Gluten and the human body

Mankind has been consuming wheat and other grains more frequently and excessively since the agricultural revolution, which dates back to 12000 years ago. Before the agricultural revolution took place grain consumption consisted of very few grains or no grains at all. Since mankind is approximately 2 million years old, the time that has passed since the agricultural revolution is relatively quite short. Grains, wheat and the gluten in it are like wise newcomers to our evolutionary story. Grains, especially wheat’s genetics have been manipulated excessively since the last 50 years. In addition to becoming a GMO product, the gluten content, immunogenicity and its carbohydrate content have also increased.
Like all grains, a grain of wheat consists of starch, protein and fat. The most important protein in wheat is gluten. Gluten is formed by the conjugation of the protein peptides called gliadin and glutenin. The other proteins are wheat germ agglutinin and amylase trypsin inhibitors. Wheat amylase trypsin inhibitors (ATI) are substances that can directly stimulate the immune system. ATI’s are present in relatively low amounts in ancient wheat’s like Einkorn wheat, they are much more abundant in today’s genetically modified hexaploid wheat grains. These proteins are very resistant to methods such as cooking, grinding, soaking in water and germination.

Their intake with food stimulates the immune system directly, leading to intestinal wall and intra intestinal cytokine release. Grain seeds also contain chemicals called protease inhibitors, which inhibit the enzymes involved in digesting cereal grains and prevent their digestion by the human body. This causes more pronounced, low-intensity inflammation in sensitive people.
There are three diseases that wheat causes in humans: wheat allergy, celiac disease and non-celiac gluten sensitivity.
Wheat allergy ranks third in western countries after cow milk and soy allergies.
Wheat allergy is an allergy against wheat and its proteins (gluten, gliadin, wheat germ agglutinin and alpha-amylase inhibitors) and against wheat germ peroxidases. Wheat allergy can cause skin problems (atopic dermatitis, urticaria, angioedema), digestive system issues (nausea, abdominal pain) and respiratory complaints (bronchoconstriction). Some adults with wheat allergy only have indigestion, diarrhea and gas problems.

Gluten can damage the body by causing harm to the intestinal absorptive cells (enterocytes), causing increased intestinal permeability (leaky gut), damaging the absorbent villi, causing an immune response in and around the intestinal wall. Non digested gluten particles result in the release of morphine-like substances (exorphins).

Eating gluten increases the amount of zonulin released into the intestine, causing increased intestinal permeability. When tight junctions are opened with the secretion of zonulin, the undigested, bulky grain proteins go beyond the intestinal wall and cross the border. Here, peptides that encounter the immune system cause an immune response to occur. This cauese inflammation. This leads to the processes leading to allergies, intolerance, chronic inflammation and/or autoimmune diseases.

Celiac disease is an autoimmune disease against the gluten and gliadin found in wheat and other grains. Due to the immune system response to gliadin found in gluten, fingerlike protrusions (called villi) in the small intestine’s wall get damaged, resulting in increased intestinal permeability and absorption problems. Healthy villi are essential for the proper absorption and digestion of nutrients. Celiac disease can be seen in people with a genetic predisposition at any age. In celiac patients; absorption disorders, stunted growth, diarrhea, gas, weight loss, nausea, vomiting, anemia, fatigue, muscle aches, bone erosion and dental problems can be seen. In some patients, central and peripheral nervous system involvement, pancreatic, gall bladder, liver and spleen problems as well as infertility can be seen. There are also asymptomatic celiac patients, who have the disease with out symptoms. Celiac disease can present with IBS-like symptoms, mood disorders, gluten ataxia (imbalance), thyroid dysfunctions and skin problems can be seen. Very rarely, intestinal lymphoma may develop. Central nervous system involvement is common, migraines and other headaches are the most common symptoms. Some patients may have only headache complaints. There is no medical cure for celiac disease. Patients should eat a 100% gluten-free diet. Eating gluten-free provides a complete regression of symptoms related to the disease process and patients can lead a normal and disease-free life by staying gluten-free.

Patients that have symptoms after ingesting gluten and have tested negatively for celiac disease or wheat allergies have non-celiac gluten sensitivity (NCGS).
The immune pathology in NCGS is in the innate immune system. The innate immune system steps in before the acquired immune system, against gluten, wheat amylase trypsin inhibitors and other wheat prolamins and lectins. Symptoms reminiscent of irritable bowel syndrome such as diarrhea, bloating, cramping, abdominal pain, diarrhea and/or constipation can be seen along with headaches, migraines, brain fog, depression, attention deficit, concentration problems, anemia, skin rashes, joint pain, fibromyalgia, osteoporosis and peripheral polyneuropathy.

NCGS can present with extra intestinal and/or neurological symptoms with out any intestinal symptoms. Migraine and other headaches are evident in 56 percent of patients with gluten sensitivity. Gluten-free diet reduces the severity and frequency of migraine and fibromyalgia pain and improves signs of chronic fatigue.
Diagnosis is based on the disappearance of complaints after a gluten-free diet and the reappearance of findings after gluten/wheat consumption challenge. Unfortunately there is no laboratory test for a specific diagnosis of NCGS.
Wheat and other grain products are 80 percent carbohydrates and are usually consumed in the form of refined carbohydrates. Refined carbohydrates breakdown into monosaccharides, or simple sugars, in the intestines and cause insulin secretion. The glycemic index of bread is higher than table sugar, chocolate and bananas. Products rich in gluten-containing refined carbohydrates increase cardiovascular and systemic inflammation. This leads to hypertension, insulin resistance, weight gain, an increased risk of diabetes, and metabolic syndrome. Increased intestinal permeability and dysbiosis lead to a stress response, causing further inflammation. Increased systemic inflammation in the body causes or worsens migraine, fibromyalgia and chronic fatigue syndrome findings.

Gluten can be found in: all products with flour, ready-made soups, breakfast cereals, sauces, ice cream, soy products (including soy sauce), beer, malt extract, processed meat products, baking powders and many cosmetic products.
Celiac and NCGS patients should also be careful not to consume much gluten-free products as much as possible. The nutritional quality of these starchy foods is low (lacking in vitamin B, calcium, vitamin D, iron, zinc, magnesium and fiber). They cause weight gain, insulin resistance and high blood glucose levels in diabetic patients. As the only culprit is not gluten, but other wheat/grain proteins; NCGS patients must limit their grain and pseudo grain consumption.
Symptoms of NCGS are increased by alcohol intake, a western-type diet, and non-steroid anti-inflammatory drugs (typical pain killers). Probiotics are beneficial for inflammation, migraine, fibromyalgia and IBS since they help with both dysbiosis and increased intestinal permeability. In a study conducted in 2012, it was shown that the probiotics named Saccharomyces boulardii used in the treatment of gastroenteritis reduced inflammation by partially hydrolyzing indigestible gliadin fractions.

Being healthy tastes better than bread or pasta.