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Important Facts about Gluten Intolerance

A wise man once said that “the more things change the more they stay the same”. The world as we know it today has grown in many levels and aspects. If we go down memory lane to fifty or a hundred years ago, we will realize that with current developments and achievements, this are two diverse worlds. For instance, in the area of nutrition, today foods have a longer shelf life, thanks to refrigeration and preservatives. In addition, there are hundreds of recipes to choose from unlike in the past. One can opt to go for fast foods or three course meals. Nonetheless, the big question is, with all the changes and developments, is the society healthier? Is the world a better place? This article will discuss the importance of gluten free foods and menus.

Unlike in the medieval days, currently, there are many health issues associated with nutrition. One such health issue is gluten related allergies and diseases. Gluten free menu and recipes has become a common phrase today. Many people are curious to know, what is gluten. Gluten is a protein commonly found in, wheat products, barley and rye. Unfortunately, wheat products that have additives and preservatives have been noted to have high concentration of gluten protein. The said foods include bread, pizza, some sauces and pasta.

Research has shown gluten sensitivity and wheat allergies has become a common phenomenon. Such persons develop allergic reaction when they consume foods that are rich in gluten proteins. The wheat sensitive individuals suffer from conditions such as wheat allergies, anaphylaxis and celiac disease. when such persons consume the gluten rich foods, they suffer from intestinal inflammation. If untreated the inflammation can puncture or damage the small intestine leading to celiac disease. The damaged intestine causes an individual to suffer from iron deficiency, diarrhea, weight loss, blotting, stomach pain, and even bone infection. If celiac disease persists over a long time it can lead to cancer.

As outlined above, gluten intolerance can lead to acute health problems. The solution to this is to avoid wheat products or ensure the levels of gluten in the diet is low. Such individuals can consume alternative grains such as rice, corn or sorghum. Further, they can concentrate on other carbohydrates such as arrow roots, legumes, Irish and sweet potatoes. In addition, persons with gluten intolerance should eat fresh fruits and vegetables as well as fresh meat. Just remember since gluten contains stabilizers, wheat proteins and emulsifiers, it is best to avoid foods with additives, preservatives, oatmeal, processed cereals, and wheat products. The easiest way to achieve such a goal is to really on fresh foods.

Different persons react differently to gluten. Once a person is diagnosed by a physician as gluten sensitive, they should consult with a nutritionist and physician on which foods to consume and which ones to avoid. It is also worth noting that gluten sensitivity is not limited to foods only. Such persons can also relate to other none-food products such as toothpaste, lipstick and drugs.

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