Category Archives: Gluten Sensitivity
Sticking to any diet can be difficult, but sticking to one that is a result of a disease or condition can be even more restrictive and difficult. Take for instance both a lactose and gluten intolerance diet, which often go hand in hand in people with candida overgrowth. Both have a pretty stringent list of do’s and don’ts and not following those rules can lead to unpleasant symptoms.
Celiac disease causes many symptoms, but one of the most curious is the telltale celiac disease skin rash commonly associated with this condition, which is sometimes inappropriately referred to as a gluten allergy rash. The actual medical term for it is dermatitis herpetiformis (no link to herpes), and it affects about 11 out of 100,000 people, mostly men in their 20’s to 40’s, and up to 25 percent of those with diagnosed celiac disease.
It may seem odd how important of a role that diet plays in our everyday lives and overall health, but more and more links are being made between what we put in our mouths every day and the conditions and problems that plague our bodies. Interesting advancements have been made in studying the link between gluten and migraines, and you might be surprised to know that study facts are beginning to suggest that there may be more to the relationship between gluten and migraines than you may think.
With an ever growing market share of grocery products being dedicated to the gluten free crowd, many people are left wondering, what is gluten intolerance? These folks are not alone because there is quite a bit of mystery shrouding the 2.5 billion dollar gluten free industry. For people wondering what is gluten intolerance, grocery products and labels do little to answer their questions and offer useful facts, and therefore many people who are unsure of the signs and symptoms of this common ailment walking around afflicted completely unaware.
Gluten – free food is being constantly scrutinized and inspected. What seems gluten free can suddenly contain gluten after further investigation? There are some very common foods with gluten that patients are already aware of, such as barley, wheat, oats, bagels, crackers, beer, pasta, muffins, etc…
Gluten is found in many wheat- related products and is the culprit in the most common autoimmune disease – celiac disease. Gluten is a non-digestible protein which gives bread or other baked goods their stretchy, sticky texture. Rye and barley are the two most common foods with gluten, so, if your are affected by the disease, you will have to resist the temptation of eating warm bread at a restaurant.
Gluten is an offending protein found in many processed foods and grains, especially barley, wheat or rye. It consists of gliadin and glutenin, with glutenin being only soluble in acids. Gluten sensitivity exists in roughly twelve percent of the general population, although the latest reports suggest that the number could be much higher with the majority of the population living with it unknowingly since its symptoms can be misleading.
When spotting allergic reactions in children, some unusual side-effects can occur. Gluten allergy symptoms in children aren’t always easily detectable, some are uncommon, and some gluten allergies symptoms are not evident immediately and are mistaken for other allergies or disorders.
This will be a short guide for new moms to help better understand what is celiac disease in toddlers, and to identify the main signs of celiac disease to better help prevent further complications from its main offender, gluten.
It is very challenging to recognize signs of gluten intolerance in toddlers because it is simply too early for many behavioural and developmental “clues” seen in slightly older children such as poor memory, difficulty concentrating, ADHD and autism to be apparent.
What is gluten intolerance? It is a disorder that occurs when there are harmful intestinal sensitivities to gluten; a protein found in many of today’s processed foods and numerous grains, namely wheat, barley, rye, kamut and even spelt. Gluten is also the culprit of the related condition- celiac disease, which, unlike non-celiac gluten intolerance or sensitivity (used interchangeably), is an autoimmune reaction to gluten that destroys the lining of the small intestine.