Effects of Eliminating Gluten.

Patients who eliminate gluten from their diet may experience some or all of the following:

  • Respite from symptoms associated with Coeliac Disease, which is usually enough to convince sufferers to remain gluten-free.
  • Improved digestion, including a reduction in bloating, cramping, and diarrhea.
  • Weight loss. Some patients experience weight loss due to replacing glutenous starches with healthier choices.
  • Some manufacturers include more fats and sugar to make gluten-free foods taste better, so some people may gain weight.
  • Lower nutrient intake. Many whole-grains are a good source of fibre, vitamins B and D, and Iron. When eliminating these grains the patient needs to include other sources in order to avoid becoming nutrient deficient.
  • Some patients notice results within 1 or 2 days, while others may take several months to experience a reduction in symptoms.

 

What is gluten?

Gluten is a mixture of two naturally-occurring proteins -Gliadin (a prolamin protein),and Glutenin (a  glutelin protein) found in wheat, barley and rye, as well as in Triticale and MIR. Both Triticale and MIR are wheat/rye hybrids.

These proteins are important during germination, they help to feed the developing plant.

They are also useful once the grain is milled into flour, when the gluten helps the elasticity of the flour and enables the dough to be kneaded and worked to form different end products.

Gluten is the only known protein found in our food which is completely indigestible.

What is Coeliac Disease?

Coeliac Disease is an autoimmune disease, where a person experiences inflammation in the small intestine when they eat gluten.

An enzyme called tissue Transglutaminase(tTG) breaks down the gluten into it’s separate components, Gliadin and Glutenin, while also supporting the microvilli in the intestinal wall which help absorb nutrients. The small intestine’s immune system (the Gut-Associated Lymphoid Tissue or GALT) reviews everything in the intestine to check for any threat.

In a healthy body this is normal, but in Coeliac patients the GALT mistakes the gliadin molecules for an infection and tries to defend itself. However, while attacking the gliadin it also attacks the tTG enzyme leading to damage of the microvilli and intestinal wall. This damage then results in reduced nutrient absorption and other complications.

The only effective treatment for Coeliac Disease is to avoid gluten completely. This will help prevent symptoms of the disease as well as disease-related complications.

Giving up gluten? Get the lowdown from the man in the know…

At The Gluten-Free Detective we take a common sense approach to helping you become gluten free. Eliminating gluten from your diet can seem confusing and complicated at first but we are here to help.

Have you or a family member been diagnosed as coeliac or gluten intolerant? Check out Gluten the facts.

Are you confused by the range of grains and flours available in your local supermarket or health food shop?  Our Grain Finder will help you sort the barley from the buckwheat and the sorghum from the spelt.

The one thing everyone says about gluten-free food is how expensive it is. Click here for Bargain Alerts ! We have the latest special offers on gluten-free food from major supermarkets and online stores.

Coeliac Disease is not a new disease!                                                                                                    Did you know that it was written about 2000 years ago in Ancient Greece? Click here for history of Coeliac Disease.