So you’re not a coeliac and your doctor told you it’s okay to eat glutent. What I am proposing is that you take the time to look at some of facts and information I have gathered about what gluten can do to the body, even if one has a sensitivity that is too small to detect with the most widely used and outdated tests. This information is especially prevalent if you know you are suffering with one or two MTHFR mutations.
First of all let’s take a look at what gluten is
Gluten is basically like a sticky glue that binds our foods together and gives us delicious doughy bread and delectable chewy pasta (yes, I am a sucker for it). The main protein in gluten is called Zonulin. This zonulin is a protein in wheat that can modulate the permeability of the tight junctions in the cells of our gut wall. The proteins in barley and rhy do exactly the same thing, which is important to note for anyone suffering from gluten sensitivity. Just because the gluten is from a more “digestable” grain does not mean that the protein of zonulin is present. Zonulin can cause larger food proteins that should be confined to the gut to leak into the blood stream and tissues, creating a pro-inflammatory response. This damage produces transglutaminas 2 where iga is produced to attack the tg2. This process leads to decreased blood flow, where our tissues becomes affected and the microvilli in our guts responsible for the absorption of nutrients become blunted and flattened.
This is known as leaky gut, which is something we want to avoid at all costs. The long term damage from this process can lead to many chronic and debilitating illnesses.
As mentioned before, you don’t have to be a coeliac to be reactive to gluten in a dangerous way. More and more people are becoming sensitive to gluten and are experiencing an exaggerated immune response. In the past the wheat was very different. Today we have taken two grains and made it into a new hybridised version of itself, which sounds good from a marketing perspective, but in reality, this has just created a brand new protein which is more resilient and resistant to pests, therefore more likely to trigger an immune reaction through from its strong defences in our brain, gut, and nervous system. Places like France and Italy whom are using traditional baking methods allow more of the gluten to be broken down.
But don’t think about buying the gluten-free versions of bread or pasta, as most of these can leave us worse, especially if they are highly processed or contain GMO soy flour.
Our genes play a very important factor in how we react and break down gluten. Two of the most important genes involved in this process are they HLA DQ2 + HLA DQ8 (Human Leukocyte antigen). You can order a 23 and Me test and run it through a third party program to analyse your data to check for this.
Now, my honest and candid advice for those suffering with the mthfr mutation is this, be aware that most breads have folic acid added to them which is exactly what we are trying to avoid with a compromised folate metabolism. We already have issues with brain fog, our neurological, and compromised immune systems, therefore adding gluten on top of this mess is just going to compound negatively for us. Imagine if you have a gluten-sensitivity on top of that too, which most of us do in some way or another.
So what’s some ways you can tell if you have a gluten-sensitivity?
SIGNS OF GLUTEN SENSITIVITY
- Abdominal disturbance
- Foggy Mind
- Diarrhoea and constipation
- Numbness legs/arms
- joint pain
- cracks on side of mouth
- hearing loss
- cognitive impairment
- restless leg
LIST OF FOODS TO AVOID
- pasta and cereals
Be aware that even a teaspoon of gluten can cause a cascade of negative reactions in the body, and you should try to avoid it at all costs if you are having any issues with mood, energy, depression and gut.