[Credits: mindbodygreen.com]
Processed breads and cakes have so many additives and excess refined salt and sugar that more people are baking at home than ever before.
Experts estimate that up to 15% of the US population is intolerant to gluten. Sensitivity to gluten continues to grow at an alarming rate.
If you walk into any grocery store today, invariably you will find a vast range of products that are gluten free.
Gluten itself is a protein found in wheat, rye and barley and other grains. Many diseases are now linked to gluten – one of the most well known of those is Celiac Disease which is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
It is estimated to affect 1 in 100 people worldwide. 2.5 million Americans are undiagnosed and are at risk for long-term health complications.
if you have any of these symptoms then it could be an indication that you are too:
1. Unpleasant and persistent digestive issues such as excessive gas, constant bloating, stomach cramps, diarrhea and even constipation. Children especially suffer from constipation if they are intolerant.
2. Unexplained lethargy, brain fog or feeling tired after eating a meal that contains gluten.
3. Inflammation, swelling or pain in your joints especially fingers, knees or hips.
4. Keratosis Pilaris, (commonly called ‘chicken skin’ on the back of your arms). This is linked with a fatty acid and vitamin A deficiency, leading to fat-malabsorption caused by the gluten damaging the gut.
5. Hormone imbalances such as PMS, Poly Cystic Ovary Syndrome or unexplained infertility.
6. Neurological issues for instance frequent dizziness or the feeling of being off balance.
7. Frequent migraine attacks.
8. Mood changes which are out of character, such as anxiety, depression, mood swings and ADD.
9. If you have been diagnosed with chronic fatigue or fibromyalgia. These both are difficult to accurately pin point the cause of your fatigue or pain but many sufferers find it helps to eliminate gluten.
10. If you have been diagnosed with an auto immune disorder like Multiple Sclerosis, Rheumatoid Arthritis, Lupus, Hashimoto’s thyroiditis, Ulcerative colitis, Psoriasis, Scleroderma being the most usual.
There is no specific reliable test to confirm an intolerance like this, the best thing you can do is to do an elimination diet, meticulously checking you are not eating it in any form for at least 2 or 3 weeks, the lnger the better. Then slowly reintroduce it and keep an accurate food diary noting every single thing that passes your lips, and note any corresponding changes to how you feel.
Many people find that after they identify a food intolerance, and had a break from that food, they may well be able to reintroduce it into their diets in small doses with no ill effect. Preferably in non-GMO versions as many people are actually reacting to the pesticides and genetic modifications rather than the grains themselves.
Know your body and pay attention to changes be better able to track the cause and effect this way and seek medical opinion with any concerns.
