Today we wanted to talk about gluten-related unwellness.
So the first thing to clarify is that gluten intolerance and celiac disease are not the same thing. As a matter of fact gluten intolerance and gluten sensitivity aren’t the same thing either.
Technically, a sensitivity is an immune response, meaning the immune system detects gluten and there’s a reaction that occurs as a result of that detection and that exposure. An intolerance is the inability to digest something.
But What is Gluten?
• Gluten is a mixture of proteins found in all grains. It is composed of two primary subfractions:
Prolamines are further subclasified into:
• alpha, beta, gamma and omega fractions
• Alpha and beta gliadins are the most well studied in relation to celiac disease.The prolamine gliadin is the most studied piece of gluten in the medical literature as it relates to celiac disease and to the grains wheat, rye, barley.
Benefits of reducing the use of these grains, especially when refined, can have many benefits:
- Improved cholesterol levels
- Promoted digestive health
- Increased energy levels
- Elimination of unhealthy and processed foods from your diet
- Addition of fruits and vegetables because they are all gluten-free
- Reduced risk of heart disease, certain cancers, and diabetes
- Healthy weight-loss
- Improved health of people with irritable bowl syndrome and arthritis
- Improved awareness of foods that can have an adverse effect on your health
If you’d like to give it a try, focus on foods like:
beans, seeds, nuts, fruits, vegetables, whole rice, gluten-free oats, amaranth, arrowroot, buckwheat, corn and cornmeal, flax, wholesome gluten-free flours (whole rice, soy, corn, potato, bean), millet, quinoa, rice, sorghum, soy, tapioca, and teff.