More and more products are now advertising that they are gluten-free. What does “gluten free” mean anyway? Good question! Gluten is the protein found in wheat. Any wheat containing product will also have gluten in it. As a nutritionist, I am noticing many people are confused with the emphasis on the recent gluten-free craze. Because we have seen the Atkins Diet, and low-fat diets, and many other diet plans, it is easy to dismiss the gluten-free acronym as just another diet. The truth is, gluten sensitivity is becoming epidemic in the world. Symptoms are often seen within 20 minutes of eating wheat containing foods, but may take up to 6 hours. These symptoms can include: headache, nausea, diarrhea, constipation, anemia, congestion, itchy ears, phlegm, malabsorption of nutrients, moodiness, and the list goes on and on. HOWEVER – gluten sensitivity may be asymptomatic (no symptoms at all!). But prolonged exposure can lead to serious health consequences. Gluten sensitivity at its extreme is diagnosed as celiac disease. But can also show up as colitis, crohns disease, and irritable bowel syndrome. Long term exposure to wheat in sensitive individuals is directly linked to elevated liver enzymes and/or cirrhosis, faulty thyroid function, and alzheimer’s disease.
So how come so many of us are having problems with wheat nowadays?
The underlying reason, in my opinion, is genetically modified wheat. When we genetically modify a food, we change its chemical structure. This new structure is unfamiliar to our bodies and our bodies react to it. This causes autoimmune responses. Wheat was the first genetically modified food, thus we are now seeing reactions to this food. Next, we will most likely see allergic responses to corn and soy – two other foods that are genetically modified.
The big problem I see with these modified foods is that once you eat them, your body sends signals against that particular food. Meaning, if you eat a genetically modified wheat product, your body now will react to ALL wheat that you consume – regardless if it is modified. Your body views it as an intruder.
Unlike normal food allergies, a person can’t eat gluten in moderation. Any bite or sip of a gluten containing product will cause harm to a sensitive person’s body regardless how long they have avoided gluten. This is very scary considering that wheat is in so many of our foods, cosmetics, lotions and shampoos. If you are gluten sensitive, I would advise you to google gluten-containing foods because it will freak you out just how many products have gluten in it. For example: soy sauce, ketchup, artificial maple syrup, chips, breaded items, frozen entrees, pasta, and salad dressing may contain gluten.
So how do you know if you have a sensitivity if you don’t have any symptoms? There are two ways to find out. One is a blood test by your doctor. The other is by doing a non-invasive (no needles!) sensitivity screening at my office.