The inability to digest gluten, which is the protein found in wheat, rye, and barley, is affecting many patients. Celiac disease – an incurable immune reaction to gluten – is the extreme sensitivity to gluten. People who react to gluten but not as severe as Celiac Disease call it gluten intolerance.
Celiac disease is incurable and a permanent conditions. Gluten Intolerance has some good treatment options. The only way to avoid their damage is to avoid eating even tiny amounts of wheat, rye, or barley.
I ask my patients with chronic digestive issues and chronic joint inflammation complaints to go gluten-free for a 21 day challenge.
I recently had dinner with a friend at a local LA restaurant. The waiter and chef both knew what “no gluten” meant, and even left the bread off an appetizer plate we shared so that there would be no cross-contamination. There was no flour in anything he ate that I could see. Yet, shortly after dinner he began having digestive distress (bloating). Luckily we could walk back to my office where I had an enzyme to give him that digests gluten. Quickly his symptoms disappeared.
Going gluten free is a challenge – even a smidgen of flour on a cook’s hands or a splash of soy sauce in a sauce can set off digestive problems or silent inflammation in some people.
Meanwhile, watch out for the obvious: wheat, barley, rye; fish and chicken dusted with flour; and salad dressing made with soy sauce.