What is Gluten?

The word GLUTEN is a  buzz word all across the world. All supermarkets have specialised rows of gluten free products. I have constant queries on what is gluten, should we go gluten free, should I buy special gluten free products etc etc. People are confused and give into fads. The food industry always wants to make a quick buck and is ingenious in propagating the new fad. Let me give you an example: Black chana are naturally gluten free. A company marketing it had put on GLUTEN FREE boldly on the packaging and was selling it at a higher price point when compared to other shops selling black chanas. Smart right. So let me tell you all about gluten, so that the next time you are not conned.

What is Gluten??

Gluten is a type of protein composed of glutenin and gliadin molecules that form an elastic bond when mixed with water. The word “gluten” is derived from the Latin word for “glue.” Gluten is highly noted for its adhesive abilities that can maintain a compact structure for holding bread and cakes together, and providing a spongier texture.

This protein is present in grains like  wheat, barley, and rye and derivatives of these grains such as malt and triticale. It is also present in wheat varieties like spelt, kamut, farro, durum; and in other products like bulgar and semolina.

Gluten is also disguised in many processed foods like salad dressings, condiments, deli meats , beer and candy. Gluten is present in the most unlikely products, apart from most baked goodies.

Grains like Rice, Oats(not contaminated with wheat), Corn, Millets, Quinoa, Amaranth do not contain gluten.

Celiac disease and NCGS:

A gluten-free diet is primarily used to treat celiac disease, which is a hereditary autoimmune disease affecting 1 in 100 people worldwide. If consumed, gluten triggers an inflammatory immune response damaging the lining of the small intestine and subsequent malabsorption of nutrients in people diagnosed with celiac disease.

Symptoms of celiac disease include malnutrition, severe dysbiosis, stunted growth, cancer, severe neurological and psychiatric illness and even death.

This occurs in a very limited population where it can be tested with gluten antibodies. According to Professor David Sanders, a consultant gastroenterologist and co-founder of the Sheffield Institute of Gluten-Related Disorders says that, there is a rise in coeliac disease. This could be because there is more awareness and diagnosis, but also because consumption of gluten-containing foods has increased. “Both in the Indian sub-continent and in China, as they are adopting a westernised diet they are developing coeliac disease. Before, it was a rice-based culture. Suddenly, as they bring in pizza, pasta, bread, they are seeing this. Another thing is, the number of wheats we have artificially cultivated in modern society have a higher gluten content than ancient grains. On a global scale the consumption of gluten is increasing and that comes at a price.”

NCGS: 

Non-celiac gluten sensitivity, is the new term given to Gluten Sensitivity or Gluten intolerance. People with NCGS  do not have celiac disease, yet they feel noticeably better when they avoid gluten. The extent to which this is true depends on the exact person, since different people can react negatively to gluten to different degrees. 

Typical symptoms of gluten sensitivity include nausea, skin irritation, bloating and gas, brain fog and fatigue.

However,  it is  difficult for researchers to estimate the exact prevalence of gluten intolerances and NCGS because there still is not a definitive diagnostic test that is used or consensus over which symptoms must be present. It is also hard to diagnose NCGS accurately because many of the symptoms caused by gluten are broad and very similar to symptoms caused by other disorders (like fatigue, body pains and mood changes). There especially seems to be a big overlap between irritable bowel syndrome (IBS) symptoms and gluten intolerance.

My Take:

In my practice, I routinely put patients with Autoimmune conditions like Psoriasis, Irritable bowel syndrome, Excema, Autistic kids, Arthritis,Fibromyalgia etc as most of these conditions have underlying leaky gut syndrome. Eliminating gluten has shown wonderful improvements in the majority of those cases where chronic inflammation is the root cause. But everytime everything does not work on everyone. Protocols have to be always individualized.

If people start replacing wheat with processed gluten free products, it is not going to make any leeway in their health. The highly priced gluten free products if processed,does not serve the purpose. Being aware is the best step forward.