About Gluten

Gluten Intolerance is based on an inability to breakdown gluten, which is named from the Latin word for ‘glue,’ a protein composite that gives elasticity to foods (particularly dough) to help it hold its shape and rise. 

Celiac Disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine.

Levels

Many people do not understand that there are several different reasons why people do not eat gluten and there are different levels of severity for those who can not eat gluten.

Anaphylactic, Celiac Disease or other potentially fatal condition.

Pain, cramping or even temporary paralysis.

“Do not feel good,” bloating, rashes, skin bloches or pimples.

Health Factor, pickiness, taste, texture, desire to lose weight .

Giving a limited gluten lifestyle a try.

Ever Evolving

Over time keep in mind that living with a gluten intolerance is never a cakewalk. Just like you arrived at an intolerance after trying gluten, you may get to a point where you can eat gluten again or you may grow from a sensitivity into a high intolerance; our bodies are ever evolving beings. Getting tested every 3-5 years is recommended for those with high intolerances, and those without can try the reintroduction method to see if the sensitivity is still present or if it is worsened. Listening to your body is key and you know it better than anyone. Keeping a ‘food to emotion log’ of what you ate for 21 days and see if there are any patterns to how you felt throughout the day.

Factors

Just like our bodies are ever evolving, so is farming and production of food, which might be the key factor in our change in intolerance levels. With the industrial agriculture revolution in the 1940s, many of our typical crops were altered, based on mass production and consumption. There is a lot of information GMO seeds and mono-cropping as it relates to item integrity, but  there is a school of thought that also think its the water and environmental issues, which might be contributing to a host of issues such as allergies. Whatever the cause, it is very difficult to pinpoint the specifics.

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