Gluten, a protein found in wheat and related grains causes inflammation in the small intestines of people who have celiac disease. For many individuals with an allergy to gluten, the typical signs such as abdominal pain, cramping, diarrhea and bloating are absent. Many experts now think of gluten intolerance as a spectrum of conditions with celiac disease on one end and a variety of gluten-related problems extending to the other. If you suspect your body can't tolerate gluten, first you'll want to schedule a test for celiac disease. This basic list of items containing gluten can help you avoid it, especially in packaged and prepared foods. Eliminating wheat from your diet can also remove the vitamins and minerals that the wheat family provides. As you adapt your recipes, try to include alternative grain products that contain substantial amounts of fiber, protein, calcium, and iron. If you replace gluten-containing junk food with refined carb-loaded, but not gluten-containing junk food, you're substituting a new version of the same, old problem.


Some people say that going gluten-free relieves a slew of health problems, from fatigue and acne to obesity. Gluten intolerance can manifest as headaches, infertility, joint pain, skin rashes and other symptoms. Even though testing might not indicate celiac disease, an individual can have reactions to the protein. Even if it comes back negative you can try eliminating gluten for a week to see if you feel better. There's nothing magical about removing the gluten from your menu, but if you've been eating junk foods high in refined flour, sugar and fats you could see improved health and weight loss.
You might think that since you've been just fine all these years, you have nothing to worry about. Studies have shown that standard gluten-free foods are low in iron, fiber, B vitamins and vitamin E, especially when baking with the "white" alternative products like white or sweet rice flour, tapioca and potato starch. These nutrients are found in whole grains, but in much smaller amounts in highly processed grains.


Of course, those with a gluten sensitivity must avoiding all gluten, but how about everyone else?
We went off because he still had symptoms (turned out to be fructose not gluten), but I'm wondering if we should go back to this. The marketing can lead you to believe that gluten-free is the way to better health or weight loss. It can flatten your belly (unless you're growing an adorable baby bump) and improve your health. Limiting your intake of gluten means that you cut out many starchy, refined carbohydrates and increase the amount of vegetables and lean meats.



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