Going Gluten FreeAugust 19, 2011 Written by JP [Font too small?]
“Gluten free” products are becoming a regular fixture in health food stores and super markets throughout the world. But, why are so many manufacturers going out of their way to omit this inexpensive, grain-based protein? The current scientific literature offers several compelling reasons: 1) gluten intolerance is increasingly associated with the development and progression of autoimmune conditions such as type 1 diabetes and multiple sclerosis; 2) gluten consumption is capable of causing gastrointestinal discomfort, pain and tiredness even in those not diagnosed with celiac disease; 3) avoiding refined and whole grains containing gluten can improve seemingly unrelated health conditions such as gastroesophageal reflux (GERD).
The good news about going gluten free is that it’s easier than ever before. An example can be found on this site’s recipe section. Every single recipe, including the cakes, cereals and muffins are devoid of gluten.
Note: Please check out the “Comments & Updates” section of this blog – at the bottom of the page. You can find the latest research about this topic there!
To learn more about the studies referenced in today’s column, please click on the following links:
Study 1 – Clinical and Immunological Features of Celiac Disease in Patients With … (link)
Study 2 – Clinical and Metabolic Effects of Gluten Free Diet in Children With … (link)
Study 3 – Prevalence of Celiac Disease in Multiple Sclerosis (link)
Study 4 – Gluten Causes Gastrointestinal Symptoms in Subjects Without Celiac … (link)
Study 5 – Gastroesophageal Reflux Symptoms in Patients With Celiac Disease (link)
Children With Celiac Disease May Be At Greater Risk for Mental Health Issues
Source: BMC Pediatrics 2011, 11:46 (link)
Tags: GERD, Gluten, Multiple Sclerosis
Posted in Food and Drink, Nutrition, Recipes