What is gluten?

Gluten is a mixture of proteins present in some cereal grains, especially wheat. It consists almost primarily of two proteins, gliadin and glutenin. The exact proportions depend upon the variety of grain. It is responsible for making bread spongy and is used extensively in most packaged and processed foods.

What is Celiac Disease?

Traditional thinking about celiac disease is that it is an autoimmune attack on the small intestine triggered by eating gluten-containing grains. Even a small amount of gluten in foods can trigger and autoimmune reaction and create malabsorption of nutrients. This is due to damage and inflammation in the small intestine. When gluten intolerance becomes an extreme condition, it is finally diagnosed as celiac disease, non-tropical sprue, or gluten-sensitive enteropathy. But, it may take years before it is finally diagnosed.

What is Gluten Sensitivity?

The philosophy that celiac is only relegated to the intestines is still part of the medical lexicon even to this day. What is now known from research over the past twenty years or so is that celiac disease can affect not only the gut but all other organ systems. In fact, there are now considered to be two primary types of gluten intolerance – celiac disease and non-celiac gluten sensitivity. Being gluten sensitive means that there is sensitivity to not only gluten, but also to the different fractions of the wheat molecule such as wheat germ, gliadin, and gluteomorphin.

Symptoms May Include: 

  • weight loss
  • brain fog
  • joint pains
  • migraines
  • headaches
  • psoriasis
  • eczema-like skin conditions
  • fatigue
  • iron deficiency anemia
  • failure to thrive in children
  • constipation/diarrhea
  • irritable bowel syndrome
  • various brain related symptoms such as ADD, depression and anxiety

Celiac disease and even non-celiac gluten sensitivity is an underlying trigger of most autoimmune diseases:  Multiple Sclerosis, Hashimoto’s Thyroiditis, Rheumatoid Arthritis.

Low serum calcium levels, other vitamin deficiencies may occur with celiac or non-celiac gluten sensitivity.

Most people diagnosed with celiac disease experience relief soon after starting a gluten-free diet. If you think you may be gluten sensitive, trying a gluten-free diet may help you make the determination.

If your symptoms or condition is beyond self-analysis, Universal Wellness Associates offers cutting edge food sensitivity testing along with other types of functional testing – blood chemistry panels, GI stool profiles, saliva hormone panels. Functional testing using various methods to analyze the underlying imbalances.

After we receive the information form the functional tests, Linda can provide you with an analysis and other suggestions that will help  you move towards health and vitality.

Contact Universal Wellness Associates to learn more about how functional testing may help you.