It seems like everyone is gluten sensitive or coeliac in this day and age! Everywhere I go there are now gluten free products in the cafe’s, supermarkets, and restaurants. Maybe it’s becoming fashionable to have the gluten free range! I’m not sure but let me tell you now, being coeliac cannot be easy! And can be very, very uncomfortable! If you’re not sure if you’re simply gluten intolerant or just a little sensitive take a read of this info below written by Mr Vitamins.

What is gluten?

Gluten is a protein component found in many grains. It is a fusion of the proteins, gliadin and glutenin found in the commonly consumed grains wheat, rye, barley, oats, spelt and kamut. Gluten gives elasticity to dough and gives an elastic chewy quality to products made from gluten.

How do I know if I should stay clear of gluten products?

Approximately one half to one percent of people suffer from coeliac disease which is an autoimmune reaction to the gliadin fraction of gluten. Many more people than this are gluten sensitive, which means uncomfortable symptoms arise after consumption of gluten – although these people are negative for standard medical testing for coeliac disease. Sensitivity and intolerance to gluten is now quite common. Some signs and symptoms of gluten intolerance include the following:

  • Abdominal bloating
  • Abdominal gas
  • Gut aches
  • Nausea
  • Weight loss
  • Nutritional deficiencies due to malabsorption such as low iron or zinc levels
  • Fatigue
  • Aching joints
  • Skin itching
  • Triggering of inflammatory skin conditions such as eczema
  • Itchy skin
  • A specific form if dermatitis
  • Headaches
  • Irritability and behavioural changes
  • Depression
  • Irregular menstrual cycle
  • Delayed growth in children
  • Blood test abnormalities

If you suspect you are gluten intolerant, a blood test will help to see if there is a problem and the extent of intolerance. A blood test can also help to rule out coeliac disease.

So should you listen to all this gluten business or not? Well I am not a nutritionist or dietician, but I can say I know a fare bit about food and exercise and I personally do [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][limit] the amount of gluten in my diet. If I do not I suffer from one or two of the conditions listed above. Although I have been told by arguably Australia’s most well regarded nutritionists that you are either gluten intolerant or not, as simple as that. But this gluten subject is relatively new and has not been extensively researched yet so it’s difficult for our dieticians and nutritionists to comment unless otherwise.

So my advice would be to listen to your bodies signals after eating certain foods, if you do suffer from any of the conditions listed above then try cutting out some of your wheat products for at least 1 month and see if it makes a difference for you. There is no need to go absolutely gluten free if you’re just a little sensitive to gluten.

Good luck and let me know how you go!


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