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Post by Dr. Gerard Guillory
Why are we hearing so much these days about “gluten-free” foods? The reason is simple, some experts estimate that 20-30 percent of the population have adverse reactions to gluten at some level.
Gluten is a protein found in grains such as wheat, barley, and rye. Food products such as breads and pasta are derived from these grains. Celiac disease, the most severe form of gluten sensitivity, occurs when gluten triggers a cascade of events in genetically susceptible individuals that causes the immune system to attack the body’s own tissues in the gut.
The ensuing damage to the small intestine results in increased mucosal permeability or “leaky gut.” Under normal circumstances, the small intestine should allow for the absorption of nutrients from digested food and serve as a barrier to prevent the undigested fecal matter in the small intestine from seeping into the blood stream. It is this seepage of sewage from the small intestine into the bloodstream that further activates the immune system causing a wide range of non-gastrointestinal symptoms.
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