Celiac disease, gluten intolerance and histamine intolerance

Approx. 1% of the German population suffers from celiac disease. Gluten intolerance is far more common. Both can be a symptom of histamine intolerance. The estimated number of undiagnosed cases of celiac disease is, similar to histamine intolerance, between 10 and 20%, as its symptoms are often not recognized or correctly attributed.

What is the difference between celiac disease and gluten intolerance?

Celiac disease:

• Celiac disease is an inflammatory bowel disease caused by a misguided immune reaction to the sticky protein gluten
• This can cause damage to the intestinal lining, which may lead to further intolerances and allergies
• Due to this damage, there is a risk of nutrient deficiency because the intestine cannot adequately metabolize nutrients

Gluten intolerance:

• Gluten intolerance describes an allergy or metabolic disorder related to gluten.
• This generally does not cause damage to the intestinal lining, but rather an overload of the metabolism.
• Nevertheless, there is a risk of nutrient deficiency because the intestine or the metabolism cannot absorb nutrients sufficiently due to the overload.

Unlike histamine, the gluten content in food is relatively easy to determine, and it is significantly easier to avoid this food group.

You have surely asked yourself before what gluten actually is and why it is contained in so many grain products.

Gluten

Gluten is a so-called sticky protein, which makes for a good baking ingredient due to its properties. It positively influences, among other things, water binding in the dough, crust formation, and the elasticity of the dough.

Gluten is composed of protein molecules and thus forms a kind of protein mixture. One of these enzymes is resistant to digestive enzymes and therefore cannot be fully broken down by some people.

Additionally, gluten can increase the permeability of the intestinal barrier (intestinal lining), which can also lead to digestive problems in people without celiac disease. This is where histamine also comes into play, because when the intestinal barrier becomes more permeable, histamine can enter the bloodstream faster and trigger symptoms.

You don't have to give up bread despite gluten and histamine intolerance. Our organic vegan grain bread is gluten-free and suitable for a low-histamine and low-fructose diet. This gives you an uncomplicated alternative to classic breads made with wheat, spelt, or rye.

There are possible diagnoses for gluten intolerance:

• Celiac disease
• Gluten intolerance
• Gluten sensitivity
• Chronic bowel disease

By the way, spelt and wheat contain the most gluten and should definitely be avoided.

We provide you with a brief overview of low-histamine grain varieties:

Gluten-free and low-histamine alternatives:

• Oats (if declared as "gluten-free". If not, traces of gluten may be present due to the filling process.)
• Millet
• Quinoa
• Corn
• Rice

Also a good gluten-free alternative, e.g., for baking:

• Coconut
• Chestnuts
• Tapioca
• Arrowroot
• Cassava

Also, look for organic quality when shopping, as many conventional grain products (especially rice) can contain heavy metals and pesticides.

Grain varieties you should avoid:

• Gluten-containing grains
• Wheat (1)
• Barley (1)
• Einkorn
• Spelt
• Green spelt
• Kamut
• Emmer
• Oats
• Rye (1)

Important:

You should only avoid gluten if you suffer from a gluten intolerance/celiac disease or would like to do a cleanse for a certain period of time.

It is also worth taking a look at the ingredients when choosing your protein sources. Our organic protein powder combines plant-based protein from hemp, pumpkin seed, and rice and is completely free of soy or whey. It is gluten-free and lactose-free as well as suitable for a low-histamine and low-fructose diet – ideal for shakes, porridge, or baking.