UNDERSTANDING GLUTEN INTOLERANCE

Gluten is the family of storage proteins called prolamins present in grains like wheat, barley, spelt, and rye. It provides elasticity to the food items made from these grains while holding them together. The prolamins Glutenin and Gliadin are highly elastic and reluctant to protease enzymes that break down proteins in the digestive tract. It results in incomplete digestion with an immune response creating gluten-related conditions. 

Gluten is a protein found in wheat, barley, and rye. 

Wheat: A grain used in bread, cereal & pasta

Barley: Found in beer & foods containing malt 

Rye: Found in rye bread, rye beer & some cereals 

Three different medical conditions regarding gluten intolerance are celiac disease, wheat allergy, or non-celiac gluten sensitivity (NCGS). 

Symptoms of Wheat Allergy

A wheat allergy is an outcome of an immune response to any of the proteins present in wheat, which is most common in children.

  • Irritation in your mouth and throat
  • Rashes
  • Nausea & vomiting
  • Diarrhoea
  • Nasal congestion
  • Eye irritation
  • Difficulty in breathing

Symptoms of Celiac Disease

Celiac disease is nothing but an autoimmune disorder where your immune system responds abnormally to gluten. Gluten is present in wheat, barley, and rye. Consuming gluten-rich food can destroy your villi thereby making the body not able to absorb nutrients.

  • Gas & abdominal bloating
  • Chronic diarrhoea
  • Constipation
  • Stomach pain
  • Pale, foul-smelling stool
  • Nausea & vomiting

Symptoms of Non-Celiac Gluten Sensitivity

This disease is diagnosed in people experiencing symptoms after consuming gluten but test negative for wheat allergy and celiac disease. It is still under observation why this condition occurs and how it can be controlled. 

  • Brain fog
  • Fatigue
  • Headache
  • Gas, bloating & abdominal pain

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