In the United States, 1% of the population is underweight. Many people find other foods rich in gluten, such as white bread, rolls, grains breads and cereals. Now, there are gluten-free flours like brown rice, coconut, and almonds, which are even better for Gluten intolerance.
What is gluten
Gluten is a type of protein made from several types of grains, including wheat, spelled grains, rye, and barley. There are two types of proteins in gluten: gliadin and glutenin. However, it is gliadin that reacts negatively. When gluten mixes with water, it forms a network. When you add water and flour, a powder is formed that causes it to rise during baking. The word “gluten” comes from words that contain something similar to glue.
When gluten enters the digestive system, it exposes cells to the immune system. They think it comes from foreign invaders like bacteria. As a result, the immune system reacts negatively.
Celiac disease & Gluten Intolerance
In people with celiac disease, gluten is difficult to break down in their diet, because it attacks the proteins in gluten, and it attacks the enzyme and cells that are part of the diet, called tissue transglutaminases. Thus, in people with celiac disease, gluten attacks the digestive system and the intestinal wall. Therefore, celiac disease is classified as an autoimmune disease.
Over time, reactions to gluten can damage the intestinal wall leading to malnutrition, such as various forms of stress, anemia, fatigue, abdominal pain, bloating, and many other health conditions, again if consumed in excess.
Celiac disease affects 1% of the US population and 2% of the elderly. Over the years, celiac disease has increased in North America and is getting worse every year. Most residents of the United States show no symptoms and are therefore unaware that they have the disease; However, symptoms may appear early, such as abdominal pain. Nausea and bloating, to name a few.
Effects of Gluten Intolerance
There are many smart people out there, but they do not suffer from celiac disease,(like myself) which is called celiac disease. People with intolerance to gluten do not have symptoms in the body, but have many symptoms such as celiac disease, such as bloating, abdominal pain, fatigue, diarrhea, as well as bone and joint pain. In many cases, there is no way to identify those affected by gluten intolerance; Therefore, the condition is difficult to diagnose. However, there are some tests that help diagnose the effects of gluten, such as looking for antibiotics and blood or stool tests. Also, some people carry the HLA-DQ2 and HLA-DQ8 genes that can make people more sensitive to gluten. Another way to find out what you’re eating is if you haven’t had your food with them for 30 days, then go back to gluten to see if you have any symptoms.
Effects of gluten on the brain
There are other ways that gluten affects you more than the intestinal tract, but rather the brain. Several cases have found that gluten can cause anxiety disorders, due to an intolerance to gluten, called idiopathic gluten-sensitive neuropathy. One of the brain disorders caused by gluten is cerebellar ataxia, which is a brain disorder that affects cognitive processing, movement, and speech.
Studies have found ataxia associated with a gluten diet called gluten ataxia that results in permanent damage to the brain in the cerebellum, which is a part of the brain important for motor function. Several studies have shown that a gluten-free diet can improve brain function as well as digestive function. If you think you are experiencing any symptoms related to gluten intolerance, see your doctor and get tested.
