Gluten: What's Not to Love

By now, most people are acquainted with the idea that wheat may not be as good for us as we like to think. As it turns out, this quiet little protein is responsible for a large majority of illnesses our population suffers from. Ailments that are widely accepted as part of life are indicators of a much bigger issue, and for a significant number of people it’s gluten intolerance.

Gluten intolerance can be the underlying issue for many things, and has been proven to be related to:

– Constipation
– Irritable bowel syndrome
– Bad skin
– Headaches
– Fatigue
– Bloating
– Brain fog
– Behavioral issues in children
– Anxiety
– Autism
– Depression

There are countless cases of people suffering for years. Not knowing where to turn after getting no reprieve from visiting their doctors over and over again, often times people discover that gluten is the source of their pain.

Gluten intolerance is an inability to properly digest the protein found in grains like wheat, barley and rye. This causes such a strong reaction in our bodies that the symptoms can range from minor to debilitating. Over the last 50 years, gluten has changed dramatically because demand has become so intense. What our ancestors ate is quite different from the processed and refined options we have on our shelves, so we’re not necessarily getting high quality sources of nutrients like fiber and b vitamins.

You can get tested for gluten intolerance, but the best way to see if you are intolerant is to do an elimination and reintroduction diet. The way to do this is to completely eliminate gluten from your diet for three weeks, including all grains, pastas, medication, sauces and mixes that may include it. It can take years for all traces of gluten to leave your system, but three weeks is enough time to feel a significant difference. It’s recommended you keep a journal that time, just taking notes in regards to your energy and how you feel after eating.

If and when your symptoms start clearing up, however mild or severe, it’s most likely you did have an intolerance. If you only feel a minor change, or none at all, reintroduce the gluten after three weeks and see how that feels. Again, keep a journal to keep track of what you experience. 99% of people who have an intolerance to gluten don’t know it, and over time the strain it puts on your body can get even more severe, leading to more serious heal complications.

If you don’t have an intolerance for gluten, that’s great. Still however, it’s worth minimizing it in your diet, and opting for gluten free alternatives once in a while so that you aren’t eating too much of it.