Today I’m going to share a little bit more about myself also the reason why I made the decision to follow the gluten & dairy free life.
Ever since I was 17 years of age I started struggling with health problems it started with extreme stomach cramps, nausea, vomiting, constipation, then it got worst I was gaining weight and then loosing excessive amount of weight in a matter of only a few weeks which almost had me anorexic, it went on for quite a while.
I wasn’t on any kind of diet or medication, let me be clear I ate A LOT, anyone that knows me personally will always say I’m their one friend that eats like an elephant.
My mom started to get really concern due to the fact it was starting to affect me on a whole other level physically, emotionally also mentally.
My mom took me to the doctor, after weeks of blood tests they couldn’t understand what was wrong and only gotten worst over time, after about 6 months I went to another doctor who found out I’m gluten and lactose intolerant through quite a few blood test. Who knew that could cause such drastic changes in the human body?
What is this gluten everyone is talking about?
Gluten is a type of protein found predominantly in wheat, it becomes sticky and malleable when combined with water. Gluten is also known as the “glue” that makes bread bind together. Gluten itself compose many proteins, the best known of which is gliadin.
Gliadin is the part of gluten that triggers the immune reaction. Proteins in rye, barley and oats are very similar to gliadin and they too damage the bowel of people with gluten intolerance.
When did gluten intolerance start?
Human beings have been on earth for thousands of years, but for most of this time they were hunters, catching fish, collecting vegetables, fruit, seeds and herb. Only quite recently in evolutionary terms about 10 000 years ago did our ancestors learn how domesticate plants and animals, and as a result form a stable settlement.
This was the beginning of agriculture and would have seen the first appearance of crops of gluten containing wheat and barley.
It would also have seen the first appearance of what we know today as gluten intolerance. For some reason certain people were not able to tolerate this new protein in their diet.
Only a certain population that grew wheat and barley around the world were affected by it, other areas of the world where rice, maize, millet and sorghum were their main grains weren’t affected by it.
But as our population grew over the years most people in the world are exposed to wheat which is why the genetic potential for gluten intolerance has increased.
What happen in your bowel when you consume gluten?
The protein in gluten affects the intestinal villi of the gut, the main purpose of the villi is to absorb nutrients its connected to blood vessels so that circulating blood Carrie these nutrients away.
But if the body has an auto immune reaction towards gluten is damages the intestinal villi causing a leaky gut. This is when large food particles that has not been broken down by our intestines enters the blood steam causing an upsetting natural balance of bacteria also other health problems.
When people with gluten intolerance consume gluten containing food their immune system fights the gluten, causing inflammation of the delicate cells lining the small intestines. The villi get so damage in this process that it becomes flattened and can not do its job properly, causing digestive and nutritional upsets.
Symptoms that you might be gluten intolerant.
- Low mood
- weight loss
- Skin problems such as eczema
- Poor appetite
- Vitamin and mineral deficiency
- Hair loss
- Depression and anxiety
- Sore tongue
There are a few more symptoms involving gluten intolerance.
What to do if you think you might be gluten intolerant?
- Avoid any gluten products for at least three weeks and compare your symptoms.
- Record absolutely any food you consume for the following three weeks on a daily basis.
- Make an appointment to see your doctor to evaluate you also do blood tests.
- Make an appointment with a dietitian to work out a diet best suitable for you.
- If your symptoms improve after going gluten free for three weeks, you might be gluten intolatent.
What to do if its confirm that your gluten intolerant?
- Avoid gluten at all cost!
- Eat more vegetables
- Limit junk food
- Limit sugar intake
- Don’t listen to your friends if they encourage you to eat pizza, bread or anything containing gluten
- Avoid processed food
- Increase water intake
- Increase protein intake
- Increase fiber intake
Supplements & Food that’s imported to consume!
- Vitamin D & B12
- Bone Broth
- Coconut products
- Digestive enzymes
- Folic acid
If your gluten intolerant please know its not the end of the world I promise, there is such a wide variety of gluten free foods available these days, and you will be surprised how well they tast! Also most of the restaurants serves gluten free food now, just follow your healthy gluten free life style and you will feel a difference in no time, trust me.
For more information feel free to contact me at firstname.lastname@example.org