Most people in the modern world do not closely monitor what they are putting into their body when it comes to food. Some of the most common grains that are available go into a large percentage of foods and contain a protein called gluten. These grains are wheat, rye and barley and they affect roughly one percent of the world’s population with allergic reactions and sensitivity.
Understanding Those Affected by Gluten
Celiac disease is a significant autoimmune disorder which causes major discomfort in those who consume gluten containing products. The discomfort stems from the body’s reaction to gluten by attacking the tissues of the small intestines. Many people with Celiac disease will choose to make a habit of checking nutrition facts to ensure that any allergens including gluten are not part of the recipe or preparation process.
It is important to choose gluten free products to prevent exposure and reduce chances of a reaction occurring. Celiac disease can develop at any point in the life of an individual and has the potential to gradually worsen over time.
Another common occurrence is gluten sensitivity unrelated to Celiac disease. Individuals with this type of sensitivity will experience many of the same symptoms of people who are affected by Celiac disease, but lack damage to intestinal tissue and do not produce the same antibodies as an immune response to consuming products with gluten.
These individuals will also need to follow a gluten free diet or lifestyle to ensure they manage their symptoms and reduce discomfort. Following the same practices to check nutrition facts is one of the only ways to avoid gluten while eating or dining out.
Going Gluten Free for a Better Quality of Life
Checking nutrition facts often helps people make better choices on the types of food they consume. Many food products will now carry the labeling disclosure of being free of gluten. Many people will opt to eat less processed foods and have more home-made and fresh foods simply because it makes it easier to avoid gluten. Removing many of the unhealthy foods that have gluten in them only makes more room for healthier options.
There are many benefits to going gluten free that should be explored:
Weight loss is common with this diet as the amount of bread products and calorie dense foods containing wheat, rye and barley are removed from the equation. This means a leaner body and fewer pains from gluten.
Fortunately, going on a diet that removes gluten from the diet will not affect the top 8 vitamins that should be taken daily for most people. With mounting concerns of vitamin deficiency on the rise, it is important to remember that supplementation can improve on any diet.
Even if someone does not have sensitivity to gluten, following the gluten free lifestyle helps to prevent developing or worsening the condition for the future. Prevention is one of the best cures and should be a practice that all health conscious minded people should follow. Being knowledgeable about the issue can also help socially when being with family and friends, coworkers or other acquaintances.
