Gluten Sensitivity Other Than Celiac Disease

People with gluten sensitivity who are not celiac ( non-celiac gluten sensitivity in English) get an immune reaction when they ingest gluten. This differs from celiac disease in that one can see little or no damage to the villi of the intestine. But both give symptoms to the digestive organs and also outside them and they mainly affect women.

In addition, it is a pathology that is diagnosed by the exclusion method, because the markers in the blood are negative and the genes involved are unknown. What you usually need to do first is stop eating all grains with gluten for a period of 4 to 6 weeks.

After this time, your doctor will reintroduce gluten-containing foods to assess if your symptoms have been affected, after extensive testing to rule out celiac disease and wheat allergy.

And if gluten was not the only cause…

Research suggests that amylase inhibitors and fructans are also likely to be involved in producing symptoms of gluten sensitivity. These are found in wheat and in some vegetables.

They make digestion more difficult by weakening the intestinal barrier and fermenting it by microbes, which gives rise to various symptoms which we will take a closer look at below.

What are the symptoms of non-celiac gluten sensitivity?

In general, it affects the digestive system, giving rise to nausea, vomiting, gas, abdominal pain and swelling as well as reflux, diarrhea or constipation. The following may also occur:

• Weight loss
• Poor absorption of nutrients can lead to anemia and steatorrhea (presence of fat in feces)
• Fatigue
• Headache
• Eczema and itching
• Joint pain
• Menstrual and mood swings
• Growth problems

Even if it only occurs when a person eats gluten, the inflammation is widespread. This is because several different substances are released and they stimulate the release of histamine from the tissues.

Dietary treatment for gluten sensitivity that is not celiac disease

In both celiac disease and gluten sensitivity that is not due to celiac disease, the only effective treatment is a lifelong gluten-free diet. This means avoiding all grains such as wheat, rye, barley, kamut, bulgur and rye wheat.

You should even avoid oats. This is despite the fact that oats do not contain gluten, but it does contain avenins. These have a similar structure, but only 3% of all gluten-sensitive people react negatively to them.

If the fields where the oats grow are close to wheat fields, or if you use the factory for other cereals that contain gluten, contamination can occur.

Note that gluten is a protein that manufacturers largely use as an additive whose function is to provide substance and elasticity and a fine consistency. Therefore, sauces, chocolate, sausages, burgers and jams can all contain gluten. Although some believe that they can still tolerate a certain amount, it is still too early to say due to lack of research on the subject.

Experts also recommend avoiding eating:

• Garlic, onions and leeks – you can use them as a seasoning and remove them later
• Asparagus and artichokes
• Sponge
• Cabbage, cauliflower and all other cruciferous vegetables (broccoli, Brussels sprouts, etc.)

• Chicory
• Peas and avocado

In summary, non-celiac gluten sensitivity has increased in recent years. You need to see a gastroenterologist if you suffer from prolonged discomfort (at least 2-3 months) to rule out celiac disease and allergies. After that, you can stop eating the foods that cause these symptoms and you will feel much better as a result.