Gluten is a mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.
Gluten, a protein present in wheat, rye, and barley, has been associated with more than 55 diseases. According to estimates, celiac disease or gluten intolerance go hard to diagnose in 99% of cases.
The following symptoms may indicate gluten intolerance if you experience any of them.
1. Gastrointestinal problems include gas, bloating, diarrhea, and even constipation. I notice constipation, especially in kids who have consumed gluten.
2. . Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends to be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.
3. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.
4. The identification of an autoimmune condition, such as Hashimoto’s thyroiditis, rheumatoid arthritis, ulcerative colitis, lupus, psoriasis, scleroderma, or multiple sclerosis.
5. Neurologic symptoms such as dizziness or feeling of being off-balance.
6. Hormone imbalances such as PMS, PCOS or unexplained infertility
7. Migraine headaches in severe mode
8. Chronic fatigue syndrome or fibromyalgia diagnosis These diagnoses simply suggest that your traditional doctor is unable to determine the source of your weariness or pain.
9. Inflammation, swelling or pain in your joints such as fingers, knees or hips.
10. Mood issues such as anxiety, depression, mood swings and ADD.
How to test for gluten intolerance?
The single best technique to identify if you have a gluten intolerance is to undertake an elimination diet, which involves removing gluten from your diet for at least 2 to 3 weeks and then reintroducing it. Please keep in mind that gluten is a big protein that can take months or even years to clear from your system, so the longer you can go without it before reintroducing it, the better.
How to treat gluten intolerance?
You must completely cut gluten out of your diet. Your body’s immune system may respond to even very little levels of gluten via cross-contamination, drugs, or supplements.
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