New Study Has Discovered Gluten’s Evil Cousin

Gluten-free is a growing diet trend that has proven to relieve intestinal suffering as well as providing other physical benefits. Unfortunately, a new study has discovered that there’s another culprit besides gluten.

What’s in Wheat?

In recent times, those who suffer from Celiac disease, have been fortunate enough to be able to identify their challenge. A simple blood test ordered by your doctor can diagnose if you have the ailment. For years, some people experienced bloating, nausea, headaches, vomiting, diarrhea, and foggy brain, and had no idea why. Gluten’s impact on digestive health was the cause.

Small Numbers, Big Problems

The percentage of people with actual Celiac is tiny. Others, however, experience similar symptoms without having the disease.  The medical community now recognizes this condition, which has been named “non-celiac gluten sensitivity.”

A new study, however, has revealed a protein in wheat that causes all kinds of trouble. Although it makes up less than 4% of proteins in wheat, amylase-tripsin Inhibitors (ATIs), they can trigger inflammation in the gut and systemically.

The Problem Protein

Research from this latest study shows that ATIs can activate the inflammation of chronic health issues. This particular protein complicates asthma, MS, lupus, arthritis, IBS, and a host of other autoimmune diseases. ATIs trigger inflammation in the gut, lymph nodes, kidneys, and even the brain.

For those non-Celiac, ATIs increase the risk of developing gluten sensitivity. It’s a frightening find; ATIs create such powerful immune responses through digestion that reactions spread to other tissues and organs in the body.

Scientists Speculate

This study has researchers explaining that gluten may not be the cause for all the awful symptoms that non-celiac gluten sensitive people experience. It’s the ATIs that contaminate the gluten.

So, certainly, a gluten-free diet is necessary for someone with celiac disease. But perhaps an ATI-free diet would benefit everyone. Eliminating this protein would reduce risk of inheriting celiac-type symptoms as well as decrease inflammation throughout the body.

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Check it Out

If you feel you could benefit from removing ATIs from your diet, it is definitely doable. You’ll want to target foods that contain wheat and replace them with wheat-free selections. There are all types of different flours available that you could use to substitute when cooking and baking. Choosing fresh produce over many carbohydrates is a simple and nutritious way to make the change. Beans, legumes, and other grains are delicious choices to keep your diet gluten- and ATI-free.

Inflammation is a precursor and antagonist for chronic disease. Anyway to keep inflammation levels low is a plus.

 

Study Confirms New Problem with Wheat and Gluten

Researchers are confirming that even individuals without Celiac disease can experience the same symptoms from ingesting wheat and gluten. In the study, non-celiac participants had worse side effects than those diagnosed with the disease.

Study Confirms You’re Not Crazy

Feel awful after eating a sandwich, cereal, crackers, or pasta? All of those foods traditionally contain wheat. Gluten protein is the majority ingredient in a grain of wheat. We’ve known for a while that Celiac is a genetic autoimmune condition, which causes bloating, abdominal pain, constipation, vomiting, and more. It’s a lifelong intolerance to gluten. This new study suggests that even those without Celiac suffer from the same symptoms—and more.

Clearing up Celiac Confusion

Celiac is a disease affected by the body’s immune reaction to gluten. For those with severe cases, they can’t even touch wheat or gluten much less ingest it.  Celiac attacks and damages the lining of the small intestines. That’s why the symptoms are so harsh and painful.

Besides nausea, diarrhea, and other physical sufferings, Celiac can prevent the absorption of nutrients into your system. Malnourishment and dehydration are always concerns. There is no cure for this disorder—it never goes away. Only 100% abstention from gluten can help keep you asymptomatic.

In America, approximately 1% of the population has Celiac disease. That’s sounds like a tiny portion, but that winds up being about 1 in 133 people. And, it’s often misdiagnosed. You can be diagnosed by a blood test or a biopsy of the lining of your small intestines.

Non-Celiac Complaints, Concerns, and Findings

The conditions of our environment and our foods today are far from ideal. In fact, our best health is placed at risk from pollution, pesticides, and other factors compromising the purity of our crops and animals. These elements can trigger genetic autoimmune responses as well create new allergies and sensitivities.

Researchers at Columbia University Medical Center conducted a study to examine the effects of gluten on non-Celiac participants. The majority of those observed were people with NCWS. NCWS stands for Non-Celiac Wheat Sensitivity. These are people who have adverse symptoms to gluten but do not have Celiac.

The study included 40 people with Celiac, 40 healthy, and 80 with NCWS. The researchers discovered that those with NCWS had a system-wide autoimmune response. They had Celiac symptoms—along with brain fog, headache, fatigue, disturbed sleep patterns, and mood swings.

Wheat Worry

Celiac patients in the study showed intestinal damage but did not show blood markers for the complete body system autoimmune response. The NCWG group, however, showed systemic immune activation. This leads to inflammation, which if chronic, could link to arthritis, Alzheimer’s, and cancer.

The research team encourages further funding and studies on this topic. A significant number of people have daily symptoms of bloating, intestinal pain, diarrhea, fatigue, etc. This experience has an actual biological basis that may now be more closely identified.

If you think you might have a sensitivity or allergy to wheat, remove it from your diet for a trial period. Two weeks time can be a good biomarker. There are thousands of delicious gluten-free recipes. If your symptoms subside or disappear, then you’ve found the culprit. If, however, your symptoms continue after abstaining from wheat or gluten, you may want to see your doctor to explore other causes.