Gluten Food Allergy or is that Gluten Intolerance?

Wheat has dozens of proteins in it – that’s what makes it a nutritious food, but one of the proteins is gluten and gluten triggers symptoms in many.

It also seems to trigger controversy. Specialists seem to be bluntly contradicting each other on whether Gluten reactions in the body are strictly speaking called an allergy or whether gluten triggers a food sensitivity or hypersensitivity.

Gluten food allergy extends beyond wheat because gluten also occurs in barley, rice and oats. Sometimes rice can be tolerated by those sensitive to wheat, barley and oats. Like any other allergy it operated through the immune system and releases histamine causing allergy symptoms such as hives, eczema, nausea and so on.

Gluten Intolerance is also called Celiac or Coeliac Disease and is also an immune disorder but in this case gluten proteins are triggering an inflammatory response at the lining on the gut leading to damage and problems with absorbing nutrients. This is partially a genetic problem and shows up in some communities more than others with the West coast of Ireland having a frequency of 1 in 100.

Many patients are living with some of the symptoms of Celiac disease and thinking they have indigestion and living lives with little energy and an increasing list of symptoms. A blood test is all it takes to diagnose this and start recovery with an exclusion diet.

There are many gluten free foods available and gluten free restaurants too. In addition the poor absorption of nutrients of gluten allergic and intolerant patients suggests a good programme of nutritional supplements would help boost levels important nutrients such vitamin D.

But this is an allergy / intolerance that really needs specialist help – partially for the diagnosis but also for recovery and revitalisation.