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The Truth About Gluten

Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye.

Gluten (from Latin gluten, “glue”) is a protein composite found in foods processed from wheat and related grain species, including barley and rye.

Increasing numbers of people are finding that they are allergic or intolerant to grains that contain gluten: wheat, rye, barley and oats. Essentially wheat has become more and more processed to the point where our bodies’ immune system doesn’t even recognise it as food and thus rejects it by attacking the intestines and causing severe damage.

Should you go Gluten Free?

In short, yes. It is said that more than 90% of those with sensitivity to gluten go undiagnosed. In fact many functional medicine practitioners note that up to 40 per cent of people may suffer gluten sensitivity.

Symptoms of those with sensitivities may include diarrhoea, abdominal pain and gas.

Nonceliac gluten sensitivity is one of the more common causes of the above symptoms.