Gluten is making a name for itself and it is not all good.  Media has been bashing gluten free as a fad.  Bloggers are on both sides of the fence.  And yet, gluten free has gone mainstream from restaurant menus to grocery store shelves to recipe books.

Tweetable: “Gluten intolerance can trigger mood swings, depression and anxiety.” 

I know, you are going, “yeah, right.”  And I would have agreed with you several years ago.  When my naturopath suggested I go gluten-free or dairy-free to see if my symptoms would disappear.  Well, I wasn’t going gluten-free.  After all, I made all my own bread from organic wheat and I wasn’t dropping it until….

My food sensitivity (IgG) test came back with high gliadin and gluten reaction (both are proteins).  Now I had to decide whether I wanted to feel better or stay in my deep dark hole.  I chose to remove gluten and remain gluten-free three years later.

If you are skeptical, it may be time for you to do your own investigation and reading.  Books I would highly recommend are Grain Brain by David Perlmutter, MD, The Paleo Approach by Sarah Ballantyne, PhD (also know as the Paleo Mom), or Wheat Belly by William Davis, MD.  Looking for more science and fact-oriented information check out Dr James Greenblatt’s blog articles like, “Is Gluten Making You Depressed?” or “The Brain on Fire.” 

People who are gluten intolerant can suffer from mood problems, depression and anxiety when they eat foods that contain gluten. In children, this can also be expressed as learning disabilities or behavioural issues such as hyperactivity (ADHD). Gluten can damage the brain and nerves of gluten-sensitive people. The symptoms from gluten occur through its action on the nervous system and affect brain function.  For me, gluten caused brain fog and poor concentration (among numerous other symptoms).

Gluten intolerance often express itself as chronic bowel problems, especially constipation, and cravings for gluten-containing foods such as refined sweets and starches.  I suffered from leaky gut, which led to numerous food intolerances that created mood, mind and body upsets.  As well, gluten intolerance has been linked to inflammation and autoimmune diseases like lupus, Crohn’s and Colitis. Of course, what most of us are familiar with is celiac disease.

The best way to find out if you are gluten intolerant is to eliminate gluten from the diet and challenge after 2 weeks – meaning adding gluten-containing foods back into the diet and observe your reaction.   If you want to cut to chase, then do an IgG Blood Spot Test or ALCAT.  Interested in finding out more about these tests?  My office offers the IgG Blood Spot Test.  Contact Brenda by phone or hello@wattworksnutrition.ca for more information.

Gluten-Free Grains, Flours and Starches

• amaranth
• arrowroot
• bean flours
• brown rice
• buckwheat
• cornmeal (polenta)
• millet
• potato
• quinoa
• rice
• wild rice
• oats/oatmeal (use only gluten-free oats like Only Oats brand)

Gluten hides in many processed foods like artificial extracts, soy sauce, bacon, baking powder, dextrin, flavourings, gravies, modified food starch, mustard, prepared broths, prepared meats, prepared soups, prepared stews, sausages and vegetable gums.

Common Foods that Contain Gluten

• baked goods
• beer
• breads
• breakfast foods i.e. cereals, bars, pancakes, waffles
• crackers
• pasta
• croutons, panko crumbs, communion wafers

Do you suspect gluten intolerance and would like help from a nutritionist?  Then reach out to me and we can further discuss your concerns.  I have personal experience in going gluten-free and remember how overwhelmed I was.  I would have grabbed at the chance to work with a nutritionist instead of figuring it out on my own.