GLUTEN AND INFLAMMATION
Inflammation in the body has been identified as the culprit of many health problems.
It is now widely recognized that arthritis, edema, joint or muscle pain, stiffness, skin issues, heart or gum disease, obesity, and autoimmune diseases, to name a few, are all provoked by chronic inflammation, and may lead to other more grave health issues including death.However, a certain degree of inflammation is a helpful, self-protective function. It begins as a very natural process to heal tissue damage, and signals our attention about a particular problem occurring.
My massage patients often feel this inflammation as a sensation of pain. For example, a “knot” in the shoulder is really a site compounded of multiple layers of muscle and connective tissue that have become dehydrated and adhered together. Localized inflammation begins, and presto, we feel sore.
In this case the body is warning us that blood flow to the area is restricted, and left unrestrained, greater problems down the road could ensue. White blood cells are recruited to come in and help heal the territory, and the longer that sticky, gooey bound-up area stays stuck, the more of a catching net it becomes for metabolic waste and other toxins passing by, calling in additional white blood cells and creating more inflammation and more sensation.
Through deep, targeted massage in that area, the tissue can be ironed out, releasing the debris from the adhesion and allowing proper blood and lymph flow to return. Oddly enough, a secondary effect of the massage is to heighten inflammation and instigate those self-healing methods.
Have you ever had somebody firmly rub your shoulder and then noticed that several hours later, it felt warm and tender? Again warning signals are being set off and the body’s innate healing mechanisms are summoned to participate in the repair.
A fever is another great example of the inflammatory function. When your body becomes overloaded by a bacteria or virus, it elevates its temperature to speed up immunological activities and burn off the invaders. Your fever drops when your body achieves satisfactory equilibrium.
The role of inflammation is important in preventing small concerns from snowballing into larger, life-threatening ones. So the problem is not the inflammation itself, but the extent and duration and quality of inflammation, and the associated tissue damage. Tissue reparation and tissue damage happen concurrently.
While the function of the inflammation is to address the problem, in a prolonged inflamed state, tissues start decomposing and the type of cells present begin changing, thus it has been said chronic inflammation creates an environment hospitable to cancer.
The amount of tissue damage is equitable to the level and duration of inflammation. In the case of a food allergy, the inflammation is systemic and long term, providing the individual continues to ingest the harmful substance.
What we eat stokes or quells inflammation in our internal environments. Some foods, such as turmeric, coldwater fish, and leafy green vegetables, support tissue healing and keep inflammation in check. Others, such as hydrogenated oils and sugar, make matters worse.
Researchers have determined that grains are among the highest dietary inflammation provocateurs. Wheat, barley, and rye are three at the top.
As The Food Philospher says in her article “Recognizing Gluten Sensitivity: Inflammation”:
The gluten protein molecules found in wheat are simply not digested well by humans. People who are gluten-sensitive develop an immunological reaction to these molecules that then start to inflame and destroy tissues in the body. Normal tissues become damaged, preventing growth and regeneration.
Much research substantiates wheat as a highly inflammatory food. Even in non-Celiacs, wheat interferes with the absorption of vitamins and minerals, which is a bummer especially if you go out of your way to pick whole wheat over the refined white stuff. Wheat also increases the activity of certain immune cells.
Gluten has been linked to menstrual and fertility issues, autoimmune diseases, nervous and endocrine system disturbances, mood disorders, chronic pain... And so has gluten.
There are indeed other contributors to inflammation in the body, such as smoking, certain medications, and even stress. So if you think you may be at risk, or you’re experiencing any of the symptoms listed in this article, it might be worth checking with your physician to determine the levels of inflammation in your body and test for gluten intolerance.
I often wonder about the reverse—how a high level of inflammation in the body might increase intolerance to particular foods, but that’s another article entirely. For now we know that gluten enhances inflammation, and inflammation is breeding ground for many serious health complications.