Should I Be Gluten Free?

Many individuals feel better when they become gluten free and eliminate wheat from their diet.  Should you become gluten free as well?    A gluten free diet is necessary if you suffer from celiac disease; it is also beneficial if you have a wheat allergy or sensitivity.  However, physicians caution against using the diet for weight loss.  In fact, many gluten free foods actually contain more calories from fat and sugars to enhance taste.

Researchers hypothesize that most individuals who do not have a gluten dependent disorder but choose a gluten free diet feel better because they not only stop eating wheat –  they also avoid fast food, junk food, processed foods and fried foods.  Instead a healthier diet of increased fruits, vegetables and lean meats is consumed.   Additionally, gluten-free products can be expensive; on average costing 200% more than products that contain gluten.  Testing for celiac disease and gluten sensitivity is done with blood work.  For accurate diagnosis, testing must be done while consuming gluten to avoid false negative results.

Dr. Anne Hermann, a holistic internal medicine physician, offers celiac and food sensitivity testing to her patients.  Dr. Hermann is also board certified in nutrition.  Dr. Hermann maintains offices in Tampa and St. Petersburg Beach, Florida.  Please contact the office at (813) 902-9559 for more information or to schedule an appointment.

This post was written by Anne Hermann. Follow Anne Hermann on Google, Facebook, Twitter & Linkedin.

Celiac Disease vs Wheat and Gluten Sensitivity in Tampa St Pete, FL

Posted by Anne Hermann on Thu, Mar 29, 2012 @ 10:03 AM

Anne Hermann, MD

I have many patients who think that if they do not have celiac disease, they do not have a wheat or gluten sensitivity.  This is not true: celiac disease and food allergies are two different diseases.  Celiac disease is a severe, genetic disease that can result in vitamin deficiency, osteoporosis and intestinal cancer.  Gluten sensitivity (also termed wheat allergy) is usually less severe.  It can still cause inflammation, gas, bloating and rashes, but will not result in cancers or nutritional deficiencies.

Celiac disease is also called celiac sprue, nontropical sprue and gluten-sensitive enteropathy.  It occurs in 1 in 133 people and is more common in people with family members who have celiac disease, autoimmune thyroid disease, and type I diabetes.  Signs that you may have celiac disease are diarrhea, constipation, gas, iron, vitamin D and B vitamin deficiencies.  The diagnosis is made by bloodwork for specific antibodies and colonoscopy while eating gluten.  If you have been avoiding gluten for more than two weeks prior to testing, these tests may be falsely negative.

Wheat allergy or gluten sensitivity is an allergic reaction that releases antibodies different than the ones in celiac disease.  If the allergy is extreme, you can have shortness of breath or rashes and should be seen by a doctor.  More common wheat allergies, cause gas, nasal congestion, bloating, diarrhea or constipation.   It will not affect your ability to absorb vitamins and will not cause osteoporosis or cancer.

I always check for celiac disease first, because it is the more serious illness and we don’t want to miss it.  If you have problems digesting wheat and we find that you do not have celiac disease, then I test for gluten sensitivity.  If you are interested in this topic, please check out my blog on food sensitivity testing and elimination diets.   I am board certified in Internal Medicine and as a Physician Nutrition Specialist and have offices in Tampa and St Petersburg, FL.  Please call (813) 902-9559 to schedule your appointment.

This post was written by Anne Hermann. Follow Anne Hermann on Google, Facebook, Twitter & Linkedin.