Gluten is a protein found of wheat, (including Kamut and spelt), rye, barley and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition in known as celiac disease. There is also evidence that a skin disorder called dermatitis herpetiformis is associated with gluten intolerance. There are a smaller minority of people who suffer from wheat inteolerance alone and are tolerant to gluten.
In patients with Celiac disease, gluten injures the lining of the small intestine. This injury results in weight loss, bloating, diarrhea, gas, abdominal cramps or vitamin and mineral deficiencies. The exact level at which gluten is harmless for people with Celiac disease is uncertain and controversial. A systematic review in 2008 tentatively concluded that consumption of less than 10mg of gluten per day for Celiac disease patients is unlikely to cause histological abnormalities, although it noted that few reliable studies have been conducted.
The current international Codex Alimentarius standard allows for 20 parts per million of gluten in so-called gluten free foods.
In patients with gluten intolerance or gluten allergy, the symptoms are varied and also respond well to the reduction, severe limiting or removal of gluten from the diet.
Removing gluten from the diet is not easy. Grains are used in the preparation of many foods. It is often hard to tell by an ingredient’s name what may be in it, so it is easy to eat gluten without even knowing it. However, staying on a strict gluten free diet can dramatically improve the patient’s condition. Since it is necessary to remain on the gluten-free diet throughout life, it will be helpful to review the diet with a registered dietitian.
What about Oats?
Oats deserve special attention and mention. Oats are believed to be safe for patients with celiac disease, although this was not always the case. The problem with oat products lies not in the grain but in the manufacturing process. When oats are processed in the same facilities as wheat, Cross-contamination can occur even with the best cleaning protocol. Oat products can now be found that are not cross contaminated. These may be tried after an initial period of six months to see if they can be tolerated. Most, but not all, patients are able to tolerate pure oat products.
A Gluten-Free Life Diet and Lifestyle!
Eating a gluten-free diet can be a gradual process of learning, though some people simply have sufficient nutritional or cooking experience and have acquired enough knowledge to make a rapid transition. If you are diagnosed as celiac or gluten intolerant, it will most likely be recommended for your overall health and well-being that you make a change in diet as quickly as possible. The transition may be a bit of a learning process, yet once it is acquired, there will be a welcome improvement in health.
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