According to health experts, more than 55 diseases have been linked to the consumption of gluten - a protein found in wheat, rye and barley.
Not only that - even though as much as 15% of the US population may be sensitive to gluten, 99% of people with gluten intolerance or celiac disease are not properly diagnosed.
How can you tell if you’re one of those who are sensitive to gluten?
Any of the following symptoms could be a sign:
- Gas, bloating, diarrhea and constipation after meals.
- Migraines, fatigue, brain fog or feeling tired after a meal.
- Dizziness or feeling of being off balance.
- Hormonal imbalances such as polycystic ovarian syndrome (PCOS) or unexplained infertility.
- Chronic fatigue or fibromyalgia - such diagnoses can sometimes mean that your physician is unable to identify the underlying cause of your fatigue or pain.
- Inflammation, swelling or pain in your fingers, knees and hips.
- Anxiety, depression, mood swings and hyperactivity or attention-deficit disorder (ADD).
Being diagnosed with an autoimmune disease such as Hashimoto’s thyroiditis, rheumatoid arthritis, ulcerative colitis, lupus, psoriasis, scleroderma or multiple sclerosis.
The single best way to really know if you are sensitive to gluten is to do a complete elimination diet. This means you need to completely remove gluten out of your diet for at least 2-3 weeks and then reintroduce it.
Gluten is a very large protein and it can take months and even years to clear from your system. In other words, the longer you eliminate it from your diet before reintroducing it, the more conclusive the results will be.
If you notice that you feel significantly better off without gluten - and feel noticeably worse when you reintroduce it into your diet, then you are likely sensitive to gluten.
To get accurate results, you must eliminate 100% of the gluten from your diet as even trace amounts from medications or supplements can be enough to cause an immune reaction in your body.