Gluten is a collective name for alcohol-soluble proteins. Examples of these are gliadins in wheat, hordeins in barley and secalins in rye. Gliadin is one of gluten's main protein fractions. It is a complex mixture with a low molecular weight. The low molecular weight gives extensible properties to cereal, grain flours and other derived products.
Glutenin, another main protein of gluten is of a higher molecular weight and contributes to the elastic properties of cereals and other such foods. In cases of intolerance, the gliadin component of gluten is almost always to be blamed for symptoms.
Coeliac disease and gluten intolerance
Accordingly, the gliadin component of gluten is linked to coeliac disease. Coeliac disease is a condition exceeding mere allergy or food intolerance. It is a chronic disease which affects the immune system. Specifically, it is an auto-immune disease which mainly affects the gut, and is triggered by gluten consumption.
Coeliac disease affects the small intestines. The small intestines help in the absorption of digested food. In this case, the body is tricked into attacking and chronically damaging villi glands which line the walls of the intestines.
Other symptoms of gluten intolerance
- Abdomen: chronic intestinal problems such as diarrhoea, constipation, gas, acid reflux, upset stomach, stomach pain.
- Head: Head aches, migraines, brain frog.
- Skin: Itchy skin, rashes or blisters, eczema, mouth sores.
- Circulatory/blood: Anaemia, mal-absorption.
- Skeleton and muscles: Osteoporosis, osteopenia, bone/joint pain, muscle cramps, numbness or tingling in arms, hands, feet, dental enamel problems, stunted growth in children.
- Reproduction: Infertility, irregular menstruation, recurrent miscarriage.
- Energy: Fatigue, weakness, weight loss.
- Mental: Seizures, depression.
- Cancer: Cancer of the small intestines.
Based on the presence of several of these symptoms a doctor may seek to carry out further tests to pinpoint gluten intolerance. According to experts, a gluten-free diet must be only followed under the instruction of a physician, and from a affirmative diagnosis of gluten intolerance. It is always recommended that you read the labeling on food packages to make sure they are gluten-free, even though most of these products are easily identifiable.
Grains to avoid in a gluten-free diet
The gluten-free dieter must avoid such foods as oats, wheat, barley, rye, or hybrids of such grains. All other foods are considered to appropriate for a gluten-free diet.
Grains that may be eaten in a gluten-free diet
Grains such as rice, corn, sorghum, millet, teff and wild rice are safe to consume when pursuing a gluten-free diet.
Sources:
- Bowland, S. (2008) The Living Gluten-free Answer Book: Practical Answers to 275 of Your Most Pressing Questions: Sourcebooks, Inc.
- Coutts, J. (2009) Management of Food Allergens:John Wiley and Sons.
- Thompson, T. (2008) The Gluten-Free Nutrition Guide: McGraw-Hill Professional.
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