Gluten

An auto-immune disorder where the small intestine becomes inflammed and unable to absorb nutrients from food properly.  Caused by the ingestion of gluten which is a protein found in wheat, barley & rye.  The only treatment is to adhere to a gluten-free diet. Gluten intolerance has also been associated with autoimmune thyroid disorders, so avoidance of gluten may also benefit conditions like Hashimoto’s Thyroiditis.

Wheat Gluten can cause IBS, arthritis pain, swelling in hands, bloating and headaches when people consume bread, croissants, cakes and pastries in North America.  But sufferers who have eaten these same products in Europe have no adverse side effects because they use non-GMO flour and proofing times are much longer.  In BC, consuming products from sprouted non-gmo wheat, with organic ingredients, no processed sugar and vegan also causes reduced symptoms.

Gluten Aliases: Hordeum Vulgare, Secale Cereale, Triticale, Triticum Spelta, Triticum Vulgare

However, gluten-free diets can be deficient in fibre, iron, folate, nicacin, thiamine, calcium, vitamin B12, phospherous, proteins & zinc.  Many gluten-free foods also contain extra additives & preservatives like fat, sodium & sugar to improve taste.

Celiacs can eat 2 oz (50g) of quinoa per day without adverse side-effects with the benefit of lowering cholesterol.  Also, gluten isn’t a problem if absorbed through the skin as it is used for its binding ability in health and beauty aids

An Income Tax Credit is available at: cra-arc.gc.ca/gluten-free