Is Gluten Making You Sick?
Have you noticed more food labels and television commercials touting gluten-free products lately? I have. So what’s the buzz these days about gluten? And more importantly - why should you care?
Did you know that it has been recently estimated that perhaps as much as 30% of people have sensitivities to gluten. These sensitivities can range from a mild allergy to a major autoimmune reaction called Celiac disease. There are many symptoms such as food allergies, low energy, skin rashes, digestive disorders, asthma, brain fog, depression, anxiety and nervous system disorders. And a gluten-free diet can sometimes help the symptoms of major diseases such as Multiple Sclerosis and Autism.
In America, it is common to have gluten in every meal, every day. So what is gluten? Gluten is the term used to describe a group of proteins found in grains, especially in wheat, rye, and barley as they most often cause problems. Oats are usually included in the problematic list as they are usually contaminated with wheat in the field and in processing, and some very sensitive people react to gluten-free oats as well
Celiac disease, the most severe form of gluten sensitivity, is a genetically based autoimmune disorder where the body attacks itself in response to gluten. This reaction can eventually wear away the villi, small finger-like projections that line the small intestine, causing leaky gut and preventing the absorption of nutrients.
· 1 in 133 people have Celiac disease.
· 97% of the people with Celiac disease do not know they have it.
· The only treatment for Celiac disease is adopting a gluten-free lifestyle.
Many people with Celiac are not diagnosed or misdiagnosed for several reasons. In the United States, it is commonly thought to be a very rare disease, though statistics show that it occurs at the same rate in the U.S. as the rest of the world and is more common than Autism. Our doctors receive very little training about Celiac disease in medical school. One reason for this is that financing for research often comes from the pharmaceutical industry and since there is no pharmaceutical solution there is little funding. (There are a few promising research studies going on currently however.) Another reason is that the symptoms for Celiac disease can vary widely and even be contradictory. For example, one person may experience diarrhea, another constipation, and someone else may have no digestive function issues. One person may have unexplained weight loss, another weight gain. Some people have no apparent symptoms at all.
If you suspect you may have an issue with gluten, DO NOT REMOVE GLUTEN from your diet until you have been tested. It may be difficult to get an accurate diagnosis after you have adopted a gluten-free diet. For more information on the symptoms and medical testing options, go to www.gluten-freeandeasy.com and sign up for your free report: Gluten-free Fact and Fiction: 10 Myths about Gluten-free Living.
Did you know that it has been recently estimated that perhaps as much as 30% of people have sensitivities to gluten. These sensitivities can range from a mild allergy to a major autoimmune reaction called Celiac disease. There are many symptoms such as food allergies, low energy, skin rashes, digestive disorders, asthma, brain fog, depression, anxiety and nervous system disorders. And a gluten-free diet can sometimes help the symptoms of major diseases such as Multiple Sclerosis and Autism.
In America, it is common to have gluten in every meal, every day. So what is gluten? Gluten is the term used to describe a group of proteins found in grains, especially in wheat, rye, and barley as they most often cause problems. Oats are usually included in the problematic list as they are usually contaminated with wheat in the field and in processing, and some very sensitive people react to gluten-free oats as well
Celiac disease, the most severe form of gluten sensitivity, is a genetically based autoimmune disorder where the body attacks itself in response to gluten. This reaction can eventually wear away the villi, small finger-like projections that line the small intestine, causing leaky gut and preventing the absorption of nutrients.
· 1 in 133 people have Celiac disease.
· 97% of the people with Celiac disease do not know they have it.
· The only treatment for Celiac disease is adopting a gluten-free lifestyle.
Many people with Celiac are not diagnosed or misdiagnosed for several reasons. In the United States, it is commonly thought to be a very rare disease, though statistics show that it occurs at the same rate in the U.S. as the rest of the world and is more common than Autism. Our doctors receive very little training about Celiac disease in medical school. One reason for this is that financing for research often comes from the pharmaceutical industry and since there is no pharmaceutical solution there is little funding. (There are a few promising research studies going on currently however.) Another reason is that the symptoms for Celiac disease can vary widely and even be contradictory. For example, one person may experience diarrhea, another constipation, and someone else may have no digestive function issues. One person may have unexplained weight loss, another weight gain. Some people have no apparent symptoms at all.
If you suspect you may have an issue with gluten, DO NOT REMOVE GLUTEN from your diet until you have been tested. It may be difficult to get an accurate diagnosis after you have adopted a gluten-free diet. For more information on the symptoms and medical testing options, go to www.gluten-freeandeasy.com and sign up for your free report: Gluten-free Fact and Fiction: 10 Myths about Gluten-free Living.
Maia Alpern, CHHC, AADP, founder of Gluten-freeandEasy.com and Nutrition-tools.com, provides education and coaching services that feel like having your own gluten-free fairy godmother helping you transform your life from illness to vibrant health. She has been living gluten-free since 2005 after a diagnosis of Celiac disease finally explained many decades of unresolved health concerns. Her practical, real-world knowledge and passion for food helps her clients make miraculous transitions from a diet that is making them sick to a gluten-free lifestyle where they can thrive.
Copyright 2013 Maia Alpern
