What is the problem with Gluten?

What is the problem with Gluten

The word “gluten” is an umbrella term for proteins found inside many grains and seeds, namely wheat, rye, barley, spelt, kamut and triticale. Although most of these foodstuffs, especially wheat, are considered a mainstay of the human diet, not everyone can digest them.

For people who digest gluten well, whole grains can, in moderation, be part of a healthy diet, delivering a host of macro- and micronutrients and complex carbohydrates. But for people who are gluten intolerant, even the most wholesome-looking grains can cause discomfort, fatigue, inflammation and disease. Gluten troubles were once thought to be a problem primarily for those with celiac disease. But recent research indicates that gluten-related disorders extend to a far broader population, and affect far more than the digestive system.

As scientists chip away at the mountain of health problems caused by the modern diet, a troubling finding is emerging. Gluten, present in our most popular grains, is being linked not only to celiac disease, an autoimmune disorder affecting one out of 100 Americans, but also to non-celiac gluten intolerance, which afflicts many millions more.

Non-celiac gluten intolerance is a lesser-understood but no-less-serious condition capable of igniting inflammation, the first stop on a path toward chronic illness. Yet not all doctors understand the condition or take it seriously, says New York City naturopathic doctor Donielle Wilson, ND: “These people need help, but conventional medical practitioners aren’t listening.”

To find out if you’re gluten intolerant, you can have your blood tested for the presence of gliadin-sensitive antibodies, including IgG and IgA. If the tests turn up large numbers of these antibodies, it’s a sign — but not a certain indication — that the body is in some way hostile to gluten.

Another option is the elimination-and-reintroduction diet. Far less expensive and invasive than the other methods, it simply calls for you to eat a gluten-free diet for two to four weeks and see if your symptoms improve.

If you choose this option, you’ll need to cut out gluten-containing grains as well as sneaky sources of gluten. The success of this trial depends on your ability to nix 100 percent of gluten from your diet. Then, after two to four weeks of being gluten-free, eat a slice of bread and see what happens. If you observe the onset of symptoms, such as digestive distress, brain fog, joint pain or skin troubles, you’ve got your answer.

We now spend more than $2 billion a year on gluten-free products, and finding gluten-free goodies is easier than ever. Gluten free grains include rice, quinoa, buckwheat, corn, millet and amaranth. But just because you can stock your pantry with gluten-free pancake mixes, brownies, cookies and breads doesn’t mean you should.

You’re better off thinking of these products as occasional treats rather than daily staples, advises Wilson. That’s because gluten-free breads, pastas and crackers are often high in simple carbohydrates, such as potato starch, that rocket through the digestion process and lead to spikes in blood sugar. Such blood-sugar surges damage the body over time, and also contribute to inflammatory conditions.

Instead, Wilson encourages her patients to think in threes: Combine a lean protein with a healthy fat and a serving of non-grain carbohydrates in the form of a vegetable, legume or fruit. For instance, breakfast might be an omelet with spinach and goat cheese. Dinner could be a stir-fry with chicken, broccoli and almonds. That approach, Wilson says, can help the gluten intolerant avoid inflammation while maximizing body-healing nutrition.

The good news is that both celiac disease and non-celiac gluten intolerance are 100 percent curable. Remove the gluten and the body heals itself.

Source link: www.care2.com/greenliving…

What is the problem with Gluten

 The word “gluten” is an umbrella term for proteins found inside many grains and seeds, namely wheat, rye, barley, spelt, kamut and triticale. Although most of these foodstuffs, especially wheat, are considered a mainstay of the human diet, not everyone can digest them.
For people who digest gluten well, whole grains can, in moderation, be part of a healthy diet, delivering a host of macro- and micronutrients and complex carbohydrates. But for people who are gluten intolerant, even the most wholesome-looking grains can cause discomfort, fatigue, inflammation and disease. Gluten troubles were once thought to be a problem primarily for those with celiac disease. But recent research indicates that gluten-related disorders extend to a far broader population, and affect far more than the digestive system.

As scientists chip away at the mountain of health problems caused by the modern diet, a troubling finding is emerging. Gluten, present in our most popular grains, is being linked not only to celiac disease, an autoimmune disorder affecting one out of 100 Americans, but also to non-celiac gluten intolerance, which afflicts many millions more.

Non-celiac gluten intolerance is a lesser-understood but no-less-serious condition capable of igniting inflammation, the first stop on a path toward chronic illness. Yet not all doctors understand the condition or take it seriously, says New York City naturopathic doctor Donielle Wilson, ND: “These people need help, but conventional medical practitioners aren’t listening.”

To find out if you’re gluten intolerant, you can have your blood tested for the presence of gliadin-sensitive antibodies, including IgG and IgA. If the tests turn up large numbers of these antibodies, it’s a sign — but not a certain indication — that the body is in some way hostile to gluten.

Another option is the elimination-and-reintroduction diet. Far less expensive and invasive than the other methods, it simply calls for you to eat a gluten-free diet for two to four weeks and see if your symptoms improve.

If you choose this option, you’ll need to cut out gluten-containing grains as well as sneaky sources of gluten. The success of this trial depends on your ability to nix 100 percent of gluten from your diet. Then, after two to four weeks of being gluten-free, eat a slice of bread and see what happens. If you observe the onset of symptoms, such as digestive distress, brain fog, joint pain or skin troubles, you’ve got your answer.

We now spend more than $2 billion a year on gluten-free products, and finding gluten-free goodies is easier than ever. Gluten free grains include rice, quinoa, buckwheat, corn, millet and amaranth. But just because you can stock your pantry with gluten-free pancake mixes, brownies, cookies and breads doesn’t mean you should.

You’re better off thinking of these products as occasional treats rather than daily staples, advises Wilson. That’s because gluten-free breads, pastas and crackers are often high in simple carbohydrates, such as potato starch, that rocket through the digestion process and lead to spikes in blood sugar. Such blood-sugar surges damage the body over time, and also contribute to inflammatory conditions.

Instead, Wilson encourages her patients to think in threes: Combine a lean protein with a healthy fat and a serving of non-grain carbohydrates in the form of a vegetable, legume or fruit. For instance, breakfast might be an omelet with spinach and goat cheese. Dinner could be a stir-fry with chicken, broccoli and almonds. That approach, Wilson says, can help the gluten intolerant avoid inflammation while maximizing body-healing nutrition.

The good news is that both celiac disease and non-celiac gluten intolerance are 100 percent curable. Remove the gluten and the body heals itself.

Source link: www.care2.com/greenliving…

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