Surprising Symptoms of Gluten Intolerance
SURPRISING SYMPTOMS OF GLUTEN INTOLERANCE
Over two million Americans have celiac disease and should avoid eating gluten. However, as little as a decade ago, virtually no one in the U.S. seemed to have a problem eating this protein that’s found in bread and other foods.
Research confirms that about 1 percent of U.S. adults have actual auto-immune response to gluten, making it four times more common now than it was 50 years ago. That translates to about 1.8 million Americans with celiac disease, but an additional 1.4 million people with the condition may not be aware they even have it.
A NEW CONDITION CAUSED BY GLUTEN REACHING FAR BEYOND CELIAC DISEASE!
Beyond the 3+ million Americans with Celiac disease, it is estimated that 2/3 of our population now has symptoms of “leaky gut”. “Leaky gut” is a condition where an abrasive compound such as the gliadin, a protein in gluten or wheat, destroys the gut villi “fingers” of the GI tract and triggers the opening of gut junctions. This leads to other food particles passing into the blood stream and causing autoimmune related conditions and increased food sensitivities. Beyond digestive issues, gluten is often a food irritant and source of inflammation in the body for many individuals. Chronic inflammation is associated with many diseases, especially age-related diseases including atherosclerosis, cancer, arthritis, obesity, allergies, stroke, diabetes, congestive heart failure, digestive disorders, Alzheimer’s disease, and more!
HOW DID THIS HAPPEN? ISN’T WHOLE WHEAT GOOD FOR YOU?
Gluten is the protein component in many grains including: wheat, rye, spelt, barley, flours, and some oats. Due to industrialized farming and the creation of short dwarf or clearfield wheat, we have created wheat and grains to yield over 500xs the amount of gluten once present in the grain. This new wheat which hit the grocery stores in the 1980s is lower in nutrients and higher in phytates or anti-nutrients of grain that cause digestive distress. This change in the actual grain structure as well as the push by the USDA to eat 8-11 servings of “whole grain” products daily has driven an increase of gluten related health conditions!
SURPRISING SYMPTOMS OF GLUTEN INTOLERANCE:
Fatigue
Headaches
Mouth sores
Constipation
Bloating
Diarrhea
Joint pain
Inflammatory reactions
Damage to the intestine
Food allergies/sensitivities (other than wheat)
Brain fog
Anxiety and Depression
Acne
Brittle nails
Eczema
Migraines
Hypothyroidism
IF I DON’T HAVE THESE SYMPTOMS SHOULD I STILL AVOID GLUTEN?
Gluten is a pro-inflammatory food and may increase fat storage in the body driving weight gain and obesity. A type of structure in wheat is highly susceptible to salivary enzymes breaking down the carbohydrates into sugar more rapidly which can lead to insulin resistance and ultimately diabetes! Beyond the symptoms above, virtually any inflammatory disease can be exacerbated with consumption of gluten including trends with Hashimoto’s thyroiditis, Rheumatoid arthritis, and more! Avoiding gluten or replacing it where possible can only provide beneficial health outcomes including improved metabolism, favorable body composition changes, and reduced inflammatory symptoms and autoimmune conditions!
WHERE DO I START?
We like to focus on what we are having vs. what we are not. So, if you remove processed grains and flours from gluten-containing grains and replace it with sweet potatoes, legumes (beans), squash, carrots, beets, and starchy whole foods going gluten-free can be very beneficial, but if you just replace gluten foods with other processed gluten-free foods such as cookies, crackers, etc. you may not benefit.
If you are replacing processed gluten products with processed gluten-free products, you may still be at a nutritional disadvantage. Instead, replace gluten products with whole sprouted grains, legumes, and nutrient-dense carbohydrates such as fruit and starchy veggies for a healthy improvement to any diet!
Consider
Naturally Nourished: Food-as-Medicine for Optimal Health cookbook which is 100% gluten-free and features a 12-week meal plan to set you up for success with your gluten-free commitment!
Naturally Nourished: Food-as-Medicine for Optimal Health cookbook which is 100% gluten-free and features a 12-week meal plan to set you up for success with your gluten-free commitment!
I was diagnosed with a wheat allergy 8 years ago, I have none of the symptoms mentioned and most of the celiac symptoms. Thank u, time to ask for a test.