WHAT’S WRONG WITH GLUTEN?

GLUTEN: GLUE FOR THE DOUGH AND THE BRAIN

Foods high in carbohydrate, isolated on white“Gluten is a sticky protein found in certain grains such as wheat, barley, rye, spelt, and kamut. Gluten, from the Latin for “glue,” is the adhesive material that holds the flour together to make bread. It gives bread dough its elasticity and baked goods their fluffiness and chewiness. It stops sauces and gravies from curdling and gives a smooth texture to cheese spreads, margarines, and mustard.” (1)

I used to love bread! I remember the smell and the texture of a freshly baked bread and I just wanted to eat more and more. But… then I learned that the gluten in the bread turns into opioid peptides in my intestinal and access through the brain blood barrier affecting the same morphine receptors than drugs like cocaine and opium, releasing exorphins. In other words, wheat can control one’s mind the same way than heroine controls an addict and the same antidote called naloxone can reverse the effect of heroin as well as block significantly the total food intake. I felt almost sick of the idea of being addicted like that!

This is one of the reasons why people struggle to get rid of wheat. 30% of the people who give up wheat are suffering from side effects like extreme fatigue, brain fog, irritation, concentration problems and even depression. Luckily these side effect will disappear in few days, unless you take the short cut, a muffin.

(2,3,4)

HOW I BUMPED INTO GLUTEN

Some say it’s an insane idea to have symptoms of gluten and some say it’s a proven truth… So how do I know if I should eat gluten and if I’m sensitive to it or not? With that said, what I do know, is that I’ve been constantly and chronically getting sick and no physician could figure out why. So is there more that I should know about the food I eat? Is there any chance that food might be the essence of a variety of my problems?

population

Even up to 30% of the whole world’s population might suffer from gluten sensitivity.

Researchers are finding that many people carry partial genes for gluten intolerance and there is a whole range of gluten sensitivity. It is believed that once the genes are triggered, it is a lifelong condition that can show up in the gut, skin (dermatitis herpetiformis), mucous membranes, or as blisters in the mouth.

The rise in gluten sensitivity is believed to be due to the increased consumption of gluten, sugar, artificial sweeteners, additives and pro-inflammatory foods, as well as the rise of environmental toxins. (5)

I’ve had celiac disease test taken a few years ago and it didn’t show signs of the disease. Only some chronic inflammation in the gut. Well, after studying this subject for quite a while and reading several studies (science and clinical) I have come to a conclusion that there’s no way I’m going to keep having gluten or any other grains in my diet! And I’m shocked to realise that my son’s Tourette’s Syndrome might be a consequence of my gluten sensitivity as an expectant mother. (6)

Picture of a boy with a drawing of alight brain.Actually, when I went further in my studies of Tourette’s syndrome, I found out that the medical literature is filled with studies that show a correlation between a previous streptococcal infection and Tourette’s syndrome. Hence my son had had a severe throat infection that led to a worsening cyclic fever when he was under two years old (he had a fever every other week), he went to a surgical operation to get his tonsils removed. We found out that in his tonsils, there had been a severe inflammation for a while, up to the point that the tonsils were all covered with scar tissue. He was given strong antibiotics intravenously during the hospitalisation and orally afterwards. That’s when it seemed it all went wrong in his tiny intestines.

With his susceptibility in his DNA to gain Tourette’s since my possible gluten sensitivity, in addition to severe inflammation and a strong dose of antibiotics, he was on his way to developing a syndrome called Tourette’s. That includes both motor and phonic tics as well as comorbid conditions (co-occurring diagnoses other than Tourette’s) such as attention-deficit hyperactivity disorder (ADHD) and obsessive–compulsive disorder (OCD).

As I then realised the possible original cause of the syndrome: the chaotic disorder in the gut because of the antibiotics and the inflammation and the developing allergies or sensitivities for things like gluten (as his mother), the whole big picture started to become clear. Regarding to Dr. David Perlmutters book “Grain Brain”, the best possible cure for my son was not necessarily the drugs he had been taken (Risperdal) since he was 7 years old, but a change in his diet: more good fats such as Alpha-lipoic acid, coconut oil, Omega-3 docosahexaenoic acid (DHA), probiotics, resveratrol, turmeric and vitamin-D. In addition gluten-free diet, low carbohydrate and sugar intake but instead good fibre rich carbohydrates from vegetables and a lot of good fats in the diet to maintain energy, healthy heart, gut and brain functions and stabilised insulin levels.

ADD and ADHD is a serious concern for today’s parents, who are facing the decision if their children may need to go on dangerous medications, like Adderall, to help their disorder. In fact, this treats only the symptom, but not the disease.

MODERN GRAINS ARE LOADED WITH GLUTEN

Ears of wheat on wooden background

The inherent presence of what are called exorphins in grain (morphine-like compounds) make gluten-containing grains quite addictive and place many in frank denial of the havoc it can wreak.

The grain that first entered our diet about 10,000 years ago bears little resemblance to the grain we grow and consume today. Genetic bioengineering and food processing have created strains of grains that contain up to 40 times the gluten of grains than a few decades ago. Referring to Dr Allan Fritz, a Professor in Wheat Breeding in Kansas State University, 99% of all the wheat cultivated in the world today, is modern production dwarf or semi-dwarf wheat.

Used also as an additive and stabilising agent in innumerable processed foods and personal care products, gluten has been an important commodity to manufacturers, to the point that we have hybridised our grains to contain even more gluten. (5)

Gluten is a sticky and glue-like protein that disturbs the digestion and absorption of the nutrients. When the unabsorbed food is left in the gut, it increases the immune response and our immune system attacks the small intestine wall. That can cause symptoms such as stomachache, nausea, diarrhoea, constipation, awkwardness and in a long run, a leaky gut.

It’s interesting that same kind of an immune system attack develops in the other parts of the body as well, such as in nervous system. This means more inflammation/cytokines that are very destructive for the brain. The studies show that the brain can show symptoms on its own! That said, the neurological disorders might be a cause of gluten. (7,8)

Gluten sensitivity can actually affect any body organ. Because of the immune reaction, the body can’t produce antioxidants (glutathione) and this might paralyse the whole immune system hence the free radicals and the toxins of the long-term inflammation  (oxidation) can damage the DNA.

Detoxification genes are needed for this reaction to clean the body from the toxins. That means antioxidants such as vitamins A, C, E, turmeric, omega-3 (DHA) that will deliver one electron that is missing from the free radical and decrease the snowball effect. Antioxidants can also be boosts by long-term exercise and good sleep. This is important not only because deprivation of these two contributes to oxidative stress, but also because of melatonin, the hormone best-known for governing the sleep-wake cycle, is a powerful antioxidant.

“Various dietary components including long chain ω-3 fatty acids, plant flavonoids, and carotenoids have been demonstrated to modulate oxidative stress, gene expression and production of inflammatory mediators. Therefore their adoption could preserve intestinal barrier integrity, play a protective role against toxicity of gliadin peptides and have a role in nutritional therapy of celiac disease.” (9)

WHAT ARE THE SYMPTOMS OF GLUTEN INTOLERANCE?

Since the massive hybridising, crossbreed, genetic bioengineering and food processing have created strains of grains that contain up to 40 times the gluten, we seem to have “poison” in our food. Up to 30% of the population might suffer from gluten sensitivity and the rest of the people might think that they are doing just fine. But could it be that it actually effects all of us? Since studies show that in some people gluten might show symptoms only in the brain, how can we know if a chronic migraine is not a cause of gluten? We all have our own genetic make-up, stress factors, immune system status as well as different lifestyles and eating habits. The damage gluten can cause each person is on a wide spectrum. Dr William Davis notes that “It’s unlikely that wheat is the original reason for ADHD, autism, schizophrenia, but it seems to worsen the symptoms.” The results are still not clear.

 

Here is a list of symptoms/illnesses that can be related to gluten intolerance:

  • Digestive disturbances (gas, bloating, diarrhoea, constipation, cramping, etc.)
  • Irritable bowel syndrome
  • Malabsorption of food
  • Nausea/vomiting
  • Delayed growth
  • Hives/rashes
  • Brain fog
  • Neurological disorders (dementia, Alzheimer’s, schizophrenia, etc.)
  • Seizures/epilepsy
  • Ataxia, loss of balance
  • Constantly getting sick
  • Chest pain
  • Dairy intolerance
  • Sugar cravings
  • Bone pain/Osteoporosis
  • Heart disease
  • Anxiety/depression
  • ADD / ADHD
  • Tourette’s syndrome
  • Infertility
  • Miscarriages
  • Migraines
  • Autism
  • Alcoholism
  • Cancer
  • Parkinson’s Disease
  • ALS
  • Autoimmune disorders (Diabetes, Hashimoto Thyroiditis, Rheumatoid Arthritis, to 
name a few)

(10,2)

The following grains and starches contain gluten:

  • Wheat
  • Wheat germ
  • Rye
  • Barley
  • Bulgur
  • Couscous
  • Farina
  • Graham flour
  • Kamut Matzo
  • Semolina
  • Spelt
  • Triticale

The Grasses

Many people want to use wheat, barley, rye, and oat grass (not the seed) as a supplement to the diet.  These grasses are commonly found in “green drink” shake products.  Technically, these do not contain gluten as they are the grass part of the plant.  However; it is recommended that these be avoided to prevent the possibility of cross-contamination. (11)

The following foods often contain gluten:

  • malt/malt flavouring
  • soups
  • commercial bullion and broths
  • cold cuts
  • French fries (often dusted with flour before freezing)
  • processed cheese (e.g., Velveeta)
  • mayonnaise
  • ketchup
  • malt vinegar
  • soy sauce and teriyaki sauces
  • salad dressings
  • imitation crab meat, bacon, etc
  • egg substitute
  • tabbouleh
  • sausage
  • non-dairy creamer
  • fried vegetables/tempura
  • gravy
  • marinades
  • canned baked beans
  • cereals
  • commercially prepared chocolate milk
  • breaded foods
  • fruit fillings and puddings
  • hot dogs
  • ice cream
  • root beer
  • energy bars
  • trail mix
  • syrups
  • seitan
  • wheatgrass
  • instant hot drinks
  • flavoured coffees and teas blue cheeses
  • vodka
  • wine coolers
  • meatballs, meatloaf communion wafers
  • veggie burgers
  • roasted nuts
  • beer
  • oats (unless certified GF)
  • oat bran (unless certified GF)

The following are miscellaneous sources of gluten:

For those with gluten intolerance, sensitivity, or allergy, hidden forms of gluten in cosmetics and hygiene products can cause major health issues. (12, 13)

  • shampoos
  • cosmetics
  • lipsticks, lip balm
  • Play-Doh
  • medications
  • non-self-adhesive stamps and envelopes
  • vitamins and supplements (check label)

The following ingredients are often coded for gluten:

Keep an eye on these in the list of ingredients:

  • Avena sativa Cyclodextrin
  • Dextrin
  • Fermented grain extract
  • Hordeum distichon
  • Hordeum vulgare
  • Hydrolysate
  • Hydrolyzed malt extract
  • Hydrolyzed vegetable protein
  • Maltodextrin
  • Phytosphingosine extract
  • Samino peptide complex
  • Secale cereale
  • Triticum aestivum
  • Triticum Vulgare
  • Tocopherol/vitamin E
  • Yeast extract
  • Natural flavoring
  • Brown rice syrup
  • Modified food starch
  • Hydrolyzed vegetable protein (HVP)
  • Hydrolyzed soy protein
  • Caramel colour (frequently made from barley)
  • Dairy
    (14)

GLUTEN ASSOCIATED CROSS-REACTIVE FOODS AND GLUTEN CROSS-CONTAMINATION

About 50 percent of those who are gluten-intolerant are also sensitive to dairy. The reason for the cross-reactions lies in the structural similarities among proteins of diverse sources, such as dairy and grains. For example, researchers are finding that instant coffee tends to cross-react with gluten and can mimic symptoms of gluten intolerance. So you can do a great job of remaining completely gluten-free but still suffer all of the symptoms of gluten consumption, just because your body still thinks you are eating gluten. But not all people with gluten sensitivity will react all of these gluten cross-reactors.

The other interesting issue is gluten cross-contamination which is different to cross-reactive. For example, in some cases, celiac or very gluten sensitive person may react to eggs because the chickens are fed a heavy diet of grains. The staple diet for commercial dairy cows is also grain. But whether or not glutens from feeding cows or chickens grain crosses into dairy or eggs, is still questionable. Gluten cross-contamination might also happen when the food is manufactured, packaged and prepared for eating. Check out the product’s label for “may contain x“, “made on equipment that also processes x” or “made in a factory that also handles x”.

The following foods might cause a cross-reaction for celiac or gluten sensitive person or they might be gluten cross-contaminated:

  • Dairy
  • Milk chocolate
  • Sesame
  • Hemp
  • Buckwheat
  • Eggs
  • Soy (soy might be one of the most cross-contaminated of all crops!)
  • Sorghum
  • Millet
  • Spelt
  • Amaranth
  • Quinoa
  • Yeast (brewer, baker’s yeast)
  • Tapioca
  • Teff
  • Oats
  • Instant coffee
  • Rice
  • Whey

Overwhelming? Yes, I know!! Luckily there are new cutting-edge tests you can do to find out what foods should You be avoiding. Check out the following chapter.

What are the common mistakes when going gluten free?

GLUTEN SENSITIVITY TESTING

Diagnosing gluten sensitivity has been difficult and met with much controversy in the medical establishment. Unfortunately, the old school blood testing and the biopsies aren’t near as accurate as the new cutting-edge tests developed 10 years ago. These following labs have panels to look for gluten antibodies in addition to genetic testing.

EnteroLab, located in Texas, Dallas is a registered and fully accredited clinical laboratory specialising in the analysis of intestinal specimens for food sensitivities (reactions by the immune system to common proteins in the diet) that cause a variety of symptoms and diseases. One particular area of their focus relates to intestinal conditions caused by immune reactivity to gluten. EnteroLab has developed a unique screening test for gluten sensitivity, as well as for many other antigenic food sensitivities, that is more sensitive and specific than tests in current use (U.S. and International patents issued). International orders are also possible depending on the local shipping regulations (allowance to send a non-infectious, exempt human biological specimen). Enter Labs will send you a testing kit.

Cyrex Labs is located in the United States but as they are expanding rapidly they already have partners in Canada, UK and Ireland. The tests must be ordered by a doctor that has an account with Cyrex. Cyrex Labs are an advanced clinical laboratory focusing on mucosal, cellular, and humoral immunology and specialising in antibody arrays for complex thyroid, gluten, and other food-associated autoimmunities and related neuro dysregulation.

Cyrex Laboratories Array 3 (Wheat/Gluten Proteome Reactivity & Autoimmunity)

Cyrex Laboratories Array 4 (Gluten-Associated Cross-Reactive Foods and Foods Sensitivity)

GRAINS THAT ARE NATURALLY GLUTEN FREE:

(If not cross-contaminated)

  • Amaranth

  • Arrowroot

  • Buckwheat

  • Corn

  • Millet

  • Potato

  • Quinoa

  • Rice

  • Sorghum

  • Soy

  • Tapioca

  • Teff

The following items can be consumed liberally on your Gluten Free Diet (if no cross-reaction or cross-contamination). Prefer organic and local with your whole- food choices or flash frozen:

  • Healthy fat: extra virgin olive oil, sesame oil, coconut oil, grass-fed tallow and organic or pasture-fed butter, ghee, almond milk, avocados, coconuts, olives,nuts and nut butters, cheese (if you can tolerate dairy. Note! Blue cheese might contain gluten), and seeds (flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds).
  • Protein: whole eggs; wild fish (salmon, black cod, mahi-mahi, grouper,herring, trout, sardines); shellfish and molluscs (shrimp, crab, lobster, mussels, clams, oysters); grass-fed meat, fowl, poultry, and pork (beef, lamb, liver, bison, chicken, turkey, duck, ostrich, veal); wild game.
  • Vegetables: leafy greens and lettuces, collards, spinach, broccoli, kale, chard, cabbage, onions, mushrooms, cauliflower, Brussels sprouts, sauerkraut, artichoke, alfalfa sprouts, green beans, celery, bok choy, radishes, watercress, turnip, asparagus, garlic, leek, fennel, shallots, scallions, ginger, jicama, parsley, water chestnuts.
  • Low-sugar Fruit: avocado, bell peppers, cucumber, tomato, zucchini, squash, pumpkin, eggplant, lemons, limes.
  • Herbs, Seasonings, and Condiments: There are virtually no restrictions on herbs and seasonings; be mindful of packaged products, however, that were made at plants that process wheat and soy.

The following might be used in small amounts, maybe ones a day or few times a week.:

  • Non-gluten grains (if no cross-reaction or cross-contamination): amaranth, buckwheat, rice (brown, white, wild), millet, quinoa, sorghum, teff. When non-gluten grains are processed for human consumption (e.g., milling whole oats and preparing rice for packaging), their physical structure changes and this increases the risk of an inflammatory reaction. For this reason, we limit these foods.
  • Legumes (beans, lentils, peas). Exception: you can have hummus (made from chickpeas).
  • Carrots and parsnips.
  • Whole sweet fruit: berries are best; be extra cautious of sugary fruits such as apricots, mangos, melons, papaya, prunes, and pineapple.
  • Cow’s milk and cream: use sparingly in recipes, coffee, and tea.
  • Cottage cheese, yoghurt, and kefir: use sparingly in recipes or as a topping.
  • Sweeteners: natural stevia and dark chocolate (at least 70 percent or more cocoa).
  • Wine: one glass a day if you so choose, preferably red. (a rich source of resveratrol)

These foods you might shop:

  • Shredded Coconut
  • Kale
  • Almonds
  • Walnuts
  • Olive Oil
  • Coconut Oil
  • Grass Fed Beef
  • Free Range Eggs
  • Avocado
  • Free Range Turkey
  • Free Range Chicken
  • Mixed Greens
  • Spinach
  • Broccoli
  • Wild Salmon
  • Berries (in moderation)
  • Onions
  • Garlic
  • Bell Pepper
  • Black Pepper
  • Goat’s Cheese

(15)

More reading:

  1. http://www.healthspringholistic.com/#!Gluten-What-It-Is-and-What-You-Need-to-Know/cmaz/1
  2. book: “Grain Brain” by David Perlmutter M.D.
  3. book: “Wheat Belly” by William Davis M.D.
  4. http://www.nutramed.com/eatingdisorders/addictivefoods.htm
  5. http://www.healthspringholistic.com/#!Gluten-What-It-Is-and-What-You-Need-to-Know/cmaz/1
  6. http://www.ncbi.nlm.nih.gov/pubmed/22535227
  7. http://www.thelancet.com/journals/lancet/article/PIIS0140673696905401/abstract
  8. http://jnnp.bmj.com/content/72/5/560.full
  9. http://jnnp.bmj.com/content/72/5/560.full
  10. http://jnnp.bmj.com/content/72/5/560.full
  11. https://www.glutenfreesociety.org/guidelines-for-avoiding-gluten-unsafe-ingredients-for-gluten-sensitivity/#XxlR7EagAseohmvz.99
  12. https://www.glutenfreesociety.org/guidelines-for-avoiding-gluten-unsafe-ingredients-for-gluten-sensitivity/#XxlR7EagAseohmvz.99
  13. http://www.annallergy.org/article/S1081-1206(13)00733-3/abstract
  14. http://www.annallergy.org/article/S1081-1206(13)00733-3/abstract
  15. http://www.annallergy.org/article/S1081-1206(13)00733-3/abstract

 

Note! I’m a Nutritional Therapist, not a doctor or a nutritionist, and I have learned my way through the hard way: by studying, experimenting, reading and investigating. All material on this website is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being. The Healing Foodie is not responsible for errors or omissions.

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