How To Treat Bunions
March 29, 2013 – 12:00 am | No Comment
A bunion is a deformity that is mainly made up of a lateral deviation of the great toe which enlarges due to a tissue or a bone. It is a serious foot problem. These are formed within the foot and not on the surface of the foot. An arthritic condition and  a result of bone degeneration it is found as  a lump on the outside portion of the big toe. Bunions are seen near the joint of the toe and sometimes  [...]

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Going Gluten-free for Weight Loss – Part I

Submitted by on August 29, 2010 – 10:55 pmNo Comment



Gluten-less food forms are available far more commonly nowadays – however they are more than simply a health trend.

The multitudes of novel gluten-free products ranging from pastas, pizzas, beers are a blessing of sorts for those sensitive to gluten intake and have restricted dietetic intake, celiac disease sufferers or ones with wheat allergies. For inexplicable reasons there has been a drastic rise in the numbers of this group noted in the last ten or so years.

Are these helpful to the rest of the populace? Possibly not.

The idea that a gluten free dietetic intake could assist individuals in loosing pounds or avoiding carbs is a fallacy. Many eminent dieticians point out that several gluten free food products that have undergone packaging have even greater amounts of sugars, carbohydrates, fats and calorific value as compared to their normal equivalents. Thus they have a tendency of being lesser in vitamin, iron and fiber hence not being all that wholesome after all.

Gluten is a protein present in barley, rye and wheat. Other areas of gluten usage include being the main constituent in the baking industry, for vinegar and alcohol fermentation, lip glosses, adhesive ingredient in envelopes and to thicken ice-creams and ketchups.

Among those people having Celiac Disease, ingestion of just miniscule quantities of gluten could activate an autoimmune reaction causing flattening of the tentacle-like villi that line the small intestines. Commonly experienced symptoms comprise of feeling bloated, gassy, constipated, loose bowels along with premature osteoporosis or bone thinning.

The autoimmune response by the body additionally is contributory to rash formations on the skin, incessant weariness, bone & joint aches, neurologic conditions, diabetes, liver conditions, fertility problems affecting both genders, cancer types like lymphoma. An approximate 3 million people in the United States have celiac disease and largely are oblivious about its presence since it could be asymptomatic or ape other conditions.

Independently, a tinier set of individuals having a particular allergic reaction to wheat; being exposed to the offender could cause rash formations, asthmatic attack or also anaphylactic shock.

Another group of individuals (nearly twenty million people in the U.S.) seem to have gluten sensitivity yet with no full-on celiac disease. In these people, symptoms might be less characteristic, entailing moodiness, behavioural changes, mental haziness and feeling depressed. There is shortage of information about this set of people.

It is only in the recent past that specialists have been able to comprehend that there actually is a 3rd condition involving the immune system, however in a diverse manner as compared to the classical autoimmune response or allergies.

Precisely in what manner does being sensitive to gluten be causing behaviour and psychiatric alterations are yet not totally comprehended. One conjecture is that several individuals have abnormally porous intestines or ‘leaky gut’ which permits immune cells and gluten pieces to flee inside the blood and elicit brain inflammation. Scientists have additionally discovered a zonulin protein that is responsible for the unusual permeability of the intestines. Among celiac disease patients, gluten single-handedly triggers zonulin being released.

Till present times, diagnosis of gluten sensitiveness was chiefly by excluding wheat allergies & celiac disease among symptomatic individuals. However study investigators are examining antibodies to a gluten constituent ‘gliadin’ as a likely bio-marker. Nearly seven percent of the populace has such AGA (anti-gliadin antibodies); mysteriously also noted in eighteen percent of autistic individuals and twenty percent of schizophreniacs, as per information furnished by study scientist and celiac specialist Alessio Fasano from the Univ. of Maryland School of Medicine.

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