Many grain contain GLUTEN..and triggers GLUTEN INTOLERANCES.



I never attempted to write a blog on  GLUTEN INTOLERANCE  before, mainly because I was struggling to understand it myself.

I was struggling to understand my symptoms and what to do about healing my body, since all I heard from my various tests was that there is nothing wrong.  So as such, I was the only one that knew that I had a problem, but had no idea what it was. .

Because there is so much that many people are not aware of and which may be useful, I will not try to cram it into one post.

This article will deal with GLUTEN SENSITIVITY, GLUTEN INTOLERANCE (allergy) and their relation to CELIAC DISEASE.

I realize that in order to do a meaningful job of this, I have to infuse it with my personal experiences. That is quite OK.  If this helps anyone to zero in on their symptoms and cause people to be on the look-out for symptoms it would be worth it.

It is estimated that only a small percent of the occurrence of gluten intolerance are diagnosed as such. In many instances it is discovered while investigating other diseases. One school of thought is that as many as 15% of persons are gluten sensitive.

I would never have imagined that I had a gluten- intolerance since I’ve eaten wheat, rice and most other grains my whole life.

But several years ago, I started noticing strange things happening in my body. The one I remember most is the burning pain in my feet. This progressed over the years to a less intense version in my fingers. It turns out this is referred to as peripheral neuropathy and is one of the more common symptoms of non-celiac gluten intolerance. As the years went by, I developed more annoying symptoms like joint and muscle pain, and eventually a nagging tummy dis-comfort.


As the name suggests, gluten in the gluey protein substance that is found in many types of grain. It is what gives wheat the ability to stretch into fluffy rolls, and decadent pastries. It is what makes the oatmeal guey and barley soothing.  It makes the pasta chewy and the dumplings comforting.  Traditionally, it is thought that only certain grain such as wheat, barley and rye contain gluten. I happen to have had a different experience and this is verified by Dr. Osborne.

I guess in order to appreciate the role of gluten in these grains one would have to try baking breads and cakes without wheat flour.

When I first identified GLUTEN INTOLERANCE as my problem, I thought that it synonymous with CELIAC DISEASE.

But as I educate myself I know that celiac is only one of hundreds of conditions caused by the body’s inability to tolerate GLUTEN.

GLUTEN SENSITIVITY is not a disease in itself.  It is when your body has the propensity (genes) to be affected by GLUTEN. Like a person who is allergic to penicillin, who lets the Dr. know before he writes the prescription.  If gluten- sensitivity is not triggered, by eating gluten, there is no evidence. Gluten intolerance occurs when you ingest gluten and the immune system reacts.

So what is GLUTEN INTOLERANCE?  Simply put it is when your body cannot tolerate Gluten. Much the same as if it developed an allergy to pollen, or lactose from cow’s milk. The body therefore tries to protect itself and calls the immune system to action, and when- ever gluten is encountered, the immune system reacts in order to protect the body from the damaging substances. If you are recovering from digestive problems, digestive enzymes can be helpful. Also infusing your body with healthy nutrients on a regular basis.

CELIC DISEASE is basically the reaction of the digestive tract to this intolerance and the damage that is done there. It is initially an auto-immune condition which leads to other conditions such as mal-absorption and malnutrition issues. The walls of the digestive tract are normally lined with immune cells and good bacteria to keep it healthy. Constant inflammation from immune responses destroys the good bacteria and opens the digestive system to an overgrowth of bad bacteria. A damaged digestive system also causes an inability to produce digestive enzymes leading to other intolerances to other foods.

A major issue with CELIAC DISEASE involves the destruction of the villi that absorbs nutrients from the food. This causes another laundry lists of conditions, including undigested food feeding bad bacteria, and causing overgrowths. Undigested food leads to nutritional deficiencies. For every vitamin, mineral and other nutrient that is not absorbed, and therefore is deficient, there is the possibility of another disease or condition. One example is a Vitamin C deficiency can lead to scurvy which causes internal bleeding. After all, every nutrient in food serves a purpose.


is now known to be only one (and a rare one) disease Caused by gluten intolerance. A new term now separates the two. Non-celiac GLUTEN SENSITIVITY is taught to contribute to as many as 190 auto immune conditions.  Extra intestinal manifestations are way more common than celiac manifestations, but are not readily associated with a gluten allergy.  Symptoms of a GLUTEN SENSITIVITY are way more varied than those that manifest themselves in the intestinal tract.

It took me many years and many Drs. visits, and leaving without answers and medical professionals making you feel like you are crazy because you have symptoms that they can’t explain. It was quite by accident that I started to focus on the fact that it may be related to something I was eating. I went on a diet that allowed me to eat not much more than certain protein, green vegetables and a few fruits, and gradually my symptoms subsided.

Most people who suffer from Gluten Intolerance don’t know.  It is estimated that 1 in 3 people has the genes for Gluten Sensitivity.

Because the immune responses are so many and so varied, gluten is hardly considered to be the culprit. Current methods for testing for a GLUTEN INTOLERANCE focus on celiac symptoms and so many patients with GLUTEN SENSITIVITY go undiagnosed.

My next post will focus on the causes and symptoms of GLUTEN SENSITIVITY, GLUTEN INTOLERANCE AND CELIAC DISEASE.



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