Sunday, May 27, 2012

What's the Story About Gluten Sensitivity?

Gluten is a protein found in many grains (wheat, barley rye, etc.). It gives elasticity to bread dough, allows it to rise more and lends a more chewy consistency to the final product. But, many people do not know that eating certain foods to which they are sensitive or intolerant can create food addictions, allergies and a suppressed immune system function. Examples include celiac disease, dermatitis (rashes), muscle imbalance, asthma, fatigue, hives, intestinal bloating and pain, diarrhea, leaky gut syndrome, headaches/migraines, ADD, hyperactivity, chronic joint pain and Nutritional Deficiencies.

In addition grains have other proteins called lectins, which are excitotoxins and neurotoxins that can create severe consequences (nerve cell damage!) in sensitive individuals. To make matters worse, food processing may add wheat to many products, such as ice cream, catsup, fruit dishes (enhances flavor and color), French fries, thickeners (for sauces), and not to mention contamination from machines that process other foods. So you see, it’s almost impossible to avoid gluten grains.

Once the damage is done, avoiding these grains may not be enough. There are ways to evaluate body functions and support the healing of damaged organs, using Nutrition Response Testing. A sound digestive system is a requirement for health.

Grains containing gluten: Wheat, barley, rye, oats (gluten-free available*), durum, emmer, kamut, spelt, einkorn, farro, bulgur and semolina. If on the ingredient label it says flour, it is wheat flour.

Gluten-free grains: Amaranth, corn, rice, oats (e.g., *Bob’s Red Mill flours), quinoa, sorghum, buckwheat, millet and teff.

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