Do you feel tired easily; suffer from bloating or stomach cramp and joint pain. These are but some of the symptoms of gluten intolerance. The difference between an intolerance and allergy is gluten intolerance symptoms may not necessary appear immediately after consuming food that contain gluten.
A person with gluten intolerance could develop a inflammatory condition called Coeliac disease. Celiac disease is an autoimmune disorder caused by a reaction to gliadin, one of the main proteins in gluten. Exposure to gliadin damages the lining of the small intestine (villi). These intestinal villi play a significant role in digestion and absorption of nutrients. The damaged and inflamed intestinal villi interfere with the absorption of water and nutrients such as vitamins, folic acid, iron and calcium.
As gluten intolerance could be a lifelong condition (in relation to coeliac disease), the most effective way of treatment is eliminating the food that will make you unwell. Avoiding the following food that contains gluten will definitely help you relieve the symptoms of gluten intolerance:
Food that contains wheat, rye, barley and oats such as cakes, bread, flour, biscuits, sausages, gravy and foods cooked in batter.
Real Ales, home-made beers, low alcohol beers and lagers also contain gluten.
Flour such as spelt and kamut that are suitable for people with wheat intolerance but they are not suitable for people with gluten intolerance as these products contain gliadin which is a source of gluten.
Look out for food products that might contain hidden gluten. This can be found in the following terms found in food labels which may mean that there is gluten in the product.
Malt or Malt Flavouring that is not derived from corn.
Modified starch or modified food starch made from wheat.
Look out for words on food label stabilizer, starch, flavouring, emulsifier, hydrolyzed, plant protein as it may mean that an ingredient containing gluten has been used.