What is Gluten and Gliadin?

Bread.Gluten is a protein that is found in common grains such as wheat, rye, and barley, and other less common grains such as spelt, bulgar, semolina, couscous, triticale, graham, kamut and durum flour. It has a glue-like constancy that gives bread its elastic properties. If you are gluten intolerant, your body is unable to digest this glue-like protein. The gluten that is undigested forms deposits on the intestinal walls and your body sends the immune system into the area to destroy it. The immune system response creates antibodies that sensitize the body to gluten. The next time it is ingested, the body again sees the gluten as a foreign invader and starts a continual attack every time it is eaten, with resulting damage that can create symptoms and lead to chronic conditions.

The immune response to the gluten protein creates a chain reaction that involves not only the digestive system, but the entire body including the brain, skin, heart and immune system. Gluten Sensitivity has several levels of severity, and unfortunately many cases are never diagnosed. In fact, approximately 8 out of 9 patients with gluten sensitivity are not diagnosed because they don’t have intestinal symptoms.

Gluten and gliadin are extremely difficult to digest and may encourage the growth of undesirable bacteria or fungi in the intestinal tract, which may contribute to diarrhea, bloating, constipation, and irritable bowel syndrome. Someone suffering from such symptoms may feel tired, irritable, or depressed after consuming gluten/ gliadin containing products. Avoidance and elimination of these products from the diet is recommended before these symptoms may be alleviated effectively.

Should I Stop Eating Gluten?

Gluten containing foods aren’t bad for our health; they’re just unsafe for some. If you’re not sensitive to gluten, there’s no need to remove it from your life. Studies show that most people who attempt to remove gluten from their diet without professional guidance are unsuccessful.

Gluten Sensitivity Test

This test measures wheat/gluten reactivity and autoimmunity to determine the risk of Celiac disease. Gluten Sensitivity testing is recommended for patients who are suspected of having intestinal mucosal damage, present with symptoms of chronic fatigue syndrome, fibromyalgia, depression, osteo-arthritis, rheumatoid-arthritis, or thyroid disorders. It is also recommended for patients who complain of food allergy and intolerance.