Gluten: The Cause Of Your Intestinal Problems?

Found in all wheat, pasta, rye, and barley. Gluten seems to be the root of a lot if intestinal problems. A lot of people have gluten intolerance and don’t even know it. Instead they keep eating it not knowing it’s a silent killer. Gluten is actually a wheat protein. There are foods that don’t contain gluten like wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans and sunflower seeds.

Over the years people have been developing intolerances to gluten. These signs and symptoms might add up to gluten intolerance or other ills. Frequent diarrhea, constipation, bloating, unintended weight loss, failure to grow in children, anemia, fatigue, headaches, mouth ulcers, tooth enamel defects, bone or joint pain and itchy skin lesions are all signs of a gluten allergic reaction.

About 1% of the United States suffers from Celiac disease, a disease that makes the body reacts to gluten in an inappropriate way. It’s an autoimmune disorder of the small intestine. It counter reacts with the absorption of vitamins and nutrients. The only cure for it is a life-long gluten free diet. That may sound impossible for bread lovers but it’s not as hard if you know where to look for substitutes.

The Whole foods market has a large selection of gluten free products but you still have to be careful. The FDA approved for products to claim 0 calories if the content is 4 or less calories. Wheat, rye, and barley products will contain gluten even if they claim it doesn’t. It will still have a very small amount but if unwatched can add up without you knowing. If you get a chance to get to whole foods get Ezekiel bread. It is gluten and wheat free. It’s different but once you’re used to it you’ll love it. It’s very high in fiber, soluble and insoluble fiber. It’s also a low glycemic food. The grain is partially predigested when the sprouting occurs.

Your body digests and absorbs the healthy content of the grain from the vitamin nutrients created by the sprouting process. The starches were also converted into maltose during the sprouting process. It reduces the final maltose content and produces a lower glycolic response. Ezekiel bread is perfect for diabetics. Maltose (the grain sugar produced during the sprouting process) is the slowest absorbing sugar in the human body.

You can find their products on www.foodforlife.com They offer everything from pastas to wraps. Try to eat gluten free and see if there’s a difference in the way your body feels.