Gluten is the protein found in wheat rye, barley and triticale. that helps foods maintain their shape, acting as a glue that holds food together. Interest in the gluten-free diet skyrocketed over the last few years, fueled by celebrities and athletes touting the perceived benefits of eliminating the protein from their diets. It is easier to find false information about gluten than it is to find the truth. Different from a wheat allergy (see more information on allergies here), there are two main kinds of gluten intolerance: celiac disease and non-celiac gluten sensitivity.
What is the difference between Celiac disease and NCGS? Celiac disease involves both the innate and adaptive immune system vs NCGS is only involve the innate immune system. When you 
digest gluten, your body creates inflammation inside and outside the digestive system to defend against invaders. The adaptive immune system is a more advanced stage of immune system cells leads those cells to fight your body’s own tissues. Celiac disease patients respond to wheat allergy or tissue transglutaminase (tTG) autoantibodies test, but Non-Celiac Gluten Sensitivity (NCGS) patients do not experience the small intestine damage or tTG autoantibodies test. The best and inexpensive way to find out is after a 100% gluten-free diet for at least 6 weeks and followed by a return of symptoms when gluten is reintroduced into your diet. However, there are companies that run a “Food Allergy” test (blood test) to find out you are allergic / sensitivity to wheat and gluten (Alcat, Alletess ), or go to allergists and request the food allergy scratch test.
- Take this Gluten Sensitivity Intolerance Self Test to find out what’s your score is!
1. Infertility: – Diagnosed as “unexplained infertility”
2. Dysfunctional Digestion:Diarrhea or Constipation (Infrequent, hard, painful bowel movement), Acid Reflux (Heartburn), Abdominal Pain, Bloated/gassy/cramping stomach or fatigue after meals, Queasiness, IBS, Problems digesting foods containing lactose (cow’s products – milk, cheese, cream etc…), H.Pylori (bacteria growth in the stomach causes gastric ulcers and chronic gastritis)
3. Autoimmune Diagnosis: Hashimoto’s Thyroiditis, Rheumatoid Arthritis, Ulcerative Colitis, Lupus, Diabetes, Psoriasis, to name a few
4. Iron Deficiency: The Blood Test shows you have Low Iron even though you take iron supplement and eat meat
5. Neurological symptoms: Dizziness or feeling of being off balance
6. Pain and Fatigue – Conventional doctor can not pinpoint the cause of your problem: Inflammation, swelling or pain in your joints such as fingers, knees or hips, Bone pain/osteopenia/osteoporosis, Chronic Fatigue Syndrome, Fibromyalgia
7. Itchy, Scratchy Rash: Dermatitis Herpetiformis (DH) – itchy, stinging, blistering skin rash appears in the same spot, Keratosis Pilaris (chicken skin) – pinkish fine, bumpy dry skin like goose bumps, Acne, red/flushed cheeks, Chronic Urticaria (hives), Eczema/Seborrheic Dermatitis, Red bumps just won’t go away
8. Intractable Dandruff: Do you avoid wearing the dark top, or use medicated or Head & Shoulders shampoo?
9. Foggy Brain: Forgetting to finish important tasks, Difficulty concentrating, Experience short-term memory lapses, Losing your train of thought in conversations or when writing, Confused, Disoriented
10. A migraine headache: Chronic, debilitating pounding nature of a headache (About Gluten Sensitivity and Migraine Headache)
11. Pins and Needles (Peripheral Neuropathy) – happens frequently for no apparent reason: Permanent pins and needles in your arms, legs or feet w/o any signs of diabetes
12. Mood Disorder: Attention Deficits, Depression, Anxiety, Mood Swings, Irritability
Gluten Free Diet
You know the grains and starches contain gluten – wheat, wheat germ, rye, barley, bulgur, couscous, Kamut, semolina, spelt – but what foods contain these? It’s not just bread and desserts you need to avoid; gluten is found is a wide variety of foods. Be sure to read labels, and learn the codes for gluten. Here’s a handy print out of this chart for you to bring grocery shopping!
It’s a lot to think about when doing your weekly grocery run, but there’s good news! As of August 5 2014, manufacturers must comply to the Food and Drug Administration’s final rule that defined what characteristics a food has to have in order to bear a label that proclaims it “gluten-free.” The rule also holds foods labeled “without gluten,” “free of gluten,” and “no gluten” to the same standard.The FDA set a gluten limit of less than 20 ppm (parts per million) in foods that carry this label. This is the lowest level that can be consistently detected in foods using valid scientific analytical tools. This level is consistent with those set by other countries and international bodies that set food safety standards. For more information on the details of this new law, visit FDA.org.
Miscellaneous sources of gluten:
Typically, gluten-containing skin products and cosmetics aren’t a problem for those with Celiac or NCGS, unless you accidentally swallow them. For this reason, those with these conditions should avoid using gluten-containing products on the lips or around the mouth. Also, avoid using gluten-containing dental products, such as certain mouthwashes and toothpastes. If you’re uncertain about whether a product contains gluten, check the ingredient list on the product label or contact the manufacturer.
Check the labels for:
- Cosmetics
- Lipsticks/lip balm
- Medications, Vitamins and supplements
- Non-self-adhesive stamps and envelops
- Shampoo and conditioners
Some people develop a form of celiac disease called dermatitis herpetiformis (DH), which causes an itchy, blistering rash. This skin disorder is also linked to gluten intolerance. But although it involves the skin, DH is caused by ingesting gluten, not by skin contact with gluten. So, eliminating gluten from your diet will help clear up DH as well.
Click HERE to read more about Gluten Intorelance and Celiac Disease
Click HERE for Lab Testing Information