Harmony Hub Health
Functional Medicine, Hormone Health and Weight Loss with Michele Postol, CRNP
Harmony Hub Health
Bread, Brain Fog, and Bloating: Is Gluten the Culprit?
Gluten — that innocent-looking protein in wheat, barley, and rye — stirs up heated debates in both medical circles and dinner table conversations. But what's the real story behind the gluten-free movement? Is it just another wellness fad, or is there legitimate science backing the millions who claim sensitivity?
This episode takes you on a deeply personal journey through my own struggle with gluten sensitivity and eventual celiac disease diagnosis. From being dismissed by doctors to enduring what I call my "million-dollar gallbladder workup," my path reflects what countless patients experience: confusion, frustration, and the lingering question of whether their symptoms are real or imagined.
We dive into the fascinating biochemistry behind gluten reactions, exploring how these proteins interact with your gut lining, immune system, and even your brain. You'll discover why gluten peptides trigger zonulin release, how this leads to intestinal permeability, and why symptoms can manifest far beyond your digestive tract. Ever wonder why you can eat bread in Italy but not in America? We break down the surprising differences in wheat varieties, processing methods, and agricultural practices that might explain this common phenomenon.
Beyond celiac disease and wheat allergies lies the controversial realm of non-celiac gluten sensitivity. Research shows 6-10% of the population reacts to gluten without having celiac—that's millions of people experiencing very real symptoms despite negative tests. Learn about the functional medicine approaches that look deeper than conventional testing, helping identify not just if you have celiac, but how your unique body responds to gluten and whether it's driving inflammation throughout your system.
Ready to decode your own relationship with gluten? Whether you're struggling with unexplained symptoms or simply curious about the science behind food sensitivities, this episode offers clarity, validation, and practical next steps for your health journey.
Welcome to Harmony Hub Health, where my mission is to provide comprehensive, affordable, integrative care that addresses the root cause of health issues. At the Hub, the focus is on individual patient journeys. I strive to optimize health, vitality and longevity, fostering a community where each person can thrive in body, mind and spirit. Today I want to talk about gluten, because it's either the devil or just another food group, depending on who you ask. Some people can eat a whole baguette and feel amazing, while others take one bite of pizza and spend the next two days in brain fog, bloating and pain. The question is, you know, is gluten sensitivity all in your head or is there more to the story? I do want to get personal for a minute. Back in 2012, after years of unexplained symptoms, I was finally told I had celiac disease. But getting there was anything but straightforward. I went through what I call my million dollar gallbladder workup. Scan after scan, test after test, and all it did was make me vomit several times and leave me with zero answers. Before that, I was slapped with a label of IBS and I was cycled through four different medications. And here's the kicker with each one I felt worse. I'll never forget one doctor who gave me bento to calm my cramping bowel. Instead of relief, I got completely wrecked. I couldn't drive at night because every headlight looked like a spotlight. I did work at night and instead of stopping the cramping, it gave me just awful diarrhea, which I can't believe. This was their solution. The hardest part was my biggest passion at that time was baking. I had over 200 cake pans. Baking wasn't just a hobby, it was kind of part of my identity and I had to face the reality that all of a sudden I couldn't even touch what I had loved for years. It felt like my body betrayed me. Even to this day, I don't know with 100% certainty what I have. My blood markers were marginal for celiac. My upper endoscopy biopsy actually said celiac-like destruction of my small intestine. So no one ever actually interpreted that for me. So is it really celiac? Is it just my MTHFR mutation? Was it just folic acid fortification, or was it a severe sensitivity that made my bowels bleed and blurred my vision? I'll probably never know for sure, and you know what? I don't even know if I care, because one thing I do know is that I will never touch gluten again. And this is where the confusion starts, because mainstream medicine they only recognize celiac disease, which is an autoimmune condition.
Speaker 1:In celiac eating, gluten literally triggers the immune system to attack the small intestine. It damages the gut lining and it leads to malabsorption, nutrient deficiencies and long-term complications. It's a very clear diagnosis. There's clear pathology. End of story, at least for conventional medicine. But if your celiac panel is negative, they tell you that gluten is not your issue. Maybe they'll suggest IBS, give you a bunch of meds, maybe stress, maybe even hint that it's all in your head.
Speaker 1:But what about a gluten allergy? Now that's a different beast. True wheat allergy is an immune reaction like a peanut allergy. It's IgE mediated and can cause hives, swelling, asthma or even anaphylaxis. It's rare and it is immediate. You eat wheat, your immune system freaks out and you know it. And then there's gluten sensitivity, sometimes called non-celiac gluten sensitivity or NCGS.
Speaker 1:This is where things start to get messy, because the tests don't always show a neat answer. People don't have the intestinal damage of celiac, they don't have the IgE of an allergy, but they do have symptoms Bloating, diarrhea, constipation, fatigue, anxiety, depression, migraines, joint joint pain. The list can go on and on, and mainstream medicine often dismisses it. Mainstream medicine usually puts it in the fad category, almost like it's a wellness trend invented to sell gluten-free cookies or something. Some providers will even say it's nothing more than the placebo effect. But with functional medicine we do look deeper, because the immune system and inflammation don't need a celiac diagnosis to wreak havoc on your body. So today I want to unpack the differences between celiac allergy and sensitivity, and why. Dismissing gluten sensitivity as all in your head is not only outdated but it can also be quite dangerous. And as a reality check, you know, research consistently shows that 6 to 10% of the population reacts to gluten without having celiac disease. So that's millions of people. And those reactions are not just in their heads. They show up as bloating, headache, migraine fatigue, even neurological symptoms. So when medicine dismisses that NCGS, they're ignoring a very real group of patients who don't fit neatly into a celiac or allergy box. And this is exactly where functional medicine comes in, because we don't stop at normal labs. We look at what your body is actually telling us.
Speaker 1:But what is gluten? So gluten is a group of proteins found naturally in wheat, rye, barley. It's what gives bread its chewy texture and helps baked goods hold their shape. You can also find it in pasta, crackers, cookies, cakes, beer and malt products, processed foods like soups and sauces, salad dressings, even soy sauce, and there's a lot of hidden sources like supplements, medications and cosmetics with wheat-based fillers.
Speaker 1:For most people, gluten slides under the radar without any obvious issue. For others, it sparks a whole cascade of uncomfortable, even confusing, symptoms. One of the most common things I hear from my patients is I can't eat bread in the United States, but when I go to Italy I can eat pasta and feel fine. So what is going on? Is gluten magically different overseas? The answer is layered, but there are a lot of factors and I will attest to this because I was in Italy with my husband and I did have a piece of factors. And I will attest to this because I was in Italy with my husband and I did have a piece of bread and did not die. But in the United States most wheat is a high yield hybridized variety with higher gluten content than older strains.
Speaker 1:Many European countries still grow ancient grains like einkorn, emmer or spelt, which have less gluten and different protein structures. Us wheat is often bleached, it's bromated, it's heavily processed, traditional European brand breads. They use long fermentation like sourdough style, which allows natural bacteria to partially break down gluten and it makes it easier to digest. So the US is also one of the biggest users of Roundup, known as glyphosate, as a pre-harvest desiccant on wheat, and glyphosate is linked to gut permeability and microbiome disruption. In Europe they just have stricter regulations on pesticide use and food additives.
Speaker 1:In the us, flour is fortified with synthetic folic acid and iron. For people with mthfr or methylation issues, which is um 40 to 60 percent of the population, excess folic acid can contribute to these symptoms. Most european countries don't fortify flour the same way. Overseas people often eat bread with olive oil, vegetables and slower meals, which is less inflammatory than a giant US sandwich with processed meat soda and a bag of chips too. So that also is a big thing.
Speaker 1:Stress, blood sugar spikes and food combinations all impact how your body handles gluten, and gluten sensitivity often shows up first in your digestive system. So most of the most common gut-related symptoms are the bloating and the gas, the diarrhea or constipation. Sometimes they can also alternate. You can have abdominal cramping or pain, nausea after meals, irritable bowel or IBS-like flare-ups, and this is also where it gets tricky, and trust me, I'm talking from experience.
Speaker 1:Gluten reactions don't always stay in the digestive tract. In fact, many people react outside of the gut, making the connection harder to spot. This can be brain fog and difficulty concentrating, headaches or migraines, fatigue that doesn't get better when you rest. Mood changes. I know I get extremely irritable with any type of exposure. Anxiety, depression can happen, joint and muscle pain, skin issues, especially if you see people that have the little breakouts on the back of their arms different rashes, acne or eczema flare-ups. It can also cause numbness or tingling in the hands and the feet. Research shows that gluten can increase zonulin. It's a protein that loosens the tight junction in your gut lining and it contributes to a leaky gut. This opens the door to widespread inflammation, which explains why symptoms can show up from your head all the way down to your toes.
Speaker 1:Gluten isn't just about bread, pasta or your love-hate relationship with pizza night. For some, it's the spark that sets off an entire chain reaction inside the body. To really understand gluten, gluten sensitivity, we need to go beyond symptoms and talk about what's happening. Biochemically. Gluten is a family of proteins, mainly gliadin and glutenin. They're found in wheat, rye and barley, and these proteins are tough to break down completely in the digestive tract. Unlike other proteins that get chopped into tiny amino acids, gluten often leaves behind larger fragments called peptides. And why does that matter? Well, these stubborn fragments interact with the gut and immune system in ways that can trigger widespread inflammation.
Speaker 1:And what gets really annoying is, you know, gluten is not just in the baked goods and bread and pasta. Gluten hides in places you'd never expect Soy sauce unless they're in those little packets you get. Usually those are gluten-free Salad dressings, soups, gravies, spice blends, even nutritional supplements and medications that use wheat starch as a filler. So this means you could be doing your very best to eat clean, but you can still be exposed without realizing it. I know there are many times I had no idea what set it off, because I would say maybe it's not celiac, because I know I did not eat any gluten. But here I am again with all of these symptoms.
Speaker 1:And this is where the food industry muddies the waters even more. On one hand, they've slapped the gluten-free label on everything from bottled water to gummy bears, making it look like a marketing gimmick. On the other hand, they quietly keep gluten in processed foods where you wouldn't even think to look. So people start believing gluten-free is just a fad instead of recognizing that for sensitive individuals it's a very real medical issue and that's why so many patients get brushed off. Their doctors tell them well, your celiac is negative, so gluten is not your problem, it must be something else. Then they walk into the grocery store and see gluten-free potato chips being marketed as a wellness trend. It's no wonder people think gluten sensitivity is made up. But when you strip back the marketing and look at the science, gluten does trigger immune activation and inflammation in certain individuals, and those symptoms aren't fixed by dismissing it as a fad.
Speaker 1:Gluten peptides stimulate the release of zonulin. This is a protein that regulates tight junctions in the lining of the small intestine. Think of tight junctions as the velcro strips that keep your gut lining sealed. It's such a hard concept to explain to my patients, but when zonulin levels go up, think of those Velcro strips as loosening. So this causes increased intestinal permeability, or what functional medicine likes to call leaky gut. It allows gluten fragments, bacteria toxins, to slip into the bloodstream, where the immune system sees them as invaders. Once gluten peptides cross the gut barrier, the immune system kicks into defense mode. Antibodies are made against gliadin. In some people these antibodies cross-react with human tissues like your thyroid, your joints or your nerves, because the protein structures look very similar. This is also known as molecular mimicry. So the result is your immune system can start attacking your own cells, which then fuels autoimmunity, and then this starts the whole cascade of an autoimmune disease.
Speaker 1:Even if you don't have celiac disease, gluten can still fire up inflammation through cytokine release. These chemical messengers amplify the immune response, leaving you feeling fatigued or achy. It can fire up oxidative stress, so your free radical production goes up. It depletes antioxidants like your glutathione. It can cause neuroinflammation, so gluten peptides can even cross the blood-brain barrier, triggering symptoms like brain fog, depression or those migraines.
Speaker 1:And not everyone is equally sensitive to gluten. Some of these factors include genetics. Variants in the HLA-DQ genes can increase your risk. My genetic test actually tells me I'm low risk for celiac, which makes me wonder if I'm low risk for celiac, which makes me wonder if I'm low risk for it, if it is the MTHFR or just this gluten sensitivity that was severe. Some factors can just be your gut microbiome, so dysbiosis makes the gut barrier more fragile. So somebody that has a poor microbiome is going to have a lot more symptoms than somebody with a strong microbiome.
Speaker 1:And then the nutrient status If you have low vitamin D, low zinc or low glutathione. That all weakens your immune tolerance. And then there's other stressors, like how many other toxins? What is your toxin burden? Do you have the plug-in freshener? Are you using the wrong type of laundry detergent or dish detergent or your cosmetics? You know what kind of infections have you had? And what about chronic stress? These all add fuel to the fire. When someone says that gluten sensitivity is just a trend, they are really ignoring the biochemistry.
Speaker 1:Gluten does not have to cause full-blown celiac disease to wreak havoc on your body. For many it is a biochemical chain reaction. Gluten peptides do resist digestion, you know. Zonulin does loosen the gut barrier. The immune system reacts and inflammation spreads beyond the gut. If you've ever been told that your celiac test is negative so gluten is not your problem, but you still feel awful after eating bread or pasta, you're definitely not alone.
Speaker 1:Traditional testing often misses the full picture, and that's where functional medicine testing for gluten comes in. The problem I see with conventional testing is that mainstream medicine usually only tests for celiac disease. This is the autoimmune condition where gluten damages the small intestine. So standard celiac panels measure antibodies like the TTG IgA and the EMA IgA, and if those are positive they say yes, you have celiac. If they're negative, you're told nope, gluten is fine. The problem is it does leave out all of those NCGS or non-celiac gluten sensitivity people. It leaves out wheat allergies. It leaves out gluten-related autoimmune cross reactions. So that means a lot of people keep suffering with all of their symptoms because they don't fit neatly into the celiac box.
Speaker 1:So when we look at functional medicine, we have a look at functional medicine. We have a lot of functional medicine testing options. My favorite is the food sensitivity panel, the IgG. This measures delayed immune response to gluten and wheat proteins. It is so useful if symptoms appear hours or even days after exposure. It can pick up non-celiac reactivity that conventional IgA and IgE tests miss. Then there's a Cyrex Array 3. This shows the wheat gluten proteome reactivity. That's usually the gold standard in functional medicine for gluten Tests, for reactions in multiple parts of wheat and gluten. So the gliadin, the glutenin, wheat germ agglutinin, all of those, and it identifies cross-reactivity with tissues like the thyroid, the brain, the joints helping connect gluten to autoimmune symptoms.
Speaker 1:Then we have the GI map and while it's not a direct gluten test, stool testing does look at zonulin levels and markers of that leaky gut. When your zonulin is high, it's a clue that gluten or other triggers are disrupting your gut barrier. Sometimes you know the simplest test is the most powerful and that can be an elimination diet. So this is when you remove gluten completely for three to four weeks, then reintroduce it and watch for symptoms with your gut, your mood, your skin, your energy. Functional medicine combines this with testing for a personalized, data-backed approach and, unlike conventional medicine, functional testing doesn't just ask do you have celiac? Instead, it wants to know. Or what I want to know is number one how does your immune system respond to gluten? Number two is gluten driving inflammation beyond your gut? Number three is your gut barrier compromised? That means the permeability, that means the zonulin. And lastly, are you at risk for autoimmune cross reactions?
Speaker 1:If you've ever walked out of an appointment feeling dismissed because your labs looked quote normal, you're not alone. In fact, many people with gluten sensitivity are gaslit into thinking their symptoms are not real. So for me, the bottom line is gluten may not be a problem for everyone, but for many people it's more than just a food sensitivity. It's an immune system trigger. It can fuel inflammation, it can worsen autoimmune disease and it can absolutely explain why you feel terrible, even when your labs say normal. If you've ever been told your symptoms are all in your head, I want you to hear this. They're not. Your body is giving you signals and those signals do matter. This is exactly where functional medicine shines.
Speaker 1:I look beyond the standard celiac panel.
Speaker 1:I dig into gut health, immune triggers and how your unique biology responds to foods like gluten, because healing isn't about slapping on a label. It's about finding the root cause and creating a plan that actually works for you. So if you're tired of guessing, tired of gaslighting and ready for answers, I want to talk to you. You can head to HarmonyHubHealthcom and book a consultation. You can do this virtually.
Speaker 1:You can come and see me in person at Monarch Beauty and Spa in Manchester, maryland. Together, we can figure out whether gluten is part of your story and, more importantly, how to start feeling like yourself again. Thank you for listening and I'll see you in the next episode. The information in this podcast is for educational purposes only and is not intended to diagnose, treat, cure or prevent any disease. I am a nurse practitioner, but I'm not your nurse practitioner yet, which means what you hear here should never replace personalized medical advice from your own healthcare provider. If you're experiencing symptoms related to gluten digestion or autoimmunity, please consult a qualified healthcare professional who understands your unique health history and, of course, never start or stop a medication or treatment without medical guidance. So