Gluten intolerance or gluten sensitivity (not to be confused with celiac disease) is a syndrome that we hear more and more often and that involves many people struggling with a series of symptoms due to poor digestion of the protein present in bread, pasta and other wheat or cereal products with gluten.
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THEgluten intolerance o gluten sensitivity (not to be confused with celiac disease) is a syndrome of which we hear more and more often and which involves many people struggling with a series of symptoms due to poor digestion of the protein present in bread, pasta and other wheat-based products or cereals with gluten.
To learn more about this issue, we interviewed the Dr. Alessandro Targhetta, homeopathic doctor and expert in food intolerances who has recently published a book on the gluten sensitivity. First we got explained what is meant by gluten and what are the cereals that contain it.
Index
WHAT IS GLUTEN INTOLERANCE
We all know celiac disease, a disease of autoimmune origin, but few are aware of the fact that you can also suffer from "gluten sensitivity" or sensitivity or intolerance to gluten, a new syndrome that is presenting itself to the present day and that it is much more common than celiac disease (according to what Dr. Targhetta tells us, it is estimated that about 25% of adults and children suffer from it).
Read also: CELIACIA AND GLUTEN INTOLERANCE ARE TWO DIFFERENT PATHOLOGIES
SYMPTOMS
Ma how can we notice the presence of this condition? Doctor Targhetta explains what they are the most frequent symptoms which sees those suffering from gluten sensitivity appear. Obviously, these are primarily problems that appear in the gastrointestinal tract but, unfortunately, the symptoms can also affect areas very distant from the stomach and intestines, making it more difficult to identify the problem.
Read also: GLUTEN INTOLERANCE: 7 POSSIBLE SYMPTOMS
As you will have understood, the symptoms are very general and can be confused with those of different types of diseases, more or less serious, so it is good to evaluate with your doctor whether it is just gluten sensitivity or something else.
HOW TO DIAGNOSTIC AND WHAT TO DO
Ma how it is diagnosed sensitivity to gluten?
Fortunately, this kind of sensitivity it is in some cases temporary and therefore, after a period in which gluten is completely eliminated from one's diet (usually 4 weeks but to be evaluated on a case-by-case basis), you can slowly resume a moderate consumption of foods that contain it. However, it is important to rely on a doctor or an expert nutritionist to have the right advice to follow when you stop taking foods that contain this protein.
After a period of elimination, the gluten is gradually reintroduced, once or twice a week, starting with cereals that contain a smaller quantity (therefore not wheat). However, this is not always possible, in fact, in some cases specific antibodies are activated every time gluten is taken and therefore even if it has been eliminated for a period as soon as it is reintroduced, all the typical symptoms of gluten sensitivity reappear.
Read also: WHEAT, GLUTEN AND INTOLERANCES: WE EAT TOO MANY WHEAT FLOUR
Fortunately, even those who have to exclude gluten from their diet can count on cereals or pseudo cereals that do not contain it. Doctor Targhetta gives us a list of the best known.
Did you recognize yourself in this syndrome?
