Gluten has become THE topic when talking about autoimmune disease, GI issues and over-all wellness. But, what is it about gluten that makes buying a gluten free bagel for $20 at the Santa Monica Farmer’s market an acceptable purchase over the organic whole wheat sesame bagel?
What is gluten?
Gluten is what gives elasticity to dough and gives bread the ability to rise during baking. Taking this a nerdy step further- it is primarily made up of two other proteins (gliadin and glutenin) which combine during the kneading or mixing process to make gluten, and in the end leaving us with a pizza crust that no cauliflower could ever replace.
Common Gluten Containing Foods
Naturally Occurring: Wheat, Wheat Germ, Barley, Rye, Couscous, Bulgur, Graham Flour, Spelt, Farina.
So, why would gluten be bad for my health?
The relationship between gluten and our health is still being unraveled, but what research has found is that there is a correlation between diets high in gluten and the occurrence of celiac and non-celiac related autoimmune disease. It is known that gluten affects the microbiome and increases intestinal permeability and decreases diverse cell populations in the gut.
Basically, gluten’s affect on creating a "weakened" gut is what is hypothesized as leaky gut syndrom and contributes to the development and side effects of autoimmune disorders. With an autoimmune disorder, the cells of the immune system produce antibodies and other products that begin to react against normal, healthy tissue causing inflammation and damage. With leaky gut, large food particles and unwanted substances can enter the body and are attacked causing immune reactions that trigger inflammation and pain.
But, not all of us with an autoimmune disease suffer from this effect from gluten. While, we are finding that an increasing amount of individuals do, it is important before you begin to cut out gluten that you determine if you have a gluten intolerance or non-celiac sensitivity.