Gluten-Free Holidays: Steer Clear of Risky Foods

Gluten-Free Holidays: Steer Clear of Risky Foods
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Tags: Digestive Problems | gluten | free | holiday
Gluten-Free Holidays: How to Steer
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The holiday season is in full swing, and with it comes an extensive list of festive entrees,
desserts, and drinks. But for those with gluten sensitivity, holiday favorites like pumpkin
bread, stuffing, gingerbread cookies, and pecan pie, can be harmful.
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Gluten-Free Holidays: Steer Clear of Risky Foods
1
Although gluten isn’t harmful to most people, for those with Celiac disease and other
gluten sensitivity problems, eating this protein can cause diarrhea, bloating, gas, fatigue,
low blood count, or even osteoporosis.
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“Gluten is a protein found in wheat, rye, and barley… but it’s also found in lots of places
you wouldn’t expect, like sauces, dressings, and even cosmetics,” notes Dr. Chad Larson,
an advisor and clinical consultant for Cyrex Laboratories.
He tells Newsmax Health the rise in gluten in many food products has contributed to an
increase in gluten sensitivity and Celiac disease in recent decades.
“Gluten is what gives bread its stretchiness and pasta its stickiness, and so modern
agriculture has begun hybridizing wheat to have higher gluten content,” he explains.
Up to 10 percent of all people suffer from some form of gluten insensitivity. In addition,
only one in 4,700 people who have Celiac disease have actually been diagnosed with the
digestive disorder.
That makes navigating the holidays particularly
hard for millions of Americans.
But there are ways to head off gluten-related
problems. If you know or suspect you may have
gluten insensitivity, Larson has outlined a few
helpful strategies:
Write it down. Keeping a food journal is a great
way to track a possible gluten sensitivity. By
logging your meals and how you feel after eating
them — specifically symptoms like bloating,
nausea, intestinal pain, irregular bowel
movements, or constipation — you can identify
cause-and-effect patterns in the foods you eat.
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This is also helpful when visiting a physician or nutritionist, who may be better able to
spot the cause and effect patterns that would point to gluten sensitivity.
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Cut it out. If you feel the symptoms of gluten sensitivity, eliminating the suspected
aggravator may help. Instead of completely cutting out the dish you love, however, Larson
notes that you can try making a gluten-free version. “Nowadays,” he tells Newsmax
Health, “you can name anything, and there’s a delicious gluten-free alternative.”
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Get tested. If you suspect you may have Celiac disease or another type of gluten
sensitivity, Larson recommends getting tested. Cyrex Laboratories, a clinical lab that
specializes in functional immunology and autoimmunity, offers the “Array 3,” which tests
for wheat and gluten reactivity and autoimmunity, or the “Array 10,” a multiple food
immune reactivity screening, for those who aren’t quite sure which food is causing the
problem.
“There are plenty of ways to avoid gluten — you can find tons of resources and recipes
online,” Larson tells Newsmax Health. “As difficult as a gluten-free diet is, it’s never been
an easier time for it.”
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Gluten-Free Holidays: Steer Clear of Risky Foods
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