The whistle is blowing: wheat and gluten can be responsible for a myriad of health problems, anything from stomachaches to chronic fatigue to acne.
Gluten intolerance or non-celiac gluten sensitivity is a relatively new condition that is becoming more and more common today.
More research is needed, but gluten sensitivity is believed to be caused by the genetic changes in wheat and gluten in the past half-century as well as wheat prevalence in people’s eating habits.
Gluten is one of the proteins in wheat, barley, and rye. It makes wheat dough stretchy and helps it to rise. Wheat is the base for bread, pasta, cookies, cakes, and crackers. It can also be found in some processed foods like soy sauce, and canned soups.
Gluten is the most often responsible protein for wheat sensitivity. Celiac disease is the most severe form of gluten intolerance. True celiac disease is fairly rare, but gluten sensitivity is not.
Here are the 4 most common symptoms:
Intestinal symptoms. Wheat can irritate the gut, causing gas, bloating, and diarrhea. Abdominal pain is the most common symptom of gluten sensitivity.
Rashes. Gluten can cause the same allergic rashes as other food allergens. The common skin conditions include eczema, keratosis pilaris (acne-like bumps on the upper arms and upper legs), acne, recurrent sores on the corners of the mouth or inside the mouth, psoriasis, and dermatitis herpetiformis (chronic, very itchy bumps and blisters on the skin.)
Neurological and behavioral reactions. Reaching the brain, gluten can trigger difficulty concentrating, hyperactivity, fatigue, tiredness, memory problems, and headaches.
Cravings. Gluteomorphins are compounds in gluten that have a morphine-like effect on the brain, resulting in a feeling of euphoria that makes us crave gluten even more.
The most effective way to find out whether you are allergic to gluten is to visit a specialist for allergy testing.
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