The Basics of Gluten Sensitivity by RADO Nutrition. Individuals often have just gluten sensitivity and show signs of Celiac’s disease. Celiac’s disease is the more serve form of gluten sensitivity, meaning you don’t have to have Celiac to have a sensitivity to gluten.
Symptoms of sensitivity include but are not limited to; joint paint, fatigue, headaches, and poor memory. You can notice inflammation and weight gain as well.
Foods that contain gluten: Spelt, Semolina, Wheat, Couscous, Rye, Barley and Oats. Often times packaged foods will contain wheat and gluten. Example: salad dressings, protein bars, seasonings, cookies etc.
People often ask why they have a sensitivity to gluten. Typically, this is due to an array of reasons, genetics, fungal infection, leaky gut syndrome, and or genetically modified wheat.
Supplements we recommend to help with Gluten Sensitivity.
- Probiotic – Most individuals with restrictive gluten-free diets have lower levels of good bacteria in their body. This will help replenish good bacteria.
- Digestive Enzymes – We recommend this to all of our gluten sensitive clients. This will typically help reduce the reaction to gluten.
- Vitamin D3 – Almost all of our clients should be on Vitamin D3. This is one of the main factors you need to promote a healthy immune system, which in turn is critical for supporting your digestive system and digestive health.
Sources: Dr. Axe and Dr. Mercola: Gluten Sensitivity.