Change in diet could relieve a gluten allergy

Oakland Tribune, Jul 10, 2006 by Column by Linda Buch

Q:About a week ago I went on a gluten-free diet to see if it might be contributing to

some of my health concerns. Very quickly, my clothes started to fit better. Is there such a thing as "gluten sensitivity" that bloats the body, making sensitive people look and feel bulkier than they really are?

A: Gluten is a protein found in grains like wheat, barley, rye, spelt, triticale, kamut and oats. These have all been cultivated, hybridized and domesticated by humans for millennia from wild sources.

Some people's digestive systems react to gluten as if it were a foreign substance, creating problems in the body such as those you describe. This adverse reaction damages the mucosal surface of the small intestine and, thus, creates problems with the absorption of nutrients.

Dr. Kenneth D. Fine, medical director and director of operations, EnteroLab Reference Laboratory (www.enterolab.com), points out that gluten sensitivity implies an immune reaction that is often genetic. In fact, gluten allergies can be present in as much as 20 percent of the population.

You mention other "health concerns." A stool sample and blood work are recommended because of the possibility of your having a more severe form of sensitivity known as celiac disease, which affects as many as 1 in 133 people. Since you are already eliminating gluten from your diet, you should get tested sooner rather than later in to get more reliable results.

Celiac disease can also be part of the root cause of anemia, autoimmune disorders (lupus, Type 1 diabetes), colitis, reflux disease, osteoporosis, gastrointestinal cancers and a host of other problems.

If there had been damage to your small intestine, complete healing is possible, but it could take as long as six months. It may take a while to adjust to this new way of eating so become adept at reading labels and planning ahead. Dr. Thomas Brunoski, a Westport, Conn., specialist in food and environmental allergies, suggests eating grains such as brown rice, corn, wild rice, buckwheat (kasha), amaranth, millet and quinoa.

Detailed gluten-free diet information is available from the American Dietetic Association by calling (800) 877-1600 or visiting http://www.AmericanDieteticAssociation.org). To make the transition easier, work with a registered dietitian who is knowledgeable and experienced in dealing with gluten sensitivity. Also, there are plenty of gluten-free cookbooks (too numerous to mention here), so a trip to the bookstore or Amazon.com could be in order.

Since the small intestine is part of the system for calcium absorption, osteoporosis can become a complication if celiac disease goes untreated. This will mean paying particular attention to those foods you can eat that are high in calcium and vitamin D. This will include dark green leafy vegetables and calcium-fortified products such as orange juice.

Low-fat dairy products are also good sources of calcium, but some people with celiac disease report problems with lactose, so be vigilant with how these products affect you.

If you have had some bone loss due to gluten sensitivity or celiac disease, you should perform weight-bearing exercises (where you are forced to work against gravity). Walking, dancing, strength training, step-aerobics, stair climbing and other cardiovascular activities that involve some degree of impact should all be considered a frequent part of your exercise routine.

Linda Buch is a certified personal trainer. She will answer fitness questions in Body Language but not individually. Send questions to Body Language, Bay Area Living, 4770 Willow Road, Pleasanton, CA 94588 or e-mail her at linda@ljbalance.com.