[MedicalConspiracies] New Glutens Discovered to be Harmful To Health | Gluten Free Society

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Subject:	[Health_and_Healing] New Glutens Discovered to be Harmful To Health | Gluten Free Society
Date:	Tue, 7 Dec 2010 09:35:57 +1100
From:	justmeint <justmeint@gmail.com>
Reply-To:	Health_and_Healing@yahoogroups.com

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http://www.glutenfreesociety.org/gluten-free-society-blog/new-glutens-discovered-to-be-harmful-to-health/

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Gluten is basically a form of protein that is found in wheat, barley and rye. Actually, Gluten is a fused form of two types of proteins called as Gliadin and Glutenin. Since it is found in cereal, it is pretty much present in different types of breads as well. Gluten is usually removed from wheat flour by rinsing the bread dough and then kneading it till all of the starch is removed. Gluten essentially provides the elasticity and stickiness to the bread or dough, thus giving it a chewy feeling. It also provides an absorbent quality. The gluten that is removed, feels sticky and has the texture of that of a chewing gum. Gluten may cause allergic reactions in people who are sensitive to foods that contain this protein. The fact is that if we look up to the derivation of the grains all of it be it wheat, barley, rye, or oats, these are generally the genetic derivatives of wild grass, and that’s why to some extent they still possess the possibility of holding some toxicity. Explore the article to know how is gluten harmful, its symptoms and its treatment.

 

How Is Gluten Harmful 

Gluten disease, which is also called as Celiac Disease, is often a result of intolerance to Gliadin, which is present in Gluten. Gliadin is an insoluble protein and that may trigger a reaction in the body of certain people especially to those who are genetically intolerant to Gluten. Celiac Disease is also known as Gluten Enteropathy and is considered to be a hereditary disorder of the immune system which is a life-long disease. Actually, Gluten sensitivity means that a person has an ongoing immune reaction to gluten in his/her diet. Ingesting gluten leads to irreversible damage of the lining of the small intestine. This basically results in weakening of the immune system since essential nutrients and vitamins are not absorbed. There may not be any evident symptoms of the immune response to Gluten; people develop the symptoms when the reactions start to damage the intestine.  The reactions and the symptoms vary from person to person and the gravity of the harm to a person also depends on the genetic reactions to the Gluten. Not all the grains contain Gluten and it is not necessary to avoid all the grains. However, a person suffering from Gluten intolerance needs to avoid all the grains containing Gluten mainly barley, rye, and wheat. Although studies are still being carried out on whether or not these grains are completely harmful for people with Celiac diseases.

 

Symptoms Of Gluten Intolerance 

The symptoms of Gluten intolerance or Celiac Disease results from improper indigestion of dietary nutrients and includes symptoms like abdominal bloating or pain, constipation, flatulence, diarrhea, or nausea which may or may not involve vomiting. Some other symptoms, which people suffering from gluten intolerance include fatigue, joint pains, and poor muscle tone also called as hypotonia. People suffering from Celiac disease also experience offensive stools and subtle cramps, mouth ulcers(often recurrent), bone pain, muscle wasting, iron-deficiency anemia, abnormal menses in women, sever weight loss, impaired growth, and infertility.

 

 

Treatment For Gluten Intolerance
Gluten Intolerance also known with the names celiac sprue, non-tropical sprue, endemic sprue doesn’t have a very effective diagnosis or treatment. However, there are several tests that can be used for diagnosis according to the level of symptoms. Till now, there is only one effective treatment for the people suffering from Gluten intolerance that is a life-long gluten-free diet. However, the term gluten-free diet doesn’t mean that the diet should have a complete absence of gluten, it just indicates a harmless level of gluten which can be included in the diet without harming a person.

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