Think you have a gluten intolerance? Check these signs you have a gluten sensitivity and find out how you can get a gluten allergy lab test at home.
Celiac disease affects 1 in 100 people worldwide, and about three million Americans. If a first degree relative such as your parent, sibling, or child has Celiacs, then your chances of developing Celiac disease later in your life increase to 1 in 10.
Eighty percent of Americans have not been diagnosed with Celiacs yet, and are suffering without realizing that there could be a bigger issue at hand. Celiac disease will affect every single organ in your body, and the only treatment is a lifelong dedication to a gluten-free diet.
Traditional Celiac blood tests only look for one of the six total polypeptides in wheat known as gliadin, but there are still five others that could cause someone to have a reaction to wheat! Before you write off the possibility of having Celiac disease, make sure you have all the facts first.
Other Polypeptides that Can Cause Wheat Reactions
There are five other polypeptides in addition to gliadin that can cause a wheat reaction. Here is a quick breakdown of the other five:
- Wheat Germ Agglutinin
Wheat Germ Agglutinin protects wheat from yeast, bacteria, and even insects. Wheat Germ Agglutinin can be found in the wheat kernel.
Glteomorphin also goes by the name gluteomorphin and is formed during the digestion of the gluten protein that contains gliadin. It’s broken down into amino acids by your digestion enzymes, which is where the basis of a gluten-free diet comes in.
Gltueinin is a protein located in wheat flour. This protein makes up 47% of the total protein content within wheat flour, again making the argument for a gluten-free diet to avoid this protein.
This hormone is involved in cell communication and is the basic building block of endorphins. This hormophone sends messages to the brain to influence perception and help form emotional bonds, anticipation, and pain.
- Omega Gliadin
Fast omega-gliadin has been proven to be a major allergen in a wheat-dependent exercise that happens after the ingestion of wheat. This hypersensitivity is from the water/salt-insoluble fraction of the wheat protein gluten that is found in the founds that cause this reaction.
Symptoms of Celiac Disease
Celiac disease is one of the most difficult diseases to diagnose. This disease affects each person differently, and there are over 200 celiac disease-related symptoms ranging from the digestive system to other parts of the body. Others with celiac disease have no symptoms but will test positive during a celiac disease blood test. Whether the symptoms are displayed or not, ignoring the problem could result in many long term complications.
Here are some of the symptoms of Celiac:
- Abdominal pain
- Chronic diarrhea
- Joint or bone pain
- Bone loss
- Liver or biliary tract disorders
- Missed period
- Infertility or continuous miscarriages
- Canker sores
- Weight loss
Remember that you can have one or a combination of these five and still have a reaction to wheat even if you don’t test positive for gliadin in a blood test. Check with your doctor to make sure they are testing for all of these before you confirm that you don’t have Celiac disease.
More Posts You Might Like
- How to Get a Gluten Allergy Test at Home
- How to Start Your Family on a Gluten-Free Diet
- Help Your Family Go Gluten Free + Kids Recipes
Did you a gluten sensitivity? Don’t forget to comment below to let me know how you found out. You can also FOLLOW ME on Facebook, Instagram and Pinterest.
Photo credit: Bigstockphotos.com / vimart
FREE real food guide
Eat healthier in just 7 days with my real food guide and email course. You'll learn how easy it is to go gluten-free and still enjoy the foods that you love.
I just wanted to point out that oats DO NOT inherently contain gluten. When you see gluten free oats in tbe store, it simply means they were processed in a facility where there are no wheat or other gluten containing products being processed.
One other thing. I am gluten intolerant and have been off of it for six years. I have had many conversations with other people who are gluten intolerant or celiac. I have never heard of anyone with gluten issues going off of gluten for six months who is then able to eat it again. Generally, from personal experience and from listening to others, usually the longer someone goes without consuming gluten, the more sick they become when they are exposed to it.
Tracey Black says
Interestingly, some people have a reaction more to the pesticides on the wheat than the gluten itself. We can tolerate Einkorn wheat – for instance – which is an ancient wheat made without GMOs or pesticides. There’s a lot more to it. You can read more here: https://dontmesswithmama.com/pumpkin-buttermilk-einkorn-pancakes-recipe/.