Gluten Disorder On The Rise

A Minnesota study using frozen blood samples taken from the Air Force recruits 50 years ago found that the gluten disorders, digestive debilitating condition is four times more common today than it was in the 1950s (Gluten is a protein found in grass-related grains composed as wheat, rye, barley, spelled and kamut.)According to the Mayo Clinic gastroenterologist who led the study, said that the increased prevalence of gluten disorder is the result of the rapid changes in our eating habits and food processing over the last half century. We're not just eating more bread, cereal, pasta, pizza and previous generations, modern wheat is also very different from our ancestors ate wheat. Since the hybridization or crossing, the proportion of protein in wheat gluten has grown enormously.However, our genetics have changed little since the days of our hunter-gatherer ancestors roamed the planet. Our bodies have not developed the ability to manage these "foreign" proteins. A modern diet is largely based on grains is radically different from what our Stone Age ancestors used to eat - picked fresh greens, berries, nuts, seeds, eggs and all they could capture or kill. For some of us, a diet that deviates from our evolutionary plan can lead to serious consequences.Wheat allergy, celiac disease and gluten intoleranceThe three common disorders resulting from wheat gluten are allergy, celiac disease and gluten intolerance.Wheat allergy is one of the top eight food allergies in the United States. The immune system of histamine release (IgE) in response wheat consumed as a peanut allergy. A molecule of food allergies can cause anaphylactic shock, a life-threatening allergic reaction that develops within seconds or minutes.Symptoms of wheat allergy can include narrowing of the airways, skin rashes, wheezing, swelling of the lips, abdominal pain and diarrhea. People who suffer from wheat allergy can generally be identified without evidence. This is because the reaction occurs every time, and shortly after eating allergic food.Celiac disease or celiac disease occurs in people whose bodies can not digest gluten. Undigested protein triggers the body's immune system to attack the small bumps, finger projections called villi that line the small intestine. Normally villi allow nutrients from food is absorbed by the walls of the small intestine into the bloodstream. But when the villi are damaged or flattened, a person is less able to absorb nutrients such as iron and calcium, which can eventually lead to anemia, osteoporosis, infertility, and a host of other health problems.Furthermore, celiac disease is associated with leaky gut syndrome, also known as leaky gut. Gluten undigested moves through the intestinal wall into the bloodstream damaged, creating systemic inflammation in the body.Symptoms of celiac disease vary from person to person. They can occur in the digestive system and / or other body parts. Common digestive symptoms include bloating and abdominal pain, diarrhea, vomiting, constipation, pale, foul-smelling, or fatty stools and weight loss. The no digestive symptoms are fatigue, bone or joint pain, arthritis, depression, anxiety, bipolar disorder, schizophrenia, ADHD, numbness, tingling in the hands and feet, seizures , painful sores in the mouth and a rash with itching in the skin called dermatitis herpetiformis.Currently it is estimated that one in 133 suffer from this autoimmune disease. The number can be as high as 33 in populations at risk. You are more likely to have the disease if you have any of these conditions:

    a close relative with celiac disease
    European ancestry
    Unexplained iron-deficiency anemia
    osteoporosis and osteopenia premature
    disorders of reproduction unexplained
    irritable colon
    lupus
    Type 1 diabetes
    rheumatoid arthritis
    disease of autoimmune thyroid (Hashimoto, Graves)
    microscopic colitis
    liver disease
    Down SyndromeThe onset of celiac disease can occur at any time in the life of a person. The diagnosis of celiac disease blood comprises antibodies (IgA and IgG) and wheat gluten, intestinal biopsy (performed by endoscopy), and genetic testing of genes HLA DQ2 / DQ8.The intolerance to gluten, also called sensitivity to non-celiac gluten, is very similar to celiac disease, but that is not associated with the immune system. No clinical diagnostic test for gluten intolerance; However, if you go on a gluten free diet and their symptoms disappear, you probably have gluten intolerance.Going glutenThe only treatment for celiac disease and gluten intolerance is to abstain from foods containing gluten.Grain to avoid:

    barley
    Couscous
    Farro
    kamut
    malt
    Oats (unless labeled gluten free)
    rye
    semolina
    Spelt
    teff
    triticale
    cornHidden sources of gluten:

    candy
    canned tuna
    cereals
    caramel color
    sausages
    dye
    corn starch (may contain an anti-caking ingredient)
    emulsifiers
    perfumes
    hydrolyzed vegetable protein (HPP)
    hydrolyzed vegetable protein (HVP)
    ketchup (vinegar may contain gluten)
    malt and barley malt
    maple syrup (except tag 100% purity)
    pharmaceuticals
    modified starch
    Conservatives
    rice syrup (unless marked gluten)
    mixtures of sauces
    soy sauce
    soups, aderezaron-
    spices (may contain anti-caking ingredient)
    starches
    textured vegetable protein (TVP)
    vegetable gum
    vinegarGluten-free grains, seeds and flour:

    amaranth
    almond flour
    buckwheat
    coconut flour
    Maize (corn eating non-GM one)
    linen
    millet
    quinoa
    rice
    sorghum
    Soja (not recommended as a healthy food)Additional Information

    Be patient. When you start on a gluten-free diet, you can start to feel better almost immediately. But for some people it can take up to a month or two before the inflammation grants. After all, need nearly 12.9 months for the lining of the small intestine to heal.

    Probiotics. One way to speed the healing process is to integrate the use of probiotics, which are beneficial bacteria in your gut. Many people with leaky gut have a bacterial imbalance - too much of the "unfriendly" and very few "friendly" bacteria. Probiotics have also been shown to have an anti-inflammatory potential and help to lessen the severity of celiac disease. Natural probiotics include vegetables such as sauerkraut and kimchi, unsweetened kefir (fermented milk) and yogurt and natto (fermented soybeans, a traditional Japanese food) fermented. Another option is to take a supplement of high quality probiotics with their food.

    L-glutamine. This amino acid is found in abundance throughout the gastrointestinal tract. It plays an essential role in metabolism, the structure and the functioning of the intestine and its extensive immune system. Supplementation of L-glutamine promote intestinal healing.

    Digestive enzymes help break down food into its smaller molecules and increase the absorption of nutrients, which is important for people with celiac disease problems.

    Omega-3 fatty acids help promote intestinal healing, support the immune system and reduce inflammation. Good sources of omega-3 found in cold water fish such as wild Alaskan salmon, sardines and herring. Alternatively, take an omega-3 supplement high mercury content of fish quality.

    Last but not least, going gluten free, make sure it is not swapping whole grains, refined processed foods. A study of people with celiac disease following a gluten free diet found that over 80% gained weight after two years. The fact that a food is gluten-free does not automatically mean it is healthy or promote weight loss. Instead, replace their gluten grains with lots of vegetables and avoiding gluten free foods that are refined, processed or loaded with sugar.