What is gluten Sensitivity? / gluten sensitivity

Gluten sensitivity is a collection of medical conditions and symptoms that occur after a person with the disorder consumes food that contains gluten. For patients whose small intestine is damaged because of gluten sensitivity, when gluten is eliminated from the diet a direct improvement can be seen. The lining of the small intestine in people with gluten sensitivity becomes damaged and unable to absorb nutrients. An improvement can be seen after gluten is removed from the diet as this lining heals. Other symptoms and conditions that are caused by gluten sensitivity such as diarrhea, vomiting, cramps, and growth problems will also be corrected.

Gluten is a seed storage protein found in grains like wheat, rye, and barely. Theses grains are found in may of the foods we eat and are an important part of our diet. Gluten sensitivity occurs if a person has a cellular immunity to prolamins and glutelins; the two types of storage proteins that make up gluten. Gluten sensitivity is similar to other allergies as the body can not tolerate the offending substance. In the case of gluten sensitivity annoying symptoms can be present as well as serious damage to the digestive system.

Because gluten sensitivity causes such sever damage, people who are sensitive to gluten must eliminate it form their diet. It is estimated that as may as one in 200 people world wide have gluten sensitivity. While eliminating sources of gluten like wheat, rye, and barely from the diet are the main ways to treat gluten sensitivity, steroids can be used as well. If symptoms like rashes and mouth sores persist, steroids can clear them up although the only way to heal the damage done to the small intestine is to stop consuming gluten.

Gluten sensitivity usually develops in childhood but can present later in adulthood. No matter when a person is diagnosed with gluten sensitivity the treatment is the same. Because the treatment limits many commercial available foods maintaining a balanced diet is important. Luckily for people with a gluten sensitivity, the grain group is the food group that is most affected. Meats, fruits, vegetables, and most dairy products are free of gluten in their natural state. Processed foods or foods served with additional sauces and breading are likely to contain gluten so if a food isn’t fresh and natural it is best to check the ingredients. Many foods contain gluten that one wouldn’t expect to such as condiments, beer, and vinegar.

Gluten sensitivity is increasingly common and not curable, but is treatable with the right diet and sometimes medication. There are many resources for people with gluten sensitivity who want to purchase foods made without gluten and gluten free ingredients to cook with. Arrowroot, buckwheat, and rice flour are all alternatives to gluten containing flours as well as potato and some oat based flours. Living with gluten sensitivity can take some getting used to but after you become familiar with what foods are likely to contain gluten controlling your diet becomes easy.