  f you've been battling unexplained gas,  bloating, diarrhea, nausea and abdominal pain, the culprit may be as close as that bagel in your hand or the sandwich you ate for lunch. For millions of Americans, gluten intolerance is a hidden cause of chronic mild to severe gastrointestinal woes. So just what is it? Gluten is a mixture of proteins that are found combined with starch in several cereal grains, particularly wheat, rye and barley. Gluten is responsible for the elasticity of kneaded dough, allowing for the leavening process. It's behind the texture and "chewiness" of baked products, such as bagels and pizza dough. Because cooked gluten becomes firm and soaks up any surrounding broth, it's also a popular ingredient in vegetarian and vegan recipes. In people who are sensitive to it, gluten causes an autoimmune response, resulting in changes to the lining of the small intestine. When the changes (and resulting symptoms) become severe, the person is considered to have celiac disease. In addition to uncomfortable gastrointestinal symptoms, over time celiac disease flattens the villi (fingerlike projections) in the small intestine, interfering with the body's ability to absorb nutrients. Gastrointestinal symptoms of celiac disease include abdominal pain, bloating, gas, diarrhea, constipation, nausea, vomiting, changes in appetite, unexplained weight loss, bloody or fatty stools and unusually foul-smelling stools. Children who have an intolerance for gluten often do not grow properly and are labeled as "failure to thrive." There also can be non-gastrointestinal symptoms present with celiac disease. These are usually found with more advanced disease and can include…
Celiac disease can be diagnosed with a blood test, but if a person's sensitivity to gluten is mild, then it may not register on the test. That creates a situation in which a person with mild gluten intolerance may go undiagnosed and symptomatic for years, until the disease progresses to the point that symptoms are severe. Patients diagnosed with celiac disease are advised to consult with a registered dietitian to help determine what they can and cannot eat. Gluten is widely found in baked goods and processed foods, and manufacturers are not required to list gluten on food product labels. Even some medications contain gluten as an additive. The best bet is to search for products specifically labeled as "gluten-free," and check with your pharmacist to determine if your prescription or over-the-counter medications contain gluten. If you're unsure whether your symptoms are due to gluten intolerance, stop eating all foods containing wheat, barley or rye for 10 days. Avoid processed foods as well. If your symptoms improve, check with your doctor to get a blood test to confirm celiac disease. © Your HealthStyle, 1998-2007. |