  Sick and don't know why? This could be the reason Does the term "healthy" come to mind when you see the words wheat, barley and rye? When eaten as whole grains, they do provide health benefits for most folks who eat them. But not for everyone. In fact, ditching these products may be one of the best steps you can take for good health. Keep reading to find out why. . . Continued below. . .
Whole grain wheat, barley and rye can be good sources of complex carbohydrates, as well as some key vitamins and minerals. And according to the Mayo Clinic1 — they may even help lower your risk of heart disease, diabetes and certain cancers. Now that's the good news for the majority of folks who eat them. Unfortunately, some people have difficulty digesting the protein called gluten found in these grains.But the damage goes far beyond digestive upset. Gluten intolerance is associated with a wide range of "mystery" medical problems that have stumped the victims — and their doctors. The sad truth for many people with gluten intolerance is that they run a greater risk of developing intestinal cancer! Gluten, gluten everywhere… You might have never thought about it, but many of your favorite foods could be made from grains that contain gluten. I'm talking about tasty items such as warm, delicious breads and cookies… mouth-watering pizza… and even a tall, frosty mug of beer! If you find yourself belching often and being troubled by frequent bouts of stomach-rumbling gas—your gut could be sending you a warning.Your digestive troubles could be a sign that you suffer from gluten intolerance. The worst form of gluten intolerance is celiac disease, an inherited autoimmune condition that affects nearly 3 million American children and adults. It's a very serious illness. What's more, experts think it could affect far more than 3 million. The Celiac Disease Foundation2 said people with celiac disease have a permanent intolerance to foods containing gluten. This protein does two harmful things:
A 72% higher risk of dying Left untreated, the complications from celiac disease can be fatal. A study of more than 30,000 patients reported in the Journal of the American Medical Association featured data gathered from 1969 until 2008. Patients either had: 1) celiac disease, 2) intestinal inflammation but not full-blown celiac disease or 3) gluten sensitivity. Researchers found that subjects with full-blown celiac disease had a 39% higher risk of dying. The risk was a whopping 72% for those with intestinal inflammation, and 35% for those with gluten sensitivity!Research now shows many other chronic health conditions are triggered by gluten sensitivity and intolerance. And most of the time, doctors don't know that gluten sensitivity is the culprit. Here's why gluten keeps some doctors scratching their heads… Dr. Thomas O'Bryan is a board-certified clinical nutritionist who's studied many of the underlying causes of metabolic disorders and chronic disease. In the DVD Unlocking the Mystery of Wheat and Gluten Sensitivity, Dr. O'Bryan quoted a 1996 report from the American Celiac Society that showed the majority of celiac patients visited five or more doctors before their condition was diagnosed properly! In short, the vast majority of people with wheat sensitivity and/or celiac are undiagnosed. They're sick and don't know why — and neither does their doctor. Why all the mystery? One reason is there are no signs or symptoms typical for all people with celiac disease. Some people experience abdominal pain, bloating and intermittent diarrhea—and others may have no symptoms at all. What's more, celiac disease can mimic symptoms of other conditions, such as anemia, Chron's disease, irritable bowel syndrome and gastric ulcers. It doesn't stop with the GI tract. Dr. O'Bryan said gluten intolerance may cause inflammation throughout the body, which can trigger a variety of health problems including:
Worse still, research shows a person with undiagnosed celiac disease has an increased chance of developing cancer or lymphomas of the small intestine. The odds have soared that you or someone you know may need to remove gluten from their diet. In fact, Dr. Joseph Murray, M.D., a Mayo Clinic gastroenterologist, called celiac disease a "public health issue."3One study compared blood tests of 10,000 people from fifty years ago with tests on 10,000 people today. Researchers found a 400 percent increase in full-blown celiac disease! So what can you do to protect yourself from the health problems associated with celiac disease? You MUST take this important step The first way to address gluten intolerance is to avoid all foods that contain gluten. And remember, this involves more than just avoiding grains. One of our valued sponsors, True Health, offers a supplement that reduces the symptoms of gluten intolerance. I guess you can even have bread or a piece of cake once in a while if you take these supplements, and you won't feel distress. It sounds like it's worth looking into -- click here if you want to know more.But let me stress that this is just a BandAid solution. If you're gluten-intolerant, you need to give up all foods that contain gluten. Period. And if you've got celiac disease — not just run-of-the-mill gluten intolerance -- you can NEVER have anything with gluten in it, supplement or no supplement. Celiac disease is dangerous. Read this BEFORE you lick another envelope or stamp! The National Institute of Diabetes and Digestive and Kidney Diseases said gluten is also hiding in products such as lip balms, medicines, and even in the glue on some envelopes and postage stamps! Don't toss all your stationery just yet. Most envelopes made in the U.S. use glue made from corn-based products. And U.S. postage stamps use sticky adhesives that don't require a lick.But be on the watch for the sneaky buzz words that really could be wrecking your gluten-free diet such as:
If you're wondering whether you have gluten intolerance, your doctor can run tests to diagnose your condition. Once you know whether you have problems with gluten—you can develop an action plan for healthier eating. So does following a gluten-free diet mean all your food will be boring and taste like cardboard? Hardly! I'm on a no-wheat diet and I've found delicious breads and crackers that are made without wheat (my personal favorite is a millet-flax bread).Many grains and starches such as buckwheat, corn, flax, millet, rice and tapioca can still be part of a gluten-free eating plan. And so can beans, eggs, nuts, fresh meats, fruits and vegetables. What's more, many specialty food stores offer tasty products that are clearly labeled as gluten-free. This can take some of the hassle out of your trips to the grocery store! Sueson Vess, consultant, food coach and author of gluten-free cookbooks, offers several suggestions on how to cook delicious meals that won't tie your stomach in knots—or put your life at risk! You might consider checking out her website at www.specialeats.com. People with celiac disease who make the effort to eat a gluten-free diet often reduce their symptoms and experience fewer complications from the disease. Surely the sacrifices you might make will pale in comparison to the years of healthy living you may gain!  |
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