Why “Gluten (technology industry news) Intolerance” Could Be Sabotaging Your Diet!
No commentsBy PL Fields
I have something called Gluten Intolerance (GI). Gluten Intolerance is the body’s ‘allergic’ response to gluten. Gluten is the binding substance that makes flour bind. Gluten is in everything that embodies wheat, rye, oats and barley….which is just about what every one of us consumes on a regular basis.
GI is different than Celiac Disease. Celiac Disease is a chronic digestive disorder found in individuals who experience a detrimental immune response when they consume gluten. The difference is that not everyone who is a Celiac is also Gluten Intolerant, because GI covers a broader range of food. Often foods are ‘wheat free’ but not necessarily ‘gluten-free.’ Celiac is a lifelong condition and GI is something that is believed to be able to reverse itself.
The truth is that almost all Americans from Anglo-Saxon decent have some instance of sensitivity to gluten, mainly because of a genetic weakness passed on through generations. A European food staple is bread or ‘wheat’, unlike (for example) the Chinese and rice. Eventually it will affect all races in certain geographical locations where eating wheat is a main staple.
Usually symptoms do not occur until someone is in their 20’s, getting progressively worse with age unless diagnosed. The cure is to stop eating wheat and all products containing gluten. This is a hard one, but once diagnosed or once someone decides to get off gluten (and really everyone of Anglo-Saxon descent should probably do this) it is easy to steer clear of hurtful foods.
Gluten intolerance nutrition information is reported by PL Fields from HealthToHeart.com
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Saturday, November 15th, 2008 at 5:35 am and is filed under news. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
