By: Said Nabhan, M.D.

If gluten were a character in a story, what role do you think it would play? To many, it would be the guy who’s always making trouble. But is it really?

Gluten is a protein naturally produced in certain grains, including wheat, rye, and barley. When you eat it, the enzymes in your digestive system break most of the protein down to benefit your body, and the undigested parts pass through the small intestine.

This is how it goes for most bodies, anyway. But, just like nuts and dairy, gluten is not good for all bodies. Some people are allergic to wheat, or have a gluten intolerance, the most common of which is celiac disease, an autoimmune disorder. A small share of people even experience non-celiac gluten sensitivity.

And some avoid gluten to manage their weight, because many foods that contain gluten can be high in refined sugars, fats, and artificial ingredients.

For all of the above reasons, an estimated one-third of Americans want to reduce the amount of gluten they eat because of health concerns. Should you be among them?

Gluten’s Role in Nutrition

The glutens we eat are extracted from grains, then concentrated and mixed into foods to add protein, flavor, and texture. Breads, pastas, cereals, and even beer contain gluten.

Nutritionally, 100 grams of vital wheat gluten – a powder that contains nearly all gluten – delivers 75 grams of protein (the U.S. Department of Agriculture advises 50 grams of protein in a 2,000-calorie diet), 29% of the daily value of iron, and 11% the daily value of calcium. It also contains 14 grams (5% of the value) of carbohydrates and 370 calories.

Gluten’s Trouble-Making Effect on Some Bodies

Despite its nutritional profile, gluten can make some people sick. In the estimated 1% of those with celiac disease, the body attacks gluten as if it’s a foreign substance, or toxin. In the process, the immunity system also attacks the gut lining, causing digestive cramping, bloating, and diarrhea, as well as tissue damage in the small intestines.

For these reasons, gluten can worsen symptoms among people with irritable bowel syndrome. Growing evidence also suggests gluten can contribute to the development of inflammatory intestinal conditions, including inflammatory bowel disease.

Non-digestive symptoms include heartburn, rash, bone pain, and anemia.

How to Test For, and Treat, Gluten Intolerance

If you want to give up gluten to lose weight, you should first consult a dietician. If you suspect gluten is making trouble for your digestive system, it’s probably time to see a gastroenterologist. Among the tests your doctor could perform:

• A blood test to detect high levels of antibodies, a sign of an autoimmune response.
• A genetic test (blood, saliva, or cheek swab) that looks for the common genes found in people with celiac.
• An endoscopy, an outpatient procedure that enables the doctor to see inside your intestinal tract using a slim, camera-equipped scope.

If you are diagnosed with celiac disease or gluten sensitivity, your gastroenterologist can suggest the foods to avoid. Be aware that gluten exists in some processed foods you wouldn’t expect, including soup, cheese, granola bars, and even ketchup.

Replace the foods you stop eating with others that support healthy digestion: fresh fruits and vegetables, unprocessed meats and proteins, and non-gluten whole grains such as quinoa, oats, and brown rice.

Do prepare for gluten-withdrawal side effects, including dizziness, extreme hunger, and even anxiety. Sometimes, removing the “bad guys” from your life story can take a small heroic effort.

In our previous blog, you can learn more about the difference between celiac disease, gluten sensitivity, and wheat allergies, including symptoms. To consult one of our specialists, request an online appointment.

Resources for living gluten-free in the Cincinnati and Northern Kentucky region include Confidently Gluten Free (no affiliation with Cincinnati GI).