In recent years the discussion around Celiac disease has continued to grow, with more people knowing about the disease and how it’s imperative that those with it need to avoid gluten. With this rise in those presenting with Celiac, there is also a rise in people with similar symptoms but do not fit the criteria for Celiac disease. This new syndrome is called non-celiac gluten sensitivity, or NCGS. So why is this? Is it a new fad diet….or is there more to the story?
The gluten grains are wheat, emmer, rye, barley, spelt, dingle, triticale, farro.
What research has been able to show so far is that there are a lot of other factors involved in non-celiac gluten sensitivity, thus making it even harder to detect, diagnose, and treat. These factors include some of the points below.
- It might not be the gluten itself, but other compounds in our wheat or other grains
- With recent farming practices including an increase in pesticides, there is a higher amount of toxic gluten peptides than ever before
- NCGS has been linked with a variety of health problems including schizophrenia and autism spectrum disorders
- Many people with NCGS have other food sensitivities
- NCGS has been seen in people with IBS
- The time between eating gluten and symptoms of gluten sensitivity can vary from minutes to days
Looking at this list, it’s no wonder that it’s a challenge for doctors, the scientific community, and YOU to know if you have a sensitivity to gluten! If you find yourself with foggy brain or mental fatigue, body fatigue, headaches, or gas, bloating or abdominal pain, schedule an appointment with a nutritionist today to find out if you have a gluten sensitivity and how to change your diet to decrease symptoms and increase energy and mental stamina!
- Volta, U., Caio, G., Tovoli, F., & De Giorgio, R. (2013). Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness.Cellular and Molecular Immunology, 10(5), 383–392. http://doi.org/10.1038/cmi.2013.28