Gluten I: Could it be a Problem for You?

By Anne Woodhouse, CHN

There is a lot of talk in the media and at social gatherings about gluten-free diets. You may have  friends who are testing whether a gluten free lifestyle helps them feel better, more energetic, or  more focused. This brief article should answer some of your questions about why gluten is a problem for many people.

What is Gluten?

Gluten is a protein found in many grains, including varieties of wheat, barley  and rye. Gluten acts as a binder, forming long molecular chains that make bread dough elastic. We know that gluten is in breads, cakes and cookies, but it may also be found in unexpected places such as processed foods, beer, soy sauce, and malt vinegar.

Why is gluten an issue for many?

Gluten is simply hard to digest. Think of gluten as bread dough, soft, sticky creating a tenaciously elastic coating inside your intestines, where it inhibits the digestion of the gluten-rich food as well as the other foods consumed with it. After eating a gluten-rich meal, many people feel do not feel well. The discomfort can range from feeling bloated, gassy, or fuzzy headed to severe cramping, diarrhea, nausea, headaches and inability to focus. Longer-term gluten intolerance can leave the body weak and some studies have linked it with lowered immunity, depression, anxiety, and ADD/ADHD.

How to know if gluten is a problem for you?

One approach is to come in to Boise Natural Health and have a food allergy test. This can be an efficient method to identifying specific allergens for an individual. Lab test results typically identify a tailored elimination diet. A second method is to bypass the lab test and try an elimination diet for several weeks. Three weeks is usually sufficient to calm your immune system. As you begin the elimination diet, you may feel worse before you feel better. Some patients experience irritability and gastric upset as their bodies purge specific toxins. After three weeks, reintroduce a gluten rich food for breakfast. If you feel ok, eat the same food for lunch and dinner. Thoughtfully evaluate how you feel.

How is your digestion?

Do you have gas, bloating, diarrhea or constipation? Do you feel tired, sluggish, or foggy-headed? Are you agitated, sad, depressed? If you answer yes to any of these questions, keep the gluten out of your diet for two more days and then reintroduce it to double check. If you have no reaction to the gluten, you are good to continue eating it. If you don’t feel better on the three weeks without gluten, there may be other food allergies or other issues contributing to your symptoms.