Gluten Free Foods And Diet

Gluten is a complex compound found in commonly used cereals like wheat, and barley. Some people are allergic to gluten, have a gluten intolerance, or have Celiac Disease. Its estimated that up to 10% of the U.S. population could have some form of gluten allergy.

Gluten consumption for gluten intolerant people is extremely bad and could lead to many complex medical conditions. And a large percentage of people, though not gluten intolerant, have difficulty in digesting gluten. Many people in the U.S. are gluten intolerant and don't even know it. And many medical doctors misdiagnose gluten intolerant people all the time, as the symptoms are varied and different from person to person.

Gluten consists of two main compounds, glutelin and gliadin. Its the substance which gives elasticity to dough and gives the sticky texture to the dough when kneaded. Gluten intolerance causes all kinds of symptoms including: headaches, migraines, exhaustion, bloating, abdominal pain, constipation/diarrhea, joint pain, and anemia, to name just a few. Any processed foods made from wheat, rye or barley should be strictly avoided.

Having ample servings of vegetables and fruits and cutting way back on carbs is a big step towards going gluten free. Minimizing processed foods containing complex carbohydrates can immediately help people clear up any symptoms they might be having. Processed foods like biscuits, cakes, cookies, and bread usually have a significant amount of gluten in them and will need to be cut from the diet.

Luckily for those who find themselves unable to eat gluten based foods, there are now many gluten free products on the market. Gluten free breads are available that are made of rice, millet, almonds, soy and other non-gluten grains.

Rice is a common grain which is known to be devoid of gluten. Rice can be substituted over gluten based foods. Substances like beer and whiskey which are brewed with fermented wheat, are definitely gluten foods and should be avoided. Wine could be an alternate to beer. And there are now some gluten free beer products on the market.

Maintaining good health by consuming gluten free foods is possible, provided some supplements are taken to prevent vitamin and mineral deficiencies. These supplements may be unnecessary if ample fruits and green leafy vegetables are included as a part of the diet. But doctors and nutritionists recommend taking vitamin supplements no matter what your diet. Especially for women and older people.

Going gluten free could also bring in a lot of other health benefits. Avoiding processed foods brings a host of benefits such as reduced risk of high blood pressure, diabetes, and obesity. A well planned diet based on gluten free foods will go a long way in your quest for good health.

But cutting gluten products out of your diet is easier said then done. Our society is based on gluten foods: burgers and sandwiches, pastas, cereals, pastries - those are all gluten foods and a huge staple of the American diet.

When first going gluten free, many people cannot keep themselves from cheating and eating the way they have eaten their whole lives. That's why it's so wonderful that there are now thousands of gluten free products on the market. Those with gluten intolerance and celiac disease can continue to eat sandwiches, pastas, and baked goods. You just need to know which gluten free products taste good and have a good texture to them.

To help you find out which ones are good and which one aren't, see the reviews of gluten free products at Glutenfree-Products.com. Click here to see lots of gluten free reviews: http://glutenfree-products.com/

Original article

Ninety Percent of All Acknowledged Food Allergic Reactions Originate From These Foods

A food allergy can range from uncomfortable to dangerous. It is caused when a normally harmless substance causes our immune system to react in an inflammatory response usually on the skin or respiratory system, and when the airways constrict due to swelling, known as laryngeal edema, the condition may be life-threatening. Allergies can be caused by airborne substances like pollen and bee stings and bites of other insects, but for this piece we will confine our discussion to common food allergies.

Food allergies should not be confused with food intolerance. The symptoms may be similar, but food allergies, though usually easier to diagnose, are often more critical. A true food allergy requires the presence of Immunoglobulin E, a class of antibody found only in mammals. These antibodies react against the problematic food, and food intolerance does not exhibit the same reaction.

It can be said that about 90% of all food allergies are caused by eight different foods. These foods are as follows:

1. Peanuts. These are really legumes, as they are grown underground. Peanuts are one of the allergies most common, and they have been known to cause severe reactions. They are also a problem because they contain a number of allergens that cannot be destroyed by cooking, and trace amounts can cause severe reactions in sensitive people.

2. Soya. An allergy similar to milk allergy, this is typically found with young children who typically outgrow it by the age of two. It is usually not considered dangerous but it has been known to cause anaphylaxis.

3. Cow's milk. The most common allergy to young children (about five percent of those under one year) who usually outgrow the condition by three. The symptoms usually are quite mild, but in rare cases can cause anaphylaxis.

4. Nuts. We refer only to those grown on trees (not peanuts) such as pecans, Brazil nuts, macadamia nuts, cashews, hazelnuts, almonds and pine nuts. People allergic to these nuts usually have a lifelong condition, and for people who are sensitive can cause anaphylaxis.

5. Eggs. Similar to milk, egg allergies usually afflict young children who grow out of it by the age of three; however it is more apt to cause anaphylaxis than milk.

6. Fish. Similar to shellfish, this is more likely to afflict adults rather than children and can cause very severe reactions, including anaphylaxis. Cooking does not destroy these allergens.

7. Shellfish. This is more common in adults and can be quite severe, even to the point of reacting to vapors of cooking shellfish. Examples are prawns, crab, lobster, crayfish, scallops, oysters, clams and mussels.

8. Wheat. This allergy is quite common with babies, and may be circumvented with a gluten-free diet.

These are only eight common food allergies, however there are many more. But these cover just about all that are afflicted by food allergies, and as in many young children they simply outgrow the condition. But it is definitely something that shouldn't be taken lightly, as if a person consumes a food that their system cannot handle there could be dire consequences. There are no perfectly accurate statistics on the number of people who die from allergic reaction, but a Harvard study estimated the average deaths in the United States annually to be 150 people. It may not seem like many unless it is someone close to you.

Our article on Signs of Food Allergy goes into further depth on food allergies, and you may find The Eat Clean Diet helpful when choosing foods to safely consume.

Rich Carroll is a health enthusiast and writer living in London.

Original article

Foods Sensitivities Aren't Unusual

Many of us have observed, or perhaps at least heard of the frightening anaphylactic reaction to peanuts and even shellfish which several kids have. As a parent this is often a tremendously scary occasion, we are going to discuss food sensitivities, which if disregarded after a while can cause various other health issues. "When we see kids come in with constant symptoms of abdomen pain, ear infections, runny noses, exhaustion or perhaps skin rashes, we think about food sensitivities first," states Dr Mike Towbin of Ultimate Health and Wellness in Fort Collins, CO. It's estimated that as much as 50 % of the population has a food sensitivity to varying degrees.

Once the immune system gets out of balance-say simply by eating an unhealthy diet, taking an antibiotic or catching a bug-it may start to see a certain food as an opponent and attack it. Unfortunately, the immune system can't tell the difference between an undigested food protein and a destructive protein like a virus.

"If your immune system is good and performing properly, it allows the ideal things into the bloodstream and keeps the dangerous stuff out," says Dr. Towbin of Ultimate Health and Wellness. Any time it's off, it could react to something harmless-like the protein in milk, whole wheat or perhaps corn-while allowing in dangerous things, including germs.

It's essential to note the actual difference relating to a food allergy and a food sensitivity. Genuine allergic reactions can be either immediate or delayed; they could trigger a extreme antibody reaction in the blood stream which could quickly turn into a crisis, or they can build a slow antibody response which could result in problems over hours, days or perhaps weeks. Sensitivities, on the other hand, may not have a clear immune trigger and can trigger a slower immune response. Indications may be annoying to significant and may come and go with modifications in diet. Well-known food sensitivities include things like wheat, dairy products, corn, soy, processed sugar, eggs, coffee, chocolate, beef, fish, shellfish, citrus in addition to food additives, preservatives and even colorings. Common food allergies include peanuts, tree nuts, fish, shellfish, eggs, soy and wheat.

When Dr. Towbin suspects a food sensitivity he typically does further testing and suggests a comprehensive elimination diet. "We pull most of the suspect foods from the diet for 3 weeks to see if your youngster feels better. Next we add food groups back, one-by-one. Doing so let's us pinpoint which food is triggering the problem." If you suspect your child has an issue with food, see your doctor. Food allergies can be tested in multiple ways, sometimes with a simple blood test.

Original article