Gluten the hidden danger

Gluten the hidden danger

  • According to the National Foundation for Celiac Awareness approximately 1 in every 133 Americans suffers from an autoimmune disorder called celiac disease. This number is based upon a milestone multi-center study of blood samples collected from 13,145 people from February 1996 to May of 2001. This means that there were over 2.1 million undiagnosed people with celiac disease in the United States in 2001.
  • Celiac is the most extreme form of gluten intolerance. You can be allergic to gluten without having the disease. Gluten is a protein found in wheat, barley, rye, spelt, kamut, and oats.
  • Many people have uncomfortable symptoms when they eat foods that contain gluten.Now, there is more news:  Many medical experts  agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts convened in Oslo and settled on a medical term: non-celiac gluten sensitivity.What they still do not know: how many people have gluten sensitivity or how to identify it. They do not really know what the illness is. “We have absolutely no clue at this point,” said Dr. Stefano Guandalini, medical director of the University of Chicago’s Celiac Disease Center.
  • These are some of the symptoms of gluten intolerance:
  • Headaches
  • Irritability
  • Unexplained fatigue
  • Lack of concentration
  • Pain and discomfort on the digestive tract including bloating, gas, foul-smelling stool and occasional vomiting.
  • Constipation and diarrhea
  • Unexplained weight loss: As your body is not absorbing the food nutrients properly.
  • Lactose intolerance
  • Eczema
  • Rashes and itchy blistering
  • Rosacea
  • Canker sores
  • Neurological problems
  • Joint pain
  • Tingling in the arms and legs
  • Nerve damage
  • Poor balance
  • Tooth enamel erosion and discoloration
  • WHAT FOODS CONTAIN GLUTEN?
  • All breads contain gluten.
  • It is hidden in many foods such as pasta, bread, pizza, some drinks and of course in processed foods.
  • You need to learn how to read the labels when you shop for gluten-free foods.
  • WHAT PEOPLE DON’T KNOW IS THAT GLUTEN CAN CAUSE SERIOUS HEALTH RISKS: 
  • A study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer.
  • The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten.  Osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, rheumatoid arthritis, lupus, multiple sclerosis and most autoimmune diseases.
  • Gluten is also linked to depression, dementia, migraines, epilepsy and autism.
  • HOW CAN YOU TEST FOR GLUTEN INTOLERANCE:
    Eliminate all foods containing gluten and read the labels. Do so for at least 2 to 3 weeks and then reintroduce gluten in your diet progressively and see how you react.
  • HOW TO TREAT:
  • Adopt a totally gluten free life: eliminate ALL gluten from your diet. Your diet should be 100% gluten free. Even a trace amount of gluten can cause an immune reaction in your body. Educate yourself and learn how to incorporate gluten free foods and products in your daily life. Read the labels as even cosmetics such as lipsticks, hair and skin care products can contain gluten.
  • For more information visit:
  • The Celiac Sprue Association.
  • The National Foundation for Celiac awareness.
  • For gluten-free foods and recipes.
  • For gluten-free products.
  • REFERENCES:
  • Farrell RJ, Kelly CP. Celiac sprue. N Engl J Med. 2002 Jan 17;346(3):180-8. Review.
  • Ludvigsson JF, Montgomery SM, Ekbom A, Brandt L, Granath F. Small-intestinal histopathology and mortality risk in celiac disease. JAMA. 2009 Sep 16;302(11):1171-8.
  • Margutti P, Delunardo F, Ortona E. Autoantibodies associated with psychiatric disorders. Curr Neurovasc Res. 2006 May;3(2):149-57. Review.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11 Comments

  1. great information. thank you

  2. Tsandi Crew says:

    In the 60’s the wheat we have been eating for thousands of years and being healthy with, was crossed with goat grass in order to make larger yields. I don’t know about grains other than wheat. But crossing it with goat grass, which goats can digest easily, makes it hard to digest for humans.

    That said, I suspect more than the gluten in wheat… some other chemical that is in our soil now that wasn’t then, is making us sick because plants take in nutrients from the soil. Including oil based fertilizers and pesticides which also kill the good bugs in the soil that make more soil and nutrients.

    That doesn’t tell us exactly what is getting to us, but it’s a good picture of what’s going on with our grains.

  3. kathy sultzbaugh says:

    Thank you for posting this. I have Multiple Sclerosis. I am now curious to dig deeper into gluten! Have a blessed day!

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