1. What is gluten?
Gluten is a general term to describe the proteins found in wheat, rye, and barley. For the more technical reader, gluten is made up of different prolamin proteins found in certain foods. These prolamins include gliadin (in wheat), secalin (in rye), and hordein (in barley). Rice and corn also contain prolamins, but they are not harmful to those sensitive to gluten.
2. How can eating gluten hurt me?
When gluten enters your body, your immune system responds by attacking the gluten molecule and unfortunately, also attacks your body. When the gluten reaches your small intestine, the villi are damaged. Damaged villi prevent your body from properly absorbing nutrients. Toxins and gluten fragments can pass through the damaged intestinal wall and enter the bloodstream. Your body will view these foreign substances as invaders and respond by attacking them and your cells. Malnutrition is very common and can lead to many different symptoms. Gluten sensitivity is often misdiagnosed because doctors often relate its daily symptoms to other causes.
3. How is GlutenFreeDaily different from other gluten free diets?
Just because a food is "gluten free" doesn't necessarily mean it is healthy. A lot of gluten free foods brands replace the gluten with more sugar and fat to compensate for texture and flavor. This can be very misleading when you think you are eating healthy. GlutenFreeDaily has addressed this issue and others by creating a custom gluten free diet. Your guide has considered the glycemic load, sugar content, fat content, carbohydrates, and sodium content, for all foods, ensuring you the healthiest diet possible.
4. What are some symptoms of gluten intolerance?
Just to name a few...
• Weight Problems
• Abdominal pain, Bloating
• Fatigue or Weakness
• Canker Sores
• Lactose intolerance
• Headaches or Migraines
• Gas, Diarrhea, or Constipation
• Depression
• Respiratory problems
• Inflammation, Swelling, or Rashes
• Hair loss, Acne
• Infertility or Miscarriages
• Lupus, autoimmune
• Irregular stool
• Acid reflux
• Vitamin Deficiencies, Joint Pain, Muscle Cramping
• Allergies
• Abdominal pain, Bloating
• Fatigue or Weakness
• Canker Sores
• Lactose intolerance
• Headaches or Migraines
• Gas, Diarrhea, or Constipation
• Depression
• Respiratory problems
• Inflammation, Swelling, or Rashes
• Hair loss, Acne
• Infertility or Miscarriages
• Lupus, autoimmune
• Irregular stool
• Acid reflux
• Vitamin Deficiencies, Joint Pain, Muscle Cramping
• Allergies
Unfortunately the list goes on...
5. How fast can a gluten free diet reverse my symptoms?
Your body will begin the healing process as soon you eliminate gluten. Most people will already begin feeling better within a couple days, some may take weeks, or even months for their intestinal damage to reverse. The more strict you follow the diet, the faster your recovery. The better you recognize the daily negative effects of gluten, the easier it will become to follow the diet regularly. Most symptoms are reversible, but depending on the severity and length of malnutrition, some may be long lasting, or even permanent. It is extremely important to go gluten-free as early as possible.
6. What are my chances of being sensitive to gluten?
An estimated 95% of Americans are affected at some level, but simply don't realize it. More than 3,000,000 Americans have already recognized an allergy or intolerance to gluten. The problem is that most people who suffer from gluten intolerance may not know it, since the symptoms often mask themselves as those of other conditions.
7. What are some of the foods on the gluten free diet?
There are many basic natural foods allowed in a gluten free diet. These include:
· Fresh meats, fish, poultry
· Most dairy products
· Fruits
· Vegetables
· Rice
· Potatoes
There are hundreds of gluten free substitutes for foods that normally contain gluten. You can find gluten free substitutes for these foods:
· Breads
· Cereals
· Crackers
· Croutons
· Pasta
· Cookies
· Cakes and pies
· Soups
· Gravies
· Sauces
· Salad dressings
· Beer
· Candy
8. Can my doctor diagnose me with a gluten allergy?
Yes. Misdiagnoses can leave a gluten sufferer with continued distress and further damage to their bodies, so it is important for people who think they might suffer from gluten intolerance to see their physician for an accurate diagnosis. The disease is difficult to get a handle on and physicians often misdiagnose Celiac disease or gluten intolerance for irritable bowel syndrome, other food allergies, chronic fatigue, weight problems, or malnutrition. In fact, with something as elusive as gluten intolerance, many patients must take the role of educating their physicians about the illness.
9. Should I get tested for Celiac disease?
If gluten free foods are benefiting you, it is important to know why. It is also necessary to know how serious you need follow this lifestyle, whether it's for treatment, or just weight loss and wellness benefits. To be diagnosed with Celiac disease or gluten intolerance, you must have gluten in your system. Consult your doctor for diagnosis. Here's a helpful list of what to include in your blood test.
- Endomysial antibody (EMA-IgA)
- Anti-gliadin antibody (AGA-IgG, AGA-IgA)
- Total serum IgA
- Tissue transglutaminase antibody (tTG - IgA/IgG)
10. Can I eat gluten free when I'm eating out?
Preparing your own meals is the easiest way to monitor your diet, but this doesn't mean you can't dine out. Choose places that specialize in the kinds of foods you can eat. Order simply prepared fresh foods and avoid breaded and batter-coated foods. Be cautious of sauces and don't be afraid to ask the chef about any other questionable ingredients.
11. Can I still eat my favorite meals?
Absolutely. For bread, flour, and pasta lovers with gluten intolerance or Celiac Disease, there are an increasing number of gluten free products on the market. In fact, there are gluten free substitutes for most gluten-containing foods, from brownies to beer. Many specialty grocery stores sell gluten free foods. After substituting gluten free ingredients, you can cook all your favorite meals.
12. Wheat-free vs. gluten-free?
Wheat-free and gluten-free are not the same. Having a wheat allergy and being sensitive to gluten are not the same either. Gluten is a protein found in wheat, rye, and barley. Gluten sensitivity, or gluten intolerance, is a common developed autoimmune disease in which the small intestine is damaged when digesting gluten. A wheat allergy is an allergic reaction (or acute condition) specific to digesting wheat, not an autoimmune disease. It is still important for someone with a wheat-allergy to eat gluten-free. It is also important to know that saying “wheat-free” doesn’t necessarily mean "gluten-free." Make sure all your specialty items say “gluten-free.”
