The Gluten Free Diet: Bad or Good?

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Diet is known to affect the gut microbiome, the ecosystem of helpful bacteria that lives in our stomach and intestinal tract. Certain foods can promote diversity and multitude of “good” bacteria, improving energy metabolism, boosting immune response, reducing inflammation, and affecting many other areas of physical and mental health. 

Gluten, a wheat protein naturally occurring in rye, farro, barley, oats and other grains, is found in hundreds of popular foods, from pasta, to beer, to salad dressing, to candies. For those with a gluten intolerance, gluten can harm the gut microbiome, increasing inflammation and damaging the intestinal tract. Others report having a “gluten-sensitivity,” which is accompanied by stomach pain, diarrhea, bloating, and cramping. 

The gluten-free diet has gained enormous traction in recent years, not just as a treatment for chronic gluten-intolerances such as celiac disease or wheat allergies, but as a way to lose weight and be healthier. In a survey conducted by the Consumer Reports National Research Center, 63% of Americans thought that following a gluten-free diet would improve physical or mental health and 25% thought that gluten-free foods were higher in vitamins and minerals. For many, a “gluten-free” label has become synonymous with healthfulness. 

Unfortunately, food retailers have weaponized this phenomenon by using the nutritional authority of the “gluten-free” label to sell products that aren’t necessarily healthier, at higher prices. This infographic by Consumer Reports compares products with and without gluten. Gluten-free products often have more calories, sugar, sodium, and fat, as well as less beneficial nutrients like fiber and protein. Wheat flour, which contains gluten, is often replaced with rice flour and other less-nutritional alternatives. 

While the widespread accessibility of gluten-free products has been life-changing for those with gluten-sensitivities, the influx of processed, less-nutritional gluten-free foods has arguably been harmful for many. Like other food trends, the gluten-free diet should be approached with mindfulness and skepticism. 

Is The Gluten-Free Diet Right For You?

For those suffering from celiac disease, a gluten sensitivity, gluten ataxia, a wheat allergy, IBD, or another condition tied to gluten-intolerance, a gluten-free diet is crucial for managing symptoms. If you suspect that you may be suffering from a gluten-related medical condition, consult a doctor for testing. Diagnosing yourself, or choosing to eat totally gluten-free for weight loss without consulting a nutritionist is not recommended. Receiving adequate nutrients on a gluten-free diet can be difficult for many. 

For those of us who don’t suffer from a gluten-related medical condition, gluten is recommended in moderation. Ultimately, avoiding processed foods is far more effective than cutting out gluten altogether. As discussed, many gluten-free products are highly-processed and can be harder to digest, less nutritional, and harmful for the gut microbiome. Consuming more naturally-occurring gluten-free foods, such as fruits, vegetables, legumes, certain whole grains, fish, dairy, and meat, is the best way to cut out gluten, get plenty of vitamins and minerals, and avoid sneaky branding. 

As with any medical condition, it is always best to seek assistance from a qualified medical professional if you are experiencing symptoms that are causing you difficulty. If you need a gastroenterologist in Southern Indiana, or in the Louisville or Lexington Kentucky-area, contact Gastroenterology Health Partners today for more information or to schedule an appointment.  

 

Celiac Disease: What You Need to Know

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Celiac disease is an immune disorder that gluten triggers. For people with the disease, it causes an immune response that damages the small intestine when eating gluten, which is found in foods like wheat, barley, and rye. Here’s an overview of celiac disease.

Causes and Risk Factors

This disease causes an immune response when you consume gluten. This response attacks the lining of the small intestine and leads to inflammation. This damages cilli, hair-like structures that line the small intestine. Cilli are key in absorbing nutrients from food; as such, celiac disease can cause problems with nutrient absorption and lead to malnourishment.

Celiac disease often runs in families. The causes of the disease are thought to be a combination of genes and consuming gluten. Sometimes celiac can be activated after a viral infection, childbirth, pregnancy, surgery, or severe stress. There are a few notable risk factors for celiac disease. These include a family history of the disease, type 1 diabetes, down’s syndrome, Addison’s disease, and autoimmune thyroid disease.

Symptoms of Celiac Disease

Symptoms for this disease are wide-ranging and vary significantly person to person. As mentioned before, celiac damages your body’s ability to absorb nutrients in food. Many of the symptoms you may experience are related to this lack of nutrition. Digestive issues like bloating, constipation, diarrhea, gas, pale stool, and weight loss are common. A tingling feeling in the legs is possible due to low calcium and nerve damage. People with celiac can also have musculoskeletal issues like bone and joint pain, cramps, and dental enamel defects. Anemia and hepatitis can occur too. Children with the disease can experience growth issues and a failure to thrive.

Diagnosis and Treatment

Doctors can diagnose celiac disease with blood testing. Serology blood testing examines your blood for antibodies that might indicate an immune response to gluten. Additionally, they can use genetic testing for certain antigens to potentially rule out the disease. In some cases, they may test for iron levels, as anemia (low iron) can happen with celiac. In some cases, they may want to biopsy some tissue from your small intestine to search for signs of damage. They can do this with an endoscopy, where they pass an endoscope through your mouth to your small intestine and take a tissue sample.

Treating celiac involves managing symptoms and avoiding trigger foods. You can’t eat foods with gluten, which include wheat, malt, and rye. Removing gluten from your diet will help reduce inflammation over time. You may also need to take some vitamin supplements. Your doctor may recommend you work with a dietician to establish a healthy diet without gluten. You may also need regular follow-up visits so your doctor can check in on your condition over time.

Our experienced team at GHP has years of experience diagnosing and treating Celiac disease. We can help establish the best plan of care for your situation. Contact any of our office locations to learn about the options we offer and schedule an appointment today.