Wheat and Gluten Intolerance
Gluten is a form of protein composite with a gluey, sticky texture, found in grains such as rye, wheat, barley and oats. It is widely present in many different foods, including bread and baked goods, cereal, pasta, sweets, desserts and processed meats.
Many people find gluten difficult to digest effectively, but some people are affected by it more dramatically than others. If you have gluten intolerance, you are likely to experience digestive symptoms such as diarrhoea, constipation, nausea or bloating. Other symptoms may be present too, such as aching and stiffness in the body, low mood, constant tiredness, and asthma.
Wheat is the grain which most people are intolerant of. This is because it contains higher volumes of gluten than other grains, and it usually appears in foods in a highly processed form. Symptoms and tolerance levels vary greatly from person to person; some people are intolerant of wheat but are able to eat other types of grain, whereas other people are unable to eat any form of grain. Wheat or gluten intolerance is often confused with coeliac disease, but this is an autoimmune condition and is not the same thing.
Gluten and wheat intolerance can be very challenging to diagnose, so many people may not realise they have it, although they know something is wrong in their digestive processes. As it is so commonly found in so many different foods, the body often adapts to it. It is thought that the majority of people with gluten intolerance are never diagnosed.
There are grains which do not contain gluten, and can be used as substitutes for people who are intolerant. These include buckwheat, millet, corn and quinoa. Spelt is made from wheat, but it tends to be less highly processed which means many people find it less problematic than more processed wheat products.
Please don’t hesitate to contact us if you would like any help with this condition and you would like to get that Vibrant feeling.