Gluten and your gut: 3 facts

“The devil is in the little things”.

Gluten and NCGS.

As always, we dive deep and bring the essence to the surface.

Gluten or gliadin is a group of proteins found in certain grains (wheat, barley, rye, and their varieties). It is gluten that causes such an autoimmune disease as celiac disease, as well as allergic reactions.

Most people probably know what celiac disease is, but what about non-celiac gluten sensitivity (NCGS). NCGS is a condition where someone experiences symptoms after eating gluten, but they aren't diagnosed with celiac disease or an allergy.

Common non-specific symptoms include brain fog, headache, fatigue, joint and muscle pain, and numbness in the legs or arms.

This condition is still not well studied, and its diagnosis can be difficult, as there are no specific tests to detect it

However, here is what we have today about NCGS and gluten:

NCGS has an immune origin. Partially undigested gluten fragments cross the intestinal barrier, causing the immune system to attack and create inflammation. Some immune cells stay in the gut, while others travel to the nervous system and cause neuroinflammation, leading to various clinical outcomes depending on the individual such as:

• Hashimoto's thyroiditis - autoimmune thyroid disease

• dermatitis herpetiformis

• psoriasis

• rheumatological diseases

• depression, anxiety, and psychosis

Gut-Brain Axis Dysfunction. Gluten sensitivity, even in the absence of celiac disease, can cause:

• gut dysbiosis

• irritable bowel syndrome

• fibromyalgia

Here are a few quotes from Alessio Fasano (an Italian gastroenterologist who deeply studies the gluten issue).

"Gluten as a neurotoxin. Some of these undigested gluten fragments structurally resemble chemical compounds that control our behavior, the so-called endorphins, gliadorphins. They enter the bloodstream and eventually cross the blood-brain barrier to reach the brain and alter a person's behavior.

Depending on the predisposition, you can develop ADHD, chronic headaches, schizophrenia, autism, you name it."

Eating gluten may even cause anatomical brain changes in people, even without neurological symptoms, like reduced gray matter in certain areas on MRI scans.

Grains are a relatively recent addition to the human diet, and modern grain cultivation has increased gluten content compared to ancient grains. Previously, traditional cooking methods such as fermentation were used, which helped break down gluten.

Grains are not an essential part of the human diet. It's better to replace them with higher-quality animal-based products.

But if you do consume grains, consume them wisely:

1. Use gluten-free grains including wild rice, quinoa, millet, buckwheat, and amaranth.

2. Ancient wheat varieties that contain much less gluten than modern ones: emmer, spelt, khorasan, einkorn.

3. Use fermentation of grain products.

Below you can download recipes for fermented foods based on Weston Price's scientific papers. 👇

Each mindful small step today will become a giant leap for your well-being tomorrow.

Warm regards,
Kos