Are You Allergic to Gluten - Signs of Gluten Intolerance
- Grace
- Nov 7, 2017
- 2 min read
Over 55 diseases are caused by gluten, one of many proteins found in wheat, rye, and barley. Shockingly, an estimated 15% of the US population are gluten intolerant, but many have not been diagnosed or are misdiagnosed. Read on to find out if you are one of them.
If you have any of these symptoms, you might be gluten intolerant:
Digestive problems, like gas, bloating, diarrhea, and sometimes constipation (seen often in children).
Keratosis Pilaris, (“chicken skin” on back of arms). This is caused by fatty acid and vitamin A deficiency, because of gluten damaging the gut, and affecting its ability to absorb nutrients.
Exhaustion, brain fog, or tiredness after eating food containing gluten.
Diagnosis of an autoimmune disease.
Neurologic effects, such as dizziness or feeling off balance.
Hormone imbalances or seemingly random infertility.
Migraine headaches.
Diagnosis of chronic fatigue or fibromyalgia, both meaning that your doctor cannot explain your fatigue or pain.
Inflammation, swelling, or pain along joints (i.e. fingers, knees, hips).
Mood issues, including anxiety, depression, sudden mood swings, and ADD.
To officially test for intolerance, remove 100% of gluten from your diet for 2 to 3 weeks, then reintroduce it. The longer that you remove it, before reintroducing, will insure that all gluten has been eliminated from inside your body and give you the most accurate results. Supplementing your carb craving with bammy will help to maintain stable blood sugar while on your gluten fast. Overall, if you feel better without it or worse after eating it again, gluten is probably the problem. If you do find that you have a gluten intolerance, the only solution is to continue to remove 100% of gluten from your diet. This is KEY, because even trace amounts of gluten from cross contamination can activate an immune reaction, and an article published in 2001 stated that celiac or gluten sensitive patients, who ate gluten just ONCE a month increased their relative risk of death by 600%. Some things to think about, whether you are gluten sensitive or not.
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