Wellness Posts by Gini Warner

Am I Gluten Intolerant?

support@wellness.com — Mon, 30 Mar 2015 07:00:00 Z

Wellness.com - Am I Gluten Intolerant? by Gini Warner

Gluten is a protein contained in wheat, barley, and rye. It gives a doughy/elastic consistency to flours derived from these grains. This is why, over the centuries, gluten-containing grains have come to be used so extensively in breads and other baked goods. Today, gluten is used in many processed and pre-made foods. Though there may be no detectable symptoms of the immune response to gluten, the typical symptoms people develop occur when the reaction begins to damage the intestines. The symptoms of gluten sensitivity are varied and can sometimes seem unrelated. Because of this, some people may not suspect that gluten is what's making them feel bad. The gluten-free diet is used to treat people with celiac disease and those with non-celiac gluten intolerance. It is important to pay attention to is how you feel after consuming various foods. While eating a vegetable salad or piece of fruit may not affect you, the bloating and nausea you feel after that sandwich on wheat bread or slice of pizza might be telling you something. Usually, people start to see a pattern if they are careful about keeping track of their diet. I remember the first time I noticed my gluten intolerance. I ate a bagel and I became bloated and I began to experience severe itching. These symptoms showed up every time I ate bread or pasta. I originally thought that wheat was the culprit. After some research I discovered that barley and rye cause the same symptoms because they also contain gluten. The following are the top ten indications that you might be sensitive to gluten: - Do you experience any of these symptoms three times per week or more? - 1. Gastrointestinal issues:
(Such as: stomach pain or bloating, gas and/or cramps, nausea, vomiting, constipation, diarrhea, acid reflux (GERD), heartburn, irritable bowel syndrome). 2. Skin lesions - 3. Constant fatigue - 4. Frequent headaches or migraines - 5. Itching skin - 6. Sinus Congestion - 7. Weight gain - 8. Canker sores - 9. Brain fog - 10. Dizziness - The process to do a self-check isn't perfect, but it can give you a lot of valuable information. It's a matter of total gluten elimination from your diet and a sudden reintegration (if needed). For this to work, you have to do it perfectly. You can't cheat or just have a little. Ideally, you'd get yourself completely gluten free for 2-3 weeks. You may notice enough benefit and be sold from just the elimination without the need for the reintegration test. If not, try a slice of pizza or one of your old favorites a few weeks later and see if your symptoms come back quickly. There are also gluten allergy/celiac sensitivity tests that are available through Cyrex Labs, Labcorp and Quest Diagnostics. With any gluten sensitivity test, you must be eating gluten before the test to get an accurate result. This will help identify various forms of allergies or sensitivity to gluten or wheat if you're wanting a more definitive test. When it comes to switching to a gluten-free diet, it can seem like a big change at first. After a while, rest assured, you will get used to it and you will no longer crave gluten-containing foods. You may initially feel deprived by the diet's restrictions, especially if you weren't having troubling symptoms before your diagnosis. Over time, you will discover that there are so many noticable benefits and delicious foods you can eat instead. If you feel the need to eat some bread or pasta, you will be pleasantly surprised to realize how many gluten-free products are now available that taste just as good as their counterparts. Most grocery stores and online retailers have a good selection of gluten-free foods these days so it's much easier to go gluten free than in years past. If you're just starting with a gluten-free diet, it can be a bit overwhelming at first. It's always a good idea to consult a -nutritionist (like me)- who can answer your questions and offer advice about how to best avoid gluten while still eating a delicious and healthy diet. I can be reached on -Wellness.com, right here. Also my book called -The Gluten-Free Edge: Get Skinny the Gluten-Free Way! - is available on Amazon. Thanks for your comments below. ~G

Alpha Carotene

support@wellness.com — Mon, 24 Jan 2011 08:00:00 Z

Wellness.com - Alpha Carotene by Gini Warner

Alpha-carotene is part of the carotenoid family. Your body converts alpha and beta-carotene into vitamin A. Vitamin A is important for the maintenance of healthy skin and bones, good vision, and a strong immune system. Alpha-carotene is called a precursor to vitamin A. Alpha-carotene is only about half as effective as another well-known carotenoid called beta-carotene. However, alpha-carotene may be even more effective than beta-carotene in its role as an antioxidant. Antioxidants are enzymes that stop free radicals from causing cells to break down, or oxidize. Alpha-carotene removes destructive free radicals from the body before they cause the tissue damage that can lead to chronic diseases like heart disease and cancer.
A study published on Nov 22, 2010 online in Archives of Internal Medicine suggests that high dietary intake of alpha-carotene may help prevent death risk from heart disease and cancer.

Calcium & Celiac Disease

support@wellness.com — Mon, 24 Jan 2011 08:00:00 Z

Wellness.com - Calcium & Celiac Disease by Gini Warner

Most of our calcium absorption takes place in the proximal portion of the small intestine. This is the area that is damaged by celiac disease. Therefore, many people with celiac disease have osteoporosis due to poor absorption of calcium. Calcium in the diet is important for strong bones and teeth. Most people think about consuming dairy products as a way to increase calcium intake. There are actually many other sources of dietary calcium that are lower in fat than dairy products. These non-dairy sources do not contain the enzyme lactose. This is beneficial for those with celiac disease who are also lactose intolerant.

The Weight Loss Secret

support@wellness.com — Mon, 24 Jan 2011 08:00:00 Z

Wellness.com - The Weight Loss Secret by Gini Warner

So many people I meet are frustrated because they can't lose weight and maintain it. What they don't realize is that they have become addicted to gluten. Gluten is a protein found in wheat, barley, rye and millions of processed foods. Gluten has an effect similar to a narcotic. It can create an addiction to foods like bread, pasta, desserts and sauces that contain the villain.The more gluten that you eat, the stronger the addiction becomes. Most gluten-containing foods are high in fat and/or sugar that cause weight gain. The fat content usually comes from saturated fat that not only causes weight gain but also raises cholesterol levels and puts you at a greater risk for heart disease. The sugar content in these glutenous foods raise insulin levels which also contribute to food cravings. Eliminating gluten from your diet can dramatically affect your ability to lose weight!