GLUTEN

Many people have gluten sensitivity or celiac and don’t know it. Gluten is a protein composite found in wheat, barley, rye and most oats. This protein helps to bind breads, pasta, and desserts to create a denser product. In the past few decades, more people have begun to notice that consuming bread products containing gluten have been related to gastrointestinal issues such as nausea, stomach pains, diarrhea, and (in more severe cases) vomiting and progressive weight loss. Medical professionals discovered this is sometimes due to an autoimmune condition known as celiac disease. Celiac disease affects about 1% of the population and a lifelong strict gluten-free diet is highly recommended. When a person who has celiac disease consumes gluten, the villi from his/her small intestine begin to progressively deteriorate. Villi helps to absorb vitamins and nutrients to nourish the body and sustain energy for everyday activities. Gluten consumption will eventually flatten the villi and cause improper absorption from food. This will also cause other problems such as anemia, irritability, weight loss, stomach pain, and gastrointestinal complications.

Gluten sensitivity affects about 6-10% of the U.S. population. Moreover, gluten sensitivity is commonly found in people with irritable bowels syndrome (IBS), neuropathy (nerve pains or numbness), autoimmune disease (RA, MS, Crohn’s, type 1 diabetes and others.), inflammation such as Lyme, fibromyalgia, etc. If you think you could have celiac disease, it is recommended that you get tested for it. On the other hand, there is no diagnostic test for gluten sensitivity yet, but you can remove gluten for a period of 2-3 months and notice if you feel better without it. It is important to test for celiac before and follow up with your doctor or health care provider. Nowdays gluten free products are becoming more common, so grocery stores like Whole Foods, Trader Joe’s, Wal-Mart among others carry them. Just look for the label “Gluten-Free”. There are however natural gluten-free foods, examples: fruits, vegetables, nuts/seeds, beans, most dairy, eggs, fish, poultry, meat, herbs, rice, wild rice.

Leaky Gut Syndrome

This relates to a common problem many people have to deal with. Their intestinal lining is weak because the cells that line the intestines that are supposed to be connected tightly together are destroyed and have spaces open up between the cell. This causes for large pieces of food to remain intact-and not digested. People with gut syndrome have poor digestion, low immunity, and have symptoms of food sensitivity. These symptoms can manifest as gas, bloating, constipation, diarrhea, feeling puffy, brain fog, fatigue, skin rashes or headaches, arthritis or muscle pain. It is recommended that people remove the foods that are causing the problems and to restore the intestinal lining. Can be done by eating cultured food such as yogurt and kefir, fermented foods like kimchi and sauerkraut, prebiotics from vegetables with fructo-oligo-sacharides (FOS), which are compounds found in onions, garlic, leeks, rye, chicory, blueberries, artichokes, and bananas. One can also add ghee and coconut oil. Lastly, Glutamine, which can be found in all animal protein, such as chicken, beef, and dairy. As well as in beans, cabbage, beets, spinach, and parsley.