It seems one of the trendiest complaints to have these days is a wheat or gluten intolerance. Super markets are overflowing with different snack and meal varieties that all offer wheat or gluten free alternatives. The only problem, and the argument of many in the health field is: just because it’s wheat or gluten-free doesn’t automatically make it healthy.
There’s so much hype around it, it’s hard to know if it’s just another fad, or is there really something more insidious going on for a larger percentage of the population who don’t test positive to Coeliac disease but who are still obviously reacting to gluten?
Enter the recently discovered: ‘Non-Coeliac Gluten Sensitivity’ or NCGS. These people, who, up until recently, lay hidden in the population, are a far larger percentage than those affected by Coeliac, and they present with just as troubling symptoms, but in a completely different arena.
While wheat allergy or Coeliac sufferers present with many skin and or gut complaints and issues with maintaining weight, gluten sensitive (NCGS) sufferers present predominantly with neurological and psychiatric disorders.
In The Journal of BMC Medicine, medical director of the University of Maryland’s Center for Celiac Research, Alessio Fasano states of NCGS: “For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from Coeliac disease.”
It is estimated to present six times more frequently than Coeliac disease, as published in PubMed and Psychiatric Quarterly. But symptoms are reversible with the removal of gluten from the diet after six months.
Gluten containing foods to avoid for these people are: wheat, barley, rye, oats, spelt, kamut, and all products made from these.
ABOUT THE AUTHOR
Honor Tremain is a qualified Naturopathic Nutritionist with a Bachelor in Health Sciences.
She has been working in the field of health for the last 20 years.
Honor is the Nutrition Journalist for the global Fitness First Magazine, and columnist for the APN newspapers in Queensland, with her own “Ask Honor” column. She is a corporate health speaker and additionally treats clients in her busy private practice.
She is a director and recipe designer for the new food company Neo Bella Health Foods.
Honor is passionate about education people in the truth about food, nutrition and health, so stays abreast with the latest scientific research, regularly interviewing experts in the field and marrying it with traditional philosophy and wisdom.
You can follow her and many of her articles on Facebook at: https://www.facebook.com/HonorTremain