Gluten Intolerance, Celiac Disease

Gluten Intolerance, Celiac Disease, Gluten Free

There is a lot of talk about Gluten Free, Gluten intolerance and Celiac disease.  However, both Gluten intolerance and Celiac Disease starts out as a sensitivity to carbohydrate foods that contain certain proteins. Gluten is a hard to digest protein complex found in wheat, barley and rye. Gluten can represent between 50%-80% of protein in these grains. However, even with a gluten-free diet there is still gluten hidden in many foods.  While a Gluten Problem is the offending agent in the food the real issue is the fact the person can’t digest it. Perhaps the clinical question then is  ‘ why are some individuals gluten intolerant and other are not’  ?  The remedy to stay away from gluten entirely is not always practical with so many meals these days being eaten outside the home. Another solution is to help find a way to compensate and break tGluten freehe gluten down. Amylase is one of the three major digestive enzymes. Along with protease and lipase they handle the breaking down and absorption of most foods we eat.  Protease digests protein, lipase digests fats and amylase is for carbohydrates. While amylase is taken at the start of a meal it helps to pre-digest any carbohydrate substance and this includes gluten. It doesn’t completely overcome the body’s inability to handle gluten but it certainly helps  in reducing pain, bloating and intestinal inflammation that Celiac Disease is known for. Taking amylase at the start of a meal will frequently give a gluten intolerance individual an added edge in keeping their symptoms under control.

Check out the links below for more information on Celiac Disease and Gluten

Read this great article from the NY Times on Celiac Disease and the possible Affects on the Brain

Gluten-Free Food List – What You CAN Eat, from About Health,