Gluten is a natural protein found in many commonly consumed grains such as wheat, barley and rye. Gluten is the component that gives dough made with wheat flour a stretchy quality. Gluten is often extracted and added to processed foods to hold them together and give them shape.

30 years ago, gluten was relatively unknown but became linked to celiac disease as the cause. People with celiac disease have an adverse reaction to gluten that’s caused by immune cells mistaking the protein for a toxin and attacking it.

If left unchecked, the resulting inflammation can damage the inner lining of the small intestine, impairing the body’s ability to absorb nutrients. Apart from malnutrition, celiac disease manifests a wide variety of other symptoms, such as chronic diarrhea or constipation, unintentional weight loss, fatigue, infertility, stomach pain or swelling, painful and itchy skin rash, early osteoporosis or bone fractures, among others.

Gluten in foods can also trigger an allergic reaction. In people with a wheat allergy, the presence of gluten and/or other proteins in wheat elicits an unwanted immune response upon consumption.

This can cause mild to severe symptoms, such as swelling or itching of the mouth or throat, shortness of breath, hives, cramps, nausea, diarrhea and anaphylaxis. Another serious issue associated with gluten is non-celiac gluten sensitivity (NCGS), sometimes referred to simply as gluten intolerance.

While this condition shares similar symptoms with celiac disease, it does not cause intestinal damage. While oats are free of gluten, they may be contaminated with gluten if they are processed with other gluten containing foods.

Consider gluten-free alternatives such as certified gluten-free oats, amaranth, buckwheat, millet, quinoa, teff, and non-gmo corn. Here are 5 health benefits of going gluten-free:

1. May prevent food allergies or food sensitivities.

2. May help maintain a healthy digestive system.

3. Can support a healthy immune function.

4. Can support optimal athletic performance.

5. May support sensible weight management plans.

One factor worth noting is the possibility that glyphosate exposure is the actual cause of the symptoms associated with consuming gluten. Stephanie Seneff, an MIT scientist and author of “Toxic Legacy”, states that her research indicates glyphosate may be the culprit, not gluten.

To learn more about glyphosate, click the blog articles the toxicity of glyphosate part 1, part 2 and part 3.

To reduce the digestive stress caused by gluten, try Enzymedica GlutenEase enzymes to help digest foods containing gluten. Ask a Natural Living staff for further assistance or send an email to Rick@georgetownmarket.com with your questions.