Living Unrefined

What is gluten intolerance?


Gluten is a protein substance found in all grains like wheat, rye, barley and oats. Gluten among other things, is used for leavening the bread dough.Therefore, demand of bakers also increased for wheat with a high gluten content. Gluten content of wheat is on this basis increased significantly over the past 10 years.

Gluten intolerance

It might be problematic for many people with gluten intolerance since it is hard to digest. Recently, the consuming of high gluten products such as white bread and pasta increased significantly.

A completely different and more serious aspect  is the reaction that undigested gluten can trigger. Undigested gluten influence the intestinal mucosa negatively and makes it permeable. Chains of amino acids infuse into the bloodstream. Therefore, the brain put barriers to prevent these chains  to enter brain and create a trouble. That can give rise to changed behaviors, hyperactivity and more. If you suspect something like this you should go through an analysis of morphine peptides at laboratories. For these cases, a gluten and milk diet could be the solution.

Other symptoms of gluten  intolerance includes:

• Bloating
• Thin or hard stools
• Eczemas or acne
• Liquid filled rash

When you feel like  you have  gluten intolerance, you can start to a diet without gluten for about 14 days and then eat a little again. So you see wether the symptoms come back. But be aware, there is gluten in many foods. Perhaps you are not allergic or intolerant, but just eat too much bread and pasta, so it is easy to cut down on it. Many people mistakenly believe that spelled, emmer and einkorn is gluten-free, but it is not. 

Gluten intolerance can now be determined by a blood test determining the Ttg (transglutaminase).  Inorder to replace the gluten-containing foods with rice, corn, buckwheat, quinoa, millet, and amaranth. You can buy meal, bread, muesli etc. made of these products. You can even bake with these types of flour, but it requires a slightly different technique to bake gluten-free, since the dough must be stirred more.

Gluten free bread ingredients and utensils on wood frame background. Gluten sensitivity or non-celiac gluten sensitivity (NCGS) is a health disorder induced by the ingestion of gluten causing intestinal and/or extraintestinal symptoms. It is resolved once the gluten containing food is eliminated from the diet, and when celiac disease and wheat allergy have been alleviated. The pathogenesis of non-celiac gluten sensitivity is not yet well understood. It was hypothesized that gluten, as occurs in celiac disease, is the cause of non-celiac gluten sensitivity. Besides gluten, other components in wheat, rye, barley, and their derivatives may cause the same symptoms.