5 Ways to Tell If You’re Actually Gluten Intolerant
You’ve probably seen signs in the supermarket claiming that something is “gluten-free” or heard friends talking about how they’ve eliminated gluten from their diets. For some people, going gluten free is part of a decision to live healthier; for others, however, it’s a necessity. Check out these five signs to see if you might need to think seriously about your body’s response to gluten.
Gluten is comprised of two main proteins: gliadin and glutenin. It is the gliadin part that people react negatively to, according to authroitynutriton.com. There are three primary sources of gluten: wheat (bread, baked goods, pasta), barley (malt, beer) and rye (rye bread, cereal, and rye beers). While these are the primary sources of gluten, they aren’t the only food that contain it, gluten is everywhere! [related]
Aversion to gluten is becoming more and more common, for reasons that are hard to identify. “Nearly 20 million people contend that they regularly experience distress after eating products that contain gluten, and a third of American adults say that they are trying to eliminate it from their diets,” according to The New Yorker.
Various diets have been constructed around the premise of avoiding gluten. Gluten causes gut inflammation in at least 80 percent of the population, causing bloating and weight gain, at least according to Paleoleap, a website dedicated to a gluten free life. (Other estimates are far lower.)
There are legitimate health concerns brought on by gluten. When people with celiac disease consume gluten, their bodies identify it as a foreign invader, like bacteria. Their bodies attack the gluten, which can lead to degeneration of the intestinal wall, causing serious medical complications, explains authroitynutrion.com. A less extreme version of this disease is known as gluten intolerance. If you’re gluten intolerant, you may experience complications following the consumption of gluten. If you develop some or all of these five symptoms, you might be gluten intolerant.