Gluten gripes!!

Non-coeliac gluten sensitivity does exist! Many of my patients can attest to the happy fact that when they have excluded gluten, especially wheat from their diet, they have never felt better.

No bloating, no gas or wind, increased energy, clearer thinking.

The definition of non-coeliac gluten sensitivity (NCGS) is a condition that is neither autoimmune nor allergic, yet results in symptoms similar to those seen in coeliac disease when the person consumes gluten. That is, diarrhoea, fatigue, bloating, abdominal pain, and even more nebulous symptoms such as joint pain, unusual rashes and “foggy mind”. Gluten is the protein found in wheat, rye, barley and oats. (See below for a full examination of all gluten sources.)

Wheat is one of the most commonly consumed grains in the world. Think of breakfast cereals, bread, baked goods, pasta, noodles. Gluten is the main structural protein of wheat, which has excellent characteristics for food manufacturing. Unfortunately gluten can be problematic for human consumption, and literally toxic to some individuals. Gluten is actually unable to be completely digested by human enzymes. The portions of the gluten protein which are left behind are fragments of gliadin. These peptides have aggravating effects on the gut and the immune system, and may have cytotoxic effects on human cells, even in healthy individuals.

Indeed a fascinating paper was presented at the International Congress on Natural Medicine in Melbourne in 2013 by Dr Alessio Fasano, a world renowned expert in gluten disorders. Dr Fasano has discovered that the non-broken down giadin particle of gluten triggers the release of zonulin. Zonulin is a signalling molecule in the gut mucosa that triggers the relaxation of the tight-junction cells which make up our gut wall. This in turns causes small intestinal permeability, and a release of bacteria into the blood stream and a disruption to our beneficial (or good) bacteria in our small intestine. This in turn releases an inflammatory cascade and a whole host of immune and gut dysfunction may result.

In fact, evidence suggests that NCGS and coeliac disease may be related disorders on a spectrum of reactivity and inflammation, with NCGS at the lower end, and coeliac at the upper end.

If you suspect gluten may be causing you grief, try simply eliminating it from your diet for six weeks and assess your symptoms. Then re-introduce it and note any reactions.