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Going gluten free
June 13, 2012 - Lisa Reed
Many people, including me, are going “gluten free.”
Gluten is a protein found in wheat, barley, rye and malts and used as a food additive. It provides structure or binding to baked products.
Some food experts say those who cannot tolerate gluten will suffer from headache, heartburn, aches and pains, stomach/digestive problems, among many other symptoms shortly after eating foods containing those substances.
I have not been tested for a gluten allergy, but I have noticed that when I do eat foods that contain wheat I get what I call the classic symptoms.
I probably have a gluten sensitivity as many people do (and do not even know it).
Research gluten and a gluten free diet, then try going gluten free for a week and see how much more energy you have and how much better you feel. You can then figure out if it is right for you to forgo gluten from your diet long term.
For those who do not have a gluten allergy or sensitivity, experts say it is not wise to eliminate gluten from your diet.
As for me, I try to avoid foods containing gluten at least 80 percent of the time. And I do notice a big difference in my energy level.
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