In 1996, about 1 out of 2500 people worldwide were thought to have celiac disease or some other gluten intolerance. By 2006 it was estimated that 1 in 130 – about 1% of the US population -had the disease, many undiagnosed, with similar figures in Europe.
Why are gluten intolerances, once considered rare genetic aberrations, becoming so frequent?
For those of you who don’t know, celiac disease is basically the ultimate expression of a gluten allergy that someone can develop. The small intestine reacts so strongly to the presence of gluten that it kind of starts killing itself. The small intestine is where most nutrients are assimilated, so you can imagine how complicated this can get. Gluten is a specific kind of protein found primarily in wheat, but also in other grains like spelt, barley, rye, and oats.
While celiac sprue – as it’s also known – is an autoimmune disorder and it’s thought to have a big genetic component, there are many other degrees and symptoms of gluten intolerance, which is why many people are intolerant to some degree and don’t even know it.
A gluten intolerance can hurt your digestive system in various very different ways, making it very tricky to find out. Someone can develop IBS, someone else experience intense muscular pains and bruises with no apparent reason, and yet someone else might be losing her hair faster than normal…
Could you have a gluten intolerance?
There are a variety of tests that you can get to find this out, but I think the best way is through experimentation. You might just know that even though you love pasta, bread, and/or baked goods there’s something that goes wrong when you eat these foods. If that’s your case, then you already have a good pointer and should listen to what your body is trying to tell you.
Do any of these apply to you?
- Do you suffer from random or frequent constipation and/or diarrhea?
- Do carb-heavy foods make you really tired and/or sleepy?
- Do you notice your nose “clogging up” after you eat your beloved doughnuts?
- Do you have continuous postnasal discharge?
- Do you suffer from constant headaches with no apparent reason?
Any of these might be an indication of gluten intolerance. If you think this might be your case, become a food detective and be more attentive to the way your body is reacting when you eat gluten-containing foods. To be sure, you need to avoid them for at least a week (2 or 3 is better) and evaluate any changes.
Now, having a gluten intolerance does not necessarily mean that you should never eat bread again. There are a million things that can be done to improve the condition – believe me, I have plenty of experience – but it does mean you need to pay attention. If you don’t your digestive system is going to wear off eventually and you can develop something more serious like Chron’s disease, chronic IBS, diverticulitis, and/or additional allergies.
You can start by decreasing your intake of these foods and whenever you decide to eat them, get the best quality you can afford, eat more starchy veggies instead of pasta and more sweet fruits instead of baked goods, and experiment with gluten free grains like rice, quinoa, and millet.
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Great blog, glad I found you.
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