Gluten

(Berkeley Wellness)
Is Gluten Really the Cause of Your Stomach Woes

Many women troubled by indigestion, fatigue, depression, or other symptoms think they are sensitive or allergic to wheat (specifically its protein, gluten) and thus eliminate it from their diets. But this is not usually necessary—or advisable.

Gluten-sensitive enteropathy or GSE (also called celiac disease or nontropical sprue) is a digestive disorder triggered by wheat and some other grains. GSE occurs more often in women (though women may simply be tested for it more often) and can begin at any age. Because often there are no symptoms or the symptoms mimic other conditions, many people go undiagnosed or are misdiagnosed. Left untreated, GSE can lead to anemia, osteoporosis, and other serious health problems. Still, the prevalence of GSE is relatively low—about 1 in 100 Americans are estimated to have it—and many people who think they have a problem with wheat do not.

A wheaty explanation

Gluten is a protein found in wheat, rye, barley, and related grains. It makes dough elastic and smooth and is also added to many foods to keep ingredients together. In people with a genetic predisposition, gluten provokes an autoimmune response in which inflammatory substances are released that damage the villi, the hair-like projections in the intestinal lining where nutrient are absorbed. Symptoms are varied—diarrhea, bloating, abdominal pain, weight loss, skin rashes, de pression, fatigue, and muscle cramps, for example. People with GSE are also more likely to have other autoimmune disorders, such as psoriasis, thyroid disease, and lupus.

Don't guess, get tested

If you have chronic indigestion or other symptoms suggestive of GSE, consult your doctor. Testing for GSE involves initial blood tests, which are now more sensitive than in the past. If the result is positive, the diagnosis needs to be confirmed by a biopsy of the small intestine. If you have a family member—particularly a parent or sibling—with GSE, you should also be tested.

Diagnosis negative

Unless you are diagnosed with GSE, there is no reason to avoid wheat or other gluten-containing grains. Whole grains are an important source of nutrients and fiber, and they help reduce the risk of cardiovascular disease, diabetes, some cancers, and obesity. Of course, eliminating some processed grains, such as white bread, cookies, and crackers, can improve your diet, which may make you feel better even if you don’t have GSE. And even if you have GSE, you can—and should—still eat other kinds of grains, including corn, rice, buckwheat, quinoa, and amaranth, for their potential health benefits.