Gluten Intolerance
Do You Have A Gluten Intolerance?
Gluten is a special type of protein that is commonly found in rye, wheat, and
barley. Therefore, it is found in most types of cereals and in many types of bread.
Not all foods from the grain family, however, contain gluten. Examples of grains
that do not have gluten include wild rice, corn, buckwheat, millet, amaranth,
quinoa, oats, soybeans, and sunflower seeds. Gluten is a composite of the proteins
gliadin and glutenin. Gliadin and glutenin comprise about 80% of the protein contained
in wheat seed. The stored proteins of corn and rice are sometimes called glutens,
but their proteins differ from wheat gluten by lacking gliadin. Gluten is the
elastic, rubbery protein in grains which binds the dough in foods such as bread
and other baked goods. It contributes to the spongy consistency.
Although wheat, rye and barley supply much of the world's dietary protein and
food supply, as many as one in every 100 to 200 people has Coeliac disease, a
condition which results from an immune system response to gliadin. In those with
Coeliac disease, gliadin stimulates the immune system to react with the bowel
tissue, causing an inflammatory reaction. That leads to flattening of the lining
of the small intestine, which interferes with the absorption of nutrients. The
only effective treatment for Coeliac disease is a lifelong gluten-free diet.
While Coeliac disease is caused by a reaction to the gluten proteins found in
wheat, rye and barley, it is NOT the same as allergy or intolerance to these grains.
Gluten intolerances can also cause symptoms that are not related to inflammation
of the intestines, and are not linked with Coeliac disease, however, they are
very real. Food intolerance tests such as the YorkTest FoodScan assess the level
of gluten (gliadin), wheat, rye and barley antibodies in the blood. They do not
measure the self-antibodies that cause Coeliac disease, and therefore do not diagnose
Coeliac disease. If food intolerance test results indicate that you may have a
gluten (gliadin), wheat, rye and barley intolerance, it does not mean that you
have Coeliac disease, although you may wish to consult your doctor for further
tests.
Do you think you may suffer from food intolerance?
Taking a First Step Food Intolerance Test enables you to eliminate uncertainty
and confirm whether you have food intolerance through a ‘positive’ or ‘negative’
test result. This way you can check if you have a food intolerance before taking
the Second Step FoodScan 113 which is the comprehensive service that identifies
the specific foods you are intolerant to.
Need further information?
Please call our food intolerance specialists on 0800 074 6185 who will be happy
to provide you with free, confidential expert advice and guidance on the First
Step food intolerance test. Alternatively click here for further information or buy now at a reduced special offer price of £9.99 (usually £19.99).
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