Gluten Intolerance

After reading the following diet overview on www.celiaccentral.org, I am sold on the gluten-free diet. Although I have not not been diagnosed with celiac disease, I was astonished to learn that a number of symptoms I experience on a regular basis (high-lighted below) are associated with gluten intolerance. 

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Gluten is a protein particle found in all forms of wheat, barley and rye. Gluten is also found in wheat additives, the most common additive used in American food products.

Those on a gluten-free diet forgo all products containing wheat, barley, rye, their various derivatives, and additives containing these ingredients. Those who are gluten-free embrace a diet filled with fruits, vegetables, meats, beans, and legumes. Nuts and most dairy products are naturally gluten-free, and safe for individuals who do not have allergies to these respective food groups.

There are a variety of grains that naturally DO NOT contain gluten and thus can be consumed by those on a gluten-free diet. These include:

* Almond meal flour
* Amaranth
* Buckwheat
* Coconut flour
* Corn
* Cornstarch
* Guar Gum
* Pea flour
* Potatoes
* Potato flour
* Quinoa
* Rice
* Sorghum flour
* Soy flour
* White rice flour


The gluten-free diet has quickly become one the fastest growing nutritional movements in America, gaining popularity for its health and therapeutic benefits. The gluten-free diet is safe, and can be healthy for everyone. It may also hold the key to better health, alleviating symptoms such as:

* Fatigue
* Headaches (including migraines)
* Joint/muscle pain (often misdiagnosed as fibromyalgia)
* Infertility
* Mood disorders (depression, bipolar, “fuzzy head,” schizophrenia)
* Gastrointestinal distress (diarrhea, constipation, gas, bloating, reflux)
* Insomnia
* Ataxia (neurological)
* Seizures
* Respiratory distress (including asthma)
* Lactose intolerance
* Skin disorders (often misdiagnosed as eczema) (I suffer from keratosis pilaris)
* Autoimmune diseases (hashimoto’s, type 1 diabetes, rheumatoid arthritis)
* Weight gain or weight loss

Millions of people have celiac disease or some form of intolerance or sensitivity to gluten, and most live unaware and undiagnosed. That means bread, bagels, pasta, pretzels, cookies, cakes, crackers -- could be making them sick -- sometimes VERY sick. Leading market research companies and industry authorities such as the National Restaurant Association have named ‘gluten-free’ as one of the top food trends for 2009.

Fact! The gluten-free diet is the fastest-growing nutritional movement in America. Those who have already seen benefits from a gluten-free diet have:

* Celiac disease (the most common genetic disease of mankind) (3 million people)
* Wheat allergies (wheat is a top-8 allergen) (found in 6% of children 3yrs. and under)
* Gluten sensitivity or intolerance (same symptoms as celiac) (10 million Americans)
* ADD/ADHD (gluten-free/casein-free dietary protocol)
* Autism (gluten-free/casein-free dietary protocol) (affects 1 in 150 Americans)
* Multiple sclerosis, cystic fibrosis, thyroid disease, and other autoimmune diseases
* Paleolithic diet
* Personal preference, just ‘feel better’ gluten-free (may be undiagnosed gluten intolerant)

Sadly, most people with celiac disease or gluten sensitivity are never diagnosed, and are instead misdiagnosed as having chronic fatigue syndrome, fibromyalgia, irritable bowel syndrome and other conditions.

In order to maximize the health and nutritional benefits of a gluten-free diet, you should embrace a diet filled with a variety of naturally gluten-free such as fruits, vegetables, and lean meats. FDA recommendations encourage everyone (including those on a gluten-free diet) to avoid overly processed foods, and keep refined sugar and saturated fat intakes to a minimum.

As with any nutritional regimen, the practices of portion control and moderation are essential for those on a gluten-free diet. Daily exercise is also crucial for managing and maintaining a healthy lifestyle. A gluten-free diet is by no means a cure-all; even a small percentage of people with celiac disease may still experience symptoms after going gluten-free.

Frankly, the gluten-free diet can be tough. But with a little education and an optimistic approach, individuals and their families can learn to live – and LOVE – the gluten-free lifestyle!