Dr. David A Barton reviews - Gluten - Gluten Intolerance

 

                        Barton Chiropractic handout 10/27/2014

What Is Gluten?

Gluten is not a protein itself but rather a protein composite, which means it is composed of several different proteins. The primary proteins giving gluten its utility in baking and its difficulty in health are glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley). These are elastic proteins in the protein family known as prolamins. This unique protein composite is insoluble in water and comes from the endosperm (see the accompanying picture) within the seeds of grass-related grains.

 

 

 

Gluten's Origin: Endosperm

 

 

Gluten exists in the grass-like grains wheat, barley, rye, kamut and spelt. It provides an elasticity and glue-like capacity to hold its flour products together and provide them with a chewy texture. Some argue that other grains — including rice, corn and oats — contain some form of gluten, even if they do not share the profile of peptides associated with any form of gluten sensitivity.

 

Adverse reactions

In individuals with coeliac disease (spelled "celiac" in American English), consumption of gluten causes adverse health issues.  Coeliac disease is an autoimmune disorder that affects the digestive process of the small intestine.
 

Non-coeliac gluten sensitivity (sometimes known as gluten intolerance) is a condition thought to arise as a result of an immunological response to gluten that differs in nature to the immune response characteristic of coeliac disease. However, there is no current scientific consensus that this is a genuine pathological condition and the mechanism by which this could occur is unknown.

 

What Are Gluten Intolerance Symptoms?

Keep in mind how there are over 250 documented symptoms of a gluten sensitivity and their manifestation varies greatly from person to person. I think I have the most common symptoms and the most important symptoms you should know about right away.

• Abdominal Distention
• Abdominal Pain and Cramping
• Alternating Bouts of Diarrhea and Constipation
• Anemia
• Arthritis
• Attention Deficit Disorder (ADD)
• Back pain
• Bloating (see Gluten Intolerance Bloating)
• Bone Density Loss
• Borborygmi (stomach rumbling)
• Brittle Nails
• Canker sores or mouth ulcers
• Constipation (see Celiac Disease Constipation)
• Stunted Growth and Failure to Thrive
• Dental Enamel Defects
• Depression, Anxiety and Irritability (see Celiac Depression)
• Dry Hair
• Dermatitis Herpetiformis
• Diabetes
• Diarrhea
• Edema
• Fatigue
• Low Ferritin Symptoms
• Malodorous Flatulence
• Malodorous Stools
• Gluten Ataxia
• Grayish Stools
• Hair Loss (Alopecia)
• Headaches and Migraines
• Hypoglycemia
• Infertility (see Gluten Intolerance and Pregnancy)
• Joint pain
• Juvenile Idiopathic Arthritis
• Lactose intolerance
• Nausea
• Numbness or tingling in the patient’s hands and feet
• Osteoporosis
• Peripheral Neuropathy (including either a tingling or sensation of swelling your toes and fingers)
• Sjogren’s Disease
• Steatorrhea (high lipids in the stool, which may cause the stool to float)
• Teeth and Gum Problems
• Vitamin and Mineral deficiencies
• Vomiting
• Unexplained Weight loss
• Urticaria

 

 

Avoid all food and drinks containing:

• Barley (malt, malt flavoring and malt vinegar are usually made from barley)
• Rye
• Triticale (a cross between wheat and rye)
• Wheat

Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:

• Bulgur
• Durum flour
• Farina
• Graham flour
• Kamut
• Semolina
• Spelt

Many healthy and delicious foods are naturally gluten-free:

• Beans, seeds, nuts in their natural, unprocessed form
• Fresh eggs
• Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
• Fruits and vegetables
• Most dairy products

It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:

• Amaranth
• Arrowroot
• Buckwheat
• Corn and cornmeal
• Flax
• Gluten-free flours (rice, soy, corn, potato, bean)
• Hominy (corn)
• Millet
• Quinoa
• Rice
• Sorghum
• Soy
• Tapioca
• Teff

I hope this review helps you, but again, do not try to diagnose yourself with a list you find on the Internet. Always consult a professional because this is a very serious condition. For more information contact Barton Chiropractic at (925) 685-2002 or visit our website at www.BartonChiro.com

 

References[edit]

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23. Jump up ^ "Codex Standard For "Gluten-Free Foods" CODEX STAN 118-1981" (PDF). Codex Alimentarius. February 22, 2006. 
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