Gluten Sensitivity

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Gluten Sensitivity Symptoms

There are 200-300 different symptoms that can be caused by gluten sensitivity. They range from digestive issues (diarrhea, constipation, indigestion, reflux, weight gain, weight loss, bloating, abdominal pain) to mental health issues (depression, anxiety, mood swings, behavior problems) to inflammation issues (aching joints, bones, muscles, increased asthma, diabetes, cancer) to neurological issues (migraines, vertigo, tingling, numbness, weird sensations) to a wide variety of malnutrition-related and other issues (fatigue, brain fog, canker sores, osteoporosis, infertility, enamel problems, missed periods, painful periods, night sweats, thyroid problems, frequent infections).

What is Gluten?

Gluten is a class of proteins within wheat that can be difficult to digest, (including spelt, semolina, durum, barley, rye and triticale (a hybrid)). These are known collectively as prolamins. These proteins have different names depending on the grain they are found in. For example, gliadin is in wheat, secalin in rye or hordein in barley.

In a new study, researchers from The Bartholin Institute in Copenhagen showed that gliadin plays a key role in promoting weight gain, insulin secretion and inflammation. Gliadin does not break down easily in the body because it is extremely hydrophobic and contains disulfide bonds.

Most people can tolerate these proteins, but if you have celiac disease or if you are sensitive to gluten, it will cause the gaps between the cells in the small intestine to open too wide. This allows toxins, food that has not been digested completely and gluten fragments to cross the intestines villus into the bloodstream. These are called parietals. They will be recognized by the immune system as invaders or pathogens, which will activate the immune system, causing inflammation and damage to the inside of the small intestine.

How Have We Become So Sensitive to Gluten?

The most dominant theory given for this massive explosion of gluten sensitivity, autoimmune diseases and gluten-related disorders, is that most grains are now being genetically modified! This is causing a boost in gluten content. A century ago, grain contained far less gluten and was more elastic than it is now.

We usually refer to any food reaction as a “food allergy”, though it’s important to distinguish between a food allergy and food intolerance or sensitivity. Food allergies and food sensitivity share very similar signs and symptoms, which makes it’s harder to distinguish between the them. You may experience what we call an “allergy attack” with a combination of symptoms such as rashes, itchy skin, diarrhea, headaches, runny nose, nasal congestion, hives, nausea or abdominal pain.  Food reactions do occur, but in most cases, symptoms are due to food sensitivity and not food allergies.

So What’s the Difference?

When you eat food you are allergic to, an allergen will stimulate your immune system and an antibody (IgE) will be produced.  A food allergy is far more severe than food sensitivity and in some cases, it can lead to a severe reaction known as anaphylactic shock; a life threatening allergic reaction.

Going on a gluten free diet takes a great deal of education and commitment. Our clinic takes this very seriously, utilizing our knowledge of the science behind the vast array of symptoms that may lead to disease. We offer gluten sensitivity testing as well as customized clinical and nutritional support for better health.

Have You Asked Yourself: “Why Are So Many People Gluten Sensitive?”

Gluten toxicity is found to be one of the major causes of over 200 clinically confirmed diseases. The most common autoimmune disease associated with gluten is celiac disease, where antibodies are produced by the immune system that target normal cells and tissues.

Celiac disease is just the tip of the iceberg when it comes to a larger phenomenon that affects so many of us: gluten sensitivity.

Avoiding Gluten is the First Step Towards Healing!

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Foods That Contain Gluten
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It is estimated that as much as 15% of the US is gluten sensitive and that 99% of the people who either have gluten intolerance or celiac disease are never diagnosed.

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We offer Gluten Sensitivity Testing as well as customized nutritional support for better health
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