numbness and tingling in the feet and hands, possible problems with balance, and cognitive impairment
- Joint pain
- Reduced functioning of the spleen (hyposplenism)
- Acid reflux and heartburn
Children
In children under 2 years old, typical signs and symptoms of celiac disease include:
- Vomiting
- Chronic diarrhea
- Swollen belly
- Failure to grow normally
- Poor appetite
- Muscle wasting
Older children may have:
- Diarrhea
- Constipation
- Weight loss
- Irritability
- Short stature
- Delayed puberty
- Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), learning disabilities, headaches, lack of muscle coordination and seizures
Diagnosis
Most people with celiac disease never know they have it. Because the symptoms are so non specific, many people with the disease never get a proper diagnosis. The damage to the intestine is very slow, and symptoms are so varied, that it can be years before someone gets a diagnosis.
Treatment
There are no drugs that treat celiac disease. People with this condition need to go on a strict gluten-free diet. In addition to staying away from bread, cake, and other baked goods, also need to avoid beer, pasta, cereals, and even some toothpastes, medications, and other products that contain gluten.
They can still eat eggs, meat, fish, fruit, and vegetables. Flours and foods made with beans, buckwheat, corn, cornmeal, flax, millet, potatoes, pure uncontaminated nut and oat bran, quinoa, rice, sorghum, soybeans, tapioca, are also okay.
Within 2 weeks after starting a gluten-free eating plan, most people find that their symptoms start to get better.
So if you notice that you or someone close to you is constantly having tummy troubles or is experiencing many of the symptoms listed above, start a food diary and take note of what foods bring on the symptoms. This can help confirm what the problem is and how it can be tackled.
