Gluten Intolerance Treatment

What is Gluten Intolerance?

Gluten Intolerance Treatment : There are two types of gluten intolerance. Those who consume gluten products and develop intolerance include, firstly, those who are diagnosed with “CELIAC DISEASE” on endoscopic biopsy of a tissue sample taken from the duodenum, and secondly, those who are not diagnosed with CELIAC DISEASE on biopsy (these are called CELIAC-LIKE SYNDROME). Both groups are sensitive to gluten products.

Contained in products such as barley, wheat and oats, GLUTEN contains two proteins called “Glutenin” and “Gliadin”.

Celiac disease is characterized by a reaction to “GLIADIN”. The diagnosis can also be made by checking for Anti Gliadin Antibodies in the blood. Celiac disease can manifest at any stage of life. A damaged flora of the digestive tract is an important factor in the development of symptoms of Celiac disease.

In CELIAC-LIKE SYNDROME, the “Leaky Gut Syndrome”, which develops due to flora damage, leads to the onset of the disease. Most of the cases of gluten intolerance are cases of Celiac-Like Syndrome. In these patients, Anti Gliadin Antibody is (-) and they are found not to have Celiac disease by biopsy. These patients can be treated with a FLORA TRANSPLANT.

Which Foods Contain Gluten?

Gluten is a type of protein contained in some grains such as wheat, rye and barley. So all foods containing these grains also contain gluten. Here is a generic list of foods that contain gluten:

• Wheat: Wheat flour, couscous, bulgur (cracked wheat), pasta, bread, crackers, cookies and many other processed foods are among those that contain wheat.
• Rye: Gluten is often contained in rye bread and rye beer.
• Barley: Barley-based foods, beers and malt beverages contain gluten.
• Oats: Oats are inherently gluten-free, but most oat products are exposed to cross-contamination because they are processed in the same facilities as gluten-containing grains. But you can look for oats that are clearly labeled as gluten-free.

Gluten is usually contained in the processed versions of these grains, including:

• Cakes and pies
• Bread and bread products (sandwich breads, bagels, pitta breads, Turkish bagels, etc.)
• Pasta and noodles
• Cookies and biscuits
• Instant breakfast products
• Most instant sauces and tomato paste
• Beer, ale and lager
• Processed meats, sausages and fish
• Instant soups and sauces

Always check product labels and opt for products labeled “gluten-free”. Also, read the ingredients to check whether a product contains wheat, barley, rye or malt.

Those with gluten intolerance or Celiac disease in particular should be cautious when eating in restaurants or eating meals prepared by others. This is because foods can be contaminated with unknown sources of gluten.

Gluten intolerance, better known as Celiac disease, is a condition in which the body reacts abnormally to a protein called gluten. Gluten is contained in grains such as wheat, barley and rye. Here are some frequently asked questions and their answers:

Question 1: What is gluten intolerance?

Answer: Gluten intolerance actually involves conditions known as Celiac disease or non-Celiac gluten sensitivity. Celiac Disease is an auto-antibody response leading to inflammation and damage to the intestines that prevents the regular absorption of nutrients. On the other hand, non-Celiac gluten sensitivity refers to gluten intolerance that causes symptoms similar to Celiac disease, yet with no apparent damage to the intestines.

Question 2: What are the symptoms of gluten intolerance?

Answer: Symptoms of gluten intolerance may include diarrhea, constipation, intestinal gas, abdominal pain, weight loss, fatigue, iron deficiency anemia, bone or joint pain, headaches, oral ulcers, skin rashes (dermatitis herpetiformis) and nervous system problems (for example, balance problems, numbness or tingling).

Question 3: How is gluten intolerance diagnosed?

Answer: Gluten intolerance is typically diagnosed by performing various blood tests and an upper gastrointestinal endoscopy procedure. During the endoscopy procedure, a piece of the small intestine is harvested for biopsy and analyzed in the laboratory.

Question 4: What impact does gluten intolerance have on life?

Answer: Anyone with gluten intolerance has to exclude gluten completely from their diet. This means that they may not be able to enjoy many of the foods they used to enjoy, which can affect both social activities and their overall quality of life. Nowadays, however, many manufacturers and restaurants offer gluten-free alternatives, expanding the food options for people with gluten intolerances.

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