(14-04-11) A gluten-free diet can help anyone

by Cindy Jones-Shoeman


(NaturalNews) A woman begins noticing that - more and more - she experiences
bloating, cramping, and diarrhea not long after finishing a meal. She
frequently feels uncomfortable and considers skipping meals to avoid the
embarrassment of running to the restroom throughout the day. She might be
experiencing gluten sensitivity or gluten intolerance.

In recent years, the term "gluten" has become commonplace, but that doesn't
mean that people really know what it is. Gluten is, simply, the protein found
in wheat as well as other grains (such as rye, oats, and barley). Many people
seem to be unaffected by gluten, but others simply cannot digest this chewy
protein.

Gluten intolerance is caused by the body's reaction to gluten. The body
identifies gluten as an invader, and the immune system kicks in. It creates
antibodies to attack the invader, but - like autoimmune diseases - the
antibodies wind up attacking the body itself. In the process, antibodies can
damage the villi, which are small, hair-like appendages in the small intestine.
When the villi are damaged, the small intestine cannot do its job properly, and
it fails to properly absorb nutrients from food.

Dr. Al Sears recommends that everyone cuts back on or avoids gluten; he says
that, by doing so, people are returning to a more natural "way of eating."
Doing so, he says, will restore the body's natural digestion; it will also
increase energy and "improve focus." According to Judd Handler, approximately
one out of every seven people suffers from gluten insensitivity.

Those who don't seem to suffer from gluten insensitivity may wonder what the
fuss is all about. Gluten intolerance is also known as celiac disease (although
there are people who suffer from intolerance but do not have celiac disease),
but that's not all. Left untreated, Sears says that gluten intolerance can lead
to diseases such as cancer and thyroid disease, as well as other complications.
However, Handler cites Dr. Vicki Petersen as stating that even people who don't
show outward signs of any kind of intolerance may still be suffering from the
effects of gluten, whether they realize it or not.

Why are more and more people showing a sensitivity to gluten? Petersen says
it's likely due to the fact that more and more foods contain this protein.
Avoiding gluten can help all who choose to cut this protein out of their diet.

Sources:
http://www.alsearsmd.com/gluten-and...
http://www.mnn.com/food/healthy-eat...
http://www.healwithhope.com/article...

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In evidenza

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Per coloro che hanno problemi di salute si consiglia di consultare sempre il proprio medico curante.