Wheat intolerance is also known as gluten intolerance and to a limited extent celiac intolerance. Gluten is the principal protein component of some cereals, specifically wheat, rye and barley. The same is also true for the derived forms of those grains. Some doctors are of the opinion that this affliction is under-diagnosed and that fewer cases are identified than the actual number of people suffering from it. The reason for this is that gluten intolerance can secretly affect most parts of the body.
One of the first things that happens when an intolerance reaction sets in is for antibodies to be activated against a non-existent invasive organism. In an effort to deter the entry of what they identify as a toxic substance into the blood, the antibodies destroy the villi which are the doorways of the body into the bloodstream. These villi are microscopic filaments, millions of which line the walls of the small intestine where food absorption takes place. It is through them that nutrients gain entry into the blood.
Intolerance to gluten causes the antibodies of a person to react by attacking the villi of the gut. Everytime a person has a reaction to gluten, the villi are damaged and the absorption of nutrients into the blood is not done effectively. The first result of wheat intolerance is therefore weakening of the body, malnutrition and poor health. In addition to that, wheat intolerance has some side effects on the heart, the liver, the nerves and other organs of the body. This is the reason why gluten sensitization can become a system disorder akin to diabetes, in which all body organs are eventually affected if the condition is allowed to continue.
No cure has been found for wheat intolerance and the only way to control it is to prevent it from happening. In order to do this, the individual who is aware that he is sensitized to gluten should stop eating whole grain foods and confections altogether. These food items include bread, cookies and cakes made from wheat flour. Naturally, avoidance of foods that have been staple for mankind for ages will result in nutritional deficiency if not made up for by alternative foods capable of supplying the nutriments lost by abstaining from those foods.
The doctor or nutritionist can be very helpful in this matter. Alternatively, doing research on the internet for the right gluten-free recipes will be good.
The best regular source of pure carbohydrates is rice. Other people might prefer root crops such as potatoes. Nuts, seeds and beans are all exceptional sources of protein. In addition, corn and coconut may be included in the diet. For herbage and fiber, leafy vegetable should have their place in the eating schedule.
There are also especially processed breads which are made from a combination of cereals, beans and lentils. This is what is known by some people as ‘Bible bread.’ That is due to the fact that the instructions for making it were first stated by Ezekiel in 4:9. The essence of the technique is to wash the ingredients of the bread thoroughly. All of the 6 ingredients are them soaked in a big enough bowl for one day. The next morning the grains should rinsed and washed once more and dried. When they are dry, they are then ground into flour.
The combined nutriments of the ingredients of ‘Bible bread’ make for one of the most nutritionally complete dishes. This bread has all the essential amino acids to give. Their protein content is nearly as high as in eggs and milk. On top of that they have all the important vitamins and minerals.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a gluten free foods diet can have and invites you to learn more as well.
categories: food