Gluten Intolerance | Foodfacts.com

(Courtesy of What Can I Eat)

Editor’s Note: Food Facts members know only too well by now the importance of gluten free products. Here is some interesting information from our friends at What Can I Eat

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Many people who use alternative products that are Gluten Free, already have some understanding of how Gluten intolerance can affect their lives.  I thought it might be good though to give a little real life reminder. Read more…

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Celiac disease (CD) is an inherited intestinal disorder characterized by life-long intolerance to the ingestion of gluten, a protein found in wheat, rye, and barley. Although CD can be diagnosed at any age, it commonly occurs during early childhood (between 9 and 24 months). Reduced bone mineral density is often found in individuals with CD. An article in the Nutrition Review examines the literature on the topic and reveals that a gluten-free diet can affect children’s recovery. Read more…

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Gluten sources | Information via FoodFacts.com

Why treat gluten allergies as sensitivities? Over the last 10 years is has become apparent that allergies to certain substances do not behave in predictable ways. One clear example of this is exercise induced anaphylaxis and asthma. WDEIA (Wheat Dependent Exercise Induced Anaphylaxis) is now believed to be induced by ingested gluten that finds a way into the blood stream. This pathway is now believed responsible for some forms of eczema. Recent studies on two wheat allergens show that they possess the capability of bypassing the gut/blood barrier. The most active of these is ω-5 gliadin, a gluten component that is a strong allergen and causes WD_EIA. Allergy tests may not reveal allergies to gluten because some of the allergens are “hidden” from these tests, and most currently available tests cannot detect these new allergens. Gluten allergy may be a cause of some  gluten sensitivities and gluten allergy can be a secondary consequence of gluten-sensitive enteropathy.

It is important for food-sensitive consumers to become aware of the potential these substances can bring to one’s reactions to various foods. There are varying degrees of sensitivity that are not always readily apparent. A resource site like FoodFacts.com is a tremendous asset in this regard.

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