1. Digestive issues such as gas, bloating, diarrhea and even constipation.
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.
The single best ways to determine if you have an issue with gluten 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.
If you feel significantly better off of gluten or feel worse when you reintroduce it, then gluten is likely a problem for you. In order to get accurate results from this testing method you must eliminate 100% of the gluten from your diet.
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%.
If all this is not bad enough, here comes the clincher.
Dr. Stephanie Seneff of MIT says that Monsanto’s wonderful ingredient in its
Roundup, glyphosate, has contributed strongly to the rise of celiac disease aka gluten intolerance. Why?
Because non-GMO wheat crops are intentionally covered with this poison, days before harvest, because it eliminates the man-hours of weeding and causes the wheat to, believe it or not, release more seeds.
So, because the plants absorb the glyphosate it becomes an inherent part of the plant. This means that when you buy wheat to eat, the glyphosate becomes part of your eating regimen.
So what if glyphosate has been shown to cause severe damage to gut flora causing chronic diseases rooted in gastrointestinal dysfunction and distress?
That’s hardly a good reason to stop eating wheat, huh?