Welcome to Dr. Hugh's Webinar on Gluten and Non-Celiac Gluten Sensitivity
Before we dive into the details, let us first understand where gluten comes from and what it is. Gluten is a protein found in wheat products and products that contain gluten. It is also present in barley, rye, and a variety of different grasses that are grains. Gluten is not easy for our bodies to digest completely as we lack the digestive enzymes required for it. On the other hand, cows can easily digest gluten as they have four stomachs for digestion.
Now, let’s take a look at non-celiac gluten sensitivity. This condition affects people who do not have the genetic predisposition to celiac disease, but they are still sensitive to gluten. According to a recent study, between 1 to 13% of the population is likely to be affected by non-celiac gluten sensitivity. If you’re experiencing bloating, abdominal pain, heartburn, diarrhea, or constipation, you may be sensitive to gluten.
But here’s the catch – 50% of people who have gluten sensitivity don’t experience any GI problems. Instead, they feel tired, experience headaches, have difficulty focusing, and suffer from depression or skin rashes. If you have a chronic health condition, you need to assume that you have non-celiac gluten sensitivity and stop eating gluten for 6 to 8 weeks. If it doesn’t help, dive deeper and eliminate other possible triggers.
Going Gluten-Free
Now, let’s talk about gluten-free products. Rice, corn, oats (if processed in a gluten-free facility), wild rice, and millet are all gluten-free. Whole grains like wheat, barley, and rye, on the other hand, contain gluten. So, if you have a chronic condition, try going gluten-free for 8 weeks, but be mindful of consuming gluten-free products as they can have a high sugar content.
Conclusion
In conclusion, gluten sensitivity is a critical issue that affects a significant percentage of the population. If you have a chronic health problem, try eliminating gluten from your diet for 8 weeks, and if it helps, continue doing so. Remember, your health is in your hands, and by being mindful of what you eat, you can take control of your health and wellbeing.
Frequently Asked Questions (FAQ)
Non-celiac gluten sensitivity affects people who do not have the genetic markers for celiac disease but still react negatively to gluten. It is surprisingly common, affecting between 1% to 13% of the population. Many people are unaware they have it.
Symptoms are split into two categories. About half of people experience classic GI problems like bloating, abdominal pain, heartburn, diarrhea, or constipation. The other half experience non-GI symptoms like fatigue, headaches, difficulty focusing ("brain fog"), depression, or skin rashes, with no digestive issues.
If you have any chronic health condition, the recommendation is to assume you have a sensitivity and completely eliminate gluten for 6 to 8 weeks. After this trial period, you can assess if your symptoms have improved. Be mindful that many gluten-free products are high in sugar.
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