Gluten sensitivity can cause antibodies to the endomysium, actin and myosin which in turn can lead to muscle aches and pain.
Symptoms of gluten intolerance may include constipation, fatigue, headaches, and nausea. Those who report gluten intolerance say regular instances of diarrhea and constipation are a common symptom.
Protease is the enzyme that helps our body process proteins, but it can't completely break down gluten. Undigested gluten makes its way to the small intestine. Most people can handle the undigested gluten with no problems. But in some people, gluten can trigger a severe autoimmune response or other unpleasant symptoms.
It can strike anyone at any time, including those who were not previously sensitive to it. Similar to lactose intolerance, gluten sensitivity can affect any member of the human population regardless of their age.
The treatment for gluten intolerance is to eat a gluten-free diet. You will have to stay on the gluten-free diet even after you feel well. You might also need to take certain vitamins and supplements to make sure your body is getting all the nutrients it needs to stay healthy.
The immune system may see the undigested gluten particles are a microbial invader and attack them. Our environment has become much cleaner over the past 50 years. This means, to some scientists, that our clean and sterile environment has made our antibodies not able to fend off so many bugs and infections.
The term gluten belly is used to define the feeling that some people experience after eating foods containing gluten. This sensation usually consists of feeling sick, tired, or bloated.
Over time, a range of problems may develop as a result of the body's reaction to gluten — from skin rashes and lactose intolerance to infertility, bone weakness and nerve damage. These can often happen even in the absence of digestive symptoms.
If you're extremely sensitive to even trace amounts of gluten, you may experience symptoms within minutes of ingestion – similar to an allergy. In many cases, however, symptoms don't develop until one to twelve hours after exposure. For some, symptoms take days or even weeks to manifest.
After you stop eating foods with gluten, your symptoms will likely get better in a few days. Your small intestine should heal completely in 3 to 6 months. Your villi will be back and working again. If you are older, it may take up to 2 years for your body to heal.
Taking omega-3 fatty acid supplements such as cold-water fish oil, flax, and chia, to help decrease inflammation. Taking extra probiotics to repair the gut. Dr. Meyers suggests doubling up on probiotics for two weeks after ingesting gluten.
In people with celiac disease, eating foods that contain gluten can cause sluggishness, bloating, and digestive problems. It can also cause pain, swelling, and inflammation in many areas of the body, including the joints.
Probiotics can help improve the response to a gluten-free diet for both celiac and NCGS patients. It's well-established among health care professionals (whether conventional or functional) that a gluten-free diet is the first line of defense for gluten intolerance.
Eliminating gluten may not only strip your diet of valuable nutrients, but also hinder the accuracy of tests for celiac disease, a serious autoimmune condition in which gluten signals the body to attack the lining of the small intestine. Celiac disease affects about 1 in 141 people in the US.
The gluten-free diet is the only treatment for both celiac disease and gluten sensitivity. But gluten sensitivity may be a transient condition. Consequently, the diet should be followed by gluten-sensitive patients for one to two years, followed by testing for gluten tolerance.
Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.
Celiac disease is a delayed hypersensitivity reaction where symptoms develop 48-72 hours after ingestion of the offending food which is in contrast to IgE-mediated food allergies where symptoms develop rather quickly.