Sharon Johnson is an associate professor in the College of Health and Human Sciences and Jackson County Extension faculty. She offers these tips for recognizing and managing gluten intolerance:
After a lot of trial and error, many individuals with gastrointestinal problems identify the culprit—intolerance to gluten, and in some cases, celiac disease.
Thirty percent of the newly diagnosed celiacs are over 60 years of age.
Gluten is a protein found in any food product or additive containing wheat, barley or rye. Increasingly oats are also being added to that list.
Gluten can show up in some unexpected places. Several seemingly benign grains (spelt and bulgur) have small amounts of gluten. Gluten also hides in stamp and envelope glue. Many lipsticks and cosmetics, shampoos and conditioners contain gluten. Medications can contain gluten—both oral and topical. And it doesn’t take much gluten to wreak havoc with your digestive system.
The National Foundation for Celiac Awareness encourages talking with your doctor. When you do, it’s useful to take information about your symptoms symptom diagnosis checklist.
There are possible links between gluten-free eating and improved management of conditions like osteopenia and osteoporosis.
If you are concerned about gluten intolerance, Sharon suggests to focus on “safe foods” including fresh fruits and vegetables, seafood, beans, peanuts and tree nuts—and rice, corn and potatoes.
