HEALTHY LIVING


severe infl ammation and intestinal damage, was fi rst discovered and called non-celiac gluten sensitivity (NCGS). About 20 years later, NCGS,


commonly called gluten intolerance, became a media sensation and gluten became a villain, like sugar, salt, and fat. By 2020, a gluten-free food


Giving Up Gluten Is it a healthy way to eat — or just a $5 billion a year fad? ::


industry worth over $5 billion had developed, including gluten-free sections in supermarkets, gluten-free apps, cookbooks, and even gluten-free restaurants. “Celiac disease causes the body


to attack the small intestine causing damage because it is an autoimmune disease,” explains Champagne. “So, the gluten is the entity causing


the damage. Even eating a very small amount of gluten causes symptoms. “Gluten intolerance, on the other


hand, does not cause damage to the intestine, and is not associated with the immune system. “Celiac disease often runs in


families, whereas gluten intolerance does not.”


BY CHRIS ILIADES, M.D. A


bout one in four Americans identify as gluten intolerant or gluten sensitive and try to avoid


or limit their exposure to gluten. Studies suggest, however, that only


about 6% of Americans are really sensitive to gluten, so why do so many people avoid it? “Some people may want to be


gluten free because celebrities often adopt this diet, but it’s more likely that they think the diet might make them feel better, so they try it and like the results,” says Catherine M. Champagne, Ph.D., professor of dietary assessment and nutrition counseling at the Louisiana State University Pennington Biomedical Research Center.


CELIAC DISEASE VS. GLUTEN SENSITIVITY Gluten is a protein found in grains


86 NEWSMAX MAXLIFE | MAY 2023


that include wheat, rye, and barley. Gluten means glue in Latin. It binds to other proteins and


starch, giving grains texture and elasticity. When cooked, gluten makes food puff y and chewy. Celiac disease, a serious reaction to


gluten by a person’s immune system, aff ects about 1% of the population worldwide. People with this disease may have an inherited gene mutation causing their immune system to make antibodies that attack gluten like it’s a foreign invader.


The result is infl ammation and destruction of the intestinal lining, causing weight loss, pain, diarrhea, anemia, fatigue, and other symptoms.


In the 1980s, a condition


with symptoms similar to celiac disease, but without the


DIAGNOSING GLUTEN INTOLERANCE Symptoms commonly include belly pain, fog, constipation, nausea, headache, or fatigue. Since these symptoms are similar


to celiac disease, the fi rst thing to do is see your doctor for a blood test to rule out celiac disease. If you don’t have celiac, diagnosis


of gluten intolerance is a process of elimination. “There is no blood test that will


confi rm gluten intolerance,” says Champagne. “The diagnosis includes a negative blood test for celiac disease and the fact that the person attests to feeling better when gluten is excluded from the diet.


“Typically, a person consumes gluten for six weeks, then


the healthcare provider tests


WOMAN/MIXETTO©ISTOCK / FOOD/BAIBAZ/SHUTTERSTOCK


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