Wondering if you can and should eat gluten? In this “Ask the Doctor” post, Jonah Lusis, ND discusses what gluten is, and who should avoid it.
Gluten is a protein found in wheat and other grains including rye, barley and spelt.
In individuals with celiac disease, gluten causes an autoimmune response and should be avoided completely.
For the rest of us, unless there is an intolerance, wheat can and should be consumed, but in moderation.
The advice that wheat and other grains should be a major part of our diet is, however, outdated.
Many people have diffculty consuming grains either due to a gluten intolerance (which can be detected using an elimination diet) or the “yo-yo” effect eating starchy foods causes on blood sugar levels.
People who notice fatigue after meals, or have a family history of diabetes mellitus, should minimize their wheat and grain consumption.
Next week, Jonah Lusis, ND will discuss the difference between a food allergy and a food intolerance. Stay tuned!
For more help managing how you feel eating foods, contact us!
Posted: 2014 November 13
