Is There A Cure?

Gluten intolerance (Coeliac’s Disease) is a major cause of illness worldwide. In Australia, over 200,000 people are sufferers, with many more remaining undiagnosed. A sensitivity to gluten may also cause symptoms, and result in ill health for many more people. Currently the only effective treatment is for a sufferer to eliminate gluten from the diet. As this needs to be followed life-long, it is quite restrictive.

Research into this condition is now being undertaken around the world, to understand the disease, with the aim of finding a cure. Exciting findings have recently been identified.

At the Walter and Eliza Hall Institute in Melbourne, a study is under way. First begun nine years ago, it is in collaboration with researchers from Melbourne and Monash Universities, and UK scientists. Promisingly, three protein fragments of gluten have now been identified as those which cause the most toxicity to sufferers of Coliac’s Disease. These peptides (protein fragments) have now been used by a Melbourne biotech company, Nexpep P/L, in order to develop an immunotherapy designed to desensitize suffers to the toxic effects of gluten, in the same way that desensitivity therapy helps allergy suffers. Three other drugs are also under development, which should assist people with Coeliac’s  Disease. (Walter and Eliza Hall Institute; Dr Bob Anderson, 2010).

Concurrently, Stamford University Medical Centre has identified a peptide consisting of 33 amino acids. This is very resistant to being further digested, even with prolonged exposure to intestinal enzymes. This peptide is toxic, causing an inflammatory response. The peptide is made of smaller fragments that each can cause an auto-immune response in the body, yet it was found to induce auto-immune activity that was 10-20 times higher than the component fragments did. The scientists theorised that a peptidase (an enzyme that breaks down proteins) would be able to break down the amino acid ‘proline’ in the fragment. In tests conducted, this was shown to occur. Whilst testing on humans will take more years to undertake, it is hoped that peptidase supplementation therapy will assist suffers through dietary means. (Stamford University Medical Centre; Chaitan Khosla, 2010).

Further, Deakin University, also in Melbourne,  has several studies being undertaken. Areas of research include studying the effects of gluten on those with a sensitivity to it, rather than an intolerance, and the link gluten plays in the development of schizophrenia.

The current level of interest and research into gluten, and its effects on the body, augers well for significant advancements in the treatment of conditions associated with it.

How To Have A Gluten-Free Diet

Because of our dependence in the Western diet on wheat, and to a lesser extent oats, barley and rye, gluten is contained in many of the foods commonly eaten.

What Ever Gluten Is It Must Be Tasty!

The hard part of cutting out gluten from the diet is that the alternatives do not taste and cook the same as wheat! Some gluten-free breads leave a nasty after-taste that even toasting the bread cannot help! Reading labels must become a part of shopping! Gluten can be a hidden ingredient in many common foods. Malt, glucose, food additives, and vitamin supplements may all contain gluten. Lipsticks and postage stamps too!

The Good News

Food manufacturers have tapped into the growing market for gluten-free foods. For those with a gluten sensitivity or those who want to reduce the intake of gluten, there has been an explosion of foods available in the past two years. Prices too have subsequently fallen. Restaurants are also increasingly offering modified choices.

More Good News

Because wheat flour is often an ingredient in pre-packaged cakes, biscuits and doughnuts, in reducing consumption of these and in increasing fruits and vegetables, intake of fats and sugars is thereby lowered. The subsequent positive side-effects of weight loss, reduced intake of harmful trans fats, and brighter skin help to balance the inconvenience!

Dietary Considerations

For those with Coeliac’s Disease, dietary requirements include increasing:
- fibre-eg. rice, beans, peas, potatoes, lentils.
- iron-eg. eggs, chicken, seafood, green vegetables.
- folate-eg. orange juice, leafy green vegetables.
- B12-eg. eggs, milk, fish, meat.
- thiamine.
- Vitamin C-eg. citrus.

What To Eat Now?

Reducing or eliminating gluten from the diet may seem a daunting task, that ends with a bland variety of foods, but with the ever expanding choice of suitable foods, it’s getting much easier! It’s more a question now of learning new choices.

Road-testing lots of different products has uncovered several that make the transition smoother, and some of these have been included, to pass on the benefit of our trial and error!
Prices are generally higher than the equivalent products containing gluten but careful shopping can reduce this discrepancy.

Some Ideas

Breakfast-Corn or rice-based cereals. Cornflakes, Rice Bubbles etc have reduced gluten but may contain small amounts so may not be suitable for coeliacs. The “Healthfoods” section of the supermarkets now has an ever-expanding range of gluten free foods including rice puffs and corn puffs! Freedom Foods has a range of alternatives that taste good. Lowan has less of a range but is more economical.
Lunches-Supermarket bought ready-made breads tend to be heavy, crumbly, often sweet, and sometimes with a strong after-taste! Prices tend to be 2-3 times that of regular bread. Boutique bakeries offer gluten-free, again for a price. Several companies offer packet mixes now. More economical, the mixes (Springhill) have a lovely texture and flavour and do not take too long to make. The mix is also good for pizza bases. Using other forms of flour tends to give a crumbly base. Polenta dishes are a versatile idea for lunches and dinners.
Dinners-Made from scratch, dinner is probably the easiest meal to put together, as wheat, rye, barley or oats are not as prominent as ingredients. Tacos (Mission Foods), soft or hard shells are versatile. Rice flour or rice crumbs (Orgran) can be used in place of breadcrumbs for schnitzels. Pasta has made its way from the Healthfood section to the general aisles. San Remo makes several varieties. Buontempo (Healthfood aisle) is very economical and has a light texture. Boutique companies are increasingly offering gourmet alternatives. (Pasta Riviera, Celos).
Desserts-Several brands now make packet cake mixes and pancake mixes, including Woolworths, who also make a range of biscuits. Freedom Foods have several delicious, though more expensive fancy biscuit varieties. Orgran pastry mix works well in pies, both sweet and savoury.
Snacks-Could include corn chips, alone or as nachos, or with dips; rice crackers-plain or flavoured-many brands make these-check packets though for whether they are gluten-free; rice cakes-plain or flavoured-check packets; boutique bakery items (Old Time bakery, Kez’s) such as cakes and biscuits.

Restaurants are increasingly offering more items suitable for coeliacs though they need to be wary of cross-contamination of food from communal cooking facilities.
Many of the major take-away chains now also offer gluten-free alternatives, such as McDonalds, Hungry Jacks, Nandos, Muffin Break. Ask in store for the choices avaliable.

Further Information

The Coeliac Society offers support and advice for sufferers.
The Gluten-free Food Show will be held on 2-3 October in Melbourne, at the Melb Convention Centre.

Is Gluten Making You Sick?

Gluten is known as the major cause of Celiac Disease, but is less well known as an aggravator of several other allergies and diseases. You may not think of gluten as being the cause of your symptoms because only those of Coeliac’s Disease are well known.
The gluten-free diet “band wagon” may seem like the latest fad, but with the large majority of cases where gluten is a factor in illness remaining undiagnosed, it may well be doing more good than realized.

The Role Of Gluten In Disease

A protein ingredient in several grains, most notable wheat, gluten can cause inflammation. This type of allergy can cause acne, sneezing, or even anaphylactic shock.

When a person’s immune system reacts to an irritant, such as gluten, symptoms manifest in many ways. Problems can also occur with the skin, digestive system or other parts of the body.

Coeliac’s Disease-a serious hypersensitivity, it damages the villi of the small intestine causing impaired absorption of the nutrients from food.

Dermatitis and eczema-it isn’t as well known that gluten can cause dermatitis in some people. Itchy red rashes on the hands, scalp or legs can be caused by an allergic reaction to gluten. Dermatitis Herpetiforum is one form which mainly affects the skin, causing raised itchy blisters on the knees, elbows or buttocks.

Menstrual problems-women who suffer from bloating, headaches, fluid retention or tender breasts may have an increase in symptoms after eating wheat-based foods. This type of food allergy is not as obvious as these symptoms are considered “normal” for PMS sufferers, and may worsen with age, perhaps as sensitivity increases or internal damage builds up.

Crohn’s Disease-gluten may aggravate and worsen the symptoms of Crohn’s Disease. This debilitating condition is an inflammatory bowel disease. It largely affects the ileum, which connects the small and large intestine, but may occur in any part of the gastro-intestinal tract. Its cause is still unknown, though there is a genetic predisposition to it, if a close relative has the disease, and those of Jewish or European descent have a higher risk of contracting ther disease. Symptoms include diarrhea, fatigue, weight loss, bloating, and stomach cramps. Damage then builds up over time, often requiring surgery to remove diseased portions of the bowel.

Ulcerative Colitis-is a similar auto-immune disease to Crohn’s Disease, but only affects the large intestine and rectum, whereby ulcers form in the lining. Symptoms are very similar. Gluten can cause a worsening of these symptoms.

Strife Begins At 40!

You may have found that it was not life that began at 40, but bloating, wind, a seeming weight “gain” and fatigue. These may also be symptoms of a wheat sensitivity. Flatulence, a bloated tummy, fluid retention-generally not taken as the symptoms of a problem with gluten!

How Do I Know If I Have A Problem With Gluten?

Primarily, in the case of Coeliac’s Disease, three biopsies are done. The first is made before eliminating gluten, to see damage to the small intestine. The next is done during the diet, to see if healing has occured, and the third checks for further damage after gluten is resumd in the diet. Some doctors take only one biopsy but also take blood tests, to show elevated levels of antibodies to gluten, whilst it is still in the diet. Accurate diagnosis is vital in order to treat this serious disease.
Those who have non-coeliac gluten intolerance may well feel better after cutting out gluten from the diet, but can tolerate small amounts without serious complications.
A finger-prick test is available in chemists for about $30, to be used at home. This test is most accurate if gluten is still being consumed, in giving an indication of if a gluten allergy exists.

Gluten is a protein found mainly in wheat, but also in barley, rye and oats. It is therefore found in a huge variety of the foods available, especially processed food. It may be a “hidden” ingredient. For example, gelatine contains gluten, and this is an ingredient in ice-cream, jellies, yoghurts and lollies. Also, “hydrolysed vegetable flavouring” is a common component of many processed foods.

What Is Gluten Intolerance?

Gluten-sensitive enteropathy, or coeliac disease, is a genetically transmitted auto-immune disease. It causes an immune response in the small intestine of sufferers, if they consume gluten. Gradually the small intestine is damaged more and more, and so progressively less food is able to be properly absorbed. Nutrients are expelled in the faeces and not used by the body for growth and repair. The damaged lining can no longer absorb such important nutrients as iron, (causing anaemia and fatigue), zinc, folate, magnesium and calcium.
It has been found that it is not only the sufferers of coeliac disease who react to gluten in the diet, but also those with Crohn’s Disease, Ulcerative Colitis and Dermatitis. Some symptoms are common to each disorder.

Causes

There is a high genetic link in the development of coeliac disease. The tendency to develop it is inherited, although it is believed that other factors such as stress, health problems or the environment, may trigger its onset.
Women are more likely to be diagnosed, as are those of European descent, or those who were breastfed for an extended period of time.

Symptoms

-Constipation, diarrhea, bloating, abdominal pain.
-weight loss
-fatigue
-buoyant stools
-rashes
-mouth ulcers
-depression
-migraines
-joint pain

Effects On Sufferers

The lower rate of nutrient uptake is known as malabsorption. It predisposes people with coeliac disease to getting osteoporosis, as their bodies cannot use the calcium in food effectively. Other nutrient deficiencies can occur in the brain, liver, nervous system, digestive system and other areas of the body.
Coeliac disease sufferers also have an increased risk of having other auto-immune diseases, including thyroid diseases, Type 1 diabetes, and Addison’s Disease.
Cancer of the bowel is a possible effect of not avoiding gluten-containing foods. This abstinence must continue for life, if damage to the small intestine is to be minimised.
Also, lactose intolerance is common, as the villi, the small hairs on the surface of the small intestine, contain the enzyme necessary to digest dairy foods. The damage caused by eating gluten therefore also may cause lactose intolerance.

Prevalence

The larger majority of cases remain undiagnosed. It is important to be tested if you have any of the symptoms listed, though not to cease eating gluten until after this testing, as to do so may affect the diagnosis.