Other than celiac condition, there are many medical situations that a diet free of gluten significantly benefits. Intolerance to gluten covers various aspects, from celiac condition to non-celiac intolerance to gluten (also known as gluten sensitivity). Non-celiac intolerance to gluten could be gluten allergy or an allergy to other food ingredients other than gluten. Some studies have shown that non-celiac intolerance to gluten could also be a placebo result.
Consumption of meals free of gluten can also be beneficial to people suffering from a chronic gastrointestinal disease known as irritable bowel syndrome. A flat FODMAP diet is usually beneficial for somebody with irritable bowel syndrome. Food that is gluten-free is essential to this diet.
There are sugars, and starches readily found in specific foods or combined with foods. Gluten grains such as barley, wheat, and rye are rich FODMAP sources. They comprise oligosaccharides that the intestinal bacteria can quickly ferment. This can lead to diarrhea, bloating, or cramping. Based on publishing in the Gastroenterology and Hepatology journal, irritable bowel syndrome affects 7-20% of the American adult population.
A diet that is gluten-free is vital for people with non-celiac sensitivity to gluten and celiac condition. Having a diet that is gluten-free is the only remedy for these medical situations. A diet that is gluten-free reduces these symptoms and generally leads to a better life. People who adopt a lifestyle that is gluten-free also report an energy increase. When some autistic children were put under a gluten-free diet, they showed considerable improvement in their behavior. In one case, a young autistic man was put on a casein-free and gluten-free diet. The young man was significantly autistic to the point that he wasn’t able to speak. The benefits accrued from adopting a gluten-free diet were remarkable for this young man. Today, he can act and speak like any person who is not autistic. Although he still has some behavioral issues, most of his behavior is much like that of any other child who does not have autism.
Gluten is an important source of protein and should not be eliminated from your diet without consultation with your doctor or dietician. If you do not have any gluten sensitivity or suffer from any gluten-related diseases, then you should carefully think about whether adopting a gluten-free lifestyle is the best thing for you. Although in some instances, a gluten-free lifestyle has been associated with weight loss, energy increase, and greater health, this varies from person to person and may not apply to you. Adopting a gluten-free lifestyle is a commitment both in terms of effort and money. However, if you suffer from the aforementioned gluten-related sensitivities, it will be best to consult your doctor and enquire about which alternatives to gluten can help supplement nutrition requirements. Adopting a gluten-free lifestyle can be beneficial, especially for people with celiac disease and gluten sensitivity, as well as other medical conditions such as irritable bowel syndrome, autism, lupus, and Crohn’s disease. A gluten-free lifestyle can significantly help people with the diseases mentioned above and sensitivities to gluten, boosting their overall health quality. All in all, whatever gluten alternative that you choose or your doctor recommends should compensate for the reduction in protein consumption that results from giving up gluten products.…
Going the gluten-free way means giving up more than traditional bread, beer, pizza, pasta, and cereals. Gluten is also found in many other products such as foods that contain “natural flavorings”, soy sauce, frozen vegetables found in sauces, some medications, toothpaste, and mineral and vitamin supplements. This makes taking the gluten-free path all the more challenging. Many people are not ready to give up their gluten consumption habits. However, for gluten-intolerant people, this is not an option–it is a necessity.
If you are determined to adopt a lifestyle that is gluten-free, it’s essential to know that this change may imply some nutritional deficiencies. In America, Cereals and fortified bread have become a significant source of vitamin B. Although bread is made using tapioca, white rice, and other floors free of gluten are becoming more popular, they are usually not fortified with vitamins. This raises significant concern for people who choose to go the gluten-free way, more so, for women in the course of their pregnancy or trying to get pregnant. Vitamin B9, also known as folic acid or folate, is crucial during pregnancies as it prevents congenital disabilities. For anybody trying to avoid gluten consumption, it is always a great idea to take gluten-free multivitamin multi-mineral supplements.
One of the significant sources of dietary fiber that bowels need to function efficiently is whole wheat. The average American’s diet has a fiber deficiency. When you eliminate whole wheat from their diet, the challenge gets compounded. Although it is still possible to obtain the dietary fiber you require from other grains such as quinoa or brown rice or beans, fruits, and vegetables, it requires significantly more effort.
If you suspect that you have a gluten sensitivity or celiac disease, it may be a good idea to visit the doctor before deciding to go the gluten-free way. Once you start adopting a gluten-free lifestyle, it becomes difficult to establish if you have gluten sensitivity, celiac disease, or neither.
One of the things you might want to consider when adopting a gluten-free lifestyle is keeping your dietary option to yourself. Over 300,000 people in America with gluten sensitivity or celiac disease need to follow a gluten-free diet since even the smallest taste of gluten causes debilitating gastrointestinal discomfort. It is restrictive, time-consuming, and expensive. It is a significant burden for people who need to follow it. When people have to give up gluten, they are usually frustrated about hearing how great a gluten-free diet is, especially since it requires a lot of commitment on their part. However, it is a worthwhile and necessary commitment, more so for people with gluten allergy.…
After years of being confined to health-food shops, gluten-free foods have now made their way to almost every store imaginable. Many restaurants and supermarkets now offer a variety of “gluten-free” products. For people who are allergic to gluten–a protein predominantly found in barley, wheat, and rye–this newfound abundance of gluten-free products is highly welcome. Recently, it has even become hip to head the gluten-free way. Going on little to no evidence other than testimonials seen in the media, people have started switching to gluten-free products to feel healthier, treat autism, boost energy, or lose weight. However, the use of gluten-free products does not always make sense and should be used in moderation. Gluten-free products are best suited for people who have gluten sensitivity and could make them feel better. However, for a large proportion of people without any gluten sensitivity, the benefits derived from the use of gluten-free products may not always make sense from a financial perspective since most of the gluten-free products can be a little bit expensive.
One might ask why it matters what their particular diagnosis might be if they adopt a gluten-free lifestyle and feel better. Well, it matters for several reasons. First of all, a gluten-free lifestyle involves more than just giving up pizza, bread, and pasta—a lot of products that you may not know contain gluten. The little slip-ups that may not do much damage when you have gluten sensitivity could be critical to your intestines if you suffer from celiac disease.
Celiac disease patients are allergic to gluten and are intolerant to even the smallest amounts of gluten. Just fifty milligrams of gluten, which is approximately the same amount in a single small crouton, is sufficient to cause mayhem. For people with celiac disease, the consumption of foodstuffs that contain gluten triggers the immune system and causes significant damage to the small intestine lining. This can cause significant symptoms, interfere with the intake of nutrients from food, and cause problems such as seizures, nerve damage, infertility, and osteoporosis. A related condition known as non-celiac gluten sensitivity or gluten sensitivity can lead to symptoms that are similar in some respects to the celiac disease but without damage to the small intestine lining. Not very long ago, a process of elimination was used to diagnose celiac disease. Today, however, celiac disease can be identified through a blood test for antibodies presence against a protein known as tissue transglutaminase. If the intestine is found to have a biopsy, then the diagnosis is confirmed.
For people suffering from autoimmune disorders and inflammatory diseases, gluten consumption can be detrimental. The immune system does not recognize the gluten in grain, and therefore strikes the intestine causing critical damage. People who are oblivious to their gluten sensitivity can significantly damage their body leading to nutrient loss since their digestive tract fails to absorb nutrients from their food efficiently. People who have lupus and Crohn’s disease are usually advised by their physician to steer clear of gluten since it poses a significant risk of joint inflammation, fibromyalgia, and rheumatoid arthritis.…