Celiac vs gluten sensitivity vs wheat allergy - what is the deal? – Dr Wendy Davis ND

Celiac vs gluten sensitivity vs wheat allergy - what is the deal?


Sadly I am seeing a lot more people with digestive issues (bloating, gas, constipation, cramping and pain), but luckily many of them feel much better as soon as they eliminate all forms of wheat and gluten from their diet.  

Why is this? For some it is gluten, the main structural protein contained in wheat.  Gluten is actually made up of 2 proteins, gliadin, a water soluble component and glutenin, a lipotrophic/water in-soluble component.  It is this biomorphic feature that allows gluten to take on it’s sticky, gluey and chewy ability to make  fluffy bread or delicious croissants, but it is the gliadin component of the gluten that induces the strong autoimmune reaction. 

And for others it is what is found on the gluten molecules (various herbicides and pesticides) that can trigger the unwanted symptoms.

Gluten-related disorders have 3 separate sub-groups

Celiac disease is a genetic predisposition that triggers an autoimmune reaction to the metabolite of gliadin whenever gluten is introduced to the body. Most often it is when it is eaten, but some people can be so sensitive that breathing in wheat flour or wheat dust or applying it to the skin will cause a reaction. It is generally a clear and definable reaction but not always.  Some people get gut related reactions, but many others get symptoms that impact their skin, hormonal balance or even cause chronic migraines.

Non-celiac gluten and wheat sensitivity, which is when an innate immune response to an unknown antigen in wheat (generally not the metabolite of gliadin) in combination with the response from the gut microbiome causes symptoms similar but not as severe as Celiac disease.

Wheat-associated allergy, when a wheat allergy is a true immunoglobulin response to wheat and is not the same thing as Celiac or non-Celiac gluten sensitivity. This can actually trigger reactions as severe as anaphylaxis but generally have a negative impact on gut health.

There is a difference for many people when they eat wheat grown and produced in the EU or the UK; they don’t have the same reaction as they would in North America.  This is most likely due to the fact that overseas wheat and bread products contain less gliadin and are exposed to less chemical (glyphosate etc) both when growing and when being processed into food.

In addition, genetics will influence the inflammatory reaction to various proteins and may increase the risk of reaction to gluten.

Avoiding wheat and gluten-containing products (anything containing wheat, rye, barley, spelt and triticale) can pose a challenge initially, but for so many people the results are more than worth it.