One of the most widely talked about food allergies is gluten intolerance. You will find the term "gluten free" on more and more food products at your grocery store. Specialty grocery companies like Whole Foods have dedicated considerable shelf space to this category of food products.

The following article on “What is Gluten?” is authored by Cynthia Kupper

Cynthia Kupper, RD, CD is the executive director of the Gluten Intolerance Group of North America (GIG). She is an expert in celiac disease, gluten intolerances and allergies. As a hospital-based clinical dietitian, she worked in a large hospital as a renal dietitian and Diabetes Educator for many years before going to GIG. GIG’s innovative programs working with consumers, restaurants, manufacturers, and the food industry are making it easier for persons to live healthy lives on a gluten-free diet.


WHAT IS GLUTEN? A GOOD AND A BAD THING.

If gluten was a term that is associated with character building we could say “Gluten is the stuff that sticks us together and makes us rise.” Gluten is found in foods. It is a storage protein in grains. Gluten has two major characteristics: 1) it is sticky, so in food it is the ‘glue’ that holds foods together, 2) gluten is like tiny balloons in food, and it traps air in tiny pockets. This allows food to rise, such as with breads. These tiny air pockets help foods to be tender and have a nice texture. It helps to create spongy breads and cakes.

For thousands of people, gluten makes them sick and can lead to other health problems. For every 1 in 100-133 people in the US (more than 3 million) people, gluten damages the small intestine, causing problems with our ability to absorb food and nutrients correctly, and leads to complications with malnutrition. This condition, called celiac (see-lee-yak) disease, is the number most common condition that is under-diagnosed in the US. Celiac disease is similar to allergies (it can be called a delayed allergy) except for one important factor – it is also autoimmune. It is this autoimmune response that damages the intestine and causes other problems. Symptoms in children can include any or none of the following: constipation, diarrhea, failure to thrive, stunted growth, pain and fatigue, difficulty concentrating and learning, irritability, being a picky eater and fidgety.

Gluten sensitivity (sometimes called non-celiac gluten intolerance) is different than celiac disease. It does not damage the intestine and therefore does not cause problems associated with malnutrition. However some of the symptoms can be the same. Gluten Sensitivity can be compared to other forms of food sensitivities that are not true allergies. Often its causes and impact on the body vary. It can be caused by a brain-gut reaction (a drug-like affect), or possibly a metabolic response or some other unknown reaction.

Some argue if it is possible to have an IgE gluten allergy or if it is really a wheat allergy. In either case, IgE allergies can kill within seconds to minutes by causing an anaphylaxis reaction.

An estimated 15 million people in this country suffer some form of gluten sensitivity or intolerance. For persons with celiac disease and IgE allergies, total elimination and avoidance of gluten is required for life. This can make choosing foods very difficult, since the majority of our common foods contain wheat. Imagine not being able to buy a box of Cheerios, candy bars with cookies, crackers, noodles, a can of soup, or stopping at your favorite fast food place or having pizza after soccer practice. This is just a small window into the world of those living on gluten-free diets. It’s not just the food, but the contact with gluten from other foods that a person must be concerned about – even crumbs can cause a reaction and possibly damage in a sensitive person.

To learn more about celiac disease, gluten intolerances and how to live gluten-free, please visit Gluten.net

Definitions:

• Autoimmune: a reaction where the body attacks its own tissue and organs.
• Celiac Disease: a genetic, autoimmune reaction to gluten in food. To develop celiac disease 3 factors must be present: 1) the correct gene for celiac disease, 2) exposure to gluten, generally from wheat in the American diet, 3) a trigger factor – something that makes the gene active. Once it is turned on, it can’t be turned off.
• Anaphylaxis: an allergic reaction that restricts air flow to the lungs, blood circulation, and the ability of body organs to perform vital jobs, causing death without immediate and effective medical attention.
• Gluten: the storage proteins found in wheat, rye, barley, spelt and hybrids of these grains, such as kamut, triticale, semolina, durum, graham, faro, and emmer.