Got food stress?
Do you ever suffer from inexplicable fatigue, headaches, weak immunity, bloating after meals, or other digestive issues? Have you ever wondered if these could be related to something you are eating? Food intolerances are a very common cause of these complaints and are important to investigate if you are looking to optimize your health. The most common food intolerances I see in practice are: gluten, dairy, soy and corn. Let’s get the low down on each of these by starting with gluten this week.
Recent studies are showing that gluten intolerance affects approximately 15% of the US population. Gluten is commonly found in a lot of our every day foods—grains such as wheat, rye, barley, some oats, deli meats, frozen/processed fruits and vegetables, and most foods prepared with breading. Gluten can also be ‘hidden’ in over the counter skin care and beauty products.
When discussing gluten intolerance, Celiac disease often gets mentioned along with it. These two diagnoses do not necessarily go hand in hand and actually have a few fundamental differences. While celiac disease is an immune reaction that can involve a severe and sudden allergic reaction, gluten intolerance has a much slower onset.
The benefits of going gluten free are numerous, and more and more people are choosing to go gluten-free. They report increased energy levels, improved digestion, better skin, reduced joint pain and better immune system function. If you are sensitive to gluten, going gluten-free will go a long way in boosting your vitality and preventing all sorts of chronic illness.
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