What is Gluten, Anyway?

 Getting the best information about gluten sensitivity and intolerance (and food sensitivities/allergies in general) can be downright confusing. Here’s some information to get you thinking, give you some ideas and resources, and hopefully set the record straight about gluten. Remember to talk to your doctor and call me if you need additional support (I can also communicate directly with your doctor).

The most common questions I get about gluten are “what exactly IS gluten?” and “if it causes problems, should I avoid it too?” Other times, people are resistant to the idea of gluten causing problems, and they ask “what’s wrong with gluten if people have been eating it for hundreds of years?” They might believe gluten allergy is “junk science”, or be frustrated and resentful because they have to make accommodations for someone else who has unexplained symptoms.

For starters, gluten is a protein. It’s a blend of gliadin (protein) and glutenin (protein), and is found in a variety of wheat products, as well as other grains such as barley and rye: it’s also commonly used in a variety of other products because of its consistency. See a general list here.

Our immune system can react to various proteins, so when people say they’re “allergic” to gluten, what they mean is that their immune system antibodies are responding to one of these proteins. So you’d think testing would be pretty simple...just test for the antibodies to confirm there’s an allergy...but unfortunately, testing for gluten allergy is more complicated than that (a side note here is that people might also react to bromine instead or in addition, a chemical halogen which is used as a bleach to whiten flour). Practitioners might also suggest the possibility of “leaky gut syndrome” and inflammation in the body which can cause or worsen many different health conditions (read more about tests for inflammation here).

Common allergy tests look for an “IgE” antibody response, but there are other antibodies, such as IgA, IgG, etc. so it’s important to find a doctor who not only can support you with the traditional testing if you’re trying to rule out celiac disease (biopsy, blood test, genetic testing) but who is also aware of these other types of antibodies. This way, they’ll be able to order appropriate tests or at the very least, guide you with a properly designed elimination diet.

If you want support in the transition to living gluten free, schedule an appointment by sending me an email. We can work together to decide on a game plan and get you the support you need. I can also send you a list of gluten-free snacks: just ask.

For more information about gluten read my blog entry “Gluten Sensitivity: When it’s Not Celiac Disease”