Gluten Intolerance

If you’ve wondered about this term that seems to be on everyone’s lips recently, we’ve sought help from the experts to help us understand the potential problems with gluten

Nutrition Nation nutritionist Dilal Ranasinghe explains the confusing subject of gluten intolerance and why it seems to affect so many these days.

This is a topic very close to my heart as I have suffered from this condition for a number of years. Gluten intolerance is on the rise worldwide with millions of people experiencing symptoms triggered by this autoimmune disorder [there are also non-celiac gluten sensitivities that are not autoimmune diseases but still result in gluten intolerance]. Gluten intolerance affects 1 in 30 Americans and is now affecting thousands of people in Hong Kong.

WHAT IS GLUTEN INTOLERANCE?

Gluten intolerance is an autoimmune condition triggered by gluten, a protein that gives elasticity to dough. The main sources of gluten are wheat, barley, rye, and some oats. Contrary to popular belief, celiac disease is not the same as gluten sensitivity or wheat allergy. Most people with gluten intolerance present a number of symptoms such as abdominal discomfort or pain, fatigue, mood swings, acne, migraines, joint pain and constipation. Even trace amounts of gluten may trigger these symptoms and if left untreated, it can lead to diabetes, bowel cancer, osteoporosis, and anaemia.

HOW HAS THIS PROBLEM ESCALATED TO THE LEVELS WE ARE EXPERIENCING NOW?

Researchers claim that the sudden epidemic in wheat-based allergies or gluten intolerance is due to the consumption of foods containing genetically modified grains and the number of highly processed foods in our diet today. In general, due to the massive demand for food and produce nowadays, the methods of food production now are very different to how they were 10–15 years ago, resulting in poorer quality ingredients and more additives being piled into our food.

More and more people are eating a gluten-free diet as a result, enabling them to omit unknown GMO ingredients from their diet. Since this ingredient is hidden in many common products, it’s important to check the labels of foods and drinks carefully. For those with this disease, eating gluten just once a month can increase the risk of serious long-term illness by over 600 per cent. If you are not tolerant to gluten, get it out of your diet!

HERE ARE SOME FOODS THAT CONTAIN GLUTEN (SOME MAY SURPRISE YOU):

• Soy Sauce - usually contains 40–60% wheat

• Worcestershire Sauce - malt vinegar used in ingredients is made from barley

• Sausages, Burgers and Meatballs - normally hidden under the ingredients “modified food starch” or “natural flavours” and breadcrumbs are used to ‘bind’ these products)

• Certain varieties of chocolate - especially cheap chocolate that uses emulsifiers and thickeners, which use gluten

• Some pickles - if malt vinegar is used in the pickle, it is made from gluten and may affect you

• ‘Cheap’ Sushi - especially California rolls which use imitation crab meat, contain a lot of gluten

• Certain ice creams - especially those with cookie dough or biscuit base).

• Liquorice and chewy sweets - wheat flour is used to give the texture

• Salad dressings - a number of shopbought or pre-prepared salad dressings will contain gluten or wheat as a thickening agent.

• Flavoured potato crisps - a number of manufacturers can add wheat flour or gluten when adding the flavouring

• Stock Cubes

Surprised? I was, especially as I am gluten intolerant myself and have battled with it for years. Education and finding alternatives is the key to battling this disorder.

• Quinoa

• Soba noodles (made from buckwheat)

• Buckwheat

• Brown and red rice

• Sweet potato

• Butternut squash and pumpkin

• Alternatives to wheat flour (gram flour, almond flour, tapioca flour, coconut flour, buck wheat)

• Cook at home more!

Hundreds if not thousands of individuals battle with the symptoms of gluten or ingredient intolerance every day and yet are unaware of the root cause or methods of suppressing the issue. It is important if you think you are gluten or ingredient intolerant, to obtain some professional advice and guidance. “Once you have control of it, it will make huge improvements to your life, your mood and well-being!