Aimee E. Raupp is the author of Chill Out and Get Healthy– a no nonsense guide for women on improving their health now. As well she is a licensed acupuncturist and Chinese herbalist with a masters of science in Traditional Oriental Medicine. For more information visit AimeeRaupp.com.
Let me explain. Gluten is a large, water-soluble protein that makes doughy things doughier. It is comprised of two proteins: gliadin and glutenin and is found in grains like wheat, rye and barely (click here for a concise list of gluten containing foods.) As well, since gluten is such a good thickener, these days we can find it in most packaged and processed foods and candy. Gluten has become a staple of the American diet and our health is suffering because of it.
“How?” You ask.
Gluten is a very inflammatory substance that is difficult to digest and causes damage to the walls of your intestines. When this damage occurs, your intestinal walls become leaky and are unable to carry out their expected task of digesting necessary nutrients and filtering out toxins and hence, toxins make their way back into your bloodstream causing an autoimmune reaction. This autoimmune reaction manifests differently in each person, but ultimately, it predisposes you to many diseases and often leaves you feeling unwell, bloated and fatigued.
When it comes to gluten reactions, there are people with Celiac disease and there are people with gluten intolerance. About 1% of the population has Celiac disease—a genetic condition of severe gluten intolerance and then there are the other 30-40% of the population who have a more mild form of gluten intolerance.
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