Gluten Allergy: Is Eating Gluten Make You Sick?

Gluten is a complex protein found in many grains, including wheat, barley, rye, and oats. Gluten is found in a large number of foods commonly found in grocery stores and restaurants. The rise in processed food over the past few decades has also meant an increase in gluten consumption, because most of prepackaged foods contain gluten.

Unfortunately for many people, gluten is difficult to digest, and the ingestion of gluten may trigger allergic reactions. It is unknown how many people are affected by gluten allergies, mainly because most people who suffer from gluten don't even know it.

To make matter worse, there is no one specific symptom that will help people know if they have gluten allergies. Some research has shown that there may be over 250 different symptoms caused by a gluten allergy! Some people might have just one symptom, and some might have several. And, even worse, people might be (and often are) misdiagnosed based on the symptoms, because the symptoms are usually similar to a wide variety of common ailments.

So, what are the symptoms? As was said above, there are many different effects from a gluten allergy, but there are some symptoms that are more common than others. These include:

HeadachesJoin painDepressionMiscarriagesConstipationDiarrheaAbdominal painFatiguePoor sleep habits

For some people with gluten allergy, the continued ingestion of gluten will lead to celiac disease. Celiac disease occurs when the body attacks gluten when it is in the small intestine. This is a dangerous disease because it damages, sometimes permanently, the small intestines. This damage leads to the inability to absorb nutrients, meaning that people with celiac disease can slowly starve to death, regardless of how much food they eat. While it is unlikely that celiac disease will actually lead to death, the body does literally become starved for nutrients.

There is hope for anyone with gluten allergies and/or celiac disease. The one and only way to prevent symptoms is to stop eating gluten. This can be done, though it will be challenging at first. It may be helpful for people going gluten-free to consult with a nutritionist, so they have an easier time eliminating gluten from their diets.

However, it is best for people to involve their doctors in the decision to stop eating gluten, since there may be other problems that crop up as a result of not eating gluten. Family doctors will be able to keep an eye on their patients as they eliminate gluten, and catch any problems early, or help their patients prevent them from happening.

If you have chronic physical problems that don't go away despite your, or your doctor's, actions, consider asking to be tested for gluten allergy. Be sure that you continue to eat gluten before the test, which will most likely be a blood test. If you stop eating gluten before being tested, your body will stop reacting to it, and this can result in a false negative.

Learn about gluten allergy symptoms by visiting the gluten allergy site now...

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Eating Gluten Free - The End of a New Beginning

Life without gluten, is it really the end? Gluten is a protein found in certain types of flours including wheat, barley, and rye. The problem is that some cannot digest this protein. Their symptoms can range from mild gluten intolerance to extremely severe challenges that lead to celiac disease. It is a condition that is not to be fooled around with. The way to deal with this health problem is to begin eating gluten-free, which is the end of an old life and the beginning of a new and exciting way of eating.

The first step to eating gluten-free is to gain a new attitude. The challenge is that Americans are bombarded with wheat-flour in everything from baked goods, fast food restaurants, and sit down meals at home. Frequently, bread is a common part of many meals out of the day. Wheat filled products are also sold and advertised everywhere. The new thinking that must emerge is, "It is okay if the body can no longer handle the gluten protein." Instead, searching for fun arrangements of food that do not contain this protein can be an adventurous beginning to a new way of eating.

What types of food are naturally gluten-free? The answer to that question is the keyword "naturally". Nature provides food in the state that the body can use for vitamins and nutrients. Begin with writing a list of all of the fruits and vegetables that are delicious. Being open-minded and trying new fruits and vegetables will help. Incorporating more fruits and vegetables into the diet will make this transition easier.

Next, think of all of the nuts and seeds that are good. Make a list of all of the combinations of nuts and seeds that tempt the taste buds (without all of the added oils and salt). Adding raisins and dark chocolate chips to the mixture can make a great snack, replacing gluten filled crackers. It is also more fulfilling to snack on personalized trail mixes than on quick carbohydrate snacks, which make it impossible to keep eating gluten-free.

If being a vegan is not the goal, there are many meats to choose from that are free of gluten. Beef, chicken, pork, fish, etc. can be added to any meal. A lunch or dinner containing a meat, vegetable, and fruit fills the appetite and provides sufficient energy throughout the remainder of the day. Getting creative with meat, vegetable, and fruit combinations can provide more variety. A good combination can include a meat piled on top of a hearty green salad, which will help with this new diet.

Finally, flour filled foods do not need to be a thing of the past. All the comfort foods that were so tempting do not need to be excluded. Instead, wheat, barley, and rye need to be replaced with gluten-free flour. That includes brown rice flour, potato starch, tapioca starch, millet flour, sorghum flour, etc. It takes some experimenting and research to figure out how to use these flours. They do not contain gluten and do not stick together as well. All of these flours by themselves do not replace wheat flour. There are certain combinations that work best according to personal preference. For example; brown rice flour, potato starch, and tapioca starch work together. Or, for a different flavor, millet, sorghum, and tapioca can be combined. Have fun experimenting to make the right combinations that result in a flour worth baking with.

Eating gluten-free does not mean that life is over. It is simply an end to a new and adventurous beginning. It first begins with changing attitudes and misconceptions. It will require being open-minded and experimental with new food combinations. Begin the journey by recognizing that consuming natural gluten-free foods will make it easier to live this new lifestyle. Finally, seeking out gluten-free flours and experimenting will satisfy the need for old comfort foods. The possibilities for eating gluten-free are endless. Embrace this new way of life and enjoy it.

Jennifer Rigby invites you to visit Natural Cooking Recipes at http://www.naturalcookingrecipes.com/. While there, check out all of the natural recipes that fit your lifestyle. These recipes range from natural recipes, gluten-free recipes, and dairy-free recipes. If you are looking for specific gluten-free dairy-free recipes, follow this link http://www.naturalcookingrecipes.com/category/natural-gluten-free-dairy-free-recipes/.

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