Gluten is a protein found in wheat, barley and rye that may lead to various symptoms from short term discomfort to lasting intestinal and immune system damage.
If you want to know how long does gluten stay in your system, Gluten can take several days to flush completely from the body. In this article we’ll look at how long gluten remains in your system and ways you can accelerate its removal.
Transit Time
People without gluten intolerance, wheat allergy or celiac disease generally find digestion of gluten relatively straightforward; typically taking 4 hours in the stomach, 6 hours in the small intestine and 59 in the colon. But for those suffering from gluten intolerance, wheat allergy or celiac disease eating gluten can cause their immune systems to react adversely and damage small intestinal lining resulting in malabsorption leading to symptoms such as bloating, abdominal pain and diarrhea.
As food makes its way through your digestive tract, GALT (gut-associated lymphoid tissue) reviews it for potentially harmful substances. For those sensitive to gluten, the GALT recognizes gliadin as being dangerous and produces antibodies against it while the tTG breaks it apart into two components. This leads to inflammation in both your intestines and other body tissues which takes time for recovery; that is why avoiding gluten whenever possible should be prioritized.
Symptoms
People suffering from gluten intolerance or sensitivity typically exhibit symptoms including bloating, stomach aches and diarrhea. Some may also notice mood shifts and joint pain as gluten can disrupt the gut-brain connection.
However, if these symptoms arise without celiac disease or wheat allergy being the source, another issue may be present. These signs could indicate poorly digested carbohydrates that ferment in your gut and cause inflammation.
If after cutting gluten out of your diet you experience symptoms, visit a doctor or registered dietitian nutritionist (RDN) immediately. They might suggest an elimination diet to pinpoint its source. Drinking plenty of water can also speed digestion and detoxification – this is particularly important for individuals with compromised gut linings such as celiac disease or non-celiac gluten sensitivity who must remain extra vigilant about maintaining good digestive health to avoid reinflaming the gut, since recovery from gluten exposure takes much longer for such individuals than those with healthy guts.
Recovery
Some people report experiencing gluten reactions within minutes after eating it; for others it takes up to an hour or two afterward for their symptoms to manifest. No matter when your reactions occur, all gluten-containing products should be avoided for three weeks to ensure all trace of protein has left your system.
Gluten exposure can trigger inflammation and long-term intestinal damage, leading to malabsorption which in turn results in abdominal pain, bloating, weight loss and poor digestion – symptoms which many can relate to as discomforts.
If you suffer from digestive issues, try following a gluten-free diet for six weeks to see if your symptoms improve. At Thrive Market you’ll find all of your essentials including delicious gluten-free foods, probiotics and supplements as well as organic fruits & veggies, wholesome meats and healthy beverages like tea.
Prevention
If you suffer from gluten sensitivity or allergy, it is crucial that it does not enter your digestive system. When gluten enters, antibodies are produced that can damage small intestines and lead to widespread inflammation across your entire body.
Your best defense against gluten in your system is to read food labels carefully and consume gluten-free food products. In addition, consume more water and fiber rich foods so your digestive system can flush it faster out.
Gluten can wreak havoc on anyone’s gut and immune system, even those without celiac disease or wheat allergies. When accidentally exposed to gluten in food service environments or labeling errors, supplements like Gluten Shield may provide relief by supporting digestion of complex carbs in grains, seeds, legumes vegetables and plant materials.
