There are many reasons why understanding gluten has gained a bad reputation in recent years, with numerous people pointing to various health concerns. Understanding gluten is a real issue often lies not with gluten itself, but with the chemicals and pesticides used in conventional farming (and organic!!) -so it’s very hard to know what is OK for us. However, when grown and processed without these contaminants, gluten-containing grains can be part of a healthy diet for most people. Unfortunately, in the U.S., it can be very difficult to find gluten grains that are free from these harmful additives, which is why many experience adverse reactions. Understanding gluten: Is it affecting your health? Read below!
Reasons to Avoid Gluten:
- Gluten Sensitivity or Celiac Disease: People with celiac disease or non-celiac gluten sensitivity experience adverse reactions to gluten, leading to digestive issues, inflammation, and nutrient malabsorption, which can severely affect health.
- Digestive Discomfort: For some, gluten can cause bloating, gas, and stomach discomfort due to the difficulty of digesting the protein, even if they do not have a diagnosed condition.
- Inflammation: Gluten can trigger inflammation in susceptible individuals, which may worsen autoimmune conditions, joint pain, and skin disorders like eczema.
Reasons to Eat Gluten:
- Whole Grains Nutrient-Rich: Whole grains that contain gluten, like wheat, barley, and rye, are rich in fiber, B vitamins, iron, and other essential nutrients, supporting heart health and digestive function.
- Energy Source: Foods containing gluten are a key energy source, providing complex carbohydrates that fuel the brain and muscles, especially important for athletes and active individuals.
- Diverse Diet: Unless you have a medical reason to avoid gluten, eating a variety of grains, including gluten-containing ones, supports dietary diversity, which is linked to better gut health and overall nutrition.
Digestion and understanding gluten:
Gluten is hard to digest for some people due to its complex protein structure. Gluten is made up of two main proteins, gliadin and glutenin, (there are may more but these are the two main ones) which are highly resistant to breakdown by digestive enzymes in the stomach and small intestine. This resistance can lead to incomplete digestion of gluten, causing fragments of the protein to linger in the digestive tract.
For individuals with gluten sensitivity or celiac disease, the body’s immune system reacts to these gluten fragments, leading to inflammation and damage in the gut lining. Even in people without these conditions, gluten’s tough protein structure can sometimes irritate the gut or cause bloating and discomfort due to the extra effort required to process it. Additionally, the way modern wheat is processed and cultivated (with higher gluten content and the use of chemicals) may make gluten more difficult for some people to digest compared to traditional, less processed forms of wheat.
One thing many people don’t know about gluten grains is that traditionally prepared, fermented, or sprouted versions of these grains—such as sourdough bread—can be easier to digest and may reduce the potential negative effects of gluten. The fermentation process breaks down some of the gluten and anti-nutrients, which can help some individuals tolerate these foods better than standard processed gluten products. This traditional method of preparing grains has been used for centuries, and it can also enhance the nutritional content of the grain, making it more beneficial for health.
However, it’s important to remember that eating fermented gluten doesn’t necessarily make it safer for everyone. For those with gluten sensitivity or celiac disease, the form of gluten doesn’t matter—whether it’s fermented, sprouted, or processed, wheat is still wheat. The immune system in these individuals reacts to even small amounts of gluten, regardless of how the grain is prepared. Therefore, even traditionally prepared grains may still trigger symptoms in those with gluten intolerance or autoimmune reactions. It’s essential for these individuals to avoid gluten entirely to protect their health.
Many people think of gluten as a potential cause of digestive issues or health problems, especially with the increasing awareness of gluten sensitivities and celiac disease. This perception often leads individuals to question whether gluten might be contributing to symptoms like bloating, gas, or fatigue.
The number one problem when eating gluten grains for those with gluten sensitivities or celiac disease is the immune system’s adverse reaction to gluten. In these individuals, consuming gluten can trigger inflammation and damage in the small intestine, leading to symptoms such as digestive distress, nutrient malabsorption, and various other health issues.
Eating gluten in other countries can sometimes be better for you than eating gluten in the U.S. due to several factors:
- Less Processing and Additives: Many countries have stricter regulations on the processing of wheat and the use of additives, preservatives, and pesticides. This often results in gluten-containing products that are less processed and free from harmful chemicals.
- Traditional Wheat Varieties: In some countries, traditional wheat varieties are used, which may have lower gluten content or different gluten properties compared to the high-gluten varieties commonly used in the U.S. These traditional varieties may be easier for some people to digest.
- Different Farming Practices: Organic and less intensive farming practices in some countries can lead to fewer chemical residues on wheat and a more natural approach to agriculture, reducing potential sensitivities.
These factors combined can make gluten-containing foods from other countries less likely to cause adverse reactions for some people compared to those found in the U.S.
Unfortunately, the U.S. sometimes allows certain chemicals to be used on wheat, even if it’s grown organically, which can make it challenging to ensure that gluten is entirely free from harmful substances. Because of this, it’s often safer to avoid gluten completely to avoid potential health risks. If you find it difficult to eliminate gluten entirely, consider taking periodic breaks or “cleanses” from it throughout the year to help your body reset and reduce exposure. However, for those with significant sensitivities or health issues, maintaining a 100% gluten-free diet is crucial for optimal health.
Reach out to me and book a free discovery call if you want to learn more or take charge of your health. http://www.jewelwellnessmaui.com/book
