Exploring Gluten, Gut Health, and Autoimmune Diseases

Welcome! Last week, I shared my journey towards adopting a gluten free diet, and we learned about studies revealing how the elimination of gluten has provided relief to individuals battling autoimmune diseases. Despite the stigma in popular culture, for some of us, going gluten-free isn't a mere trend; it's a pathway to healing.

This week we are picking up where we left off. We are traveling deeper inside the gluten galaxy. What is gluten? Why is it harmful to certain people? Is there any real science behind people without celiac disease being negatively affected by it?

When water is added to wheat flour, the two proteins gliadin and glutenin interact, forming a complex structure, known as gluten. This protein network is able to trap water and air. It gives dough its characteristic elasticity and ability to expand during fermentation, which is why dough is able to rise and pizza crusts bubble when you bake them.

Before I stopped eating gluten, all I basically knew about it was that it was in wheat bread and pasta. I didn’t realize it could be found in other grains, like barley and rye. Its name, originating from the Latin word glūten meaning glue, aptly describes its ability to bind and shape. Having studied Latin starting in middle school and continued through college, I find etymology fascinating and enjoy these linguistic connections.

Gliadin, one of the proteins in gluten, can trigger an autoimmune response in some individuals. For people with celiac disease, the immune system reacts to gliadin proteins as if they are harmful invaders, causing inflammation and damage to the lining of the small intestine. The immune response triggered by celiac disease can ultimately lead to malabsorption of nutrients from food.

Dr. Alessio Fasano is the world’s leading expert on gluten-related disorders and gut permeability. He is currently serving as the director of the Mucosal Immunology and Biology Research Center at MassGeneral Hospital for Children as well as holding professorships at Harvard Medical School and Harvard T.H. Chan School of Public Health. 

Dr. Fasano's 2003 paper, published in the New England Journal of Medicine, is of significant importance in the fields of gastroenterology, autoimmune diseases, and beyond. This seminal work catalyzed research and further investigations into the connection between gut health, intestinal permeability, and autoimmune diseases. It has influenced subsequent studies, contributing to our understanding of these complex conditions.

Through his extensive body of work, Dr. Fasano has demonstrated that gluten increases intestinal permeability for people with and without celiac disease. However, this does not mean that gluten is a problem for everyone. We will delve into the topic of intestinal permeability in the next newsletter. Research strongly suggests that intestinal permeability serves as a gateway to many health concerns. Dr. Fasano's research has shed light on the close connection between increased intestinal permeability and the onset of inflammation, specific types of cancers, and numerous autoimmune disorders.

Learning about Dr. Fasano's work was eye-opening. It surprised me that my past doctors didn't recommend dietary changes to manage my rheumatoid arthritis symptoms. In this interview, Dr. Fasano says that we are on the threshold of a healthcare revolution. However, he also emphasized that the scientific understanding has not yet reached the point where the information about gut health and disease can be readily applied in clinical settings. The gut microbiome is a complex ecosystem and burgeoning field in science. It's exciting to see the rapid expansion of research worldwide, as scientists conduct experiments focusing on the link between gut health and various diseases.

In the next newsletter, we will dive deeper into his work on gut health, and its significant implications for autoimmune diseases. Stay tuned for more!

Take good care,

Rebecca