Gluten is a pain in the neck of many. It has been linked to many troubling and upsetting symptoms such heart conditions, skin disorders like eczema, mental fogginess, severe digestive problems, and the list goes on.
Wheat has the highest concentration of gluten. It has 30 different species, but only three are being consumed by humans. Those three are durum which is used in pasta, common wheat which is also called bread wheat, and club wheat which is rather similar to bread wheat. And over time, the hybridization of wheat has somewhat increased the gluten content.
We are exposed to wheat daily. They are usually used as additives, fillers, or even the main ingredients in the food we eat. As it is being digested, it causes inflammation to the gastrointestinal tract of those sensitive or allergic to it. Eventually, it causes tearing in the intestinal linings. Thus, it can pave way for larger food substances to go into the blood stream which can lead to major imbalances.
Another bothering thing is the fact that even when foods aren’t gluten-containing, some are manufactured in factories where other foods containing gluten are also processed. So cross contamination is most likely to happen.
And since each individual is biochemically different, most individuals are not even aware they are sensitive or allergic to wheat until later on in their lives.
Children are the ones who have the hardest time dealing with gluten intolerance since almost the entire staple and favorite foods contain gluten such as spaghetti, cheeseburgers, pizza, sandwiches, and the like.
The best thing you can do is prepare meals that are made out of fresh fruit and vegetables, nuts and seeds, high quality and fresh meat, or you can look for gluten-free versions of your favorite food in the groceries. This way, you can still satisfy your cravings without suffering from the effects of gluten.
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