At Elite Medicine Clinics DFW, we care about your health from the inside out. Because we endeavor to bring you the latest in healthcare news, we share new findings on gluten versus fructan sensitivity.
First, some background:
Celiac is a disease that causes gluten intolerance. When someone with celiac disease consumes gluten celiac, a protein found in wheat, barley, and rye, an immune reaction occurs. Only one percent of our American population has celiac disease. Risk factors for celiac disease include: family history of celiac disease, type one diabetes, Down syndrome or Turner syndrome, autoimmune thyroid disease, microscopic colitis, Addison’s disease, or Rheumatoid arthritis.
In recent years there has been a rise in gluten-sensitivity that is not related to celiac disease. There has been a huge rise in gluten-free products to help combat the gastrointestinal upset that thought to be caused by gluten. Individuals with gluten sensitivity have such symptoms as gastric discomfort, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue when they have gluten in their diet.
An abundance of gluten-free products have been on the market for a number of years, and new research shows the possible correlation between gluten-free diets being a risk factor for type two diabetes.
Further research suggests that perhaps it is fructan that is the culprit in gastrointestinal distress and not gluten. While gluten is a protein, fructan is a type of carbohydrate. It is found in wheat as well as onions, garlic, asparagus, cabbage, and artichokes, jicama, and leeks.
Studies with non-celiac individuals are showing that perhaps it is not gluten but fructan that causes the bloated, uncomfortable distress after eating certain foods.
At Elite Medicine Clinics DFW, we can help you discover your food sensitivities through eliminating certain food types and charting reactions, along with offering food sensitivity laboratory testing.
We want to help you live your best life.