Gluten Intolerance, especially Coeliac Disease, is a common health issue that can result in a variety of adverse symptoms if not managed accordingly. As it is a hereditary condition, as well as one that can be developed with age, it is important to be aware of its symptoms, along with the various solutions and methods that can be taken to manage Gluten Sensitivity and prevent such symptoms before they occur.
Common symptoms of Gluten Intolerance in the Small Intestine include:
- Abdominal Pain
- Balance problems
- Foggy mind
- Hair Loss
- Mouth Ulcers
- Joint Pain
- Nausea and Vomiting
- Numbness in the legs, arms, or fingers
- Sudden or unexplained weight loss
If you or someone in your family is experiencing one or several of the above symptoms frequently or over a long-term basis, it may be worth getting checked with a professional.
Wheat and Vitamin D Deficiency
Despite the many symptoms of Gluten Sensitivity, there is no specific damage done to the Small Intestine when it encounters Gluten, meaning many people with Gluten Intolerance may consume small amounts of Gluten without serious incidence.
However, wheat fibre, which is very high in Gluten, quickly burns through the body’s stores of Vitamin D and can, as a result, cause Vitamin D deficiency. If you are not getting enough Vitamin D, this can cause even further deficiencies, such as calcium loss, which may cause brittle and porous bones, chronic fatigue syndrome (CFS) and a lowered Immune System.
To make sure you’re receiving enough Vitamin D, try to get 5-10 minutes of sunshine at least 3 times a week. During winter months, you can boost the body’s production of Vitamin D with commonly found Vitamin D supplements.
Whole wheat can also raise small, dense LDL cholesterol by 60%, leading to possible heart and circulation problems.
For those with Gluten Intolerance, replacing wheat with low gluten and gluten-free alternatives is important for looking after the Small Intestine’s hypersensitive condition, as well as avoiding the above symptoms.
Low Gluten and Gluten-Free Alternatives
Barley, Rye and Spelt do contain Gluten but the amount is far less than wheat, making them more acceptable options for those with Gluten Intolerance.
Gluten-free foods, however, are much more ideal if you live with Gluten Sensitivity, and typically contain high amounts of both protein and fibre – almost nutritionally identical to wheat. You can replace high-gluten cereal grains with these healthy gluten-free options:
- Buckwheat (related to Rhubarb – not wheat)
- Rice Flour
- Soya flour
It is also worth mentioning that, in addition to watching your Gluten intake, you should actively maintain a healthy and well-balanced diet to give your body the nutrition it needs to function optimally and ward off any illnesses and infections.
“Let food be thy medicine and medicine thy food.”
Hippocrates, 460 BC
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