Who should avoid gluten?

Shops and bakeries offer and ever-growing variety of gluten-free products. It’s perhaps because more and more people become aware of the potential symptoms caused by some foods, raw materials and additives. Those suffering from indigestion are more likely than ever to seek professional advice and a simple dietary tweak often makes a huge difference when it comes to curing skin conditions.

Milk and some fruits are already quite notorious as potential allergens and culprits for a range of symptoms (lactose intolerance often turns out to be the main cause of skin problems like facial acne). However, the effects of flour and grains are much lesser known in general.

Gluten sensitivity is a rare autoimmune disease which means that someone is unable to digest proteins contained in wheat, rye and barley. Less than 1% of the world’s population is affected but quite often the condition remains undiagnosed for a number of years – or for a lifetime. It’s usually accompanied by severe iron deficiency, fatigue, bad mood, in some cases malnutrition, osteoporosis and skin conditions (e.g. eczema, psoriasis). Following medical diagnosis, gluten intolerants have to a stick to a very rigorous diet for the rest of their lives.

Many people are baffled: if only 1% of people are affected then why the boom of gluten-free bakeries? Is that just another passing fancy?

No doubt, eating gluten-free is in vogue these days. But it’s not just about being trendy – there are two other conditions that (following a medical examination) may require you to avoid all foods that contain gluten or other crops:

Wheat allergy
Wheat proteins (among which gluten is just one) are the most common allergens. They can cause indigestion in many people during the hours following a meal: nausea, sickness, diarrhoea, itchiness inside the mouth and the throat as well as nettle rash.

Non-celiac gluten sensitivity (NGCS)
This problem is hard to detect or diagnose because unlike its much rarer (but more severe) variant, celiac gluten sensitivity, it doesn’t cause any deformation or irregularity in the small intestines. Non-celiac gluten sensitivity is caused by a difficulty to digest one component of wheat. That condition may cause digestive, neurological and joint problems, fainting, fatigue, headaches, depression, cramps, unexplainable pains or even fertility problems. Although NGCS is not an allergy, it’s more likely to occur in those who are allergic to certain foods or metals. What’s more, an estimated 30% of people lacking the enzyme to digest milk protein may have difficulties digesting wheat too.

IMPORTANT: If you feel that you have a problem digesting wheat and pastry, seek medical help so that gluten sensitivity can be ruled out as a possible factor.