Previously we discussed that when someone has symptoms of a gluten intolerance, the first order of business would be to either rule in or rule out celiac disease, which is diagnosed by specific conditions and lab results. If celiac disease can be ruled out, non-celiac gluten sensitivity would be a likely next suspect as their presentations are very similar. Many people may have actually been previously diagnosed as having irritable bowel syndrome because the symptoms (abdominal pain, bloating, diarrhea, constipation, joint and muscle pain, fatigue, depression, etc.) present similarly, but knowing the difference is key to achieving the proper health outcome. And remember, celiac disease is an autoimmune condition where the body attacks and destroys the intestinal cells; NCGS does not. However, caution is advised as long term NCGS irritation in the body can lead to the development of an autoimmune condition.
NCDS is defined as a condition in which the ingestion of gluten-containing foods (like wheat, barley and rye) leads to one or more of a variety of immunological, morphological or symptomatic manifestations in people in whom celiac disease has been excluded. Then, if gluten sensitivity is suspected and there is noticeable improvement or disappearance of symptoms when gluten is eliminated from the diet, NCGS is more likely. So what makes a person sensitive to gluten? As was mentioned in a previous post, leaky gut syndrome can lead to it when undigested pieces of the gluten are allowed to pass into the bloodstream. Along this line is the implication of the “standard American diet” where the overconsumption of processed foods that are loaded with chemicals and additives and lacking in vital nutrients are destroying the proper bacterial environment that is needed to help us properly break down what we eat. Genetic modification of our foods has also been implicated as some varieties have been shown to have higher gluten content than others which further increases the difficulty of proper breakdown.
There is also the concern with increased exposure (contamination?) from glyphosate, the active ingredient in the herbicide Roundup which is applied to wheat and other grains just before harvest. In the human body it has been shown to destroy beneficial digestive flora while allowing pathogenic strains to flourish. It is also a known chelator that binds and immobilizes minerals such as iron, copper, magnesium and cobalt which can lead to nutritional deficiencies in these important components. There are also implications that it can negatively affect certain liver enzymes which are involved in detoxification, activating vitamin D3, breaking down vitamin A and maintaining bile acid production and sulfate supplies to the gut. Beyond that, straight overconsumption of wheat products is also a likely factor.
Lastly in the diagnosis spectrum is the wheat allergy which can be triggered when any part of the wheat kernel is consumed, not just the gluten. This can be identified by a more immediate response than what is seen with CD or NCGS, showing signs within seconds to minutes. These are less often GI symptoms and will generally be more respiratory/skin-related in nature, such as hives, skin rash, sneezing, watery eyes, swelling of the lips and tongue or even respiratory distress. These are histamine-based reactions and are caused by stimulation of an overly sensitive immune system which leads to a hypersensitive immune response. An immune system that is out of balance will treat harmless substances as hostile irritants and attempt to expel them through the body. In all of these cases, it is best to keep gluten and wheat-containing foods out of the diet. In some cases, if the body is able to heal enough, small amounts of gluten may be able to be ingested without experiencing symptomatology. However, the underlying key in all of the above conditions is to keep the immune system balanced and the stress levels low. Diet is a major contributing factor in this process so speak to a doctor who can help you first learn how to eliminate possible irritants and heal the gastrointestinal tract, and then build a healthy diet that will support optimal function and minimize the risk of flare-ups and reoccurrences.
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