Definition of Gluten Allergy - Gluten Intolerance

Gluten allergy is a widely used term referring to Gluten sensitivity (the inability to fully digest gluten). A few Gluten sensitive people test positive for the Celiac Disease biopsy, and so are called Celiacs (~0.5% of the population).

But most Gluten sensitive people return negative or inconclusive results from a Celiac biopsy test. A more appropriate term for these people is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7.

So even if you tested negative for Celiac – you may still have Gluten allergy (sensitivity). The most accurate and effective way to get relief is to use the Journal Method.

We recommend foodintol® LoTox Living

Celiac Disease is one type of Gluten Allergy sensitivity)

Celiac Disease (CD) was the first type of Gluten allergy to be properly recognised. A special test was designed in the 1940s to observe whether tissue lining of the small intestine was damaged. It takes a tiny section of intestinal tissue and assesses it for damage.

Although Celiac testing is still used in many clinics as a first test for Gluten allergy, it only picks up the small percentage of Gluten-sensitive people – those who are Celiac. So it misses the other non-Celiac people. Consequently this latter group is poorly diagnosed and misses out on the simple and drug-free remedy of a Gluten-free diet. 

But gluten is just one thing that could be causing your symptoms.

There are more than twenty FOOD TOXINS – and they act in concert to damage cells and provoke the immune system.

Therefore we recommend trying a LOW TOXIN DIET (reducing all food toxins) – as this is more likely to address all your ailments. 

Learn more with the Free ebook about Food Toxins

The Gluten Protein

Gluten is an enormous and complex protein molecule ccontained in these grains and others: Wheat, rye, barley and oats. Gluten is in all types of Wheat grain like whole grain wheat, wheat bran, spelt, triticale and others.

Therefore Gluten is also available in  everything made out of the flour of these grains: baked foods like bread, pies, cake, breakfast cereals, oatmeal (porridge), cookies, pizza and pasta. Thousands of processed foods have Gluten in them.

Comments: Gluten is one of the largest and most complex proteins consumed by man. That’s why it is difficult for the human digestive system to break down. It starts when the half-digested Gluten protein fragments (Gliadin and Glutenin) arrive in the small intestine. Thes protein fragments actually damage the gut lining.

Unfortunately that allows 'foreign' things to slip through into the bloodstream - where they can move to any part of the body. Of course that sets the body's immune system on 'high alert' - appearing as your symptoms. If left untreated it can eventually develop into diseases like arthritis, diabetes or depression.

Learn more with the Free ebook about Food Toxins

Prevalence of Gluten Allergy

Around 0.5% of the world's population is Celiac. This means ~1 in 200 people.

However new evidence shows Non-Celiac Gluten Allergy (NCGS) is around 30 times more prevalent. Up to 15% of people or 1 in 7 are Gluten Sensitive and suffer the same symptoms. These are people who test negative or inconclusive for Celiac Disease. The most accurate and clinically effective way to identify NCGS is the Elimination Diet – or Journal Method.

All Gluten sensitive people improve dramatically on a Gluten-Free diet.

Comments: Gluten allergy gets diagnosed in elderly patients at a disproportionately high rate - because it is misdiagnosed and under-diagnosed by doctors. The symptoms definitely get worse with age if left untreated. The good news is - Gluten intolerant people improve dramatically on a Gluten-free diet.

Learn more with the Free ebook about Food Toxins

Symptoms of Gluten Allergy

There are dozens of symptoms of Gluten allergy and they are widely varying - and usually have a delayed onset - up to 2 or 3 days later. This is why they are traditionally difficult for doctors to diagnose. They can be:

• Gastro-intestinal: stomach bloating & pain, diarrhea, flatulence, constipation etc.
• Neurological: headache, memory loss, behavioural difficulties, depression
• Immune: poor resistance to infection, mouth ulcers
• Inflammatory disease: arthritis, colitis, thyroiditis etc.
• Skin rashes, eczema, psoriasis, itching flaky skin
• General: food cravings, tiredness, chronic fatigue, unwell feeling
• Infertility, miscarriage or difficulty conceiving

Comments: Because the symptoms overlap with many other ailments, Gluten allergy can be missed or mistaken for other conditions. Doctors readily acknowledge that Gluten allergy is poorly diagnosed. 

But gluten is just one thing that could be causing your symptoms.

There are more than twenty FOOD TOXINS – and they act in concert to damage cells and provoke the immune system.

Therefore we recommend trying a LOW TOXIN DIET (reducing all food toxins) – as this is more likely to address all your ailments. 

Learn more with the Free ebook about Food Toxins

Temporary treatment: Some people choose to treat the symptoms of Gluten intolerance with medications like anti-histamines, pain relief or supplements. But this gives only a few hours relief - and it means you have to keep buying and taking medications your whole life - plus keep getting their side effects.

Permanent treatment: Choose the natural no-drug solution. We believe it's much better to go to the source of the problem - and simply remove it. That is - identify your food intolerance and then substitute that food for another delicious food.

A journal puts system into your exploration. It's easy. All you do is track changes in your symptoms as you reduce food toxins ... Learn about foodintol® LoTox Living

Testing Methods for Gluten Allergy

Many people choose  blood tests as a first resort, expecting it will be more accurate and quicker. Unfortunately most testing for Gluten allergy returns inconclusive results and can be misleading. DNA (stool) testing gives accurate results. These tests are searching for Celiac Disease only. See Video on Types of Clinical Testing

The prevalence of Celiac Disease is just a tiny fraction of Gluten allergy. Celiac Disease (CD) was the first type of Gluten allergy for which a testing procedure was devised - way back in the 1950s. That same test is still used in clinics  for Gluten allergy, but it only picks up the people who are actually Celiac.

This test misses the NCGS patients - so they are not diagnosed. The trouble is they never get to take advantage of the Gluten-Free diet - a great remedy without drugs. With the right diagnosis - and on the right diet these people could begin getting well within days.

Causes of Gluten Allergy

Gluten allergy - both NCGS and Celiac Disease - is genetically inherited. You have the genes for it. If you are Gluten intolerant, then sisters, brothers, parents and grandparents are likely to also have it, even if they don't yet have any symptoms.

Gluten allergy can be picked up in children with 'failure to thrive'. But it is not until much later in life that Gluten allergy is usually suspected, after a lifetime of illness. Alternatively it is often set off later in life by some ‘life event’ like job loss, death in the family, marriage breakdown or serious illness. One indicator can be persistently low blood iron levels.

Treatment for Gluten Allergy

No drugs or therapies are needed to treat Gluten allergy. The best treatment is to substitute all Gluten bearing foods in your diet for life. However there are more than twenty food toxins like gluten - and the act together to make us sick.

But you can reduce food toxins with a LOW TOXIN DIET ... Learn more with the Free ebook about Food Toxins

Here at foodintol^® we don’t view Gluten allergy as a ‘disease’. Gluten allergy (the inability to fully digest gluten) is genetic – like having blue eyes or brown skin.

Would you want to 'cure' blue eyes or beautiful brown skin? Gluten allergy is not a disease - so you don't need a cure. But you do need a diet that accommodates it . . . a Gluten-Free diet. After just a few weeks on a Gluten-free diet symptoms diminish or disappear completely.

Most newly diagnosed Gluten sensitive people report feeling better than they have for years, once eating correctly. 

Learn about foodintol® LoTox Living

Definition of Wheat Allergy

Wheat Allergy is a very rare severe sudden-onset allergic reaction to a certain protein component of wheat. Symptoms include coughing, asthma and skin hives. However - true food allergies are discovered very early in life in babies upon first exposure to the food.

Most people who speak of wheat allergy are really referring to the inability to digest Gluten, Gluten intolerance. Gluten is a very complex protein found in wheat and some other grains. It is a much more common slow-onset reaction - and affects one in seven people or 15%.

Definition of Wheat Intolerance

Wheat Intolerance (Gluten intolerance) involves the immune system because gluten’s breakdown proteins are seen as ‘foreign’ by your immune system.

This sets up inflammation and disrupts processes. We keep eating the food toxins without realising - and that’s why people get chronic (long term) symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others. Sometimes the first indication of wheat intolerance is diagnosis of anaemia.

Could your symptoms be signs of Wheat Intolerance?

Learn more with the Free ebook about Food Toxins

Prevalence of Wheat Allergy and Wheat Intolerance

Wheat Allergy is rare (less than ½% of people)

Wheat Intolerance is due to Gluten (A FOOD TOXIN) - up to 15% of people, or one in seven. Some of them meet the requirements of Celiac testing and so are said to have Celiac Disease. But most Gluten sensitive people are Non-Celiac Gluten Sensitive (NCGS) - so do not show positive Celiac biopsy results.

This is an important point - because these people are never told about the simple solution to their illnesses and symptoms - by adjusting their diet to REDUCE FOOD TOXINS. That's why the vast majority of Gluten-sensitive people are undiagnosed.  They don't get well - their symptoms remaining a mystery to their doctors.

The Symptoms for Wheat Allergy

Sudden onset symptoms - coughing, asthma, nausea, vomiting, hives, rashes etc.

The symptoms for Wheat Intolerance

These are frequently delayed reactions - even many days later:

• Stomach bloating, Diarrhea, or Flatulence, or Constipation
• Headache, migraine
• Poor resistance to infection, mouth ulcers, colds and 'flu
• Respiratory conditions: sinus, coughing, Asthma, bronchitis
• Arthritis, back ache, Restless legs
• Skin rashes, Eczema, Psoriasis, itching flaky skin
• Tiredness, lethargy Chronic Fatigue
• Memory loss, behavioural difficulties
• Depression, mood swings, cravings

There are more than twenty food toxins . . . and they act together in various combinations to cause internal damage that makes us sick – and leads to diagnosis of disease.

The Institute’s eighteen years of helping clients has shown - the most effective approach is to move to a LOW-TOXIN DIET. We have found the best results come by using a journal – and with moderation … that is a diet which allows some favourites while greatly reducing the level of toxins in the blood . . Find out more at foodintol® LoTox Living

Causes of Wheat Allergy and Wheat Intolerance

Wheat Intolerance is not something you ‘catch’. It is in your genes - genetic. Just like blue eyes or freckles - you got it from your parents and grandparents. And if you have children – you will already have passed on those genes to them. Therefore it's a good idea to alert them to the possibility.

Your ethnic ancestry plays a big part. Some cultures have had more 'evolutionary exposure' to grass grains like wheat and barley - and have evolved the biological equipment to more fully digest them.

The growing of grain crops (wheat farming) has only been practiced for around 10,000 years. Compared to the time humans have been eating other foods in the hunter-gatherer lifestyle (meat, fish, vegetables and fruits) - 2.5 million years - that's a very short period.

Our bodies just haven't evolved that fast. In fact our capacity to grow high yield grain crops like Wheat and barley has far outstripped our digestive system's rate of development. That is, as a species, not all humans yet have the necessary biological equipment to break down FOOD TOXINS in certain things.

Gluten is a highly complex protein. It is one of the largest and most complicated molecules eaten. In combination with around TWENTY other food toxins - it is responsible for Leaky Gut Syndrome. Food toxins damage the small intestine and this is where all the trouble begins.

Treatment for Wheat Allergy

Wheat Allergy (sudden onset reactions) is identified in babies - when they are first introduced to solid foods like wheat cereal. Some people think the solution is a Wheat-free diet. However in our experience (ten years helping thousands of people worldwide) - a wheat-free diet is hardly ever the answer. There are usually many other factors causing symptoms. 

Instead we rommend a LOW TOXIN DIET.

Treatment for Wheat Intolerance

Wheat Intolerance (slower onset responses like headache, or skin rashes, or gastro-intestinal difficulty like constipation) is also apparent when babies are first introduced to gluten grains. But because the reactions are delayed they are more difficult to connect to the food which caused it.  So the diagnosis of Gluten intolerance is usually missed - or misdiagnosed as other conditions.

For example a baby who cries a lot is often labelled 'colicky'. But careful scrutiny of the stage at which the troble began can often tracxe it back to the start of solid foods. In other words - from beginning solids - because frequently the very first solid foods given to a baby are wheat-based, unfortunately. 

Wheat intolerance and Gluten intolerance, (the latter is much more likely) are both effectively solved with a Gluten-free diet. No medications, tests or procedures are needed to get well! The main thing is to identify it - and adjust the diet -using a purpose-designed journal and food guides. Once identified - healing begins almost immediately.

You will be cured when you stop eating the food toxins which cause your symptoms.

Here at foodintol^® we don't regard any Food Sensitivity as a disease. The symptoms arise from actual poisoning - via food toxins. 

Eating inappropriate foods makes anyone sick. When you understand this, you realise you don't need medications for a 'cure'. You just need to learn about food toxins and move to a low toxin diet,

Learn about foodintol® LoTox Living

Any type of Food sensitivity is genetic. It's in your genes - and you cannot change those. Just like blue eyes or freckles - you got them from your parents, grandparents and other ancestors. And if you have children – you have already passed on those genes to them. Therefore it's a good idea to learn about food toxins.

Definition of Celiac Disease

The definition of Celiac Disease is a positive biopsy of the small intestine - showing damaged tissue surface structures known as villi. A biopsy is a tiny piece of intestinal tissue viewed under a microscope. The villi are tiny finger-like projections on the inside lining of the gut - and are responsible for absorption of nutrients - and filtration and removal of unwanted waste and toxic materials.

When these structures are damaged consequences for the patient include malabsorption illnesses, serial infections and chronic diarrhea - amongst other illnesses.

All Gluten sensitive people improve dramatically on a Gluten-Free diet. But it's best to determine your food intolerance before changing your diet. 

Prevalence of Celiac Disease - 0.5%

Around 0.5% of the world's population has Celiac Disease. That's only about 1 in 200 people.

Prevalence of Non Celiac Gluten Sensitivity - 15%

However studies show Non-Celiac Gluten Sensitivity (NCGS) is around 30 times more prevalent. Up to 15% of people or 1 in 7 are Gluten Sensitive and suffer many of the same symptoms. These are people who test negative or inconclusive for the Celiac Disease biopsy or blood tests.

Doctors use several types of clinical testing to try and identify Celiac Disease. But many tests give inconclusive results - misleading patients and doctors. However - the most accurate way to identify either type of Gluten Intolerance is the Elimination Diet– or Journal Method.

All Gluten sensitive people improve dramatically on a Gluten-Free diet. But be careful of changing your diet without a proper investigation. You may have some other intolerance - and - you may have more than one intolerance. Many people do.

The symptoms of both Non-Celiac Gluten Sensitivity (NCGS) and Celiac Disease (CD) become worse with age if left undiagnosed. We know this because diagnosis of Gluten intolerance in elderly patients is disproportionately high. These people have had Gluten intolerance all their lives - but it has never been suspected. Many doctors used to think Gluten sensitivity was rare - so it was not investigated. Now we know better.

Which foods contain Gluten?

Gluten is a huge and complex protein molecule that occurs in four main grains: Wheat, rye, barley and oats. It is present in all types of Wheat grain like whole grain wheat, wheat bran, spelt, kamut, triticale and others.

Obviously then - Gluten is also present in all baked foods made from these grains: bread, pies, cake, breakfast cereals, porridge, cookies, pizza and pasta. There are literally thousands of processed foods which contain Gluten.

Luckily there are now thousands of Gluten-free breads, cookies, cakes and other baked foods available in our supermarkets. 

Gluten is one of the largest and most indigestible proteins eaten by humans. Many of us can only complete the first stage of the protein breakdown into Gliadin and Glutenin peptides. However - that is where the trouble begins: these two are basically seen as "foreign" in the human body - and set off a cascade of immune responses in sensitive people.

Gluten damages intestinal tissue

Problems begin when it reaches the small intestine. Partially broken down gluten actually tears holes in the lining of the gut, leading to Leaky Gut Syndrome. This allows foreign particles (and whatever else is in the gut, including bacteria) into the bloodstream. Of course that sets the body's immune system on 'high alert' - resulting in infection, inflammation and your symptoms.

List of Symptoms of Celiac Disease

The symptoms for all types of Gluten intolerance including Celiac Disease are varied and usually have a delayed onset - up to 2 or 3 days later. They are usually chronic - but not severe - and many of us keep on taking over-the-counter medications and supplements, thinking we are just "off colour". Symptoms include the following in any combination:

Gastro-intestinal: Stomach Bloating & pain, Diarrhea, flatulence, Constipation etc.

Neurological: lack of co-ordination, clumsiness (ataxia)

Psychological: behavioural difficulties, Depression

Metabolism: Gradual Weight gain - or unexplained Weight loss

Compromised immune system: Serial colds and 'flu, infections, mouth ulcers

Inflammatory disease: Arthritis, colitis, thyroiditis etc.

Skin rashes, dermatitis herpetiformis, Eczema, Psoriasis, itching flaky skin

General: food cravings, tiredness, Chronic Fatigue, unwell feeling

Infertility, Miscarriage or difficulty conceiving

Failure to thrive (in children)

"Failure to thrive" in children: This is a  raft of symptoms in sickly children who don't meet normal growth and development milestones. They tend to be quiet and too pale (low iron levels), tired, underweight and not doing well in school or kindergarten.

There can also be behavioural or psychological issues in children or adults. Celiac Disease or other gluten intolerance is frequently the cause - but usually goes undiagnosed. The consequence is that other diseases develop - and those are treated in isolation e.g. anaemia, colitis, diabetes type 1 or other auto-immune diseases.

• • Few people understand that addressing the food intolerances with dietary changes arrests the progress of - and frequently heals these diseases

Celiacs Frequently Have A Second Food intolerance

Because the symptoms overlap with many other ailments, Gluten intolerance can be missed or misdiagnosed. Doctors readily acknowledge that Gluten intolerance is difficult to recognise with clinical methods and therefore poorly diagnosed.

It is also true that people with Gluten Sensitivity frequently have a second food intolerance - say to Dairy, Fructose, Nightshade Vegetables, Corn or something else. That's why it's best to use a method that will pick up all your food sensitivities - like the Journal Method - as used in a purpose-designed Gluten Intolerance Healing Program.

Clinical Testing for Celiac Disease

Many clinical tests e.g. blood tests for Gluten intolerance and Celiac Disease give inconclusive results - and can mislead both doctors and patients. See video interview on Types of Clinical Testing

Many people turn to blood tests as a first resort, expecting it will be quicker and more accurate. Unfortunately even the so-called 'gold standard' - intestinal biopsy - will only test positive for extensive intestinal damage - as in advanced cases of Celiac Disease. 

The Journal Method

We need a much more accurate method - that picks up all cases of Gluten Intolerance. The Journal Method always works - and it's so easy. No blood tests, appointments or diagnostic procedures are needed.

The prevalence of Celiac Disease is a small fraction of the condition of Gluten intolerance. But Celiac Disease (CD) was the first type of Gluten sensitivity for which a test was devised - way back in the 1950s. Although that same type of Celiac testing is still used in many clinics as a first test for Gluten sensitivity, it only picks up that small percentage of people who are Celiac.

This old-fashioned test misses the Non-Celiac Gluten Sensitive people. Therefore this latter group is poorly diagnosed and never gets to take advantage of the brilliant and remedy - the Gluten-Free diet. Once on the right diet these people would begin getting well within days.

Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten. A very small proportion of Gluten intolerant people will test positive for Celiac Disease, and so are called Celiacs (the research says less than 0.5% of the population).

However - most Gluten sensitive people return negative or inconclusive results upon testing for Celiac Disease. The correct term for these people is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7. So if you had some kind of clinical test looking for Celiac (say blood test or biopsy) - but got a negative or inconclusive result - you may very well have this form of "silent" gluten intolerance.

The most accurate and effective way to identify any form of Gluten intolerance is to do an Elimination Diet.

Cause of Celiac Disease

Celiac Disease - just like all Gluten intolerance is genetic. Blame your parents -  it's in your genes! So you got it from your parents, grandparents and other ancestors. And if you have children - you have already passed on that same genetic material to your children and grandchildren.

So if you turn out to be gluten intolerant - share your findings with your kids, your brothers, sisters, parents and others. Research shows that up to 10% of the immediate family will also be affected, even if they don't yet have any symptoms.

Want to know more? To learn more – sign up for Free e-book

Comments: Some Gluten intolerance is identified in children. But for others, it is not until much later in life that Gluten intolerance is even suspected. Frequently the appearance - or sudden worsening of symptoms is triggered by some 'life event' - like divorce, a death in the family, job loss or serious illness. One indicator can be persistently low iron levels or anaemia.

Treatment for Celiac Disease

No drugs, procedures or therapies are needed to treat Celiac Disease - or any other type of Gluten sensitivity. All you need is a Gluten-free diet. It's much easier than you think. Simply substitute Gluten for other great foods. These days there are dozens of great options - with new ones appearing on supermarket shelves every month.

What is the Cure for Celiac Disease?

Here at foodintol^® we don’t view Celiacs as ‘diseased’ people. In fact you don't need a cure, just a different diet. Celiacs are people who have been eating inappropriate foods - those they cannot fully digest.

If it turns out you are gluten intolerant - you will be permanently "cured" when you switch to a Gluten-free Diet. Your energy levels will go up, the headaches will stop and your gut will be happy!

Gluten sensitivity is genetic – it’s just the way you were born. Like having blue eyes or freckles. You cannot change your genes! For your freckles you stay out of the sun. For Celiac Disease - or Gluten intolerance, you eat a Gluten-free diet.

Symptoms overlap with other Food Intolerances

Symptoms of Gluten Intolerance are just the same as symptoms for other intolerance - e.g. Fructose Malabsorption or Dairy Sensitivity or Yeast Sensitivity. 

Definition of Wheat Allergy

Wheat Allergy is a very rare severe sudden-onset allergic reaction to a certain protein component of wheat. Symptoms include coughing, asthma and skin hives. However - true food allergies are discovered very early in life in babies upon first exposure to the food.

Most people who speak of wheat allergy are really referring to the inability to digest Gluten, Gluten intolerance. Gluten is a very complex protein found in wheat and some other grains. It is a much more common slow-onset reaction - and affects one in seven people or 15%.

Definition of Wheat Intolerance

Wheat Intolerance (Gluten intolerance) involves the immune system because gluten’s breakdown proteins are seen as ‘foreign’ by your immune system. This sets up inflammation and disrupts processes. That’s why people get chronic (long term) symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others. Sometimes the first indication of wheat intolerance is diagnosis of anaemia.

Prevalence of Wheat Allergy and Wheat Intolerance

Wheat Allergy is rare (less than ½% of people) - or one in two hundred.

Wheat Intolerance is due to Gluten - up to 15% of people, or one in seven. Some of them meet the requirements of Celiac testing - and so are said to have Celiac Disease. But most Gluten sensitive people are Non-Celiac Gluten Sensitive (NCGS) - so do not show positive Celiac biopsy results.

This is an important point - because these people are never told about the simple solution to their illnesses and symptoms - by adjusting their diet. That's why the vast majority of Gluten-sensitive people are undiagnosed.  They don't get well - their symptoms remaining a mystery to their doctors - and go on to develop into chronic disease.

But it's simple to fix! If you are one of the 75% of people who are affected by food intolerance, it makes sense to investigate - doesn't it?  Try a LOW TOXIN DIET.

The Symptoms for Wheat Allergy

Sudden onset symptoms - coughing, asthma, nausea, vomiting, hives, rashes etc.

The symptoms of Wheat Intolerance

These are usually delayed reactions - even many days later:

• Stomach bloating, Diarrhea, or Flatulence, or Constipation
• Headache, migraine
• Poor resistance to infection, mouth ulcers, colds and 'flu
• Respiratory conditions: sinus, coughing, Asthma, bronchitis
• Arthritis, back ache, Restless legs
• Skin rashes, Eczema, Psoriasis, itching flaky skin
• Tiredness, lethargy Chronic Fatigue
• Memory loss, behavioural difficulties
• Depression, mood swings, cravings

Causes of Wheat Allergy and Wheat Intolerance

Wheat Intolerance is not something you ‘catch’. It is in your genes - genetic. Just like blue eyes or freckles - you got it from your parents and grandparents. And if you have children – you will already have passed on those genes to them. Therefore it's a good idea to alert them to the possibility.

Your ethnic ancestry has a lot to do with it. Some cultures have had more 'evolutionary exposure' to grass grains like wheat and barley - and have evolved the biological equipment to more fully digest them.

The growing of grain crops (wheat farming) has only been practiced for around 10,000 years. Compared to the time humans have been eating other foods in the hunter-gatherer lifestyle (meat, fish, vegetables and fruits) - 2.5 million years - that's a very short period.

Our bodies just haven't evolved that fast. In fact our capacity to grow high yield grain crops like Wheat and barley has far outstripped our digestive system's rate of development. That is, as a species, not all humans yet have the necessary genetic makeup to break down the complex part of the grain: the Gluten.

Gluten is a highly complex protein. It is one of the largest and most complicated molecules we eat. It is responsible for Leaky Gut Syndrome – because it damages the small intestine and this is where all the trouble begins.

Treatment for Wheat Allergy

Wheat Allergy (sudden onset reactions) is identified in babies - when they are first introduced to solid foods like wheat cereal. Some people think the solution is a Wheat-free diet. However in our experience (ten years helping thousands of people worldwide) - a wheat-free diet is hardly ever the answer. There are usually many other factors causing symptoms.

Treatment for Wheat Intolerance

Wheat Intolerance (slower onset responses like headache, or skin rashes, or gastro-intestinal difficulty like constipation) is also apparent when babies are first introduced to gluten grains. But because the reactions are delayed they are more difficult to connect to the food which caused it.  So the diagnosis of Gluten intolerance is usually missed - or misdiagnosed as other conditions.

Wheat intolerance and Gluten intolerance, (the latter is much more likely) are both effectively treated with a Gluten-free diet. No medications, tests or procedures are needed to get well! The main thing is to identify it - and adjust the diet -using a purpose-designed journal and food guides. Once identified - healing begins almost immediately.

See foodintol®LoTox Living

You will be cured when you stop eating the food toxins which cause your symptoms.

Here at foodintol^® we don't regard food sensitivity as a disease. It is people eating foods which contain toxins that make them sick. When you understand this, you realise you don't need medications for a 'cure'. You just need to AVOID FOOD TOXINS.

Any type of Food sensitivity is genetic. It's in your genes - and you cannot change those. Just like blue eyes or freckles - you got them from your parents, grandparents and other ancestors. And if you have children – you have already passed on those genes to them. Therefore it's a good idea to alert them to the possibility they may be reacting badly to food toxins. 

Gluten intolerance is a broad term which includes all kinds of intolerance to Gluten.

• • The definition of Celiac Disease - is a positive result for the small intestine biopsy. These people are Celiacs (~2% of the population).

But most Gluten sensitive people return negative or inconclusive results upon Celiac testing. At this point many doctors and patients mistakenly rule out Gluten intolerance and take other paths to explore symptoms. Many patients then undergo a series of invasive diagnostic procedures like endoscopies, scans, blood tests and other clinical testing - frequently to no avail.

• • The correct term for this latter group is Non-Celiac Gluten Sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7 - or 45 million Americans.

If you tested negative for Celiac – you may still be gluten sensitive. Learn more with the Free ebook about Food Toxins

Gluten is a highly complex protein that occurs in these popular grains and others: Wheat, rye, barley and oats. Gluten is present in all types of Wheat grain like whole grain wheat, wheat bran, spelt, triticale and others.

This means Gluten is also present in all baked foods that are made from these grains: bread, pies, cake, breakfast cereals, oatmeal (porridge), cookies, pizza and pasta. There are thousands of processed foods which contain Gluten.

Comments

Gluten is one of the largest and most complex proteins consumed by man. That’s why it is difficult for the human digestive system to break down. Problems begin when Gluten protein fragments Gliadin and Glutenin reach the small intestine. In sensitive individuals they actually damage the gut lining, causing Leaky Gut Syndrome.

The damage allows foreign particles (whatever is in the gut, including bacteria) into the bloodstream. Of course that sets the body's immune system on 'high alert' - resulting in your symptoms – and eventually diseases like arthritis and others.

If you think you might have gluten intolerance. Learn more with the Free ebook about Food Toxins

Prevalence of Gluten Intolerance and Celiac Disease

• ~2% of the world's population is Celiac: 2 in 100 people or 6 million Americans

However new evidence shows Non-Celiac Gluten Intolerance (NCGS) is around 7 times more prevalent.

• Up to 15% of people or 1 in 7 are Non Celiac Gluten Sensitive - 45 million Americans

Both suffer the same symptoms. The most accurate and clinically effective way to identify any type of Gluten intolerance is the Elimination Diet – or Journal Method. In some aways it does not matter which type you have - it only matters that you discover whether you are affected.

Diagnosis of Gluten intolerance in elderly patients is disproportionately high - because it is misdiagnosed and under-diagnosed using clinical testing methods. The symptoms of both Non-Celiac Gluten Intolerance (NCGS) and Celiac Disease (CD) become worse with age if left undiagnosed. Gluten intolerant people improve dramatically on a Gluten-free diet.

Could you have Gluten intolerance? Learn more with the Free ebook about Food Toxins

Gluten intolerance causes dozens of symptoms - and usually have a delayed onset - up to 2 or 3 days later. This is why Gluten Intolerance is so difficult to diagnose. They can be:

• Gastro-intestinal: Stomach bloating & pain, Diarrhea, flatulence, Constipation etc.
• Neurological: headache, memory loss
• Behavioural difficulties, Depression
• Immune: poor resistance to infection, mouth ulcers
• Inflammatory or autoiummune disease: Arthritis, colitis, thyroiditis etc.
• Skin rashes, Eczema, psoriasis, itching flaky skin
• General: food cravings, tiredness, Chronic fatigue, unwell feeling
• Infertility, miscarriage or difficulty conceiving
• 'Failure to thrive' in children - from poor absorption of nutrients

Because the symptoms overlap with many other ailments, Gluten intolerance can be missed or mistaken for other intolerance and other conditions. Doctors readily acknowledge that Gluten intolerance is poorly diagnosed. Learn more with the Free ebook about Food Toxins

Many people turn to blood tests as a first resort, expecting it will be more accurate and quicker. Unfortunately most testing for Gluten intolerance is not reliable. DNA (stool) testing gives accurate results. Most of these tests are looking for markers of Celiac Disease (blood tests and intestinal biopsy).

Celiac Disease (CD) was the first type of Gluten intolerance for which a diagnostic testing procedure was devised - way back in the 1940s. Although that same type of Celiac testing is still used in many clinics as a first test for Gluten intolerance, it only picks up the small percentage of Gluten-sensitive people who are Celiac.

It misses the Non-Celiac Gluten Sensitive patients. Therefore this latter group is poorly diagnosed and never gets to take advantage of the brilliant and free-of-drugs remedy - the Gluten-Free diet. Once on the right diet these people could begin getting well within days.

Gluten intolerance - both NCGS and Celiac Disease - is 'in the family', or genetically inherited. You have the genes for it. If you are Gluten intolerant, then other immediate family members will also likely be affected, even if they don't yet have any symptoms.

Some Gluten intolerance is identified in children. But for others, it is not until much later in life that Gluten intolerance is actually suspected. Frequently it is triggered by some ‘life event’ like divorce, job loss, death in the family or serious illness. One indicator can be persistent low iron or anaemia.

No drugs or therapies are needed to treat Gluten intolerance. The best treatment is to simply substitute all gluten-bearing foods in your diet.

The Gluten-free diet is an excellent and simple solution for disease prevention in gluten sensitive people. You will eat well with lots of variety - because thousands of great new Gluten-free products are appearing every year in your supermarket - as manufacturers scramble to provide choices for consumers.

To eat Gluten-free with confidence, you need to get into the habit of reading all labels and understanding the traps.

Here at foodintol^® we don’t view Gluten intolerance as a ‘disease’. Because gluten os a toxin. Its effects poison us.

Gluten intolerance is genetic – like having blue eyes or brown skin. Would you want to 'cure' blue eyes or beautiful brown skin?

In the same way - Gluten intolerance is not a disease - so you don't need a cure. But you do need to eat foods your body can process without making you ill . . . a Gluten-Free diet.

After just a few weeks on a Gluten-free diet symptoms diminish or disappear completely. Most newly diagnosed Gluten-free people report feeling better than they have for years.

Learn more with the Free ebook about Food Toxins