Anyone can experience Gluten Sensitivity as a normal immune response to the abnormal presence of gluten in blood or body tissues.
Non-Celiac Gluten Sensitivity can develop if gluten, or rather, harmful partially digested fragments of gluten, wrongly pass through the small intestinal lining into our bloodstream. From the blood, these protein fragments can harm any of our body tissues.
Factors Leading to Gluten Sensitivity Reactions
Two important factors that may subject non-celiac people to a gluten sensitivity reaction are high gluten load, and increased permeability of the small intestinal lining, also called "Leaky Gut Syndrome."
1. High Gluten load
A high gluten load simply means we are eating a diet that contains too much gluten. Of course, the more gluten we eat, the greater is the risk of protein fragments entering our bloodstream.
2. Increased Permeability of the Small Intestinal Lining (Leaky Gut Syndrome)
Gluten may drive the immune system, even outside the gastrointestinal tract (extra-intestinal), to cause other diseases that we don't call celiac disease, but which are still derived from gluten.1 Studies reveal extra-intestinal manifestations with positive blood tests for anti-gliadin antibodies without evidence of celiac disease. This finding indicates gluten entering the bloodstream via increased membrane permeability of the small intestine.
Wherever gluten goes, it alarms our immune system to react because it damages any tissue it touches. When our body surrounds and encloses it, we form granulomas. These hard nodules can develop in the liver, joints, and skin. Granulomas are like pearls formed by an oyster. Our body encapsulates gluten to keep it from hurting our tissues much like an oyster does a grain of sand that lodges inside of it.
The longer we eat gluten, the greater is our risk of developing other auto-immune disorders such as, Alopecia Areata (hair loss), Psoriasis (skin disorder), Addison's Disease (adrenal gland disorder), Grave's Disease (hyperthyroid disorder) and Auto-immune Hepatitis (liver disorder).
In auto-immune disorders, the development of anti-gliadin antibodies may be attributed to the response to food protein [from gluten] and is often not closely related with Celiac Disease.