Almost 20 million people now report being sensitive to gluten. Gluten is found in wheat, barley, and rye. It is basic to keeping the ingredients together in bread and helps the bread rise during baking. It is found in breads, pastas, noodles, cereal, soups, sauces, gravies, dressings, spreads, and many snack foods.
Gluten has been blamed for many stomach problems and illnesses. Here is a list of complaints related to gluten:
Gas Bloating Diarrhea Constipation
Fatigue Brain fog Tiredness Dizziness
Migraines Arthritis Lupus Psoriasis
Ulcerative colitis Scleroderma Multiple sclerosis Thyroiditis
Chronic Fatigue Fibromyalgia Joint swelling PMS or infertility
Anxiety Depression Mood Swings Attention disorder
Chicken skin on back of arms Swollen lips & can’t breathe are allergic responses
Most of the wheat consumed today has been processed into white flour with plenty of gluten. Most of the vitamins and nutrients have been removed and gluten added. This leaves us with a bread made in 3 hours and placed in a bag for storage. Gluten itself is a hard rock when mixed with water and is literally indestructible.
Fad dieting is removing key food groups or adding supplements. Of course when you eat less bread and pasta, you will feel better. But does this mean you are gluten sensitive? If you had antibodies with Celiac disease, you would never be able to eat gluten products again. But this is only 1% of the population.
How do you feel better? What can you eat? A balanced, nutritionally sound meal with all food groups. I find many people do not know what foods to include and how to work this into their everyday lives. Eating out or cooking at home can provide the wholesome diet you are looking for.
Mary Ann Wietbrock RN MSN is an experienced nurse certified in Fitness & Nutrition providing basic nutrition so people feel better with a balanced nutritionally sound diet.
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