Should Your Child Stay Away from Gluten? Part 1

There has been an enormous amount of media attention focused on gluten (or the absence thereof) in the last few years. Newspapers, magazines and websites have bombarded the public with conflicting, confusing information and provocative headlines. Companies have responded to the rising public concern about the issue by rolling out thousands of new gluten-free products. A decade ago it was practically impossible to find gluten-free baked goods; now there are dozens of gluten-free flours and products available in your local Villa or Gourmet Market. The fledgling industry generated a whopping US$10.5 billion worldwide in 2013 alone.

It’s enough to make any parent a bit nervous. We’re cutting to the basics of the issue here and skipping all of the overblown hype. Here’s what you should know about the issue and how it pertains to your children.

Gluten is a combination of two proteins found naturally in many grains. It’s predominantly found in wheat, but it also shows up in smaller amounts in rye, spelt and barley. It’s the stretchy stuff that helps bread dough rise and gives most bake goods their fluffy texture.

Gluten also shows up in trace amounts in other products, such as oats, owing to the fact that they may be processed in a facility that handles wheat. It also appears as an additive or flavor enhancement in certain processed foods, often under the moniker “monosodium glutamate.”

Confusingly enough, a wheat allergy does not mean that an individual is allergic to gluten. If a person is allergic to wheat, they often experience common allergy symptoms such as hives, a runny nose, swollen lips or rashes. They also react negatively to any part of the wheat plant. They also should have no problem eating other sources of gluten, such as rye. (http://www.celiac.com/articles/23091/1/Celiac-Disease-vs-Gluten-Sensitivity-or-Gluten-Intolerance/Page1.html)

When people say wheat allergy, they often mean celiac disease. This disorder affects roughly one out of 133 people. In affected individuals, gluten triggers a negative immune system response which causes the body to attack its own intestinal lining. This often leads to gas, bloating, irritable bowels, diarrhea, weight loss, fatigue and difficulty concentrating. Failure to properly absorb nutrients can eventually also lead to conditions such as anemia, osteopenia, and osteoporosis (http://americanceliac.org/celiac-disease/).

Though the initial symptoms are unpleasant, the long-term consequences are far more worrying. Over time, the small intestine becomes progressively more inflamed and the body is subsequently starved of nutrients. This is especially problematic for growing children whose bodies need adequate nutrition. If the afflicted individual continues consuming gluten, their small intestine will continue to be unable to absorb the nutrients that they rest of the body needs. This lack of fundamental nutrition can permanently damage their brain, liver, nervous system and other vital organs.

Photo Credit: tomtomkinson via Compfight cc