Why Gluten Intolerance is on the Rise

© Copyright 2013 CorbisCorporationDiagnosed cases of gluten intolerance, also known as coeliac disease, are becoming more and more common every single day. Almost everyone knows someone with coeliac disease and many restaurants and food processors are now promoting gluten-free options to cater to the growing number of sufferers.

Gluten intolerance is not an allergy, but an autoimmune disorder that can lead to inflammation of the small intestine. It affects your body’s ability to process gluten, which is a protein found in barley, rye, and wheat. Unlike a wheat allergy, an individual with coeliac disease may never be able to overcome their sensitivity to gluten and will need to avoid it for the rest of their life.

Gluten and Whole Grains

Up until the last few years, whole grains were considered one of the healthiest foods you could eat. Unfortunately, decades of manufacturers altering the wheat to make it more productive and profitable have hindered many of its natural health benefits. It is now so reformulated that it is used in a vast array of unlikely products like skin lotions, pet foods, and frozen fries. It will be necessary to carefully review the labels of everything you eat, if you are diagnosed with gluten intolerance.

Gluten Intolerance Symptoms

People who suffer from this disorder may experience abdominal pain, bloating, diarrhea, unable to gain weight, or an inability to properly absorb nutrients after eating foods that contain gluten. The immune system reacts to gluten by destroying the villi of the intestines that are responsible for absorbing nutrients from the food you eat into your bloodstream. Once these villi are gone, your body will no longer be able to absorb nutrients properly. This can lead to malnutrition and can cause a person to become seriously ill. That is why people with coeliac disease need to avoid all forms of gluten.

Gluten Intolerance Lifestyle

A gluten-free lifestyle can be challenging, but there are plenty of options that you can eat without any painful or life-threatening consequences. The keys to preventing symptoms are avoiding pre-packaged, commercial products and choosing natural foods like vegetables, fruits, beans, nuts, fish, poultry, and other lean meats. There are some starches your body can also tolerate, such as corn, potatoes, rice, quinoa, and buckwheat. It is also essential that you chose foods rich in vitamins and antioxidants to prevent malnutrition. You should also take a multi-vitamin or supplements to ensure your body is receiving ample nutrition.

Cases of gluten intolerance are on the rise, because too many people opt for convenient processed and packaged solutions. Our bodies are not used to processing so many unnatural chemicals and additives. The best way to protect you and your family is by eating as much fresh food as possible.

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One Response to “Why Gluten Intolerance is on the Rise”

Comment from Jenay
Time August 31, 2014 at 6:53 pm

Whoever edits and puihbsles these articles really knows what they’re doing.

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