Millions of Americans do not properly digest gluten, which is the offending protein in specific cereal grains. For these people, the consumption of foods containing any form of wheat, rye, barley, or triticale can lead to low levels of certain nutrients and a compromised gastrointestinal tract.
The impact from gluten ingestion is seen within the small intestines. An immunological reaction to gluten causes damage to the villi, or the tiny hair-like projections that absorb nutrients from food.
So people who are gluten intolerant may not be absorbing optimum levels of nutrients, including; proteins, vitamins and minerals, fats, carbohydrates, and sometimes, even water. Poor management of gluten intolerance can lead to more severe conditions. Nutritional supplements help manage the nutritional and immune-related conditions common in people who are glucose intolerant.
Once products or dietary sources containing grain are ingested, the immune system in gluten intolerant people responds by damaging the small intestine. This results in the formation of scar tissue and subsequent malabsorption of nearly all nutrients needed for growth and development. Again, because the body's immune system causes the damage, celiac disease is considered an autoimmune disorder rather than a food intolerance.
The cause of Gluten Intolerance:
The cause of gluten intolerance remains unknown. Being a genetically inherited condition, researchers speculate that it is associated with a group of genes located on a specific chromosome (chromosome 6). These genes exist within the HLA class II antigens, and are involved in immunological response to gluten proteins.
Signs and Symptoms of Gluten Intolerance:
The three main factors that establish when and how gluten tolerance appears are; age when person begins consuming gluten-containing foods, amount of gluten contained in food that are ingested, and the length of time an infant is breastfed. Interestingly, the longer a person is breastfed, the later in life symptoms appear. Additionally, symptoms are less common in persons who are breast fed for a greater duration. Lastly, some individuals will exhibit silent or latent gluten intolerance, meaning that the signs and symptoms may not appear even when on a normal gluten-containing diet.
In any event, gluten intolerance affects each individual differently and may occur at different sites in the body other than the gastrointestinal tract. The common signs and symptoms of celiac disease are:
bone or joint pain
behavioral changes (e.g. depression)
fluctuation in weight gain/loss
minor, but recurring abdominal pain, bloating, and gas
pale, fatty stools
minor muscle cramping
failure to thrive in infants
Because gluten causes inflammation within the small bowel, removing gluten from the diet is a life-long modification for people who are gluten intolerant. Below are examples of foods and products that should be omitted in the diet of all celiac disease sufferers.
Gluten-free diet: The following grains contain gluten and are not allowed in any form:Wheat, rye, barley, kamut, einkorn, spelt, and triticale.
Frequently overlooked foods that often contain gluten:
Medication and Vitamin Coatings
Alorex manages the common symptoms of Your gluten intolerance by addressing the dietary deficiencies caused by damage to the small intestine
A common occurrence in gluten intolerance is its effect the small intestine's villi, which reduces the body's ability to absorb nutrients. The resulting nutritional deficiencies are thought to cause a wide spectrum of symptoms. Because gluten intolerance often leads to digestive complications, replacing these nutrients is vital for the management of the condition's most uncomfortable signs and symptoms.
Alorex has been designed for such a replenishment purpose. Alorex effectively reduces gastrointestinal disturbances and promotes nutrient absorption with an influx of digestive-supporting nutrients; all the while promoting a reduction in GI tract inflammation.