Is Gluten making you fat?

Eating gluten, the naturally occurring proteins in wheat, barley and rye can be life-threatening to people with celiac disease and effects many others in a small or large way. You may be living with Gluten Intolerance and not even know it and the FAT on your gut or butt may be as simple as giving it up.

A recent study has shown 15% of people have some type of gluten sensitivity or intolerance.

More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It's estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed.

Check out the 11 subtle signs below and see if you’re one of them and then learn more about gluten, where it is found, how to test for it and treat it.

1. Routine Digestive Issues:

Gas, diarrhea, bloating, and constipation that persist seemingly without cause is one of the most obvious signs. Constipation is a common sign of gluten intolerance in children.

2. Keratosis Pilaris:

Otherwise known as “chicken skin” that’s commonly found on the backs of arms and your thighs is the result of fatty acid and vitamin A deficiency caused by gluten damaging the gut.

3. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.

4. Diagnosis of an autoimmune disease (not in all cases, but in some cases,) such as Hashimoto's thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma or Multiple sclerosis.

5. Neurologic symptoms such as dizziness or feeling of being off balance.

6. Hormone imbalances such as PMS, PCOS or unexplained infertility.

7. Migraine and persistent headaches is another potential sign of gluten intolerance. They can also be signs of dehydration and other disorders. See a physician if your headaches don’t stop.

8. Diagnosis of chronic fatigue or fibromyalgia. These diagnoses simply indicate your conventional doctor cannot pin point the cause of your fatigue or pain. If you’ve been diagnosed, consider gluten as the potential cause.

9. Inflammation, swelling or pain in your joints such as fingers, knees or hips.

10. Mood issues such as anxiety, depression, mood swings and ADD.

11. Stubborn fat and difficulty losing it.

Is Gluten Making You Fat?

Have you been doing everything possible to lose weight but the kgs just don’t seem to come off? Gluten might be your enemy. Most people are addicted to wheat, therefore addicted to gluten.

Gluten contains a protein called gliadin. It essentially can be blamed for the constant feeling of hunger. Even though you might not be diagnosed with celiac disease, your gluten intolerance can manifest itself in bloating and inflammation. Wheat/grain consumption leads to many weight related issues such as high blood pressure, diabetes. high cholesterol, cancer, and obesity. This is due to the fact when grains get broken down they turn into sugar, it causes insulin levels to rise therefore leading to many health problems and weight gain if you are not exercising enough to burn the sugar off.

Going gluten free can definitely benefit everyone on many levels of health and well being.

What is Gluten?

Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that's ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products. Often referred to as "glue".

Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein).

Though "true gluten" is sometimes defined as being specific to wheat, gluten is often said to be part of other cereal grains — including rye, barley and various crossbreeds — because these grains also contain protein composites made from prolamins and glutelins.

Gluten is a protein found in wheat, rye, barley and many more food additives. Gluten can be found in processed foods such as soy sauce, candies, processed meat, grain products, etc. Additionally, manufacturing companies are not required by law to reveal all gluten sources so you might be consuming a lot of gluten without even knowing it.

Why is gluten bad?

Gluten isn't necessarily bad, but some people are gluten-intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion.

The most well-known form of gluten intolerance is celiac disease, which affects one in every 141 people in the United States and simular numbers in Australia, according to the National Institutes of Health. When someone with celiac disease consumes gluten, it triggers an immune response that damages their intestines, preventing them from absorbing vital nutrients which if not avoided impacts on their short and long term health.

Wheat allergy is a rare type of gluten intolerance — it's a classic food allergy marked by skin, respiratory or gastrointestinal reactions to wheat allergens.

Recently, scientists have become aware of another potential form of intolerance called nonceliac gluten sensitivity. After consuming gluten, patients with gluten sensitivity may experience many celiac disease symptoms, such as diarrhoea, fatigue and joint pain, but don't appear to have damaged intestines.

In cases of gluten intolerance, doctors typically recommend a gluten-free diet. Patients must avoid eating any foods and ingredients that contains gluten.

The Big 3: Wheat, Barley, Rye

Wheat is commonly found in:

  • breads

  • baked goods

  • soups

  • pasta

  • cereals

  • sauces

  • salad dressings

  • roux

Barley is commonly found in:

  • malt

  • food colouring

  • soups

  • malt vinegar

  • beer

Rye is commonly found in:

  • rye bread, such as pumpernickel

  • rye beer

  • cereals

Triticale is a newer grain, specifically grown to have a similar quality as wheat. It can potentially be found in:

Breads, Pasta, Cereals

How to test for gluten intolerance?

The single best ways to determine if you have an issue with gluten is to do an elimination diet and take it out of your diet for at least 2 to 3 weeks and then reintroduce it. Please note that gluten is a very large protein and it can take months and even years to clear from your system so the longer you can eliminate it from your diet before reintroducing it, the better.

The best advice is that if you feel significantly better off of gluten or feel worse when you reintroduce it, then gluten is likely a problem for you. In order to get accurate results from this testing method you must eliminate 100% of the gluten from your diet.

How to treat gluten intolerance?

Eliminating gluten 100% from your diet means 100%. Even trace amounts of gluten from cross contamination or medications or supplements can be enough to cause an immune reaction in your body.

The 80/20 rule or "we don't eat it in our house, just when we eat out" is a complete misconception. An article published in 2001 states that for those with celiac disease or gluten sensitivity eating gluten just once a month increased the relative risk of death by 600%.

Still unsure?

Seek out an integrative practitioner or functional medicine physician to help to guide you. Contact US for a personal consultation and solutions that work.

Beware, gluten free labels don’t always mean healthy. Just removing gluten from a box of cereal, doesn’t not make it a good alternative. Plus, you don’t need to spend more money on prepackaged gluten free stuff. The best way to avoid gluten is to consume naturally gluten free foods such vegetables and fruits. Quinoa, buckwheat, amaranth, or millet do not contain gluten as well.

Time to clean out your pantry of processed, prepackaged food and eat real LIVE whole foods!

YES you can live without bread and gluten and feel much better for it.

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