Gluten Sensitivity – An Ever Increasing Problem

Gluten is a protein found in all forms of wheat, matzo, couscous, semolina and other wheat-like grains which include; barley, rye, bulgur, kamut, spelt and triticale.

Of all the possible food allergens and sensitivities, gluten is most likely to be the most prevalent and definitely the one that is capable of causing the most harm.

Gluten sensitivity occurs when there is an ongoing immune reaction to gluten in the diet, usually detected by testing for antibodies against a subprotein of gluten called gliadin. Until recently, blood tests were mostly used to detect these antibodies, with results indicating around 12 percent of the general American public suffering from this sensitivity. However, current research utilizing stool testing has revealed that these antibodies can be detected in the stool in up to 35 percent of the population. This means that potentially one in every three children may have this sensitivity and should be avoiding gluten.

This entry was posted in Book Excerpts, Dietary Problems and Solutions, Food Allergies and Gluten Sensitivity and tagged , , . Bookmark the permalink.

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