Gluten is a mixture of proteins found in wheat, rye, barley, and other cereals. The two main proteins that make it up are gliadin and glutenin. It is very often used as a preservative for its ability to extend the shelf life of foods, and can be found in many baked goods, ready to eat meals, frozen foods, and fast foods.
Everyone reacts to gluten in different ways. About 1% of the population has an extreme reaction, known as celiac disease. For individuals with celiac disease, gluten can cause diarrhea, abdominal pain, excessive gas, and rashes. Over time, it can cause damage to the intestines, which impairs their ability to absorb certain nutrients. When a person has this condition they should avoid all forms of this protein, even in smaller amounts. However, even those without celiac disease can be sensitive to gluten, just as several people are sensitive to eggs, dairy products, and even soy. Individuals with gluten sensitivity may suffer from various intestinal symptoms such as diarrhea, bloating, and gas, along with joint pain and brain fog.
The digestive system performs several very important functions in our body. In the digestive tract, our body breaks down food and absorbs nutrients. In addition, the walls of our gut act as an important barrier between it and the rest of the body, determining which substances pass into the bloodstream and organs. Gluten triggers the production of zonulin, which opens up the tight junctions in the intestinal wall. Zonulin is a protein that regulates the tight junctions of the gut and when it is released in the intestines, the tight junctions open slightly and allow larger particles to pass through the gut wall, which then leads to increased intestinal permeability.
Moderate gluten consumption gives the body the opportunity to tighten the tight junctions and maintain gut health. But continued exposure to gluten, present in bread, pasta, and processed foods, keeps the tight junctions open, which predisposes to the development of leaky gut syndrome. In the presence of leaky gut, gluten triggers an immune reaction, the immune system develops antibodies, and the body enters a state of inflammation. There are several studies showing that gluten can increase intestinal permeability and cause an immune response in the body. The immune system responds to substances that recognizes as harmful, causing inflammation. Inflammation is one of the body’s natural self-protective mechanisms, although chronic inflammation can be associated with multiple chronic conditions. In individuals with gluten sensitivity, gluten is perceived by the body as an invader, thus leading to inflammation.
In Stargut’s Wellness Program, which is divided into two main phases lasting 7 weeks, we propose the complete elimination of gluten-containing foods. After the end of the program, the participant starts Phase 3, where they can reintroduce gluten again in small amounts. At that point, the immune system and gut health will be sufficiently restored, in part because the balance of the microbiome throughout the program provides additional protection. Good gut and microbial health allows safe gluten consumption two or three times a week. If we are facing an autoimmune disease or a propensity for anxiety or depression, gluten should be avoided.
If you have any of the symptoms described at the beginning of this article, contact us and together we will find the best solution for you 🙂
