Not feeling too hot lately? Not sure what’s really going on? Headaches, low energy, bone and joint pain, IBS, inflammation, skin disorders? Any or all of this sound familiar? Most people would never think of a gluten sensitivity or intolerance. But if you’re having one or more of these symptoms chronically, it quite possibly could be exactly what’s going on.
It was once thought you had Celiac disease or a wheat allergy if you had a hard time digesting any products containing gluten. That’s not necessarily the case today. As
more and more fillers are being put into our foods, we’ve watched the health decline in Americans and as well as across the world. Children are suffering and developing chronic health problems from their daily diets. “In 2002, a New England Journal of Medicine review linked 55 different disorders of gluten, including anemia, epilepsy, type 1 diabetes, and cystic fibrosis, states care2.com.
So how do you find out if it’s truly a gluten issue? Of course always talk to your doctor if you’re experiencing these kinds of health concerns, but you can always ask for a blood test or you can also try the “elimination diet.” By eliminating gluten products from your diet for 2-4 weeks, you can see if your symptoms begin to disappear, then after those 2-4 weeks, eat a small amount of food containing gluten, like a piece of bread and see how you feel afterwards, if your symptoms come rushing back then there’s a pretty good chance you have an intolerance or sensitivity to gluten. Make sure you see your doctor or allergist to confirm.
Gluten-free diets are all the rage right now! And there is a multi-billion dollar industry promoting gluten-free products. These aren’t always the best products to start working into your diet. If the gluten is missing they have to substitute the taste for something which usually means higher levels of fat and sugar. Use these products sparingly, but learn to read labels- you’ll be surprised where gluten will hide, sauces, marinades, MSG, imitation meats, even lipstick! And stick to whole foods, foods that contain one or two ingredients, and foods you can pronounce on the back of the box, otherwise you’re mostly getting artifical flavors and colors.
Here are a few of the foods to avoid if you suspect a gluten intolerance, rye, wheat, barley, (there are gluten-free beers now-just have to find them!) faro, spelt, and Bulgar.
Substitute gluten filled grains with these gluten-free… rice, corn, quinoa, millet, wild rice, and sorghum. Oats most times are mixed with wheat and rye so make sure to buy the gluten-free whole oats. Most health food stores will carry gluten-free!
Hope this post finds you healthier and happier in the upcoming weeks. Here’s to living better and feeling great!
9 Gluten-free Grains (care2.com)