What is Gluten Intolerance and Coeliac Disease?
Gluten is Difficult to Digest
Gluten is one of the most complex proteins consumed by man - and is therefore extremely difficult to digest. This is why babies first introduced to solid foods are not given wheat. They are started on a thin porridge of rice because their tiny digestive tract can process it easily.
People with Gluten intolerance are unable to digest gluten – a protein found in wheat, rye, barley and oats. In fact in Coeliac disease this protein actually attacks the lining of the small intestine causing damage that flattens out the tiny villi (finger-like protrusions which provide most of the surface area for nutrient absorption.) Tests are available to identify Coeliac disease but less than 0.5% of the population will test positive. While some people are born with it, in some people it appears to be triggered later in life, often in relation to some stressful event.
Gluten intolerance appears to be far more prevalent, but can be difficult to identify and diagnose with blood tests and medical investigations. It is most easily identified with an Elimination diet.
The most common Gluten intolerance symptoms are related to gastro-intestinal issues such as diarrhoea, flatulence, bloating and malabsorption of nutrients. Many people suffer from headaches, mouth ulcers, weight gain or weight loss, poor immunity to disease, and skin problems like dermatitis and eczema.
Many, many food products contain gluten, including some surprises like soy sauce. Fortunately many products are becoming available in gluten-free varieties. The Reviews section has information about good cookbooks and suppliers of gluten free foods.
