GLUTEN SEN­SI­TIV­ITY

New Zealand Fitness - - NUTRITION -

Celiac dis­ease, which af­fects around one in ev­ery 133 peo­ple (US re­search), is a prob­lem some peo­ple have with foods that con­tains gluten. Gluten is a kind of pro­tein found in foods like bread, crack­ers and pasta. With celiac dis­ease, when you eat these foods, this makes it hard to ab­sorb nu­tri­ents that keep you healthy.

But even more com­mon is gluten-sen­si­tiv­ity. Peo­ple who don’t fit the clin­i­cal cri­te­ria for a di­ag­no­sis as Celiac, but who ex­pe­ri­ence symp­toms such as di­ar­rhea, con­sti­pa­tion, bloat­ing and ab­dom­i­nal pain – oc­cur fre­quently along with fa­tigue joint-pain and “brain-fog” when eat­ing gluten foods.

It has be­come in­creas­ingly com­mon and this is per­haps due to the over-re­liance on gluten foods in our western diet. Think toast for break­fast, a muf­fin for morn­ing tea, sand­wiches for lunch and pasta for din­ner. All that gluten can cause a di­ges­tive sys­tem a lot of dif­fi­culty and a re­turn to a diet base of fresh veg­eta­bles eaten in sea­son with some lean meats, seafood and fresh fruit is needed.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.