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How do I know if I’m Gluten Intolerant?
July 30th, 2010 | 
Author: 
There is little to no nutritional benefits whatsoever from anything made from refined white flour (in fact, Arnold Schwarzenegger called it “White Death”). We already know that it (along with refined white sugar in mass quantities) is a leading cause of obesity and type II Diabetes over the long term. So if you’ve been thinking of eliminating these items from your diet, you’ll get nothing but support from me.
In some people (about 23 percent of the population), these foods cause symptoms such as abdominal pain, gas, bloating and diarrhea–and it doesn’t just come from refined white flour, it comes from whole grains as well (so if you’ve switched to whole grain wheat bread and still have these symptoms, think gluten-. sorry–but it still has gluten).
Gluten is a protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta, and your body may have a difficult time metabolizing the gluten in these foods.
It is not a true allergic response, and it does not cause permanent damage to the intestines. But it generally does worsen over time.
Simple gluten intolerance can be uncomfortable, but the symptoms typically don’t last long. The good news is that gluten intolerance is not a food allergy, and eating gluten does not usually cause damage – unless you have celiac disease.
Unfortunately, there is no reliable test for gluten intolerance, but there is for Celiac’s disease. If you suspect that your symptoms are caused by gluten, you may consider a trial of simply eliminating it from your diet and see if they subside.
If you’re symptoms are more severe, or you suspect that you may have Celiac’s disease, you might want to be tested by your doctor. Words of warning, Don’t eliminate gluten from your diet though, because if you do, the test will be inconclusive since the test requires gluten to be causing a reaction in your system for it to show up.
Kim Wirth is a registered nurse in Austin, Texas with significant experience helping people to live full lives without the presence of gluten in their diets. Send her questions at kwwirth@yahoo.com
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Beware of Gluten Lurking in Proccessed Foods
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Obviously, foods like bread, brownies, cereal, pizza, cake and pasta contain gluten.
But if you’ve been trying to go gluten free and are still experiencing symptoms, you might not be aware of some of these foods where it shows up (especially processed foods) |
The hidden gluten in these foods comes from some of those questionable ingredients on the labels, such as Modified food starch, preservatives, stabilizer, and natural ingredients. And here’s the rub–it may also be found in medications, lipsticks and makeup, play dough, and cat litter.So check those labels if you’re going gluten free. (Just FYI, our product Arzu is prepared in a designated, gluten-free kitchen and is certified gluten-free by the Celiac Sprue Association. ) Kim Wirth is a registered nurse in Austin, Texas with significant experience helping people to live full lives without the presence of gluten in their diets. Send her questions at kwwirth@yahoo.com |
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Recipe For Arzu As A Breading For Fish, Shrimp, Chicken, Or Veggies.
Ingredients:
1/2 cup of Original Arzu
2 tsps of a mixture of sea salt, pepper, thyme, garlic, red pepper flakes, oregano.
Place mixture in a bag and use to bread the entree of choice.
Fry in canola oil on medium-high until entree is cooked and crust is a nice golden brown.