Why does gluten seem to irritate my digestive system?
How do I know if following a strict gluten free diet is right for me?
What is gluten - gluten also known as prolamins is a protein component found in various grains such as wheat, oats, barley, and rye. There are different types of gluten such a gliadin and glutenins found in wheat, hordeins within barley, secalin contained in rye, and avenins within oats.
Although these glutens vary within
their chemical structures, the common denominator they all share is the amino acids proline and glutamine. This is what makes gluten resistant to digestive enzymes and therefore the reason complications occur after ingesting foods containing gluten in individuals who have been diagnosed with conditions such as celiac disease or gluten sensitivity.
What is gluten sensitivity? Gluten sensitivity is a condition characterized by any of the following symptoms:
gastroesophageal reflux disease (GERD),
irritable bowel symptoms (IBS) diarrhea, constipation or bloating,
eczema and or rashes,
depression and or anxiety,
all of which the individual may notice rapid improvement upon complying with a strict gluten free diet. People who are gluten intolerant may also have a condition known as celiac disease.
Unlike gluten sensitivity, celiac disease has been determined to be an autoimmune disorder of the small intestine.
If an individual suspects that they may have any of these conditions they should consult with their primary medical provider and or a gastrointestinal doctor.
In the case of all autoimmune diseases and inflammatory disorders such as gluten sensitivity,
a person may greatly benefit from - routine and thorough detoxification of the body using a high
quality detox product such as Zeolite, along with incorporating a personalized autoimmune dietary regimen.
To get your customized autoimmune dietary regimen click onto this link and schedule today: http://www.nutritrue.net/contact-us.html.
Giacomo Caio, Umberto Volta, Francesco Tovoli, Robert De Giorgio. “Effect of Gluten Free Diet on Immune Response to Gliadin in Patients With Non-Celiac Gluten Sensitivity.” BMC Gastroenterology 14:26 (2014).
Isabel Comino, Maria de Lourdes Moreno, Ana Real, Alfonso Rodriguez-Herrera, Francisco Barro, Carolina Sousa.
“The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients.” Nutrients-MDPI 5 (2013): 4250-4268.
Naiyana Gujral, Hugh J Freeman, Alan BR Thomson. “Celiac Disease Prevalence, Diagnosis, Pathogenesis, and Treatment.” World Journal of Gastroenterology 18 (2012): 6036-6059.