Gluten

     Most, if not all, of you may have heard about one of the latest health crazes. Being “Gluten Free.” I know a lot of people scoff at it, and several people jump to crazy conclusions about it. However, how many of you know just what gluten is?

     Someone asked me a question the other day, about gluten. She asked “if there's already so many bad things in our food, why do they have to add in gluten?” For a minute I didn't know what to say. She apparently had a very wrong notion of what gluten really is. She's not alone in her misconceptions either. Quite a few people misunderstand what gluten really is, even people who are on a gluten free diet. This is so prevalent that Hollywood also makes a point of acknowledging it. Musician Tom Waits was interviewed by David Letterman in 2015. In this interview Mr. Waits talks about his appearance at a political rally to “Free the Glutens” and how they've “never had a country of their own.” Several comedians have been known to feature gluten misconceptions in their acts/movies as well. With all the misconceptions going around, I figured that I would try and clear things up a bit.

What is gluten?

     Simply stated, gluten is a family of proteins naturally found in wheat, rye, barley, and several other grains. The two main proteins found in this family are glutenin and gliadin. Gliadin is the protein most responsible for the negative health effects.

     When flour is mixed with water, gluten proteins form a sticky, glue-like, substance that acts like a web, holding the mixture together. This is what gives dough the ability to rise and to be shaped by rolling, kneading, and braiding. Without gluten, dough would just be a wet mess until it was baked. It also provides a good, chewy, texture once the bread is baked.

Is it really bad?

     Gluten is not necessarily bad for everyone. However, there are a number of people who are either allergic or sensitive to gluten. Why is this becoming so popular now when bread and grains have been a staple of the human diet for centuries?

     There are quite a few theories out there, but none of the scientific research done so far can point to a specific reason. One theory that I think has merit is all about how we grow and process our grains today. Hundreds of years ago, we grew our crops naturally and seasonally. We hybridized our grains using natural techniques, in order to ensure better harvests and sometimes better taste. We then harvested these crops and processed them minimally with all natural ingredients. There were no artificial flavors, dyes, or preservatives added. There were no “frankingrains” created in a lab. It was just all natural, hand made, tasty goodness. However, in modern times, it's almost impossible to find grains that are natural, to that extent at least. Also, wheat and other gluten-filled grains are used as filler in quite a few of products that you would not expect. As we are becoming more and more inundated with the over-processed grains, allergies and sensitivities are becoming more and more prevalent.

Celiac Disease

     Celiac disease is an autoimmune disorder that damages the small intestine. It's triggered by gluten consumption and has become quite common in recent years. According to the National Institute of Diabetes, Digestive, and Kidney Diseases (NIDDK), celiac diseases affects 1 in 133 people in the US. Around the world, it's 1 in 200. It's much more prevalent in cultures that consume more wheat. In celiac patients, gluten consumption triggers an autoimmune response that attacks the villi in the small intestine. The villi are finger-like projections that are responsible for nutrient absorption. Over time, in celiac patients, the villi become flattened and malnutrition can occur. Because malnutrition is the major symptom, it affects the whole body and can go undiagnosed for years.

Gluten Intolerance

     1 in 7 people are gluten sensitive, but do not test positive for celiac disease. These people are considered gluten intolerant or Non-Celiac Gluten Sensative (NCGS). This is much more likely to occur in people of Anglo-Saxon or European descent. Many of these people can avoid gluten for an amount of time and slowly reintroduce it back into their diets without any ill effects. The NIDDK suggests that for children the period of time is between 3 and 6 months while for adults it can take several years. There are some people with NCGS that have permanent intestinal damage, however, and must avoid gluten for the rest of their lives.

     You can find lists of symptoms as well as foods to avoid all over the web, so I won't post them here. However you should talk to your doctor about gluten if you believe it might be affecting your health.

     I hope I have cleared up some of the questions you might have about gluten. If you have any questions or comments please leave them below.

Resources:

12 Surprising Signs of Gluten Sensativity: Gluten Free School: https://www.glutenfreeschool.com/2014/10/07/signs-of-gluten-sensitivity/

Gluten's Effect on Inflammation: Gluten Free School: https://www.glutenfreeschool.com/2012/02/09/gluten-effect-inflammation/

Gluten Intolerance Food List: Health Line: http://www.healthline.com/health/allergies/gluten-food-list

Is Gluten Really Unhealthy for Me?: Nerd Fitness: https://www.nerdfitness.com/blog/what-the-hell-is-gluten/

What is Gluten?: Celiac Disease Foundation: https://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/

What is Gluten and Why is it Bad for Some People?: Authority Nutrition: https://authoritynutrition.com/what-is-gluten/

What's the Deal with Gluten?: Dr. Axe: https://draxe.com/whats-the-deal-with-gluten/

Pesky Eczema

    Ever since moving to Central Florida, I have been plagued by itchy, easily irritated skin.  It flares up during certain times of the year, and especially when I am experiencing a high volume of stress.  The constant itching and scratching combined with burning irritation makes sure that eczema is annoying at best.  The term eczema is actually a blanket term that is used to describe itchy, inflamed skin with occasional blisters and/or scales.  It’s often used interchangeably with the term dermatitis, which translates to “inflamed skin.” 

    Like most of the chronic problems in life, eczema is mostly due to dietary factors in combination with environmental ones.  In short, eczema is inflammation.  Eating inflammatory foods can trigger it, and being in stressful, inflammatory situations can trigger it.  I have noticed that mine flares up worse in the summer as well, because of the stress of heat and the moisture I loose through excessive perspiration.  

    Conventional treatments all work on the external side of things, mainly by just suppressing the symptoms.  Some of these include bleach baths (I cringe at this thought because bleach makes my eczema much worse) and steroid creams.  Neither of which address the actual cause of eczema.  Eczema starts in the gut.  Yup.  You heard me right.  An annoying skin condition is actually caused by inflammation in your intestines.  This means that diet is really the only true “cure” or preventative measure for this condition. 

    Inflammation in your gut, which leads to eczema, is caused by food allergens.  The most common allergens are cow’s milk, eggs, gluten, soy, peanuts, fish, beef, corn, citrus, and tomatoes.  In order to figure out which one is causing your particular symptoms, you should stop consuming all of them.  After a period of time where you are symptom free, begin re-introducing them into your diet, one at a time.  Wait a period of time before adding the next one in so that you can assess your possible symptoms.  If you encounter one that causes issues, that’s your allergen.  You may have more than one, so continue the process until you have eliminated all of those allergens.  Other things that cause inflammation in your gut include herbicides, pesticides, GMOs, and radiation.  Eliminating these toxins from your diet is a good idea even if you do not show signs of eczema or other inflammation.  Also, inflammation in your gut can happen when there is an imbalance of healthy gut flora.  Probiotics are great to help prevent and correct this, as well as fermented foods (yogurt, Kombucha, keifer, etc). 

    Now that we’ve addressed the root cause, what makes eczema worse?  If you have eczema, then your skin is not holding in moisture properly.  This means that any harsh soaps or excessive scrubbing can wash away too many of your natural oils that help to hold in moisture, making your eczema worsen.  Harsh chemicals can do the same.  I’ve heard, through the years, that bathing is bad for eczema, that bathing is good for eczema, that you should or should not use lotion, etc.  There are many contradicting thoughts out there for what makes eczema worse, and what helps.

    What actually helps?  Hydration is key.  Internal hydration, by drinking plenty of water, as well as external hydration, such as soaking in lukewarm (not hot) water.  But hydration is not just about water.  You can be dehydrated and drink your weight in water every day, simply by not having enough fats/oils in your diet.  Healthy fats are the real heroes of hydration because they help our bodies hold in moisture.  Making sure your diet has plenty of healthy fats (coconut oil and flaxseed are both great sources) is a great way to stop eczema before it starts.  However, when a flare up does occur look to lotions, salves, and ointments.  These can all help by adding healthy fats to our skin to help it hold in the moisture.

    One of my favorite things to use is coconut oil.  In more northern climates, people consider coconut oil an already made salve.  In Florida, however, it turns completely liquid at room temperature.  But it still provides a great amount of moisture for hair, skin, and internally as well.  It also makes a great makeup remover, just wet a cotton pad with coconut oil and remove away!  Jojoba oil is also amazing to use with eczema.  Just apply it externally when needed.  Also, when you are thinking about baths, adding chamomile or oats to your bath can help ease the itching and burning of eczema as well as lessen the inflammation.  Lavender essential oil is also something I use for my eczema, it helps to prevent infections in any open wounds and it’s a natural pain reliever, so it helps to minimize the burning that accompanies excessive scratching.

    I hope this brief introduction helps you out and gives you a good start on living an eczema free life. 

Resources:

Every Day Roots: http://everydayroots.com/eczema-remedies

Natural Healthy Concepts: http://blog.naturalhealthyconcepts.com/2013/05/09/5-natural-ways-to-manage-eczema/

Wellness Mama: http://wellnessmama.com/12065/natural-eczema-remedies/