Gluten intolerance is a condition that affects around 6% of the overall population; although many may not be aware that the symptoms they are feeling are results of intolerance to gluten. Basically, gluten intolerance is a non-allergic and non-autoimmune disorder where consuming food products made of gluten can lead to symptoms similar to wheat allergy or celiac disease. However, these symptoms are only tied to the consumption of gluten and can be done away with if a person follows The Gluten Free Bible guidelines.
Gluten is a protein commonly found in processed wheat products and other related species to wheat such as barley and rye. Gluten is what makes dough elastic and helps it rise and keep the shape once it fully expands. Gluten is a very common inclusion in many food products, especially of Western origin that are based on wheat, barley, and rye. The substance of gluten is composed of part gliadin andgluten.
The symptoms of being gluten intolerant include bloating, discomfort or pain in the abdominal region, and diarrhea. While the effects are centered in the intestines, the intolerance can indirectly cause migraines, or other headaches, and the feeling of being very tired or lethargic. Gluten intolerance has even been associated with attention-deficit disorder, schizophrenia, disturbances of the muscle groups, as well as bone and joint pain in certain cases.
The similarities between gluten intolerance, wheat allergy, and celiac disease are close and often only a physical exam with numerous tests will tell the difference. In fact, until recently celiac disease and gluten intolerance were considered the same in most medical literature, but recently differences between the two conditions have been discovered based on the medical history of the person alongwith running certain clinical tests to distinguish between gluten intolerance, wheat allergy, and celiac disease—although wheat allergy is generally temporary while the others are considered more permanent conditions.
Gluten intolerance can develop at any point in a person’s life. It could be due to environmental changes or even their own genetics that show up as they age. This is why the correct diagnosis of gluten intolerance can be difficult and not easily recognizable in those who suffer from this condition. It is generally recommended that a person keep a history of what they eat and note the symptoms, which can provide a link to the diagnosis when gluten is consumed.
The treatment for all three conditions is generally the same, following The Gluten Free Bible way of eating, which eliminates all products with gluten from the diet. At first, following such a gluten free diet may seem like a tall order considering just how many food and drink products include gluten in them. However, there has been a considerable rise in the number of gluten free food and drink products available that can act as an alternative.
Following The Gluten Free Bible program does take discipline; especially at first, in finding non-gluten sources of foods from breads to beer to all types of food and drink products.
For more info: http://healthebookexperts.com/
Gluten is a protein commonly found in processed wheat products and other related species to wheat such as barley and rye. Gluten is what makes dough elastic and helps it rise and keep the shape once it fully expands. Gluten is a very common inclusion in many food products, especially of Western origin that are based on wheat, barley, and rye. The substance of gluten is composed of part gliadin andgluten.
The symptoms of being gluten intolerant include bloating, discomfort or pain in the abdominal region, and diarrhea. While the effects are centered in the intestines, the intolerance can indirectly cause migraines, or other headaches, and the feeling of being very tired or lethargic. Gluten intolerance has even been associated with attention-deficit disorder, schizophrenia, disturbances of the muscle groups, as well as bone and joint pain in certain cases.
The similarities between gluten intolerance, wheat allergy, and celiac disease are close and often only a physical exam with numerous tests will tell the difference. In fact, until recently celiac disease and gluten intolerance were considered the same in most medical literature, but recently differences between the two conditions have been discovered based on the medical history of the person alongwith running certain clinical tests to distinguish between gluten intolerance, wheat allergy, and celiac disease—although wheat allergy is generally temporary while the others are considered more permanent conditions.
Gluten intolerance can develop at any point in a person’s life. It could be due to environmental changes or even their own genetics that show up as they age. This is why the correct diagnosis of gluten intolerance can be difficult and not easily recognizable in those who suffer from this condition. It is generally recommended that a person keep a history of what they eat and note the symptoms, which can provide a link to the diagnosis when gluten is consumed.
The treatment for all three conditions is generally the same, following The Gluten Free Bible way of eating, which eliminates all products with gluten from the diet. At first, following such a gluten free diet may seem like a tall order considering just how many food and drink products include gluten in them. However, there has been a considerable rise in the number of gluten free food and drink products available that can act as an alternative.
Following The Gluten Free Bible program does take discipline; especially at first, in finding non-gluten sources of foods from breads to beer to all types of food and drink products.
For more info: http://healthebookexperts.com/
