Gluten is what gives kneaded dough its elasticity. Gluten is a protein found in wheat, rye and barley and some oats due to contamination during transportation and processing.
An estimated 3 million Americans have celiac disease, a genetic disorder and an estimated 20 million Americans have non-celiac sensitivity or allergy.
If you have Celiac disease, any gluten is a problem and there is a wealth of information at www.celiac.com and other sources online.
The winter wheat used for American bread flour has a higher gluten content in order to make our soft, fluffy breads and huge bagels. American wheat is also hybridized i.e. selectively bred to have a higher gluten content unlike European wheat. The difference between heavy, dense loaves of bread and fluffy light bread is the gluten content.
Gluten is also hidden in many products as a thickening agent. Think Cream of Chicken soup. There are many surprising products and foods that contain gluten including lipsticks, play doh, “natural” flavors and malt. I was very unhappy when I had to give up my favorite movie theater candy, Malted Milk Balls!
Many doctors who specialize in auto immune disorders (lupus, MS, RA, thyroid disorders) suggest their patients eliminate gluten. “Gluten often causes the body to flood with inflammatory chemicals called cytokines which send an already wound up immune system in to hyperdrive, attacking tissue”, says Naturopathic physician Brooke Kalanick, N.D..
What you need to know: A gluten sensitivity isn’t just a gut problem. The New England Journal of Medicine reports 55 diseases that can be linked to gluten ranging from osteoporosis to depression, to migraines to fatigue, to balance problems. Dr. Mark Hyman, founder of The Ultra Wellness Center in MA and author of one of my favorite books, The UltraMind Solution, considers gluten sensitivity an auto immune disease because it causes inflammation through the body. He recommends treating the cause (gluten) rather than the disease first.
So how do you treat the cause? Simply, but not always easily, eliminate gluten from your diet for 2-4 weeks and see how you feel. No expensive blood tests needed.
Is it worth trying? You bet. Many parents report that learning and behavioral problems, even symptoms of autism are reduced or disappear with a gluten free diet.
What do I eat? If you suspect you might have a “gluten intolerance” (officially know at Non-Celiac Gluten Sensitivity (NCGS) whose symptoms range from moodiness, ADD, digestive problems to fatigue) and want to experiment start with Real Food and eliminate anything and everything out of a box or a plastic bag.
But if you just can’t bear the thought of no snacks or pasta here are some of our favorites to help get you started and make the transition.
Disclaimer: The information provided here is for educational purposes only and is not intended to substitute for medical counseling. Intentional Health and DIY Health & Wellness does not treat, prevent, cure, or diagnose any disease or ailment.
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