It's a mystery that has puzzled gastroenterologists for years. But just why do so many people complain of bloating after eating certain foods?
Many assume it is just coeliac disease and begin to cut out gluten from their diets, says Jo Waters, co- author of 'What's Up With Your Gut?'. However, in a piece for Healthista, she reveals this isn't always the case and explains what could be causing your constipation, diarrhoea and flatulence. Crucially though, the symptoms of NCGS appear to go away if patients follow a gluten- free diet. Not all doctors believe NCGS exists as a separate condition – mainly because no- one understands what causes it and there is no diagnostic test for it as yet. Non- coeliac gluten sensitivity could be to blame, but symptoms of NCGS appear to go away if patients follow a gluten- free diet.
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But also because it's possible that symptoms get better because of the placebo effect. Others say there's considerable overlap with irritable bowel syndrome (IBS).
WHAT IS COELIAC DISEASE? Coeliac disease is an autoimmune condition where the body mistakes gluten, a protein found in wheat, barley and rye for a pathogen and produces antibodies to attack them. It is estimated to affect one per cent of the population but an estimated three quarter of all coeliacs remain undiagnosed (that's around 5. UK). Researchers from Nottingham University have found it takes an average of 1. Apart from causing short term symptoms which include bloating, diarrhoea and stomach cramps, it can make absorption of nutrients difficult and can lead to long term complications. Being left untreated can increase the risk of developing certain cancers. The standard tests recommended are a blood test for antibodies and a biopsy to check for damage to villi, tiny finger like projections that line the gut that absorb nutrients.
If the villi are damaged that is confirmation of coeliac disease. Once diagnosed though, following a gluten- free diet should in the vast majority of cases make symptoms disappear. But NCGS is now gaining wider acceptance, mainly due to a flurry of new research in the last three years – and doctors say this has been driven by patients. Gastroenterologists say they have seen pictures of their patients' bloated bellies photographed on mobile phones shortly after eating gluten. While patient forums on the internet are abuzz with NCGS too, with people comparing their symptoms and solutions they have come up with. In November 2. 01.
Dr Kamran Rostami wrote an article in the British Medical Journal describing a patient who had been troubled by abdominal pain, diarrhoea, bloating, joint pain , fatigue and many other symptoms. He tested negative for coeliac diseases but his health improved dramatically after he switched to a gluten- free diet. Dr Rostami estimated that for every person with coeliac disease there may be at least 6 or 7 people with NCGS. He said NCGS may therefore affect six to 1. UK and the vast majority are unaware that they have a sensitivity to gluten. Experts have described NCGS as a combination of IBS- like symptoms - including abdominal bloating and pain, bowel habit abnormalities and other symptoms which affect different parts of the body. What's important though is that you carry on eating gluten and get tested for coeliac disease first so that can be eliminated.
WHAT ABOUT FODMAPS? Other components called FODMAPs, found in onions and garlic, could be responsible as they are poorly absorbed in the small intestine. Another theory currently fashionable is that it isn't the gluten in wheat that causes the sensitivity in NCGS patients at all.
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Other components called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) could be responsible. These are carbohydrates or sugar alcohols that are found in a wide range of foods and drinks. FODMAPs are poorly absorbed in the small intestine and can enter the colon where they are fermented by bacteria, stretching the bowel and causing bloating, a swollen tummy and diarrhoea. Foods high in FODMAPs include onions, garlic, beetroot, Savoy cabbage, apples, pears, mangos and in susceptible individuals, milk and dairy products, plus diet products containing sorbitol. Bread also contains FODMAPs and if it's one of your dietary staples it can lead to significant symptoms. A number of studies have found that a low FODMAP diet can improve symptoms in 7. IBS cases. But critics also say it can be difficult to stick to as they're found in so many foods.
LACTOSE INTOLERANCE Most people who experience bloating and diarrhoea after eating dairy products don't have a milk allergy. Instead, they probably have an intolerance to lactose - a sugar found in milk - or to some of the proteins in milk. Most people who experience bloating and diarrhoea after eating dairy products don't have a milk allergy. Instead, they probably have an intolerance to lactose - a sugar found in milk - or to some of the proteins in milk. They lack an enzyme called lactase which digests lactose, so it is not broken down and passed on through the digestive system.
This can cause wind, bloating and diarrhoea. If you or your family have moved to the UK from China, Africa or the Caribbean there's a strong likelihood that your genetic makeup makes you more likely to be lactose intolerant. Even in northern Europe, the chances of being lactose intoleranct are as high as one in 1. If you do notice your symptoms start after eating dairy products ask your GP for a glucose hydrogen breath test. If you test positive – cutting out dairy products should stop your symptoms. It's also possible to develop a temporary type of lactose intolerance (called secondary lactose intolerance) after giving up gluten.
This is because damaged villi in the gut can mean that production of lactase needed to digest lactase is disrupted. This usually stops after the villi heal – but this can sometimes months or years.
This article originally appeared on and has been reproduced with the permission of Healthista.
Health Benefits of Chia Seeds. Despite their small size, chia seeds are full of important nutrients. They are an excellent source of omega- 3 fatty acids, which help to raise HDL cholesterol.
Chia seeds are the same small seeds you used to grow an Afro in your Homer Simpson terracotta vase. Most people do not consume enough of these essential nutrients. Most people consume less than half of that recommendation. Just one ounce of chia seeds provides 1. Increased fiber intake and a high fiber diet have been shown to help with weight loss.
A review, published in the Journal of Obesity, concludes that . In this way, it may decrease the risk of inflammation- related conditions such as cardiovascular disease, diabetes, cancer, and obesity.
Eating high- fiber meals helps to keep blood sugar stable. Regular bowel movements are crucial for the daily excretion of toxins through the bile and stool. They are black in color and they have a mild, nutty flavor. They can also be eaten cooked, added to baked goods like bread and muffins.
To use them as an egg substitute in baking, try mixing 1 tablespoon of chia seeds with 3 tablespoons of water, then let them sit for a few minutes. A gel will form that can be used instead of eggs in baking. Small children should not be given chia seeds.