My digestion is normal. Share it with everyone you talk with, whenever you meet someone new who is struggling with the harm that is caused by wheat! In healthy people, the inside of the small intestine is lined with finger-like projections called villi that help the body absorb nutrients. It has been chemically treated and so becomes immune reactive. I can not believe that I paid money for the Harvard Health News letter once. He still eats wheat and gluten. If I hit , I was going to feel defeated by my disease and my catch 22 exercise issues. It matters for a couple of reasons. In addition, just 1. Processed food is just evil. Some companies also use gluten because it allows food products top stick together and become more chewy.
After being confined to health-food stores for years, gluten-free foods now show up everywhere. Based on little or no evidence other than testimonials in the media, people have been switching to gluten-free diets to lose weight, boost energy, treat autism, or generally feel healthier. Daniel A. Leffler, who is also an assistant professor of medicine at Harvard Medical School. Just 50 milligrams of the protein—about the amount in one small crouton—is enough to cause trouble. In people with celiac disease, gluten triggers an immune response that damages the lining of the small intestine. This can interfere with the absorption of nutrients from food, cause a host of symptoms, and lead to other problems like osteoporosis, infertility, nerve damage, and seizures.
Subscribe to the Podcast. In fact, everyone should try it. The benefits really are that good. The top recommendation I received from my Naturopathic Doctor was to experiment with a gluten-free diet to decrease my intense seasonal allergies. I ignored him at the time because I thought gluten-free was a fad diet or a fancy excuse to eat more meat. Since her diagnosis her health has improved greatly and she has become an expert at spotting gluten from a mile away. In simple terms, gluten is a type of protein found in wheat, rye, and barley. You see it most often in cereals, breads, and grains.