The Gluten and Dairy Connection - More Than Coincidence?

Doesn't it seem that whenever there is a request for gluten-free, it is often accompanied by a request for dairy-free? If this is familiar to you, there is more to it than just a trend. The collection of health issues associated with gluten encompass a number of different symptoms and the way these are classified depends on the area of the body that is affected. In addition, some health care practitioners will only acknowledge certain manifestations of the gluten response. Celiac disease is diagnosed when the villi of the small intestine are damaged by gluten, as shown through biopsy. Villi are tiny finger-like projections on the lining of the intestine that help "grab" nutrients so they may be absorbed. There are a number of blood tests to determine if the immune system is reacting to wheat and possibly some components of gluten, but the tests are far from standardized giving rise to a lot of confusion as to how to assertain the correct diagnosis. These tests are where the gray area of gluten intolerance comes into play. However, we are learning that gluten reactions are manifesting in such varied ways that it seems hard to keep pace with these new discoveries.

For many individuals who have discovered a reaction to gluten, whether by trial and error or diagnosed through testing, are finding they are not very tolerant to dairy products as well. These reactions can vary from digestive upset to skin problems to respiratory dysfunction. There is, in fact, a reason for this relationship. The sugar lactose, which is found in milk products, must be digested using the enzyme lactase. Lactase is produced on the tips of the intestinal villi. If the villi are damaged which will initially involve the very end of these structures, then the necessary enzyme is unavailable leading to digestive upset. Another possible mechanism of dairy intolerance is the protein casein which is found in most dairy products. In individuals who have a negative reaction to gluten, the integrity of the intestinal lining is often compromised which creates a condition called "leaky gut" or increased intestinal permeability. This condition allows large protein molecules through the wall of the intestine rather than their broken down components of amino acids. This protein exposure to the immune system is not normal with a healthy digestive tract and can lead to a heightened immune response and subsequent damage to healthy tissue in the body. So the correlation between these 2 food stuffs is more than trend.

If you are noticing a change in your digestive health, or other unexplained symptoms, it is wise to consider consulting with a dietician who can identify possible triggers. Gluten is a food component whose effects may be vastly underestimated. And the cascade of effects are difficult to trace back if the reaction has been long standing. Making a journal of food consumption and symptoms may help you see patterns that validate taking action to get yourself tested. Talk to a dietician who you know has researched this topic exhaustively. This issue is much broader than has been established in the health news. Be diligent so you don't suffer when there are solutions that can bring you vibrant health once again.