Weight Loss and Gluten Sensitivity
Have you asked yourself, “how can it be that so many people are gluten-sensitive?”
Gluten sensitivity has become more common, and it is worth understanding what’s beneath it.
Gluten toxicity is found to be one of the major causes of over 200 clinically confirmed diseases. The most common autoimmune disease associated with gluten is celiac disease, where antibodies are produced by the immune system that targets normal cells and tissues. You should also know that celiac disease is just the tip of the iceberg of a larger phenomenon that affects so many of us: gluten sensitivity.
It is estimated that as much as 15% of the US population is gluten sensitive and that 99% of the people, who either have gluten intolerance or celiac disease, are never diagnosed.
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200-300 different symptoms can be caused by gluten sensitivity. They range from digestive issues like diarrhea, constipation, indigestion, reflux, weight gain, weight loss, bloating, and abdominal pain; to mental health issues like depression, anxiety, mood swings, and behavioral problems. They can also include inflammation issues, such as aching joints, bones, muscles, increased asthma, diabetes, and cancer, to neurological issues like migraines, vertigo, tingling, numbness, weird sensations, as well as a wide variety of malnutrition-related and other issues like fatigue, brain fog, canker sores, osteoporosis, infertility, enamel problems, missed periods, painful periods, night sweats, thyroid problems, and frequent infections.
WHAT IS GLUTEN?
Gluten is a class of proteins that can be difficult to digest and is found within wheat (including spelt, semolina, and durum), barley, rye, and triticale (a hybrid), known collectively as prolamins. These proteins have different names depending on the grain they are found in; for example, gliadin in wheat, secalin in rye, or hordein in barley.
In a new study, researchers from the Bartholin Institute in Copenhagen, Denmark, show that gliadin plays a key role in promoting weight gain, insulin secretion, and inflammation. Gliadin does not break down easily in the body because they are extremely hydrophobic and contain disulfide bonds.
Most people can tolerate these proteins, but, if you have celiac disease or are sensitive to gluten, it will cause the gaps between the cells in the small intestine to open too wide and allow toxins, food (not fully digested), and gluten fragments to cross the intestines villus into the bloodstream. These parietals are recognized by the immune system as invaders or pathogens, which will then activate the immune system, causing inflammation and damage to the inside of the small intestine.
WHY HAVE WE BECOME SO SENSITIVE TO GLUTEN?
The most dominant theory given for this massive explosion of gluten sensitivity, autoimmune diseases, and gluten-related disorders is that most grains are genetically modified, so the gluten content is boosted. A century ago, grain contained far less gluten and was more elastic than it is today.
We usually refer to any food reaction as a “food allergy”. Though, it is important to distinguish between food allergies and food intolerances or sensitivities. Food allergies and food sensitivities share very similar signs and symptoms, which makes it harder to distinguish between the two. You may experience what we call an “allergy attack” with a combination of symptoms like rashes, itching, diarrhea, headaches, a runny nose, nasal congestions, hives, nausea, or abdominal pain. A food reaction is common, but in most cases, symptoms are due to a food sensitivity and not a food allergy.
SO, WHAT’S THE DIFFERENCE?
When you eat food that you are allergic to, an allergen will stimulate your immune system, and an antibody (IgE) will be produced. A food allergy is far more severe than a food sensitivity, and in some cases, it can lead to a severe reaction of an anaphylactic shock, which is a life-threatening allergic reaction.
At the same time, a food allergy can also complicate your ability to lose weight or make you feel sick even if you eat foods that, at first sight, might seem healthy. Triggers can hide even in nuts and other foods that aren’t even sweet or contain lactose, which is a distinct marker for many people.
Going on a gluten-free diet takes a great deal of education and commitment. Our clinic takes it very seriously, knowing the science behind these vast symptoms. We offer gluten sensitivity testing as well as customized clinical and nutritional support for better health.
DO YOU THINK THAT YOU HAVE A GLUTEN SENSITIVITY?
I can help you discover which foods you are sensitive to. Please order a “Food Sensitivity Delayed” test today to request a text, health history form, and waiver. And schedule your free 20-min consultation with Chen Ben Asher today for test details and to discover how gluten sensitivity might be affecting you.
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