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GLUTEN INTOLERANCE - AN INCRESING PERCENTAGE OF OUR POPULATION IS AFFLICTED BY THIS HEALTH DISORDER

GLUTEN INTOLERANCE

AN INCRESING PERCENTAGE OF OUR POPULATION IS AFFLICTED BY THIS HEALTH DISORDER

Gluten is a protein found in many grains, principally in wheat, barley and rye and all their respective flour by-products (pasta, pastry, cookies, breads, crackers, cereal, sauces and prepared meals. In fact, the chances that gluten will end up on your plate at every meal are pretty high.


Gluten has water absorbing, elasticity and binding characteristics. It has been identified since a long time as an allergen. Gluten intolerance is described as the organism’s inability to digest it.

GLUTEN INTOLERANCE AN INCRESING PERCENTAGE OF OUR POPULATION IS AFFLICTED BY THIS HEALTH DISORDER

When poorly assimilated, gluten can damage the intestinal mucosa and cause gas, bloating, abdominal pains, constipation and/or diarrhea. An inflamed intestine becomes porous, hence delivering harmful molecules to the bloodstream. At this stage, other health issues can arise, adding to the earlier gastro-intestinal manifestations, notably fatigue, depression, behavioural issues, frequent headaches, anaemia, joint pain, muscle cramps, skin troubles etc...

Gluten intolerance is often associated with lactose (milk glucose) and casein (milk protein) intolerances.

Numerous children with learning difficulties, concentration and behavioural issues noticeably improve their conditions once they follow a hypoallergenic diet eliminating or drastically reducing both gluten and casein.

SOLUTIONS

  1. Eliminate or reduce incriminating foods from one’s daily diet. There is a vast selection of gluten-free foods currently available on the market. Seek advice from a health consultant or practitioner.
  2. Soothe and repair the inflamed intestinal wall with a glutamine formula, an amino acid essential to the healthy maintenance of our intestinal mucosa.
  3. Help recolonize the intestinal flora with probiotics.
  4. Use digestive enzymes in order to facilitate the breakdown of gluten and casein for « gluten relief ».
  5. The use of these enzymes with meals containing gluten helps reduce the discomfort associated with gastro-intestinal irritation and other associated symptoms.

It is nevertheless important to note that in the case of Celiac disease, it is absolutely essential to remove ALL products containing gluten from one’s diet.

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