Monday, January 18, 2010

Gluten Intolerance

Do you find your health challenged, yet have not been able to get to the core of your challenges? Do you find yourself challenged within your digestion, immune system function or adrenal function? Have you had enough of symptom care and would like to get address one of your fundamental challenges?

With these questions in mind I must share that one of the most common food intolerances that I have seen in clients across the board is tied into the consumption of gluten. When being “gluten free” first began some years ago it appeared to be just another one of those fads diets but this challenge is truly factually based. Consuming gluten within your foods can create some serious health complaints and a variety of symptoms. If you are intolerant, this can lead directly into challenges with your digestive system, immune system function as well as the adrenal glands and honestly, this can lead into functional secondary challenges anywhere within your body.

Although not everyone is gluten intolerant, this does affect a large percentage of our population. I also want to be very clear that gluten intolerance does not necessarily suggest that you have Celiac disease as you may be gluten intolerant without being assessed as Celiac.

Eating gluten free means avoiding all foods containing gluten; including wheat, rye, spelt, bulgar, semolina, couscous, triticale, and durum flour. Gluten can also be hidden in so many of the foods we eat so you also have to be very careful with reading labels. Be wary of modified food starch, dextrin, flavorings and extracts, hydrolyzed vegetable protein, imitation seafood, and creamed products such as soups, stews and sauces.

Some grains and starchy foods that are gluten free would include amaranth, arrowroot, buckwheat, corn, millet, potato, quinoa and rice. Oats are tolerated by most gluten sensitive individuals but not by all so you may have to experiment with oats.

I will share that I have seen many significant positive shifts in client’s health through the years solely by eliminating gluten from their diet. You could be the next success story!

To help assess your likelihood of gluten intolerance I have provided a link below for you to print out a simple, yet effective, tool to assess this challenge. If you are somewhat to very likely gluten intolerant according to this questionnaire I would first suggest making a commitment to a minimum of 60 days completely gluten free. I have also provided a list of foods for you that contain gluten as well as gluten free to aid in creating this shift for yourself.

To get your complimentary gluten assessment and food list visit and scroll down to the bottom of the page.

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