The gluten-free diet has gained considerable popularity in recent years with proponents supporters ranging from tennis star Novak Djokovic to fashion icon Victoria Beckham. Moreover, gluten-free products are multiplying on our grocery shelves, causing many to wonder if they too should be concerned about gluten.
Gluten is a combination of proteins found in wheat and other grains such as rye and barley. An intolerance to gluten can arise from two distinct causes: celiac disease and non-celiac gluten sensitivity. Celiac disease is a serious autoimmune disease whereby gluten activates the immune system causing damage to the intestines. Alternatively, gluten sensitivity is characterized by the presence of various unpleasant symptoms after the ingestion of gluten. Both can involve abdominal pain, bloating, gas, diarrhea, constipation, fatigue, and headaches. Include foods that might cause these symptoms.
If you suspect you have one of these, celiac disease is confirmed by a blood test while gluten sensitivity requires a cycle of gluten elimination to observe whether your symptoms dissipate. Unfortunately for many people, either can go undiagnosed for a long time and the growing awareness surrounding gluten intolerance has provided answers for many who have been afflicted for years. The treatment for both is a gluten-free diet, however, celiac patients must be very strict to avoid further intestinal damage.
If you are interested in zero-hassle gluten-free living, Eatology’s gluten-free meal plans, approved by dieticians and perfected by chefs, are freshly cooked daily and delivered straight to your door. The delicious Zucchini Clafoutis, pictured above, are made of buckwheat flour and are an example of a delicious, gluten-free healthy snack.
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