Sensitivity to gluten is a serious issue in modern health. People suffering from it have difficulty digesting gluten and are consequently deprived of essential nutrients. The issue has been connected with a shockingly wide amount of disease and health issues ranging from skin problems to dementia and celiac disease.

 

Celiac disease (CD) is usually the only medical concern surrounding gluten sensitivity. It stems from an autoimmune response to gluten and if left untreated can contribute to malnutrition, mental illness, cancer, and diminutive body growth.

The problem is that doctors have restricted testing for celiac disease only and ignored gluten sensitivity or non-celiac gluten sensitivity (NCGS). However incompatibility with gluten doesn’t have to be associated with celiac disease, therefore diagnosis for it is severely limited.

In other words, there are various degrees of gluten sensitivity, but for many doctors it is either you have celiac disease or you have nothing. Nowadays there is more awareness of non-celiac gluten sensitivity (NCGS) and it is a distinct clinical condition.

NCGS (Non-celiac Gluten Sensitivity) – A Distinct Clinical Condition

NCGS (non-celiac gluten sensitivity) or gluten sensitivity is a gluten intolerance that is not related to celiac disease.

The condition’s legitimacy has received a lot of debate among health practitioners. Many want to stick with tradition and dismiss the issue as a hoax.

Some estimates say that around 1 in every 20 Americans has a type of NCGS.

Medical experts that were curious about the issue conducted a placebo-controlled gold standard and double-blind, placebo-controlled trials on gluten ingestion. In the end they were able to validate the condition of gluten sensitivity apart from just celiac disease.

What is Gluten Sensitivity (Non-celiac Gluten Sensitivity)?

Gluten is a protein composite that is found all around us – in grains, hair products, and even in playdoh.

When your body has a sensitivity to gluten it has adverse effects on every inch of healthy tissue in your body. Medical experts are now shocked to find that this sensitivity might be a lot more common than we previously thought.

Estimates suggest that gluten sensitivity goes unrecognized and causes trouble in 99% of people that have it. Many people are quick to dismiss the issue of gluten digestion as a hoax, but more than 90 million people in the United States suffer some type of sensitivity to it.

Signs of Gluten Intolerance or NCGS (non-celiac gluten sensitivity)

The first step in validating any gluten health concerns is educating yourself.

Since there has been an alarmingly small number of medical studies on gluten sensitivity (NCGS), patients have been forced to take matters into their own hands and look for symptoms.

A few of the most common signs of gluten intolerance (non-celiac gluten sensitivity) are listed below:

The most obvious indication of gluten intolerance is digestive issues. This includes bloating, gas, abdominal pain, greasy stools, and irritable bowel syndrome.

Unstable emotional health like depression, anxiety, and sudden drastic changes in mood.

Look for effects on the brain such as dizziness, lack of focus, trouble balancing, and tingling sensations.

Frequent migraines and headaches can be a sign of non-celiac gluten sensitivity. A scientific review of medical studies found “a clinical association between migraine and gastrointestinal symptoms”

Abnormal tiredness throughout the day, even if you haven’t experienced much physical or mental exhaustion.

Several types of rashes like eczema and psoriasis may appear on your skin. Look for areas that are dry and have red or white marks that cause itching. A scientific study found that “gluten intolerance gives rise to a variety of dermatological manifestations”.

Fibromyalgia (skeletal pain and weakness) can actually be a symptom of gluten intolerance. Inflammation and pain can occur virtually anywhere on the body. One medical study found that that non-celiac gluten sensitivity may be an underlying cause of fibromyalgia syndrome. Another medical study mentioned that “It has been found that celiac disease (CD) and non-celiac gluten sensitivity (NCGS) have a high prevalence in fibromyalgia (FM) patients.”

Issues with hormone balance that cause worsened PMS symptoms can be caused by NCGS. Instances of inexplicable infertility may also signal a difficulty digesting gluten. Make sure you don’t have these signs of hormonal imbalance.

Keratosis pilaris might also develop on the skin as a result of gluten intolerance. It is characterized by rough discolored bumps and hardened skin around the thighs, arms, and cheeks – usually happening when gluten damages the stomach.

Joint pain and inflammation could be a result of gluten intolerance.

The lack of digestive clues makes it difficult to associate with gluten sensitivity. Many doctors find the symptoms but fail to associate them with gluten sensitivity.

Remain objective about your symptoms and talk things over with a physician if you’re concerned.

How to Test for Gluten Intolerance or NCGS (non-celiac gluten sensitivity)

As mentioned earlier, the medical focus on gluten intolerance (NCGS) is disappointingly small. Because of this there aren’t many testing methods available at the moment. Only two methods are worth trusting: blood testing and an elimination diet.

Blood testing is fairly straightforward but many people have been drawn to the simplicity and ease of elimination diets. If you’re exhibiting any symptoms of gluten sensitivity it could work for you.

You should consult with your doctor about blood tests that detect gluten sensitivity such as:

• Total immunoglobulin A (IgA)
• IgA Tissue transglutaminase antibody (shortened to tTG)

As for elimination diet, the first step is finding everything with gluten in your daily diet. Avoid eating those foods or any other that might give you digestive troubles. After approximately 3 weeks take note of the symptoms. If they’ve gotten better, chances are your body cannot tolerate gluten.

The important part of this diet is staying committed. You can’t consume even the slightest amount of gluten during your elimination period. If you do so, it could offset the entire process and give you faulty results.

Possible Treatment for Gluten Sensitivity

There is only one surefire way to alleviate the perils of gluten sensitivity – by eliminating gluten from your life. Real results only come from cutting back on gluten 100%. This can be difficult for some people that have grown accustomed to a gluten based diet, but there are helpful tips to keep them on track:

Start shopping in the gluten-free alternative section. There are a ton of options like pasta and bread so you don’t have to cut all your favorite foods.

Any grains that use wheat, rye, or barley need to be avoided completely.

Carefully read the labels of your groceries and look for gluten-indicating terms such as vegetable protein, flour, soy, vegetable hum, and malt flavoring.

Reading food labels is also one of the 70 habits featured in my e-book 70 Powerful Habits For A Great Health which will guide you how to take positive steps to improve your wellness and overall health.

Always choose whole foods over anything that is processed.

Have some digestive aids handy in case you do consume gluten accidentally.

Cauliflower Buffalo Bites (Gluten Free)

Here is a delicious and easy gluten free recipe with one of my favorite vegetables – Cauliflower. This recipe uses the cauliflower florets (but don’t throw the stem as it is edible too and can be added to a soup). The key to making good cauliflower bites is to have them crispy and golden on the outside and soft on the inside, so you will have delicious snack or appetizer.

1 head cauliflower; chopped into bite size piece
½ cup brown rice flour (or chickpea flour)
½ cup water
½ tsp salt
1 tsp. garlic powder
1/2 teaspoon paprika (optional)
½ cup your favorite buffalo wing sauce (store bought or homemade). Many recipes recommend Frank’s Red Hot sauce

Preparation

Preheat the oven to 450F (230C). Combine the water, flour, garlic powder, salt and paprika in a bowl and stir until well combined. Coat the cauliflower pieces completely with the batter and place them on a lightly greased, non-stick baking sheet. Bake for about 15- 20 minutes (or until the tops start to get color on them), tossing half way through.

When the cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place the cauliflower bites back on the baking sheet and bake for about 5-10 minutes, or until cauliflower is crispy. Allow cauliflower to cool for 15-20 minutes before serving. You can serve it with tzaziki or other favorite dip.