Higher risk of learning disabilities including autism and ADHD.Nutrient deficiencies including anemia (iron deficiency).Numbness and tingling in the arms and legs.Mood-related issues such as anxiety, depression, mood swings and ADHD.Joint pain, inflammation and swelling, particularly in fingers, knees or hips.}.Hormone imbalances such as PMS, PCOS, delayed menstruation onset and stunted growth.Neurologic symptoms such as dizziness or feeling off balance.Autoimmune disease such as Hashimoto’s thyroiditis, rheumatoid arthritis, ulcerative colitis, lupus, psoriasis, scleroderma or multiple sclerosis. A major indicator is feeling tired after eating gluten. Ongoing low energy levels, “brain fog,” chronic fatigue syndrome or fibromyalgia.Skin issues including dermatitis, eczema, rosacea, skin rashes and keratosis pilaris (also known as ‘chicken skin’ on the back of your arms), resulting from fatty acid and vitamin A deficiency, as well as fat-malabsorption, caused by gluten damaging the gut.Digestive issues including gas, abdominal pain, cramping, bloating, constipation or diarrhea.If you have any of the following symptoms, it could be a sign that you have gluten intolerance. This makes avoiding gluten even more challenging. Coupled with the fact that manufacturing can lead to cross-contamination, this means that trace amounts of gluten often wind up in food products that are seemingly gluten-free, such as salad dressings, condiments, deli meats, even candy. Unfortunately for people with an intolerance, today gluten is used to make many highly-processed chemical additives that are found in packaged foods of all kinds. Gluten is a type of protein found in grains including wheat, barley and rye, and makes up about 80 percent of the amino acids (the building blocks of proteins) found in these grains. Considering the fact that quality proteins, healthy fats and vegetables/fruits only play a small part in the average American’s diet, it’s no surprise so many people struggle with gluten intolerance, related health issues and weight control. In the US, it’s estimated that grain flours (especially wheat products containing gluten), vegetable oils and added sugar now make up about 70% of the total calories most people consume each day. This is why for so many of my patients, and for the population at large, gluten intolerance is a very serious health issue. In addition, gluten intolerance can affect almost every cell, tissue and system in the body because the bacteria that populate the gut help control everything from nutrient absorption and hormone production to metabolic function and cognitive processes. Gluten can actually cause significant changes in the gut microbiota-a significant problem, considering that a person’s overall health depends heavily on the health of their gut. Gluten intolerance is more than just a digestive problem Bryan E. Did you know that more than 55 diseases have been linked to gluten, the protein found in wheat, rye and barley? And that up to 15% of the US population is estimated to be gluten intolerant? It is also estimated that 99% of people who have gluten intolerance or celiac disease are never diagnosed.
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