Gluten is a protein found in wheat, rye, and barley, and for one out of every 133 people, consuming gluten is a major problem, namely celiac disease. Gluten has become a problem partly due to the genetic tampering of the kernel, rendering it easier for the farmer and food processor but harder for the human body to break down. Gluten can also be a problem when there is a compromised immune system.
People diagnosed with celiac disease have the inability to break down or digest gluten, involving an autoimmune response.
Usually someone with celiac disease is aware that something is wrong due to digestive woes being experienced such as:
- Abdominal pain and swelling
- Indigestion
- Nausea/vomiting
However, quite a few people who have difficulty with gluten do not have celiac disease; rather, they are gluten sensitive. They may or may not experience digestive issues but have other symptoms that they may not have identified as being part of a gluten sensitivity such as:
- Anemia
- Brain fog
- Eczema
- Fatigue
- Thyroid disorder
Once there is a diagnosis of celiac disease or with the positive antibodies associated with gluten intolerance, a person has to make dietary changes and learn to identify ingredients that contain gluten or are problematic such as hydrolyzed vegetable protein and modified food starch.
For more research, visit: www.celiac.com
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GIVE ME FIVE
Five stay-healthy foods:
- Tomato juice – rich in Vitamin C
- Sunflower seeds – rich in vitamin E
- Garlic – antibacterial, antiviral, antifungal, www.kyolic.com
- Probiotics- www.ultimateflora.com
- Water-flush out toxins
