10 Symptoms of Gluten Intolerance

June 11, 2013 | By | 1 Reply More

Flickr - bread - It's So Sunny!Dr. Amy Myers, Guest
Waking Times

More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed.

It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?

If you have any of the following symptoms it could be a sign that you have gluten intolerance:

  1. Digestive issues such as gas, bloating, diarrhea and even constipation. I see the constipation particularly in children after eating gluten.

  2. Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.

  3. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.

  4. Diagnosis of an autoimmune disease such as Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma or Multiple sclerosis.

  5. Neurologic symptoms such as dizziness or feeling of being off balance.

  6. Hormone imbalances such as PMS, PCOS or unexplained infertility.

  7. Migraine headaches.

  8. Diagnosis of chronic fatigue or fibromyalgia. These diagnoses simply indicate your conventional doctor cannot pin point the cause of your fatigue or pain.

  9. Inflammation, swelling or pain in your joints such as fingers, knees or hips.

  10. Mood issues such as anxiety, depression, mood swings and ADD.

How to test for gluten intolerance?

I have found the single best ways to determine if you have an issue with gluten is to do an elimination diet and take it out of your diet for at least 2 to 3 weeks and then reintroduce it. Please note that gluten is a very large protein and it can take months and even years to clear from your system so the longer you can eliminate it from your diet before reintroducing it, the better.

The best advice that I share with my patients is that if they feel significantly better off of gluten or feel worse when they reintroduce it, then gluten is likely a problem for them.  In order to get accurate results from this testing method you must elimination 100% of the gluten from your diet.

How to treat gluten intolerance?

Eliminating gluten 100% from your diet means 100%. Even trace amounts of gluten from cross contamination or medications or supplements can be enough to cause an immune reaction in your body.

The 80/20 rule or “we don’t eat it in our house, just when we eat out” is a complete misconception. An article published in 2001 states that for those with celiac disease or gluten sensitivity eating gluten just once a month increased the relative risk of death by 600%.

Still unsure?

Seek out an integrative practitioner or functional medicine physician to help to guide you.

About the Author

Amy Myers, MD is the Founder and Medical Director of Austin UltraHealth, a functional medicine practice in Austin, Texas. Dr. Myers seeks to find the root cause of illness rather than treating only the symptoms with medications. She works with children and adults from across the country who suffer from IBS, Chronic Fatigue, Auto-Immune disease, Digestive disorders, Hormone imbalances, and much much more.  Nutrition is a large part of her practice and she believes that food is medicine! Dr. Myers has published a series of eBooks The Myers Way: Comprehensive Elimination Diet and The Myers Way: Guide To Gluten-Free Living and The Myers Way: Guide To Candida.  She holds holds monthly nutritionist-led 21- Day Elimination Diets. Sign up for her newsletter and get a FREE eBook of my 12 favorite gluten-free and dairy-free recipes. Follow Amy on Facebook.

This article was also featured at Eat Local Grown.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of WakingTimes or its staff.

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Category: Body, Contributors, Earth, Family, Food, Guest Writers, Natural Health, Resources, Self, Society

Comments (1)

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  1. tsgordon says:

    I believe that we err in the conclusion that gluten alone is the sole cause of these disorders. What most doctors–even the life extensionists– seem to miss is the importance of using the mucous that we take in from various food sources as THE first line of defense against toxic metals. When in doubt, spit it out! Not one, of the (sic) ‘doctors’ recognizes a difference between plant-based mucous and mucous membranes.

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