- Last Updated on Friday, 21 April 2017 15:26
foodintol® Ranking WhatNot2Eat
Gluten is one Anti-Nutrient we know about
But when you add lactose, fructose, casein, zein, alkaloids, saponins and more - the reality is, many foods can make us overweight, bloated or ill.
Even amongst Gluten-free or other 'free-from' products some are unsuitable due to excess sugars, salt or additives. How can you know which to choose when there are so many options, carrying so many claims?
Now there is foodintol® Ranking WhatNot2Eat where thousands of foods have been assessed, scored and compared - so you can reduce toxins in your diet.
Just check the Recommendations for Gold, Silver, Bronze etc. and select with confidence!
Gluten Intolerance and Celiac Disease
Gluten Intolerance, Gluten-Sensitive Enteropathy, Celiac Sprue:
Definition, Prevalence, Symptoms, Testing and Treatment
Gluten Intolerance is not the same as Celiac Disease (also Coeliac). While both refer to the inability to fully digest the Gluten protein - the rarer form Celiac Disease can easily be identified by the visible damage it causes in the small intestine.
Non Celiac Gluten Sensitivity (NCGS) however can appear as many different symptoms and diseases (like arthritis, diabetes Type 1 and depression) which confuse efforts to identify it with clinical tests.
Frequently Asked Questions about Gluten Intolerance
Gluten intolerance is a broad term which includes all kinds of intolerance to Gluten.
- The definition of Celiac Disease - is a positive result for the small intestine biopsy. These people are Celiacs (~0.5% of the population).
But most Gluten sensitive people return negative or inconclusive results upon Celiac testing. At this point many doctors and patients mistakenly rule out Gluten intolerance and take other paths to explore symptoms. Many patients then undergo a series of invasive diagnostic procedures like endoscopies, scans, blood tests and other clinical testing - frequently to no avail.
- The correct term for this latter group is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7 - or 45 million Americans.
If you tested negative for Celiac – you may still be gluten sensitive. To learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
Gluten is a highly complex protein that occurs in these popular grains and others: Wheat, rye, barley and oats. Gluten is present in all types of Wheat grain like whole grain wheat, wheat bran, spelt, triticale and others.
This means Gluten is also present in all baked foods that are made from these grains: bread, pies, cake, breakfast cereals, oatmeal (porridge), cookies, pizza and pasta. There are thousands of processed foods which contain Gluten.
Gluten is one of the largest and most complex proteins consumed by man. That’s why it is difficult for the human digestive system to break down. Problems begin when Gluten protein fragments Gliadin and Glutenin reach the small intestine. In sensitive individuals they actually damage the gut lining, causing Leaky Gut Syndrome.
The damage allows foreign particles (whatever is in the gut, including bacteria) into the bloodstream. Of course that sets the body's immune system on 'high alert' - resulting in your symptoms – and eventually diseases like arthritis and others.
If you think you might have gluten intolerance - learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
Prevalence of Gluten Intolerance and Celiac Disease
- 0.5% of the world's population is Celiac: 1 in 200 people or 1.5 million Americans
However new evidence shows Non-Celiac Gluten Intolerance (NCGS) is around 30 times more prevalent.
- Up to 15% of people or 1 in 7 are Non Celiac Gluten Sensitive - 45 million Americans
Both suffer the same symptoms. The most accurate and clinically effective way to identify any type of Gluten intolerance is the Elimination Diet – or Journal Method. In some aways it does not matter which type you have - it only matters that you discover whether you are affected.
Diagnosis of Gluten intolerance in elderly patients is disproportionately high - because it is misdiagnosed and under-diagnosed using clinical testing methods. The symptoms of both Non-Celiac Gluten Intolerance (NCGS) and Celiac Disease (CD) become worse with age if left undiagnosed. Gluten intolerant people improve dramatically on a Gluten-free diet.
Could you have Gluten intolerance? To learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
Gluten intolerance causes dozens of symptoms - and usually have a delayed onset - up to 2 or 3 days later. This is why Gluten Intolerance is so difficult to diagnose. They can be:
- Gastro-intestinal: Stomach bloating & pain, Diarrhea, flatulence, Constipation etc.
- Neurological: headache, memory loss
- Behavioural difficulties, Depression
- Immune: poor resistance to infection, mouth ulcers
- Inflammatory or autoiummune disease: Arthritis, colitis, thyroiditis etc.
- Skin rashes, Eczema, psoriasis, itching flaky skin
- General: food cravings, tiredness, Chronic fatigue, unwell feeling
- Infertility, miscarriage or difficulty conceiving
- 'Failure to thrive' in children - from poor absorption of nutrients
Because the symptoms overlap with many other ailments, Gluten intolerance can be missed or mistaken for other intolerance and other conditions. Doctors readily acknowledge that Gluten intolerance is poorly diagnosed. To learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
Temporary treatment: Some people choose to treat the symptoms of Gluten intolerance with medications like anti-histamines, pain relief or supplements. But this gives only a few hours relief - and it means you have to keep buying and taking medications your whole life - plus keep getting their side effects.
Permanent treatment: Choose the natural no-drug solution. We believe it's much better to go to the source of the problem - and simply remove it. That is - identify your food intolerance and then substitute that food for another delicious food.
Testing with a Journal
Wheat and Gluten Intolerance
A journal puts system into your exploration. It's easy. All you do is track your symptoms as you switch a few foods - using the Healing Program >
For different types of Testing Methods see Video on Clinical Tests. However - all Gluten intolerance is easily and accurately identified by a simple journal - like the Detection Diet Journal used in the Healing Program.
Many people turn to blood tests as a first resort, expecting it will be more accurate and quicker. Unfortunately most testing for Gluten intolerance is not reliable. DNA (stool) testing gives accurate results. Most of these tests are looking for markers of Celiac Disease (blood tests and intestinal biopsy).
Celiac Disease (CD) was the first type of Gluten intolerance for which a diagnostic testing procedure was devised - way back in the 1940s. Although that same type of Celiac testing is still used in many clinics as a first test for Gluten intolerance, it only picks up the small percentage of Gluten-sensitive people who are Celiac.
It misses the Non-Celiac Gluten Sensitive patients. Therefore this latter group is poorly diagnosed and never gets to take advantage of the brilliant and free-of-drugs remedy - the Gluten-Free diet. Once on the right diet these people could begin getting well within days.
Gluten intolerance - both NCGS and Celiac Disease - is 'in the family', or genetically inherited. You have the genes for it. If you are Gluten intolerant, then other immediate family members will also likely be affected, even if they don't yet have any symptoms.
Some Gluten intolerance is identified in children. But for others, it is not until much later in life that Gluten intolerance is actually suspected. Frequently it is triggered by some ‘life event’ like divorce, job loss, death in the family or serious illness. One indicator can be persistent low iron or anaemia.
To learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
No drugs or therapies are needed to treat Gluten intolerance. The best treatment is to simply substitute all gluten-bearing foods in your diet.
The Gluten-free diet is an excellent and simple solution for disease prevention in gluten sensitive people. You will eat well with lots of variety - because thousands of great new Gluten-free products are appearing every year in your supermarket - as manufacturers scramble to provide choices for consumers.
To eat Gluten-free with confidence, you need to get into the habit of reading all labels and understanding the traps. A comprehensive guide to Gluten-free is included with the Healing Program.
Here at foodintol® we don’t view Gluten intolerance as a ‘disease’. Gluten intolerance is genetic – like having blue eyes or brown skin. Would you want to 'cure' blue eyes or beautiful brown skin?
In the same way - Gluten intolerance is not a disease - so you don't need a cure. But you do need to eat foods your body can process without making you ill . . . a Gluten-Free diet.
After just a few weeks on a Gluten-free diet symptoms diminish or disappear completely. Most newly diagnosed Gluten-free people report feeling better than they have for years. To learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
I think I might have food intolerance: What should I do?
Beginning with our free e-book, we can help you establish if you are suffering from gluten or wheat intolerance or if your symptoms indicate an intolerance to dairy, fructose or yeast. You may even be suffering from more than one food intolerance.
The research indicates that doing nothing can be a risk. Undiagnosed food intolerance can cause serious long-term health problems like osteoporosis, anaemia and many others.
To learn more – sign up for the free e-book ‘How To Tell If You have Food Intolerance’
RESEARCH & REFERENCES
All foodintol® information is based on research from peer-reviewed medical journals