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Internationale Gesellschaft der F.X. Mayr Ärzte
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Nutrition in the Presence of Gluten Intolerance

Gluten Intolerance

Gluten, also called Gliadin, is the adhesive in most sorts of dough.
We must differentiate between two types of gluten intolerance:

Celiac disease

This term concerns itself with a true allergy to gluten which degenerates in the small intestinal tract and thus presents as a bad digestion and malabsorption syndrome.
Diarrhea, mineral deficiency and weight loss are the results.  With celiac disease, no gluten-bearing grain should be eaten.  Celiac disease can be diagnosed by determining the presence of endomysial antibodies, gliadin antibodies and a bowel absorption biopsy.

Gluten intolerance with a IgG4 immune reaction

This term concerns itself with a disproportionate immune reaction to gluten.  The symptoms stemming from this disease can be multifaceted and very unspecific.  Often this intolerance presents itself through unclear conditions of pain in the gut, tiredness, susceptibility to infection and so on.  This intolerance can be diagnosed by an IgG4 blood test.  The consequence is likewise an avoidance of gluten whereby small amounts do not weigh as heavily.
Because gluten in general irritates the intestinal lining, it should be avoided in cases of irritable colon and other bowel complaints.
These days our grains are raised so that they contain more gluten so that the flour is better suited to baking.  We are therefore burdened by a high dose of gluten.
Gluten-free types of grain or grain substitutes are:

  • Rice
  • Corn
  • Millet
  • Quinoa
  • Amaranth
  • Teff
  • Buckwheat (actually no cereal)
 
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