Unlike many other health concerns, you could be gluten intolerant and not know it until long after the damage has been done. To further complicate matters, symptoms that do occur - including diarrhea, weight loss, abdominal pain, chronic fatigue, and weakness - could be confused with many other conditions; this leaves gluten, the real culprit, either misdiagnosed, or undiagnosed. During childhood, symptoms often include allergies, asthma, upset stomach, and milk intolerance; in many cases, these early symptoms disappear and then reappear between the ages of thirty and sixty. Only a technical assessment of your health can confirm or deny gluten intolerance.

How gluten affects the body
Gluten intolerant Individuals have genes that recognize gluten as a toxic substance. When they consume foods containing gluten, they set in motion a chain reaction that begins as an inflammation in the lining of the small intestine. The inflamed intestinal wall must now fight off the foreign invader and try to repair any damage before it is able to properly digest and absorb nutrients.

This reaction, which can go undiagnosed for decades, prevents healthy digestion of protein, vitamins, minerals, and essential fatty acids, and places an enormous strain on the immune system. As long as the destruction is allowed to continue, the body becomes increasingly susceptible to a wide range of bacteriological and parasitic infections, viruses, fungi, yeast, and food intolerance. For the gluten-intolerant person, eating gluten opens the door to chronic illness and degenerative diseases such as cancer and osteoporosis; if the body cannot properly take in nutrients, it will suffer.

Gluten-containing Foods

• Amaranth
  
• Barley
  
• Couscous
  
• Kamut
  
• Oats
  
• Orzo
  
• Rye
  
• Semolina
  
• Spelt
  
• Teff
  
• Triticale
  
• Wheat

Living with gluten intolerance
Although the typical American diet is filled with gluten-containing foods, those who have tested positive for gluten intolerance must totally avoid foods containing gluten. In recent years, a renewed enthusiasm for whole grains and dietary fiber has led to increased consumption of breads and other gluten-containing foods; likewise, junk food junkies indulging in high-carbohydrate snacks and fast food put themselves at a yet greater risk of illness. Fortunately, more and more gluten-free breads, pastas, crackers, pancake mix, cereals, and snack foods are becoming available as tasty alternatives.

Caution should be taken when purchasing many other food products since gluten is often used as filler, but is not included among the ingredients listed on the labels. This chart shows the most common foods one must avoid if found to be gluten intolerant.

Are you gluten intolerant?
Checking to see if you are gluten intolerant is a simple procedure that requires only the laboratory findings of a single saliva sample. Because most people who are gluten intolerant are also lactose intolerant, this simple, noninvasive saliva test should also assess your level of sensitivity to the protein in cow's milk. Based on the results of this test, your healthcare provider will assist you in choosing appropriate foods and nutritional measures.

Take action and live better, longer
Once you discover that you are gluten intolerant, the best thing you can do is eliminate all foods that contain gluten. Any other choice could leave you to face a troubled future filled with serious health problems and preventable suffering. Which choice would you make? Get tested soon to find out if the food you eat is silently destroying your health.

Ask your doctor to order these tests today, so that you may enjoy a healthier tomorrow!