Wissenswertes

Celiac disease, gluten intolerance and histamine intolerance

Approximately 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, similar to histamine intolerance, is 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 response to the gluten protein.
  • This can cause damage to the intestinal lining, which can lead to further intolerances and allergies.
  • The damage poses a risk of nutrient deficiency, as the intestine is unable to metabolize the nutrients adequately.

Gluten intolerance:

  • Gluten intolerance describes an allergy or metabolic disorder related to gluten.
  • This does not normally cause damage to the intestinal lining, but rather an overload of the metabolism.
  • Nevertheless, there is a risk of nutrient deficiency, as the intestine or metabolism may be unable to absorb sufficient nutrients due to the overload.

Unlike histamine, the gluten content in foods can be determined relatively easily, making it much easier to avoid this food group.

You've probably asked yourself what gluten actually is and why it's found in so many grain products.

Gluten-free

gluten

Gluten is a so-called sticky protein, which, due to its properties, makes it a good baking ingredient. Among other things, it positively influences water retention in the dough, crust formation, and the dough's elasticity.

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 completely broken down in some people.

Additionally, gluten can increase the permeability of the intestinal barrier (intestinal mucosa), which can then lead to digestive problems even in people without celiac disease. Histamine also plays a role here, because when the intestinal barrier becomes less permeable, histamine can enter the bloodstream more quickly and trigger symptoms.


There are possible diagnoses for gluten intolerance:

  • Celiac disease
  • Gluten intolerance
  • Gluten sensitivity
  • chronic bowel disease

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

Here is a brief overview of low-histamine grains:

Gluten-free and low-histamine alternatives:

  • Oats (if they are declared as “gluten-free”. If not, traces of gluten may be present due to the bottling process.)
  • millet
  • Quinoa
  • corn
  • rice

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

  • coconut
  • chestnuts
  • tapioca
  • Arrowroot
  • manioc

Also, pay attention to organic quality when shopping, because many conventional grain products (especially rice) can contain heavy metals and pesticides.

Grains you should avoid:

  • Cereals containing gluten
  • Wheat (1)
  • Barley (1)
  • Einkorn
  • Spelt
  • Green spelt
  • Kamut
  • Emmer
  • Oats
  • Rye (1)

Important:

You should only avoid gluten if you suffer from gluten intolerance/celiac disease or if you want to do a course of treatment over a certain period of time.


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