What Is Gluten

You may have heard people say that they are lactose intolerant, most people know that lactose=milk. But when people say they are gluten intolerant it brings up the questions what is Gluten?

Gluten is a product of many types of wheat, and it is used in many, many products that you see when you go shopping. It isn’t as easy as “don’t eat bread” and you will be able to avoid Gluten. You will find that it is included in many products as a thickening agent. This is why having a gluten intolerance or celiac disease as it is known can be so difficult.

The symptoms of a Gluten Intolerance can be very varied and can often be mistaken for other bowel disorders. Symptoms can include severe gas, diarrhea, abdominal cramps, distension, bloating, steatorrhea (fatty stools), weakness, anemia, depression, osteoporosis, bone or joint pain, infertility, blistering, and itchy skin. Symptoms such as aching joints, bloating, flatulence, fluid retention, eczema and joint pains can be relieved with medical help and by eliminating wheat from our diet.

However many people find it difficult to eliminate wheat as it is found in many food products.

Celiac disease is sometimes also known as celiac sprue, nontropical sprue, and also as gluten-sensitive enteropathy. Celiac disease is an autoimmune digestive disorder that causes an inability to digest a specific protein known as gluten. Gluten is found in the cereal families of wheat, barley, and rye. Celiac disease is certainly no laughing matter. It is thought that more than 3 million Americans may be Wheat Gluten Intolerant.

Celiac disease is dealt with through your diet. Celiac disease is a chronic intestinal disorder caused by a digestive intolerance to the protein, gluten. A common mistake is that a person who is intolerant to gluten automatically has celiac disease, which is most certainly not correct.

Celiac Sprue Disease (CSD), known officially as Gluten Intolerant Enteropathy, is often called a wheat allergy, but it is not an allergy. Celiac Sprue Disease is an intolerance to gliadin, in which the gliadin actually damages the small intestine.

Celiacs have no choice but to adhere to the regimen, but some are choosing this type of foods regardless of whether they suffer the crippling pain of the disease. They claim higher energy levels and better overall wellness.

Celiac disease, just completely screws up the small intestine and makes it nearly impossible for the person with CD to absorb nutrients, vitamins, or minerals. CD individuals also experience bloating and other stomach problems, unexplained rashes, loss of energy, joint pain or they may have no symptoms at all.

Celiac Disease is seen to be a genetic auto-immune disorder, also referred to as being gluten intolerant. People with celiac disease are forbidden from eating wheat, rye or barley. Products with bulgur, couscous, dextrin, durum flour, fillers, kamut, malt, modified food starch, semolina, spelt, and triticale should also be avoided. Furthermore, beware of starch, and if there is starch present, ensure that it corn starch, and not wheat starch that is being used.