What’s the big deal with gluten? What is celiac disease and why is it important?
Gluten is a binding protein found in , but not limited solely to wheat products. Gluten is found in barley, rye, spelt, triticale, and farro. In the US, the food industry loves to use gluten in bread to add texture and assist in dough rise. One theory for the recent trend of gluten allergies and intolerance goes back to the 1950’s when scientists began to cross-breed wheat. The Green Revolution boosted wheat harvest throughout the world during this time.
Celiac disease, is an autoimmune response to gluten. When individuals with celiac ingest food with gluten, their body gets attacked in the small intestine damaging the villi (small fingerlike projections that line the small intestine for greater nutrient absorption) which in turn inhibits optimal nutrient absorption.
If you look at your diet and you realize you consume lots of whole grains and feel fatigued, bloated, upset stomach, etc. I would highly encourage you to take 8 weeks and fast from gluten and see how your body responds. You very well may have an intolerance or allergy to gluten!