Could you be gluten-sensitive too?
Gluten sensitivity is an autoimmune disease that can damage multiple organs. Its trigger is gluten, the storage protein found in grains. It is one of the trickiest forms of food intolerance because its symptoms can be extremely varied — often so much so that people don’t even realize they are gluten-sensitive. They slowly get used to the discomfort, unable to pinpoint its cause, while their health gradually declines. And yet, all this suffering could be avoided simply by cutting out gluten-containing grains.
Gluten sensitivity may show up as frequent stomach pain, diarrhea, bloating, nausea, undigested stool, or secondary intolerances such as dairy sensitivity or diabetes. It can also appear as recurring mouth or skin conditions, thinness, fatigue, nutrient deficiencies, slow growth in children, liver problems, or thyroid disorders. The spectrum is wide, which is why only laboratory testing can confirm whether someone is gluten-sensitive. If you suspect it, you should consult a doctor.
Symptoms of gluten sensitivity usually improve once gluten intake is stopped or reduced — provided no severe complications have developed yet. Nowadays, there are plenty of flours, breads, and biscuits available that substitute grains with other ingredients (corn, buckwheat, millet, amaranth), and it’s entirely possible to cook gluten-free meals at home.
Let’s be understanding toward those with gluten sensitivity — don’t assume they’re just following a trend, and above all, don’t lie about ingredients. Doing so could cause them serious harm.
Some dietitians even suggest that gluten can strain the digestive system of people who are not gluten-sensitive, so it may be worth trying a gluten-free diet occasionally — or even adopting it entirely, especially after the age of forty.
