GLUTEN INTOLERANCE SYMPTOMS AND TREATMENT METHODS
By draxe.com
What's the deal with gluten? It’s a type of protein found in grains
including wheat, barley and rye. It makes up about 80 percent of the amino
acids (the building blocks of proteins) found in these grains. Although gluten
isn’t actually found in many other ancient grains like oats, quinoa, rice or
corn, modern food-processing techniques usually contaminate these foods with
gluten since they are processed using the same equipment that wheat is.
On top of this, gluten is now used to help
make many highly processed chemical additives that are found in packaged foods
of all kinds. Coupled with the fact that manufacturing can lead to
cross-contamination, this means trace amounts of gluten often wind up in food
products that are seemingly gluten-free — like salad dressings, condiments,
deli meats and candy. This makes giving up gluten more challenging than it
might initially seem.
In the U.S., it’s estimated that grain
flours (especially wheat products containing gluten), vegetable oils and added
sugar now make up about 70 percent of the total calories most people consume
each day! Considering the fact that quality proteins, healthy fats and
vegetables/fruits only play a small part in the average American’s meals, it’s
no surprise so many people struggle with health issues and weight control.
How Is Gluten Intolerance Different than
Celiac Disease?
Gluten intolerance is different than celiac
disease, which is the disorder that’s diagnosed when someone has a true allergy
to gluten. Celiac is actually believed to be a rare disease, affecting about 1
percent or less of adults. Some research suggests that for every person
diagnosed with celiac disease, another six patients go undiagnosed despite
having celiac-related damage to the gut.
Symptoms of celiac disease include
malnutrition, stunted growth, cancer, severe neurological and psychiatric
illness, and even death. However, even when someone tests negative for celiac
disease, there’s still a chance he or she can have a gluten intolerance, which
poses many risks of its own.
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