What’s the difference between coeliac disease and gluten intolerance/allergy?
Do you suspect that you might have gluten intolerance? Considering going gluten-free? Read this …
What is gluten, anyway?
Gluten is an umbrella term to describe five different proteins (gliadins, glutenins, hordeins, secalins, andavenins) that are found in many grains, the most common being wheat, oats, rye and barley.
Gluten helps foods maintain their shape. It acts like a glue and is what gives bread and other glutenous foods that lovely light, springy texture.
Symptoms of gluten intolerance
The symptoms of gluten intolerance and coeliac disease can be similar and may include:
Digestive issues
- IBS
- Bloating or gas
- Diahorrea/Loose stools or constipation
- Reflux/ GERD
- Abdominal pain/sensitivity/tenderness
- Leaky gut
- Colic
- Mouth ulcers
Sinus issues
- Post nasal drip or a runny nose
- Mucous congestion
- Asthma or wheezing
- Itchy eyes/nose
Skin problems
- Acne
- Psoriasis, eczema or other skin rashes
- Hives
- Migraines/headaches
Nervous system issues
- Fatigue
- Depression, anxiety or irritability
- Autism
- ADHD
- Ringing in the ears
- Tingling, numbness or burning sensations
What’s coeliac disease?
Coeliac disease is an autoimmune reaction whereby gluten attacks the mucosa (lining) of the small intestine by flattening the tiny hair-like structures (villi) which are necessary for the absorption of nutrients.(1)
There’s nothing funny about coeliac disease.
Left untreated, coeliac disease increases an individuals risk of developing a host of health problems including severe vitamin deficiencies, some cancers, infertility, nerve damage and osteoporosis.
The good news? A gluten-free diet will reduce risk factors for developing these serious conditions to that of the general population.
But wait…
Before jumping on the gluten-free bandwagon, be sure to speak with your doctor.
Blood tests that test for coeliac disease will only be accurate if your diet contains gluten. What’s more, the biopsy that a gastroenterologist performs to look for any intestinal damage will require you to be on a gluten-containing diet (for at least six weeks) in order to be accurate!
What about intolerance/sensitivity to gluten?
Food allergies and intolerances/sensitivities are often confused as both can spark similar symptoms.
But, there is a marked difference.
Unlike food allergies, food sensitivities do not involve the immune system.
If you suspect that you have a gluten sensitivity it means that your body is unable to digest gluten properly because it lacks sufficient enzymes to do so. This stops the food from digesting properly.
Sensitivities/intolerances also cannot cause severe allergic reactions (anaphylaxis) and do not show up on allergy testing.
When it comes to food sensitivities, reaction times can be delayed from minutes to hours to days, which makes diagnosing specifics tricky. There is also a ‘threshold’ of reactions. For example, consuming a small amount of gluten may not cause symptoms. However, small amounts consumed on a regular basis may mean that the protein accumulates in your body over time, sparking seemingly sporadic symptoms.
And gluten allergy?
A gluten allergy is an immediate immune response which occurs seconds (or minutes) after exposure to gluten and can potentially be life-threatening. When an allergy is life-threatening it is called an anaphylactic reaction which happens in 1% of allergic cases. It is also important to note that it is possible for a mild allergic reaction to turn anaphylactic.
Anaphylaxis should always be treated as a medical emergency. So seek immediate treatment if you notice any of the following symptoms immediately upon eating glutenous foods:
- Difficulty breathing/talking
- Swelling or tightness of the throat or tongue
- Dizziness, feeling faint or collapse
- Looking floppy and pale (in children)
- Wheezing
- Coughing
When to see a health practitioner
If you think you might be suffering from coeliac disease or gluten sensitivity, then it’s important that you talk to your health practitioner before diagnosing yourself and starting your own treatment.
The long-term consequences of untreated coeliac disease, allergies, intolerances and sensitivities may lead to nutritional deficiencies and other conditions which affect the whole body.
Plus, coeliac disease may not be picked up on tests if you start on a gluten-free diet and many people with gluten intolerance can actually become more sensitive to gluten if they stop eating it altogether.
And this means that, after going gluten-free for a while, it may be too hard to consume gluten again for enough to get an accurate diagnosis because it makes you too sick.
Manage your gluten intolerance or allergy naturally
At Health & Wellness Australia & Auckland (HWA), we use a technique called muscle testing (or kinesiology) to help identify reactions to gluten and other food and environmental substances. Following testing, you can work with your practitioner to address these sensitivities using a natural allergy treatment called Positive Association Technique (PAT).
PAT is a non-invasive holistic therapy, which:
- draws on acupressure and kinesiology techniques
- aims to re-train your body
- aims to reduce your body’s reactions to gluten and other food and environmental triggers
Some cases can be complex, so our naturopaths may also recommend supplements and herbs, and provide lifestyle advice, to help you achieve the best long-term results.
Send our PAT practitioners a question HERE or request a FREE PAT Information E-PACK HERE
Please note that this blog contains general information only. Always consult your health care professional before making any changes to your diet or lifestyle.
