Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Could Gluten Be Affecting Your Health?
Carmen Ugas on
Something interesting happened to me a couple of weeks ago. It was almost 10 pm on a weeknight, I had just gotten home from a school meeting I had to go to after work. I was exhausted and hungry and did not want to go to bed with an empty stomach. Needless to say I didn't get a chance to cook that night and it was one of those weeks when I hadn't yet gone grocery shopping, so without thinking much about it, I popped a slice of bread in the toaster and ate it.
The next day I woke up with achy joints, which is what I experience every time I consume gluten. No surprise there. As the morning went by, I was working on something that required focus and attention to detail, and I found myself getting confused easily and not being very patient about it; after it happened for the third time, I started thinking that something was up because this was not the usual "me." I was experiencing brain fog, irritability, and lack of clarity... and then it hit me that I had consumed gluten the night before. Even though this type of reaction was a first for me, I couldn't think of anything else it could be. From what I've read on this topic, these symptoms are common for gluten-sensitive people. I was amazed!
Of course, everybody can react differently to gluten, and my experience doesn't need to be your experience. The thing is, there are so many different ways you might react that it can easily be confused with other diseases. In other words, you may be gluten sensitive and not even know it! To make matters worse, gluten can be found in dozens of different foods and not only in bread and pasta.
But, what is gluten? Well, gluten is found in the endosperm of some grains, most notably wheat, rye and barley. It is made of two different types of protein called gliadin and glutenin, and in the case of wheat, these represent 80% of the protein content. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products.
I removed gluten from my diet 2 years ago, and although I am not 100% consistent, I can say I am about 95% consistent. I do not suffer from celiac disease nor am I gluten intolerant, but I do realize that gluten promotes inflammation. Given that now I understand inflammation is the root cause of most diseases, I stay away from it. After all, I want to keep up with the great results I've had naturally treating the rheumatoid arthritis I was diagnosed as having many years ago.
I come from a "bread culture" and in recent years, as I learned more and more about nutrition and health and began considering the option of going gluten-free, I realized that this was an emotional topic for me. Perhaps this is because I grew up eating bread on a daily basis, many times a day, or perhaps because throughout my life I often resorted to bread in moments of stress, fear, sadness... or plain boredom!
For a long time I wasn't ready to quit and, more than that, I didn't want to. But as time went on and I continued learning about the benefits of maintaining a gluten-free diet, and about the different reactions people have when consuming gluten, I too realized that sooner or later I would make the decision to quit.
As with everything else that I do, I am not "religious" about eating gluten-free, meaning that I understand I don't have to do it 100% of the time and that it is good enough to be consistent about 90% to 95% of the time. This is an approach that works for me - and I know that once in a while I can treat myself to one of the foods I grew up eating, without feeling guilty about it.
What about you, would you say gluten is affecting your health?
Categories
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more..
SEE ALL OF OUR BLOGGERS
Invalid password
Enter
Learning Resources
Consultations
Green Initiatives
Pharmacy/Compounding
Humanized Health
Village Green Blog
Stay Connected
Village Green Apothecary
5415 W Cedar Ln
Bethesda, Maryland, 20814
(301) 530-0800
Toll Free: (800) 869-9159
The information provided on this site is not intended to be a substitute for advice or treatment from a qualified physician, nor is it intended to diagnose or treat a health problem or disease. Consult your physician prior to starting any new health program or if you any questions regarding a medical condition.
© 2023 Village Green Apothecary - All Rights Reserved.