HOW TO ACCURATELY TELL IF YOU’RE SENSITIVE TO GLUTEN, DAIRY, OR ANY FOOD WITHOUT A BLOOD TEST!!!
Maybe is it all just a fad, but recently, the gluten-free diet has become very popular among people. If you don’t suffer from Celiac disease or gluten sensitivity, we are sure that you don’t know anything about gluten.
WHAT IS GLUTEN?
Gluten is a protein which can be found in durum, barley, orzo, bran, spelt, rye, wheat, udon and other types of grains.
GLUTEN INTOLERANCE VS. GLUTEN SENSITIVITY
When there is a lack of enzymes that have the ability to break down gluten in your body, in this case occurs Gluten intolerance. Symptoms of gluten intolerance are low energy, excessive gasses malnutrition, dehydration fatigue, and explosive diarrhea.
If some person which is gluten sensitive consume gluten for longer period , can occurs a delayed hypersensitivity immune response known as gluten sensitivity. The gluten sensitivity symptoms are migraines, behavioral difficulties in children, brain fog, low energy, weight gain digestive problems, etc.
If a gluten sensitivity person consume gluten also can cause an inflammatory response in the body, thus causing damage to the intestinal lining of the stomach.
In vivo (in/on the body) – muscle testing or energetic tests
In vitro (in a lab) – IgG blood sample with finger prick
The in vivo tests are questionable. A vial of food antigen is hold by the patient, and if there is gluten sensitivity the body will weaken. The physical strength is tested and offers a level of bias. The person’s response to gluten can be also measured by other energetic tests.
Also the current IgG tests are questionable. The multiple tests of the same blood sample are sent by patients to different labs, and they give different results. These results are showing that some patients are sensitive to foods they have never consumed before. However, as the proper way to identify gluten and food sensitivities is considered to be a hypo-allergenic diet, until these tests become more reliable.
When there is an inflammation and loss of villi in a part of the small intestine, there occur autoimmune condition of the small intestine – celiac disease. The mucosal cells, on this way, are disrupted and it allows large molecules to pass through the tightly packed cells of the mucosal lining and into the bloodstream. This is similar to leaky gut syndrome.
WHERE ELSE CAN GLUTEN BE FOUND?
Besides in wheat, gluten can be found in seasoning, flavoring, ales, beer, rice syrup, candies, sauces, marinades, lipsticks and balms.
Malt, a substance used in beer contains gluten, and caramel colorings have been found to contain it as well. Wheat flour, soups and condiments also contain gluten. Some supplements may also contain the protein as filler or in the coating of the capsules.
FOODS WHICH ARE FREE OF GLUTEN:
- Corn meal
- Rice bran
- Corn bran
- Corn flour
- Soy (but be cautious of wheat additives in soya sauce)
- Legumes (bean, chickpea, garfava, lentil and pea)
Gluten-free products are easier to find since celiac disease and gluten intolerance have become common recently. However, we recommend you to consume organic food.
HOW CAN YOU TEST YOURSELF FOR FOOD SENSITIVITIES, AT HOME AND FOR FREE?
As we mentioned before, the hypo-allergenic diet is the best way to test yourself for gluten sensitivity or intolerance. It’s not a diet that reduces weight, and includes eating common ingredients which cause inflammation and digestive problems. The most common food “offenders” are dairy, soy, eggs, wheat and corn. Eliminate them one by one to identify your sensitivity and get them back on the menu afterwards.
You should know that some non-gluten foods may not be healthy for you. In general, you should avoid processed foods, as well as canned and deep fried food, and stay away from dehydrated and dried foods as they contain sugars and preservatives.
The diet needs 6-8 weeks to complete. Follow these 4 steps:
Eliminate gluten for 3 days and see how you feel
On the 4th day, eat 3 servings of gluten (wheat, rye, etc.)
If you have no change in symptoms, wait another couple of days while keeping your other foods consistent
If your condition is not worsened, avoid eating gluten for 1 month then slowly start adding it back into your diet in reduced quantity and frequency.
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