By Frederick and Christine Cheng, Pharmacists
GLUTEN SENSITIVITY AND COELIAC DISEASE
Nowadays, it is common to find, “No wheat, no gluten” advertised in the fine print of supplements and packaged food products; this is for the benefit of people with Coeliac Disease. Even a little bit of gluten in the fillers may trigger an attack of abdominal pain and diarrhoea in these individuals. Patients with celiac disease are sensitive to gluten, which interacts with the individual’s abnormal immune response to form immune complexes that damage the intestinal lining, leading to nutrients not being absorbed properly. Symptoms of celiac disease include abdominal bloating and pain, chronic diarrhea, vomiting, constipation, pale, foul-smelling, or fatty stool, and weight loss. In adults, the digestive symptoms just mentioned may not be as prevalent. Instead, we may see iron-deficiency anemia, fatigue, bone or joint pain, arthritis, bone loss or osteoporosis, depression or anxiety, seizures, or canker sores inside of the mouth.
It is estimated that one in 133 Canadians may have gluten sensitivity. The most effective management is for these individuals to completely exclude gluten in their diet, which is tough! Gluten is a protein that is commonly found in wheat, rye, and barley products, but may also be found in vitamins, minerals, medications, and lip balms. In the case of wheat, the protein is called gliadin. This is the substance that gives flour its binding properties and is widely used in processing commercial foods and even supplements. Hence Coeliac patients have to be very careful in reading labels. Excluding gluten from the diet will allow the intestinal lining to heal. In addition to being sensitive to gluten, Coeliac patients usually develop secondary lactose intolerance. As a result, they have to exclude dairy products from their diet as well. In natural medicine, repair of the mucosa can be facilitated by supplements like N-acetyl-glucosamine, RR Formula and probiotics, which also shrink and soothe the mucosa.
In addition to excluding gluten from the diet, enzymes can be used in Coeliac Disease to digest away unpredictable or accidental contamination in the food. This will be useful when a Coeliac patient dines out or visits a friend for dinner. There are specific enzyme preparations designed for this purpose and the patient takes a couple of pills just before consuming the meal. One such preparation is called Gluten Defense® made by Enzymatic Therapy. This comprehensive supplement helps gluten sensitive individuals dine out more freely. A specific enzyme called DPP IV specifically for digesting gluten and casein is included in this preparation. This protease enzyme works under a wide range of pH conditions so it works both in the stomach and the intestine. In addition, Gluten Defense also contains amylase, lipase, phytase, lactase, cellulase, and sucrase. The lactase helps the secondary lactose intolerance and the other enzymes help the general digestive weaknesses. The source of all these enzymes is from plants so it is suitable for vegetarians.
Coeliac disease can be difficult to recognize as its symptoms may mimic other medical conditions such as irritable bowel syndrome, inflammatory bowel disease, diverticulitis, chronic fatigue syndrome, or anemia and as such, requires proper diagnosis by a doctor. Prior to trying this or any other supplement, make sure you consult with your doctor and/or your pharmacist to make sure it is appropriate for you.
(Christine and Fred Cheng are a sister-brother pharmacist team at their unique family-owned and operated Pharmasave in Cloverdale, BC. They specialize in natural remedies and compounding for both human and veterinarian use. They would love to hear from you! 604-576-2888; www.cloverdalepharmasave.com. Of course, before you begin any activity program or try any OTC supplementation, check with your physician and pharmacist.)