An estimated 50% of Americans now suffer from at least one chronic disease – John Hopkins University. Are you treating your body as if it were your most precious gift? Below is a list of very common symptoms that many people suffer daily. All of these symptoms have been reported in connection to gluten sensitivity. Gluten sensitivity can be treated with the proper gluten-free diet. If you are suffering any of the symptoms below, we want to help feed positive changes. We only get 1 BODY…1 LIFE!
You should find this list alarming…
It’s estimated that only 3% of people with gluten sensitivity or Celiac Disease are properly diagnosed when going to a doctor. It’s one of the top ten misdiagnosed diseases. When it is diagnosed, it averages 10+ years after symptoms occur. Here are some symptoms to name a few:
Low blood sugar
Unexplained weight loss
FACT: 95% of Americans may be suffering from nutrient deficiencies, diseases, or weight problems caused by gluten and not even know it.
Weight Gain/Food Cravings
The autoimmune factors of gluten intolerance can cause malabsorption. When you’re malabsorbing, you are not getting enough energy from carbs, fats, or proteins. Next, you begin to feel tired and hungry in-between meals resulting in an increased appetite. You may find certain foods (often dairy or wheat) have some mild doping or pain killing effect and begin to crave these foods. Then, when you are frequently tired, hungry, or hurting, you crave those “comfort” foods that make you feel better. If your comfort foods are low in vitamins or have some toxic properties, then you begin to run the risk of malnutrition and possible poisoning.
Many people suffer from fatigue prior to being diagnosed with Celiac Disease or gluten intolerance. For some, fatigue is a major reason for initially seeking medical attention. In both Celiac Disease and gluten intolerance, malabsorption of nutrients can result in weakness, lack of energy, and even iron-deficiency anemia.
If your comfort foods are high in simple carbs or fats, you can run into problems with obesity and diabetes. WESTPORT, Sep 07, 2000 (Reuters Health) – “Patients with Celiac Disease have high levels of diabetes and thyroid- related auto-antibodies that ‘disappear’ when the patients are placed on a gluten free diet.”
Celiac Disease is common among people with migraines. The gluten free diet significantly reduces migraines in patients with Celiac Disease. In a Royal Hallamshire Hospital study, nine patients with severe, chronic migraines were put on a gluten free diet. Out of those 9 people, 7 stopped having migraines and the other 2 experienced significant relief.
Frequent or repeated lung infections are reported as a symptom or consequence of gluten intolerance and Celiac Disease. Gluten sensitivity can easily cause vitamin and antioxidant deficiencies, which can contribute to a weakened immune system and slow healing from infection. Weak mucus membranes contribute to gluten sensitivities. Since the mucus membranes are the first defense against infection in the respiratory and digestive systems, this same weakness can contribute to susceptibility of infection.
Lactase is the enzyme that humans need to digest the lactose sugar in dairy. It is produced in the tips of the villi lining the small intestine. This villi is the first part of the intestine damaged by the immune system’s reaction to gliadin, a molecule that makes up a large part of the gluten protein in wheat. When someone loses the ability to make that enzyme, eating lactose will cause many of the intestinal or abdominal problems of malabsorption. Therefore, lactose intolerance can easily be one of the earliest symptoms of gluten intolerance.
Irritable Bowel Syndrome (IBS)
A connection between Irritable Bowel Syndrome and food intolerances has been long suspected by many. A 2003 study by Atkinson W, Gastroenterology has demonstrated that most cases of Irritable Bowel Syndrome are associated with food intolerances, most commonly gluten and dairy. Diarrhea and constipation, both of which are predominant cases of IBS, respond well to the elimination of the offending food from the gluten free diet.
A grain-based diet is low in B12, B6, and Folic Acid unless artificially fortified bread is eaten. B12 and Folic Acid are commonly malabsorbed by people who are gluten intolerant, but still eating gluten. Deficiency in these nutrients results in toxic homocysteine levels, which cause lesions in blood vessels. Among other problems, these lesions contribute to arteriosclerosis. A gluten free diet can also reduce oxycholesterol and homocysteine, reducing inflammation and allowing the body to work on healing other injuries.