Gluten Free Diet is the new "it" diet. Books are written, recipes created, restaurant meals are available. In 2010, the market for such foods reached $2.6 Billion. What exactly is Gluten?
Gluten is a protein (and therefore is on the vegetarian's protein substitute list)contained in the grains of wheat, barley, rye and oats. It is this unique protein that creates a doughy/elastic consistency to flours made from these grains.
Grains containing gluten that we eat today are a domesticated and genetically modified version of what originally were wild grasses.
In 1992, it was proposed that a person’s reaction to gluten can range along a sensitivity spectrum- with celiac patients falling at the most extreme.
For those with Celiac disease, any amount of dietary gluten can inflame and destroy the lining of the small intestine. Symptoms may be diarrhea, vomiting, abdominal pain, skin rash, anemia, fatigue or osteoporosis. Diagnosed celiac disease affects just 1.75 percent of the population.
Gluten intolerance can be thought of as something like celiac-lite and would place somewhere in the middle of the gluten problem range. Symptoms may be pain or discomfort after eating wheat, rye, or barley but lack the hallmark signs of intestinal deterioration.
Gluten sensitivity implies there is an ongoing immune reaction to gluten. Symptoms of gluten sensitivity- abdominal bloating or pain, diarrhea, constipation, gaseousness, or nausea with or without vomiting. Acid reflux and heartburn may be a potential symptom, fatigue, joint pains, mouth ulcers, or bone pain,
Elisabeth Hasselbeck's book "Deliciously G-Free" with easy-to-follow recipes, healthy tips, is full of gorgeous color photographs.
Some feel that a gluten free diet is also an approach to eating- like South Beach or Skinny Bitch- that’s supposed to make you lose weight.
The relationship between feeling good and eating less is complicated. When a restrictive diet becomes an end in itself, we call it an eating disorder; when it’s motivated by health concerns, we call it a lifestyle.
Before going on a gluten free diet, be advised that the mere fact of being on a gluten-free diet could make you more sensitive to grains and cereals. the British Journal of Nutrition found that gluten-free diets could hamper the growth of beneficial gut bacteria.
Diagnosing food allergies in children is more difficult, but, the earlier an allergy is diagnosed, the sooner action can be taken to avoid those foods. Herbert Steinheuer, child specialist in allergy, estimates that between 2-7 % of all children have food allergies.
Symptoms usually show before age two. Children react very soon after consuming the food, showing symptoms of itchiness, hives, shortness of breath or low blood pressure up to anaphylactic shock.
Except for peanut allergies, 80% of children get over these allergies by the age of 18 states Kleine-Tebbs (German expert on allergies and clinical immunology). 100-200 deaths occur in the US annually from food allergies.
Positive value of antibody tests from 10-500. Amount of antibody present is not a measure of clinical severity, but the amount of antibody being produced by the plasma cells in the intestine in response to gluten at that site.
A positive value an any degree means your immune system is reacting to diatary gluten in the way immune system reacts to an infection.
Who should be screened- research shows as many as 30% of all Americans may be gluten sensitive and that 1 in 225 have a celiac disease:
And more- check with your physician for more guidance.
On your own, just go gluten free for two weeks, then try eating gluten again and see how you feel. If your symptoms return:
Eating gluten free is easier now for everyone whether you have celiac disease or gluten sensitive. Amazon provides a way to buy food online with reviews to help you along.
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