Wheat and Gluten Intolerance

August 26, 2013

Industry News

wheat-gluten-allergy-intoleranceIt’s estimated that over 90 million Americans have certain genetic variants that make them sensitive to gluten. Remember, hunting and gathering were around for two million years before the dawn of agriculture. And people who descend from cultures dependent on corn, potatoes, rice or other grains often do not possess the genetic snippet (SNP) required to process grains in the wheat tribe. Many of us don’t know we are gluten-sensitive because gluten can cause symptoms that don’t involve the gastrointestinal (GI) tract, like infertility and decreased cognitive function. In such cases, the immune system responds to gluten as if it was an intruder in the body, not a food.

Gluten intolerance will eventually wear down the immune system and disrupt your metabolism, setting the stage for systemic inflammation, weight gain, as well as chronic symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others. Wheat intolerance caused by gluten is also associated with serious risks like diabetes, bowel cancer, anemia and osteoporosis. Gluten is actually an umbrella term for a family of proteins found within the seeds or grains of wheat, rye, barley, spelt, kamut, and triticale. Gluten sensitivity differs from celiac disease (a genetically inherited condition in which the lining of the small intestine suffers damage if gluten is eaten), but together they make up a large percentage of people who don’t do well with cereal, bread and pasta products.

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