Gluten Stomach Ache

Display Gastrointestinal complaints: Could gluten be the reason? Behind gastrointestinal complaints can be a variety of diseases or intolerances. In addition to the common lactose intolerance, gluten can also be a reason for complaints such as abdominal pain or diarrhea.  

Gluten as a cause of gastrointestinal complaints? – these are the symptoms

The so-called gluten protein, which makes bread and pastries crispy and fluffy, is found in numerous cereals such as wheat, rye, spelt, einkorn and barley. These grains are part of many people’s daily diet. Most people have no problems digesting them. But according to the German Zöliakie society registered association approximately one per cent of the Germans suffers from a so-called celiac diseasein which the mucous membrane of the small intestine becomes chronically inflamed as soon as the body is fed foods containing gluten. Also with a intolerance, the body also reacts the body reacts to components of wheat or gluten with symptoms. Symptoms such as:

  • Diarrhea
  • bloated abdomen
  • abdominal pain
  • nausea
  • vomiting
  • weight and strength loss
  • Loss of appetite
  • iron deficiency with anemia
  • osteoporosis (bone fragility)
  • unfulfilled desire to have children or miscarriages
  • Vitamin and/or mineral deficiency

Take the symptom check from Schär Dr. Schär gluten-free products

The diagnosis

Celiac disease is made with the aid of a blood test for antibodies and a subsequent small intestine biopsy and a subsequent biopsy of the small intestine. A completely gluten-free diet can help alleviate the symptoms of the autoimmune disease. This is also the case with gluten/wheat sensitivitywhich is also a hypersensitivity to gluten or wheat. It can occur suddenly and at any age, but – in contrast to celiac disease – it can also be a temporary phenomenon that improves again with a gluten-free diet. Since there are no antibodies in the blood in the case of the disease, it is often determined by exclusion procedure to which components the body reacts. The gluten-free diet should be strictly adhered to in the beginning so that the inflamed intestinal mucosa can calm down and regenerate. To achieve long-term improvement, the gluten-free diet should be followed for a good two years.

Gluten-free foods are no longer a rarity – Schär makes it possible

While there were hardly any gluten-free foods in the past and they tended to be niche products, the selection has grown in recent years. The Schär brand has been a pioneer in the field and an expert in gluten-free foods for several decades. for gluten-free foods. There are now over 120 products in the range, from bread and rolls to pizza, cakes, cookies, salty snacks and flours. The foods are available in supermarkets, drugstores and health food stores. The offer is constantly growing and new delicious products are added more and more often. Thus, no one with celiac disease or a gluten / wheat intolerance has to do without their beloved foods! Also interesting for you:

Enlightened Is gluten to blame for my stomach ache?

© jala/ Toast, muesli and pasta cause stomach aches for many people. Is the gluten they contain really responsible? Ten years ago, these were still isolated cases. Today, more and more people are banning wheat and rye from their kitchens. They suspect that the gluten they contain could cause digestive problems. So they are doing without breakfast rolls, pasta and cookies, and in the supermarket they are specifically reaching for packaged sausage and bags of frozen fries with the label “gluten-free. Is that really necessary? Is food without the “gluten protein” actually better tolerated?

Gluten renunciation is recently considered a beauty remedy

Gluten is a protein. It is found in cereals used for baking, such as wheat, rye, spelt, barley and green spelt. Ancient varieties such as einkorn and kamut also contain gluten, but less than modern baking grains. The “gluten” makes the dough loose and elastic. However, it also binds water, serves as a thickener and as a carrier for flavorings. That’s why it can be found in almost all processed products besides bread, cakes and pizza, such as convenience foods, chips, sausage and deli salads. People who cannot tolerate gluten have always existed. But recently, the numbers of those who give up the gluten protein have skyrocketed. But not everyone who eats gluten-free actually has to. “It’s a fad. In Anglo-Saxon countries, there is a hype that lacks any scientific basis,” says Dr. Reiner Ullrich, a scientist at the medical clinic for gastroenterology at Berlin’s Charité hospital. The hysteria surrounding wheat proteins was pioneered by stars such as Lady Gaga and Gwyneth Paltrow. Gluten-free diets are said to slim and beautify the skin. “An initial effect cannot be ruled out,” says Reiner Ullrich. “Switching to a gluten-free diet often means eating a fundamentally healthier diet: more fruits, vegetables and unprocessed foods, no fast food. However, eating without gluten is not a diet for weight loss.”

Gluten protein is not bad per se

The fact is: gluten is not bad per se, even if many think it is. For healthy people, it is completely unproblematic. There is no reason for them to do without it completely. The situation is different for people who cannot tolerate gluten. One cause of this is celiac disease. In this disease, the mucous membrane in the small intestine reacts hypersensitively to gluten and is therefore chronically inflamed. This can lead to digestive problems, fatigue and nutrient deficiencies. However, as experts know, only ten to 20 percent of all those affected show clear symptoms. If there is a suspicion, antibodies typical of celiac disease can be found in the blood, and a biopsy shows the altered intestinal mucosa. Anyone who is very sensitive to gluten should also avoid gluten. This “gluten sensitivity” causes similar symptoms to those of celiac disease, but has not yet been recognized as an independent disease. It could play a role in irritable bowel syndrome. “According to our study results, around 20 percent of irritable bowel patients could suffer from sensitivity to gluten,” says Reiner Ullrich. If these people, who have often been struggling for decades with digestive complaints such as diarrhea, flatulence or bloating, give up grains, their complaints often disappear completely. Unlike celiac disease, however, there is as yet no test to detect gluten sensitivity. “We are currently researching this,” says Reiner Ullrich. “Until then, it can only be diagnosed by an exclusion diet.”

The number of those who cannot tolerate gluten is increasing

What is already certain is that the number of those who cannot tolerate gluten is indeed increasing worldwide. The amount of celiac patients alone has increased tenfold in the past 15 years. This is due to improved diagnostic capabilities, but experts have other explanations. “Various studies show that in areas where hygienic conditions are improving, autoimmune diseases such as celiac disease are on the rise,” says Dr. Stephanie Baas, medical advisor to the German Celiac Society (Deutsche Zöliakie Gesellschaft e.V.). In addition, today’s diet contains significantly more gluten than it did 50 years ago – partly because more and highly processed grain products are eaten, and partly because more gluten has been bred into modern grain. In addition, another cereal protein that protects the plant from pests can harm the intestines, Professor Detlef Schuppan at the University of Mainz recently demonstrated. “It increases inflammatory activity in the gut and thus seems to trigger gluten sensitivity in some people,” says Stephanie Baas. Schuppan’s research also showed that today’s bread cereals contain significantly more of these proteins than earlier ones.

Alternatives include corn, millet and quinoa

Those who occasionally suffer from digestive problems should nevertheless not immediately switch completely to a gluten-free diet. “Beforehand, it should be checked in any case whether celiac disease is present,” says Stephanie Baas. This can only be diagnosed as long as bread, muesli or pasta are still eaten. If there is any suspicion, a doctor should be consulted who can carry out the appropriate tests. If celiac disease is actually diagnosed, gluten must be strictly avoided for life. Cereals such as corn, rice, millet, amaranth, buckwheat and quinoa, natural dairy products without additives and special gluten-free foods are an alternative. The symptoms then disappear quickly, the intestinal mucosa regenerates, and the risk of secondary diseases such as diabetes and colon cancer is reduced. If there is no evidence of celiac disease, increased sensitivity to gluten may be the reason for persistent digestive complaints. In this case, it is also worthwhile to avoid gluten. After three months, those affected usually feel much better. Then they can try out whether they can tolerate a slice of bread a day or half a piece of cake. As long as their intestines do not rebel, this can do them no harm.

For further reading

  • “Celiac disease. The successful treatment concept for gluten intolerance” by DZG (128 p., Gräfe und Unzer).
  • “Celiac disease. Simply switch to gluten-free” by Andrea Hiller (108 p., Trias)
  • “Glutenfrei genießen” by Trudel Marquardt (128 p., Gräfe und Unzer)

Text: Katrin Steffens #Topics

  • Abdominal pain
  • Nutrition
  • Noodles
  • Toast
  • Charité
  • Lady Gaga
  • Gwyneth Paltrow
  • Food
  • Fast Food
  • Gluten free recipes

Gluten Stomach Ache.

Leave a comment

Your email address will not be published. Required fields are marked *