There are certain symptoms that will arise not long after you have consumed gluten. Making simple dietary changes can help you deal with it better.
When it comes to matters of food, it can be hard to understand and accept that you might be sensitive or intolerant to certain types of food. But the more you know about it, the better you are at knowing what's good for you and what isn't. Gluten intolerance is one condition that is often confused with other diseases. Because people don't know enough about gluten intolerance, they think it's some other condition and don't make the right changes. Here's what you need to know about gluten intolerance and be sure of whether you have it or not.
Typically, gluten intolerance or non-celiac gluten sensitivity will give rise to uncomfortable, adverse reactions when you consume gluten. The protein that is mainly found in wheat, barley, and rye is gluten, and when your body can't tolerate the protein, it can lead to problems with digestion, according to the AAAAI (American Academy of Allergy, Asthma & Immunology).
After you have consumed foods with gluten, it's likely that some of the symptoms arise, according to Medical News Today. If you notice some of these symptoms not long after having gluten, you might have an intolerance.
- Diarrhea and constipation
- Pain in your abdomen
- Brain fog (where you're unable to think clearly or focus, according to Healthline)
- Skin conditions (like psoriasis)
- Anemia (caused by iron deficiency)
- Weight loss
The best way to keep your gluten intolerance under control is by avoiding certain foods. By making changes to your diet, you can possibly see a huge change in your general health and digestion.
The main substances to avoid are wheat, barley, and rye. And when you avoid these things, by default you are cutting down on bread, pastries, cakes, and other baked items, biscuits, beer, pasta, crackers, noodles, cereals, malt beverages, pancakes, waffles, crepes, and certain sauces or gravies.
Although a gluten-free diet might not promise that you won't have any symptoms, the best thing to do is maintain a food diary. Try to note down what you're eating and see whether it gives rise to any uncomfortable symptoms. This way, you will know better what your body is more sensitive to.
If you are diagnosed with gluten-intolerance, it may seem daunting because there's a whole bunch of things you can't eat or enjoy. But there are multiple ways around it.
There are communities like the Gluten Intolerance Group (GIG) and expert voices like Gluten-Free Living that can help you change your lifestyle and not even miss gluten while you're at it. When you go out shopping, you can even look for specific products that have the GFCO certification. Looking for the GFCO symbol can help you find the products that would be most suitable for you; if the products don't have the certification, you can take a look at the food label to check whether it has wheat, rye, and barley, and avoid them.
If you were a little worried about having to avoid bread, cakes (especially cakes!), desserts, and all those other yummy things, there's good news for you. You can start trying recipes that are gluten-free and make delicious substitutes for all of them.
The reason why gluten intolerance takes so long to understand is that it is often confused with celiac disease or a food allergy. But the main thing to note is that celiac disease actually an autoimmune condition that is actually genetic. Celiac disease can lead to the damage of your digestive system. If you don't get treatment for it, your body may experience other symptoms that are not related to your intestines like anemia, chronic fatigue, osteoporosis, impaired spleen, infertility, neurologic disorders, skin rashes, and cancer.
Gluten intolerance is not an autoimmune disease. Moreover, it is not a food allergy either. What happens with a food allergy is that your immune system starts overreacting when you consume the food that you are allergic to. The symptoms of a food allergy typically arise a few minutes or an hour after you have consumed the food, and sometimes that effect of the allergy can even be life-threatening.