Gluten, derived from the Latin word "glue", is a protein made of glutenin and gliadin molecules that form an elastic bond in the presence of water. Adhesive and elastic properties found in gluten are responsible for holding bread and cakes together, helping it rise and giving them a spongier texture.
Influence on Health
Gluten interferes with nutrient breakdown and absorption from foods, regardless if they have gluten or not. This results in the formation of a glued-together constipating lump in the gut that can prevent proper digestion. Afterwards, the undigested gluten prompts an auto-immune response that attacks the villi, or the fingerlike projections lining your small intestine. Side effects such as diarrhea or constipation, nausea and abdominal pain may arise. Gluten consumption can also predispose people to increased damage and inflammation to the small intestine, causing nutrient malabsorption, nutrient deficiencies, anemia, osteoporosis and other health problems. A damaged small intestine makes a person also susceptible to diseases that aren't gastrointestinal in nature, such as neurological or psychological such as depression, and complications linked to the skin, liver, joints, nervous system and more (Peters et al., 2014).
Where is Gluten Found?
Gluten is predominantly found in whole grains such as wheat, barley, rye, oat, other wheat-related species and hybrids, including but not limited to:
High amounts of gluten are also found in these wheat-based flours and byproducts:
- Spelt
- Kamut
- Farro
- Durum
- Products like bulgar and semolina
High amounts of gluten are also found in these wheat-based flours and byproducts:
Wheat-Based Flours |
Wheat Byproducts |
White flour Whole wheat flour Graham flour Triticale Wheat germ Wheat bran |
Pasta Couscous Bread, bread crumbs and croutons Flour tortillas Cookies, cakes, muffins and pastries Cereal Crackers Beer Gravy, dressings and sauces Conventional oats (these have a high chance of being contaminated during the growing, harvesting or processing stages |
One of the many reasons to avoid processed foods is that they often contain gluten. Here are examples of processed foods that have gluten (even though they're not made from grains):
Processed broth and bouillon cubes |
Natural flavorings |
Imitation fish |
Processed yogurt |
Fried foods |
Dumplings |
Seasoned rice |
Ice cream cones |
Candies |
Emulsifiers |
Matzo |
Salad dressings |
Lunch meats and hot dogs |
Soy sauce |
Modified food starch |
Seasoned chips and other seasoned snacks |
Malts |
Starches |
Hydrolyzed vegetable protein (HVP) |
Texturized vegetable protein (TVP) |
Fasting From Gluten
Gluten, a protein found in many foods, including wheat, barley, rye, and malt, is the most common irritant of the small intestine. Symptoms of irritation from gluten vary in degree from individual to individual, and gluten intolerance may be inherited. For most people, consumption of gluten can cause the immune system to attack the small intestine though inflammation, leading to gas, diarrhea, skin rashes, and may prevent the absorption of vital nutrients and vitamins, leading to depression and exhaustion. A gluten-heavy diet may contribute to osteoporosis, anemia, and vitamin and mineral deficiencies, primarily because the small intestine is too inflamed to perform its duty of absorbing nutrients.
Because gluten is so difficult to digest, it can leak, undigested, into the bloodstream. This phenomenon has become a topic in autism research, because undigested gluten has the ability to attach itself to the opiate receptors of the brain, mimicking the effect of a morphine high. In some, after consuming gluten-containing products like bread, pasta, or beer, this manifests as a mild feeling of relaxation. Researchers have observed that casein, a protein found in milk, can have the same effect on the brain (Teschemacher, Koch & Brantl, 1997; European Food Safety Authority, 2009). A growing body of evidence suggests that anything the body can interpret as an opiate can become addictive, and gluten is a major culprit, behaving like a powerful, mood-altering, brain-damaging drug.
Each individual has a different sensitivity to gluten, but almost everyone suffers some irritation from it. Abstaining from gluten will allow the small intestine to soothe and heal itself, reestablishing its efficient absorption of nutrients. You will feel more energized, alert, and nourished.
Because gluten is so difficult to digest, it can leak, undigested, into the bloodstream. This phenomenon has become a topic in autism research, because undigested gluten has the ability to attach itself to the opiate receptors of the brain, mimicking the effect of a morphine high. In some, after consuming gluten-containing products like bread, pasta, or beer, this manifests as a mild feeling of relaxation. Researchers have observed that casein, a protein found in milk, can have the same effect on the brain (Teschemacher, Koch & Brantl, 1997; European Food Safety Authority, 2009). A growing body of evidence suggests that anything the body can interpret as an opiate can become addictive, and gluten is a major culprit, behaving like a powerful, mood-altering, brain-damaging drug.
Each individual has a different sensitivity to gluten, but almost everyone suffers some irritation from it. Abstaining from gluten will allow the small intestine to soothe and heal itself, reestablishing its efficient absorption of nutrients. You will feel more energized, alert, and nourished.
References
European Food Safety Authority. (2009). Review of the potential health impact of β-casomorphins and related peptides. EFSA Journal, 7(2), p.231r. https://doi.org/10.2903/j.efsa.2009.231r
Freston, K. (2008). Quantum Wellness. New York: Weinstein Books
Mercola, J. (2017). What Happens to Your Body When You Eat Gluten?. [online] Mercola.com. Available at: https://articles.mercola.com/what-is-gluten.aspx [Accessed 10 Jan. 2018].
Peters, S., Biesiekierski, J., Yelland, G., Muir, J. and Gibson, P. (2014). Randomised clinical trial: gluten may cause depression in subjects with non-coeliac gluten sensitivity - an exploratory clinical study. Alimentary Pharmacology & Therapeutics, 39(10), pp.1104-1112. https://doi.org/10.1111/apt.12730
Teschemacher, H., Koch, G., & Brantl, V. (1997). Milk protein-derived opioid receptor ligands. Biopolymers, 43(2), pp.99-117. https://doi.org/10.1002/(SICI)1097-0282(1997)43:2<99::AID-BIP3>3.0.CO;2-V
Freston, K. (2008). Quantum Wellness. New York: Weinstein Books
Mercola, J. (2017). What Happens to Your Body When You Eat Gluten?. [online] Mercola.com. Available at: https://articles.mercola.com/what-is-gluten.aspx [Accessed 10 Jan. 2018].
Peters, S., Biesiekierski, J., Yelland, G., Muir, J. and Gibson, P. (2014). Randomised clinical trial: gluten may cause depression in subjects with non-coeliac gluten sensitivity - an exploratory clinical study. Alimentary Pharmacology & Therapeutics, 39(10), pp.1104-1112. https://doi.org/10.1111/apt.12730
Teschemacher, H., Koch, G., & Brantl, V. (1997). Milk protein-derived opioid receptor ligands. Biopolymers, 43(2), pp.99-117. https://doi.org/10.1002/(SICI)1097-0282(1997)43:2<99::AID-BIP3>3.0.CO;2-V