Avoiding Gluten

avoiding glutenGluten causes severe consequences in those who are celiacs or gluten intolerant. This is an auto-immune condition where the gluten is recognised by their intestines as a ‘foreign substance’ and the body starts reacting to it. There are more than 300 symptoms that can occur and the more common ones are diarrhoea, gastric irritaion, bloating, pain, irritability, depression, abdominal pain, gas, constipation, thin bones, joint pain, discoloured teeth, pale mouth sores, headaches, delayed growth.

Owing to the large range of symptoms more than 80% of the celiacs go undiagnosed or misdiagnosed.

Some people with celiac disease have no symptoms at all. This is because a part of their intestines are able to absorb the nutrition. Keep in mind that a large percentage of celiacs don’t even have abdominal symptoms, making diagnosis on clinical grounds very difficult.

The symptoms might manifest themselves in different ways, like fatigue, anemia… or something much worse, like a doubled risk of death in several studies .According to one study, over 80% of people with celiac disease don’t even know that they have it.

But more importantly, Gluten May Cause Adverse Effects, Even in People Who Don’t Have Gluten Sensitivity. There are also studies showing that individuals with neither celiac disease nor diagnosed gluten sensitivity have adverse reactions to gluten.

Irritable bowel syndrome (IBS) involves various digestive issues with an unknown cause, afflicting about 14% of people in the U.S. According to the studies above, some cases of IBS may be either caused or exacerbated by gluten .

Although this needs to be studied a lot more, it seems very clear that many more people than just celiac patients react negatively to gluten.

For many people, avoiding gluten has become a cultural as well as a dietary choice,

The most obvious question is also the most difficult to answer: How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening? There are many theories but no clear, scientifically satisfying answers. Some researchers argue that wheat genes have become toxic. Davis has said that bread today is nothing like the bread found on tables just fifty years ago: “What’s changed is that wheat’s adverse effects on human health have been amplified many-fold. . . .The version of ‘wheat’ we consume today is a product of genetic research. . . . You and I cannot, to any degree, obtain the forms of wheat that were grown fifty years ago, let alone one hundred, one thousand, or ten thousand years ago. . . . We have to restrict other carbohydrates beyond wheat, but wheat still stands apart as the worst of the worst.’’ Perlmutter is less restrained: “As many as forty percent of us can’t properly process gluten, and the remaining sixty percent could be in harm’s way.”

 

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