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Wheat Intolerance (Gluten intolerance)
Wheat Intolerance is when you have difficulty digesting wheat, which may seem less important. It is a slower onset but certainly involves the immune system.
Gluten intolerance appears as chronic symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others.
Wheat intolerance caused by Gluten (contained in Wheat, rye barley and oats) is associated with serious Health Risks like diabetes, bowel cancer, anaemia and osteoporosis.
The treatment is simple - a Gluten-free diet, and people who have suffered for years improve dramatically within a couple of weeks.
How common is Wheat Intolerance?
Wheat Intolerance (due to Gluten sensitivity - a protein found in Wheat, rye, barley and oats) is actually rather common. Up to 15% of people, or one in seven is Gluten intolerant.
What are the Symptoms of Wheat Intolerance?The symptoms for Wheat Intolerance are varied and usually have a delayed onset - up to 2 or 3 days later. This is why they are traditionally difficult for doctors to diagnose. They can be:
How did I get Wheat Intolerance?
- Gastro-intestinal (stomach bloating and cramping, diarrhea, flatulence, constipation etc.)
- Neurological: headache, memory loss, behavioural difficulties, depression
- Immune: poor resistance to infection, mouth ulcers, arthritis
- Skin rashes, eczema, psoriasis, itching flaky skin
- General: food cravings, tiredness, chronic fatigue, unwell feeling
- For a full list look in the Symptoms Matrix (you must register first)
Wheat Intolerance is one of only a handful of common food intolerances. Up to 15% of people are affected. And it's not because of something you caught or something you did. It's in your genes and it's the story of evolution.
The growing of grain crops using agricultural techniques has only been practiced for around 10,000 years. Compared to the time humans have been eating other foods (meat, fish, vegetables and fruits) - 2.5 million years - that's a very short period.Our bodies just haven't evolved that fast. In fact our capacity to grow high yield grain crops like Wheat and barley has far outstripped our digestive system's rate of development. That is, as a species, not all humans yet have the necessary genetic makeup to break down the complex part of the grain: the Gluten.
Gluten is a highly complex protein. It is one of the most complicated molecules we eat. It is responsible for "Leaky gut" syndrome - and it actually tears holes in the small intestine of some people.
When people say they are Wheat intolerant, they are more likely to be Gluten sensitive. This might mean Celiac disease or it may not. However the symptoms of Gluten sensitivity are easily confused with other food intolerances like Dairy intolerance and Fructose intolerance.
Generally food intolerances cause gastro-intestinal symptoms and a wide variety of other types of symptoms.
How is Wheat Intolerance treated?If it is really Gluten sensitivity, (much more likely in the cases of Wheat-sensitive adults and children) it is effectively treated with a Gluten-free diet. Recovery is often dramatic. These people feel better on Gluten-free than they have for years - often within 2 or 3 weeks.
If you are suffering from a collection of vague symptoms, there are only four possibilities: Gluten, Fructose, Dairy or Yeast. Also you may have more than one food intolerance.
We believe you should approach the discovery process calmly and carefully and with a proper method.
You need a Journal to track the foods you eat and the symptoms you are getting each day.
Remember - Doing nothing can be a risk! Undiagnosed food intolerance can cause serious long-term health problems like osteoporosis, anemia and many others.
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