Many people are sensitive to gluten and gluten-containing grains.  Conventional medicine looks at gluten only in terms of the very extreme gluten allergy called celiac disease, in which the small intestine villi are permanently damaged and incapable of proper absorption of nutrients.  Yet, just as we have food sensitivities that are not what conventional medicine would call an allergy, we can have sensitivity to gluten without having the very serious condition of celiac disease.

WHAT IS GLUTEN?

            Gluten is a protein found in the most commonly used grains, including wheat, rye, barley, and oats.  It’s also found in less common grains including spelt, kamut, triticale (a wheat-rye cross), and farina.  Gluten is what causes a grain to make good bread by producing a doughy elasticity to the flour.  “Developing” the gluten in the kneading process is what makes a loaf of bread that rises to the typical height.  Because of its particularly high gluten content, wheat tends to make the best rising loaves.

WHAT’S THE PROBLEM WITH GLUTEN?

            What gluten actually does to someone sensitive to it and why is open to some debate.  Some suggest that because modern grains are domesticated, hybridized versions of what were originally grasses, there may be some toxicity associated with them.  Some people are more sensitive than others to these formerly “wild plants.”  Celiac disease shows up much more often in northern and central Europe and northwestern India.  Wheat cultivation in these areas is much more recent.  For example, celiac disease is about eight times more common in Ireland than it is in the United States.

            It is more widely accepted that the problem with gluten is an immune system response wherein it is perceived as a foreign protein.  In the case of celiac disease this is immune response to gluten is believed to be genetic.  In that case there is an antibody reaction to gliadin (the toxic component of gluten) or transglutaminase.  To be diagnosed with celiac disease (also called celiac sprue, nontropical sprue, or idiopathic steatorrhea), damage to the small intestine villi must be visible on biopsy and there must be improvement in symptoms when a gluten-free diet is followed.  Some authorities note that damage to the small intestine may not be detectible, even under the microscope.  Thus, testing the function of the small intestine is more important than placing too much confidence in biopsies or blood tests.

            However, someone that just has gluten sensitivity, will not show these antibodies on a blood test.  Likewise, an intestinal biopsy will probably be normal.  As is the case with other food sensitivities, it is primarily a digestive reaction, rather than an immune system reaction.  While only 1 in 225 Americans have celiac disease, as many as 30% or more may be gluten sensitive.

GLUTEN SENSITIVITY SYMPTOMS

            The basic symptoms of gluten sensitivity are, of course, digestive.  They include abdominal bloating, abdominal pain, gas, diarrhea, constipation, gastric reflux, weight loss, headaches and possibly nausea.  Other symptoms sometimes experienced include fatigue, joint pains, mouth ulcers, bone pain, menstrual problems in women, and infertility.  Schizophrenia can be caused by gluten sensitivity, probably because wheat gluten has opium-like activity.  Perhaps the ultimate symptom of gluten sensitivity is malnutrition, since nutrients are not getting properly absorbed.  Stools will typically be bulky, pale, frothy, foul-smelling or greasy.

            Keep in mind that you may have a sensitivity to gluten or just to certain grains that happen to contain gluten.  In our electrodermal testing at Pacific Health Center, we find both.  Many people test sensitive to wheat, but not to any other grains.  However, when we find gluten testing sensitive, plus all the gluten-containing grains, gluten sensitivity is likely.  Our clinical staff have discovered that this broad sensitivity to gluten often only shows up when testing on the Small Intestine Measurement Point (normally we test foods on the Allergy Measurement Point).  Thus, a problem that we had previously missed with some clients is now showing up on a regular basis.  This simple and painless electronic test appears to be extremely accurate, not to mention being a lot less bother than conventional medical testing.

MEDICAL TESTING

            Conventional medical testing for gluten problems is usually done with a blood test for antibodies to gliadin, a subprotein component of gluten.  It is reported that 12% of the American population tests positive to these anti-gliadin antibodies.  However, when a stool test is performed, the antibodies show up in 35% of the population.  Since we are talking about an intestinal reaction, it makes sense that a stool sample is more likely than a blood test to show the problem.

            The more important point is that you can have a gluten sensitivity problem even though you have a negative blood test for anti-gliadin antibodies.  Particularly in the earlier stages of a gluten problem, the reactions are not going to be in the blood, but in the intestinal tract.  No small wonder that the blood tests are often negative with people who know by experience that they have a problem with gluten.

            Since conventional medical tests are considered sacred by medical doctors, such a person who is gluten sensitive may be told they have Irritable Bowel Syndrome, wheat allergy only, or maybe even a psychiatric problem.  I’ve never figured out why M.D.’s can’t just say, “I don’t think our test is accurate, since you obviously have a problem.”  Remember, all tests have limitations.  No matter what the tests say, if you are having gluten sensitivity symptoms, it’s likely that you have a gluten problem.

CAUSES OF GLUTEN SENSITIVITY

           So what causes gluten sensitivity.  While the severe celiac disease gluten problem may be genetic, ordinary gluten sensitivity is probably not (even though conventional medicine wants to make everything a “genetic” problem anymore).  Here are a few ideas about causes:

1. Weaning Infants Too Soon — Breast milk is the ideal food for babies.  When breastfeeding is either not done, or not done long enough, increased allergic sensitivities and compromised immune function tend to result.  Most babies are typically weaned at a few months onto gluten-containing cereals.  If early cereal usage were restricted to rice and corn, gluten sensitivity and celiac disease would probably be less likely.
2. Intestinal Dysbiosis —  That’s a fancy term for bad bacteria in the intestinal tract.  Most children and adults have this problem for one primary reason — antibiotic drug usage that’s killed off the beneficial bacteria in the intestinal tract.  This significantly compromises overall digestive function.
3. Candidiasis —  In the same vein, overgrowth of the common yeast-fungal organism Candida albicans results from antibiotic drug usage, hormonal medications and refined sugar diets.  This likewise disrupts proper digestive and immune function, not to mention creating a wide range of other problems.
4. Enzyme Deficiency — The gliadin sub-protein in gluten, when it is completely digested, does not cause gluten sensitivity symptoms in susceptible individuals.  Incomplete, inefficient digestion is perhaps the most significant cause of not only gluten sensitivity, but of food sensitivity in general.  In a nutshell most people are enzyme deficient because of eating the wrong foods, poor food combinations, not chewing food thoroughly, overeating, eating too fast, and eating under stress.
5. Auto Immune Reactions — Increasingly noted as a cause of many diseases are auto immune reactions — reactions where your immune system is destroying healthy tissue.  There would appear to be an element of this with gluten sensitivity, certainly with full-blown celiac disease.  As noted in Better Health Update #51 on “Autoimmune Disease”, the main cause of this problem is cumulative toxicity.  As people take in (and self-produce in poorly functioning digestive tracts) more and more toxicity, expect more and more autoimmune diseases.

DEALING WITH GLUTEN SENSITIVITY

1. Follow a gluten-free diet — Once you know you are sensitive to gluten-containing grains, you’ll only get better if you avoid them totally.  Beware of “hidden gluten” in foods with fillers made with wheat flour — read labels!  Rice, corn, millet, and buckwheat are generally considered acceptable grains.  About 30% of gluten sensitive people note improvement within three days on a gluten-free diet and 50% within one month.
2. Avoid dairy products — Generally a strong dairy sensitivity will be noted along with  gluten sensitivity.  When the intestinal tract is damaged, dairy products will be particularly difficult to digest.  Cultured dairy products like cheese and yogurt can usually be desensitized and added back later.
3. Digestive enzymes — The right digestive enzyme can be of immense help in resolving gluten sensitivity.  In my experience finding the correct digestive enzyme can be difficult, apart from individual electrodermal testing at the clinic, where we can find the best one in matter of seconds.  Some researchers have found the papain enzyme (found in papaya)  digests wheat gluten making it harmless for people with celiac disease.  This is one of many possible enzymes that can be considered with individual testing.
4. Acidophilus — Putting the beneficial intestinal bacteria back in is usually helpful for most any digestive problem.  It’s unlikely that someone would have gluten sensitivity without having at least some imbalance in the intestinal flora.
5. Psyllium fiber — Psyllium husk fiber supplements are not just for constipation.  They are generally helpful with the whole range of intestinal problems including celiac disease, Crohn’s disease, irritable bowel syndrome, colitis, diverticulitis, etc.  The fiber cleanses the bowel, absorbing allergens and other toxins.  The key is to go easy.  I typically start someone with an intestinal problem with just a half teaspoon in juice pre-breakfast and bedtime, and then increase it to one teaspoon provided they are tolerating it well.
6. Homeopathic desensitizing — For many years we have used homeopathic dilutions of the whole range of foods, including gluten itself and gluten-containing grains.  This re-tunes the body to not  reacting to these substances and generally produces significant results in one to three months.
7. Correct nutrient deficiencies — Vitamin B-6 is particularly significant.  Get tested for the right supplements.

Better Health Update is published by Pacific Health Center, PO Box 1066, Sisters, Oregon 97759, Phone (800) 255–4246 with branch clinics in Boise, Idaho, Post Falls, Idaho and Portland, Oregon.  E-Mail:  drkline@pacifichealthcenter.com.   Monte Kline, Clinical Nutritionist, Author.  Reproduction Prohibited.

DISCLAIMER:  The information contained in this publication is for educational purposes only.  It is not intended to diagnose illness nor prescribe treatment.  Rather, this material  is designed to be used in cooperation with your nutritionally-oriented health professional to deal with your personal health problems.  Should you use this information on your own, you are prescribing for yourself, which is your constitutional right, but neither the author nor publisher assume responsibility.