Doctors estimate that as much as 1% of the population suffers from celiac disease, which is damage to the small intestine caused by gluten intolerance. Gluten is a protein found in wheat, rye, and barley products. People who don't have celiac disease can even show an immune system reaction or small intestine disorders due to gluten. Doctors estimate that as much as 15 percent of the population has gluten sensitivity. Although there is no medical test that can confirm a diagnosis of gluten intolerance, several steps can be taken to identify the condition of the body experiencing gluten intolerance, and start treatment for a healthier future.
Step
Part 1 of 3: Early Symptoms
Step 1. Watch your energy level after eating gluten-containing foods
Sometimes, energy levels can drop slightly after eating a large meal, as the body is working on digesting food.
- Since the body of a person with gluten intolerance has to work harder to counteract the effects on the digestive tract, it's common to feel tired after eating.
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Unlike occasional fatigue, gluten-intolerant patients can feel completely tired after eating.
Step 2. Check your mental and emotional state after eating wheat or wheat products
There are many gluten-intolerant patients who complain of feeling irritated after eating.
- The aggravation can be related to fatigue or it can result from a generalized feeling of tiredness, similar to what people generally feel when they have a cold or flu.
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Some gluten-intolerant patients complain of having a “foggy mind” right after eating. In other words, the patient is very easy to lose his way of thinking and difficult to concentrate.
Step 3. Watch out for headaches after eating
The symptoms of these headaches are non-specific, and can be similar to migraines, tension headaches (tension headaches), or cluster headaches (recurrent partial headaches). Although neither type is specifically associated with gluten intolerance, the pattern of headaches, experienced by many gluten-intolerant patients, consistently occurs within 30 minutes to 1 hour after eating.
Step 4. Observe changes in the limbs
Often, gluten-intolerant patients experience joint pain, and sometimes numbness or tingling in the arms and legs.
Step 5. Watch for symptoms related to poor digestive health
Gluten sensitivity patients tend to experience less stomach and intestinal-related symptoms, but gastric and intestinal disorders can still occur. After eating, conditions such as bloating, farting, diarrhea, constipation, and abdominal pain may occur.
Part 2 of 3: Long Term Symptoms
Step 1. Be aware of weight fluctuations
Gluten sensitivity is closely related to weight loss, but gluten intolerance over time can also lead to unexplained weight gain.
Step 2. Be aware of prolonged changes in mental state
The occurrence of depression, changes in behavior, or fluctuations in mood can be caused by gluten intolerance. Record all details regarding mental symptoms, including the severity and frequency of symptoms.
Step 3. Record in detail the appearance of any rash, including eczema
Take pictures of the rash if possible, and measure the diameter of the rash if it appears only on certain parts of the body. Note the following:
- Describe the appearance and characteristics of the rash. Is it bulging, flat, circular, or blotchy? Are there blisters?
- Is the rash itchy, painful, or inflamed?
- What conditions make the rash worse? In other words, do tight clothing, hot showers, or humidity make the rash more bothersome?
Step 4. Take note of the woman's health problems, such as irregular menstrual cycles, premenstrual syndrome (PMS), severe menstrual cramps, miscarriage, and infertility
Some doctors now routinely investigate the possibility of gluten sensitivity in couples who fail to have children and suffer from unexplained infertility.
Part 3 of 3: Countermeasures
Step 1. Check with your doctor to rule out celiac disease and gluten allergy
Both are serious conditions that can lead to long-term health complications if left untreated.
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Gluten allergy:
have symptoms that include itching, swelling, and irritation around the mouth; itchy rash or urticaria (hives); stuffy nose and itchy eyes; cramps, nausea, vomiting, or diarrhea; shortness of breath and anaphylaxis. Gluten allergies are most common in children and usually go away after 5 years of age. Skin or blood tests can detect a gluten allergy.
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Celiac disease:
is an immune reaction that progressively destroys the nutrient-absorbing villi in the small intestine. The body may not absorb nutrients properly, and the small intestine may become permeable, meaning intestinal contents may leak out of the intestine. Celiac disease can be detected with a blood test and a small bowel biopsy.
- If the results of both tests are negative and you suspect that you may be gluten sensitive, the main cause may be gluten intolerance.
Step 2. Discuss with your doctor, and ask about diagnostic tests that can detect conditions related to gluten intolerance
While it can't confirm gluten sensitivity, it can confirm the presence of certain conditions that usually result from gluten intolerance. Some of the related conditions include:
- Low iron content
- Fat in feces
- Poor dental health due to poor nutrition
- Poor absorption of calcium
- stunted growth in children
Step 3. Eliminate all gluten-containing foods from the diet for 2-4 weeks
Be aware of hidden sources of gluten in salad dressings, condiments, soups, sauces, and even cosmetics. Vitamins and supplements may also contain gluten. Always check the ingredient labels on all food and cosmetic products.
Step 4. Keep a symptom journal to record all changes that occur during the dietary change
Go back to the symptoms page, and see if the listed symptoms have changed or disappeared since gluten was removed from the diet.
Step 5. Re-integrate gluten into your diet after the removal period is over
Pay attention to how you feel when you start eating gluten again. If symptoms that went away reappear after reintroducing gluten into your diet, and you feel worse than on a gluten-free diet, you likely have a gluten intolerance.
Step 6. Eliminate gluten permanently from the diet after discovering a possible gluten intolerance
To improve conditions that arise from gluten intolerance, you need to eliminate the cause, not just treat the symptoms.
- Replace gluten-containing foods, such as wheat, barley, rye, semolina, and spelled, with comparable alternatives that do not contain gluten, such as arrowroot, peanut flour, quinoa, rice flour, and soy flour. Try tips from the National Institutes of Health to learn what types of foods you can and cannot eat.
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Unlike a gluten allergy, which eventually resolves on its own over time, a generalized intolerance to gluten is a permanent condition in most patients.
Tips
- One common hidden source of gluten in processed foods is products labeled "natural flavors."
- Be aware of hidden gluten such as malt (barley product) and modified food starch, unless the product is specifically labeled as derived from corn.
- Symptoms of gluten intolerance can be made worse by pregnancy, childbirth, illness, infection, stress, and surgery.
- Just because it's labeled "gluten-free" doesn't mean the product is good for you. Also, going on a gluten-free diet does not guarantee weight loss.
- Read other articles for more information on celiac disease and the gluten-free diet
Warning
- Do not start a gluten-free diet on your child without consulting your pediatrician first. Doctors need to rule out the possibility of celiac disease and gluten allergy. If the doctor assesses your child needs a gluten-free diet, the doctor will provide instructions, to follow the diet properly, as well as ongoing supervision throughout the process.
- If left untreated, gluten sensitivity is not only associated with reproductive disorders in women but also autoimmune disorders, osteoporosis, small bowel cancer, and liver disease.
