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YOU NEED TO KNOW ABOUT GLUTEN GRAINS...
Gluten sensitivity can be the cause of many health problems and even diseases. We have known for years about celiac disease, a genetic disease caused by gluten grains which damage the lining of the small intestine sometimes resulting in chronic malnutrition.
Research has found that gluten grains (wheat, rye, barley, spelt, kamut, triticale, oats) can cause a host of other problems that affect the whole body besides the intestinal tract.
This is called gluten sensitivity- allergic reactions to grains which can cause many health problems. With gluten sensitivity, an immune reaction occurs in individuals who have certain genes that recognize gluten as a toxic foreign protein. These same genes can lead to severe immune responses to foods (such as dairy) and to the environment and also to the body itself causing autoimmune disease. Researchers say that 30% of all Americans may be gluten sensitive, and 1 in 225 may have a severe form of sensitivity causing the intestinal disease celiac sprue.
Here are some symptoms of gluten sensitivity- abdominal bloating, pain, diarrhea, constipation, gas, nausea, acid reflux, heartburn, fatigue, joint pains, mouth ulcers, bone pain, abnormal menses, infertility. Many autoimmune diseases can be linked to gluten: Addison’s, Graves’, Lupus, myasthenia gravis, polymyalgia rheumatica, scleroderma, vitiligo, ulcerative colitis...
Other diseases and symptoms: alopecia, autoimmune thyroiditis, rheumatioid arthritis, schizophrenia, depression, chronic fatigue, recurrent urinary tract infection, failure to thrive in children...
Grains and starches that are tolerated by gluten sensitive people: buckwheat, rice, corn, potato, tapioca, beans, soy, arrowroot, amaranth, quinoa, millet, tef, nut flours.
A stool test from a specialty lab is a good way to detect gluten sensitivity and celiac sprue.
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