Gluten Intolerance is a type of genetic disorder caused due to your body’s intolerance to a protein called Gluten. In fact, gluten contains a mixture of two proteins glutenin and gliadin which becomes sticky when mixed with water and forms a texture of wheat dough.

Gliadin, one of the proteins of gluten, which is found in wheat, causes adverse reactions on the small intestine and results in various health complications.

Celiac disease is an autoimmune disorder which is caused due to Gluten Intolerance and results in the inflammation of the upper small intestine. The interior wall of our small intestine contains small protrusions called villi which help in absorbing nutrients into the blood. Since the inflammation damages the interior wall, the villi start functioning abnormally and hence, sufficient amount of vital nutrients are not absorbed.

Many of the health problems that arise due to Gluten Intolerance are because of the mal-absorption of vital nutrients, vitamins and minerals in the body. Excess of these nutrients is passed in the stools and the body does not get adequate nourishment to maintain its normal functioning.

Symptoms of Gluten Intolerance and celiac disorder include malnutrition, nutrient deficiencies, fatigue, diarrhea, headaches, irritable bowel syndrome, weight loss or weight gain, pain in abdomen, bones and joints, rheumatoid arthritis, swelling of various internal and external parts of the body, skin disorders and allergic reactions, blisters and rashes, eczema, bloating of abdomen, tingling sensation, depression, cramps, anaemia, pregnancy complications, numbness, brain damage, diabetes (type I) abnormal child growth, birth defects, neural tube defects and various other serious chronic complications.

While some of the people who are intolerant to gluten exhibit certain symptoms, others do not show many symptoms except for the damage and disorders caused in small intestine. Hence, it becomes difficult for the physician to diagnose these disorders at times.

Barley, rye and wheat are some of the foods that contain gluten. There are various other foods that may contain hidden gluten also. For example, cereals, cookies, breads, lipsticks, postage stamps, vitamin supplements and medications may have some content of rye, barley or wheat in them.

People who are intolerant to gluten should avoid these foods and consume gluten-free products. Otherwise, chances of developing cancer in the gastrointestinal tract are very high. These disorders can be diagnosed by blood test and also biopsy tests in the affected area.

Research suggests that people who are intolerant to gluten should also balance their stress levels and emotional trauma as they become important factors in worsening the general health. Normally, breast-feeding for long period and consumption of gluten-containing products at a later stage in life can reduce the chance of contracting the disorder.

According to certain reports, around 2 million people in the US suffer from this disorder. It is quite widespread among people with Northern European descent. In addition, if a family member is intolerant to gluten, there is a high chance of descendants contracting the same disorder, as the nature of the disease is genetic. This condition may also be triggered due to severe stress, injury or pregnancy.

Jonathan Pitts

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