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.