What is Gluten?
Gluten is made up of the sticky storage proteins found in wheat, rye and barley. Gluten intolerances are more common than we know. Recent studies show that 1 in 167 children and 1 in 111 adults have a gluten intolerance.
Here is a guide to help learn about what the signs and symptoms of a gluten intolerance:
- Mouth ulcers
- Upper repository tract problems
- Chest Pains
- Abdominal bloating
- Muscle Cramps
- Skin problems
- Chronic fatigue syndrome
- Crohn’s disease
- Attention and behavioral problems (in children and adults)
- Iron-deficiency anemia (resulting in cuts not healing quickly)
- Weight loss
- Short stature in children
1. Create a food journal for one week with your regular diet. Write down everything you eat and at what time you eat it. Log your symptoms and how you feel throughout the day.
2. Week 2, 3 and 4 continue your food journal but extract everything in your diet with gluten out. See our easy gluten free eating guide to help you. Write down everything you eat and how you feel throughout the day.
3. Document progress, symptoms and reactions (physical and mental)
At the end of week 4 assess how you are feeling and determine if the symptoms that caused you to test for a gluten allergy have been reduced or eliminated.
4. If symptoms have been reduced but have not completely disappeared assess the items that you are eating and check if they are 100% gluten free. Milk allergies are also common in those who have a gluten allergy due to the similarities of the protein found in milk. A consideration of extracting milk out of your diet along with gluten is also an option.