The One Thing That May Be Making You Sick

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There is a great deal of confusion and wrong information about just  Test Reload Partner 67 Review what is gluten. The clearest definition may be that gluten is a storage protein. Gluten is what bakers call the dough-forming elastic ingredient in wheat.

Gluten is found in some grass-related grains, notably wheat, rye, and barley. Corn and rice have a form of gluten as well but aren't toxic to people with gluten sensitivity. The culprits are basically in the wheat, barley and rice arena. Unfortunately, oats may have some gluten due to contamination through processing.Beware that just because a food product says "wheat free" it doesn't mean it's "gluten free". The product may still have malt (derived from barley)

Hairlike structures called villi are on the lining of our small intestine. The villi increase allows the absorption of nutrients. For people with gluten intolerance, their body sees gluten as a toxin and attacks it. In doing so, it also attacks the villi making it shorter and sometimes becoming completely flat.

Once the villi is damaged, the good nutrients slide right through. Vitamins and minerals aren't nourishing the body affecting physical and emotional health. Another health problem caused by gluten is lactose intolerance. Lactase, which is the enzyme that breaks down the sugar lactose, is produced in the tip of the villi. When the villi are shortened, the body's ability to digest lactose may be decreased.

When you eat food which includes gluten, you may experience gas, bloating, diarrhea, constipation or nausea. You may also experience headaches, fatigue, depression, joint pain and breathing problems - all from gluten. The easiest way to know if gluten is the culprit is to avoid foods with gluten for a week. Notice the difference and if you feel an improvement then you are probably sensitive to gluten.

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