Senior Living News

But what happens when your favorite foods still tempt your taste buds but upset your stomach? Your digestive system may be less forgiving, especially if you overindulge, eat too quickly or choose unwisely.

Why Foods Containing Gluten Can Affect Digestion

Our stomach, intestines and immune system have kept us safe from pathogens and provided nutrition to our cells for many years. It’s not surprising that age-related issues can arise, such as decreased stomach acid production or slower peristalsis (the muscle movement that propels food through your intestines).

Seniors can also develop digestive issues related to specific foods later in life, including intolerances and allergies. Gluten is one such substance. Learn more about how gluten affects your body, and discover lifestyle tips to manage gluten sensitivity.

What Is Gluten?

Gluten is a type of protein found in certain grains. Wheat is the most common grain associated with gluten, but it’s also in rye and barley. Gluten from grains is used in the production of many foods, from bread to beer. It’s also occasionally put in supplements, spices and cosmetics, making it hard to avoid.

Symptoms of Gluten Intolerance

If you’re sensitive to gluten, you may experience unpleasant gastrointestinal symptoms, such as diarrhea, cramping, bloating, nausea and constipation after eating foods containing the substance. Gluten can also affect other areas of the body, leading to headaches, depression and joint pain.

Since not every episode of diarrhea or headache is caused by gluten, you should discuss symptoms with a medical professional or Bethesda Gardens Loveland team member rather than trying to self-diagnose your problem. Many other conditions can lead to gastrointestinal upset, and these should be ruled out before you focus on diet strategies.

Your health care provider can also make sure you don’t have a wheat allergy or celiac disease, which are completely different.

• If you have a wheat allergy, your body’s immune system overreacts when you ingest wheat. You may get hives, stomach pain, nausea and a stuffy nose; the wheat, not the gluten protein, causes this reaction.
• Celiac disease is an immune reaction as well. In this case, your body fights back against the gluten protein by attacking the small intestine. People with celiac disease can have problems absorbing nutrients due to damaged cells in the small intestine. Since the symptoms of celiac disease and gluten sensitivity are similar, you should ask your doctor to perform a test to rule out celiac disease.

Living With Gluten Sensitivity

If your symptoms ease up on a gluten-free diet and return as soon as you start eating foods with gluten, you may need to adopt a gluten-free eating plan permanently. Here are some tips for managing gluten sensitivity on a regular basis.

1. Learn which foods and products contain gluten. While it’s easy to identify ingredients like wheat, barley and rye on labels, alternate names such as farro or malt syrup may not be so noticeable. Refer to a printed list or an online web page for help, especially in the beginning. Foods labeled gluten-free on the label are safe to eat.
2. Meet with a nutritionist to ensure you don’t miss out on valuable nutrients and fiber while avoiding gluten. A nutritionist or dietician can also help you create an enjoyable eating plan that's easy to follow and keeps you satisfied.
3. Discuss your dietary needs with a staff member at Bethesda Gardens Loveland. They can advise you on which always-available menu items will work for you and how to adapt daily specials and holiday treats to meet your needs.
4. Don’t panic if you accidentally eat gluten. You can often relieve symptoms with over-the-counter medications; ask your doctor for recommendations. You can also drink extra water to cleanse your system.
5. Just because you’re eliminating gluten doesn’t mean you can’t have bread or baked goods. Ask your family and friends to experiment with alternative flour sources when baking you a treat. Some examples include buckwheat (no, it doesn’t contain gluten or even wheat), nut flours such as almond, hazelnut and chestnut, rice flour and coconut flour.
6. Look into ancient wheat products as a substitute for today’s hybridized and processed grains. Einkorn wheat was the first domesticated wheat crop. It’s still grown today, although on a much smaller scale than other grains. Heritage wheat and other ancient grains can interact differently with your digestive symptoms than modern grains. You may find you’re not as sensitive to the gluten in these varieties.
7. Take advantage of all the tasty foods that naturally don’t contain gluten. Fruits, beans, eggs and many low-fat dairy products provide healthy options for gluten-sensitive seniors.
8. Revisit your gluten sensitivity occasionally with your doctor’s permission. Gradually reintroduce gluten to see if symptoms reappear; it’s not always a permanent issue.

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