10 Gluten-Free Facts

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gluten free, no gluten, celiac disease 10 Gluten-Free Facts

You have probably consumed a few gluten-free products and if not you have certainly seen a label or two in this day in age. For some like myself and my family it is a way of life. There is no “maybe I will try this” or “hmmmm, this doesn’t taste so great“-gluten-free is the only option.

Find out why-and, who is affected. 

Did you know?

1) 1 in every 133 Americans has Celiac Disease. That is approximately 1% of the population, with an expected 50-60% to be diagnosed by the year 2019*.

Celiac disease is an autoimmune digestive disorder in which the villi of the small intestine have been damaged, causing a direct interference with the proper absorption of the nutrients.

2) Celiac can affect men and women of all ages and races.

3) It is estimated that as much as 95% of the population is not yet diagnosed as having a gluten intolerance/sensitivity, Celiac, or other potential gluten related disorder. So if you think you are “not affected” by gluten, yeah, sorry to be the bearer of bad news but you just don’t know it yet.

4) A 100% Gluten free diet is the only existing treatment. (I know bad news for the poor pharmaceutical companies).

5) Other gluten linked or related issues (including but limited to); Infertility, Thyroid disease, Diabetes, Intestinal Cancer, Alzheimer’s, Osteoporosis, Anxiety, Depression, ADD/ADHD, Liver Disease, Migraines and other Neuropathic conditions.

Why you ask? Because gluten has destroyed the interior wall of the small intestine, allowing toxins to leak into the blood stream, and be carried throughout your body to reside in places it never should have been (your brain, thyroid, reproductive glands, etc.) So, what once was thought to be solely an intestinal issue is in fact so much more; it’s an inflammation issue too.

6) As of August 2014 new FDA Gluten-Free food labeling regulations will take place. “Gluten free is a voluntary claim manufacturers may elect to use when labeling their food.” However, as of August 2014 manufacturers will be required to meet the minimum 20 PPM (parts per million) for all foods labeled “gluten free“, “without gluten“, “no gluten“, and “free of gluten“. Most people with Celiac or gluten sensitivity can in fact safely consume and tolerate food containing this tiny amount. *

**This “INCLUDES” restaurants and other food serves. Did you know  96% of gluten-free individuals are brand loyal.

7) Gluten-free does not necessarily mean “better for you“.

8) Gluten-free sales reached $4.2 billion in 2012 and are expected to increase to $6.6 billion by 2017*. Gluten-free food production is a booming business and since it’s the only known “cure” for Celiac those statistics are not going to be changing anytime soon.

9) 50% of ones’ success is taking action; the other 50% is our attitude.

10) Antibiotics, pain killers, and preservatives which all affect the natural gut flora have also been to blame for the increased number of gluten sensitive people.

Without a sufficient amount of good bacteria in our body we become unable to produce enough enzymes to aid in the break-down of the gluten protein. Our increased/overuse of pain killers over the years has also aided in the loss of good bacteria. According to Dr.Brogan, use of these drugs “increases intestinal permeability allowing for [food particles] to access the immune system; setting off autoimmune and inflammatory processes.” [A.k.a. a gluten sensitive/celiac type response]





Resources;

FDA.gov

Datamonitor Group, 2009

Packaged Facts “Gluten-Free Foods and Beverages in the US”

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