Irritable bowel syndrome (IBS) is a condition characterized by a number of intestinal disorders, such as diarrhea, gas and bloating. According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), IBS can also cause constipation, so the symptoms of IBS are not necessarily the same for two people. When there is intestinal distress and after testing there can not be found a specific diagnosis, then IBS is usually how the condition is labeled. The cause of IBS can be different for each person diagnosed with it.
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Gluten Sensitivity and Celiac Disease
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An allergy, or sensitivity, to gluten has been found to produce many of the same symptoms as IBS. There is a difference between gluten intolerance and a gluten allergy. The allergy is referred to as "celiac disease", where the cilia in the small intestine are actually destroyed by gluten, causing much of the abdominal discomfort as well as other symptoms. An intolerance to gluten can also cause abdominal distress, but does not destroy the cilia in the intestine, according to the Gluten Intolerance Group.
Abdominal pain, cramping and diarrhea are common in those that ingest gluten and are unknowingly sensitive, or allergic. The main dietary sources of the gluten protein are grains such as wheat, barley, rye and possibly oats. A report from the Environmental Illness Resource states that the jury is still out on oats. (see ref. 3) Many with gluten sensitivity or celiac disease are able to tolerate oats. The problem with oats often lies in the fact that they are processed on the same equipment that wheat products are manufactured on, and are therefore cross-contaminated.
Tracking Your Symptoms
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Many people have found that going gluten-free, or wheat free, has helped cure their symptoms of IBS. If you suffer with IBS, then one of the recommendations from the NIDDK is that you make dietary changes, and keep a food log to help track your symptoms along with what you have consumed. This will help narrow the food that could be causing the IBS. If the cause of your IBS is not gluten sensitivity or celiac disease, then the wheat free diet may not erase your symptoms. The only way to know for sure is to avoid all gluten containing foods for at least six weeks to see if your symptoms subside or disappear.
The Plan
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Going without wheat is restrictive. You must read labels on all food that you buy, and be careful when eating out. While you may think that a grilled chicken breast is safe, many restaurants serve chicken that has been injected with a broth solution that contains wheat. When you purchase pre-frozen chicken breasts you will need to read the label to be sure they have not been pre-injected also. Pastas, bread, cereals and even many soups have wheat in them. The ingredients to look for include wheat flour, rye flour, barley and malt. Oddly enough, buckwheat does not contain gluten so it is considered safe. Deli meats and cheeses are also wheat-containing culprits, although there are a few brands that boast being gluten free. Check the labels or ask the deli clerk to be sure.
There are many alternatives available. You can use rice, corn or bean flours for cooking. Many pastas are available that are made with rice and corn flour, and they can be found in most larger supermarkets and health food stores. Cereals that are made strictly with rice or corn grains are approved. With the ever increasing awareness about celiac disease and gluten sensitivity, more and more food manufacturers are labeling their products as "gluten free," and are offering more choices to the consumer.
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Gluten Sensitivity and Celiac Disease
An allergy, or sensitivity, to gluten has been found to produce many of the same symptoms as IBS. There is a difference between gluten intolerance and a gluten allergy. The allergy is referred to as "celiac disease", where the cilia in the small intestine are actually destroyed by gluten, causing much of the abdominal discomfort as well as other symptoms. An intolerance to gluten can also cause abdominal distress, but does not destroy the cilia in the intestine, according to the Gluten Intolerance Group.
Abdominal pain, cramping and diarrhea are common in those that ingest gluten and are unknowingly sensitive, or allergic. The main dietary sources of the gluten protein are grains such as wheat, barley, rye and possibly oats. A report from the Environmental Illness Resource states that the jury is still out on oats. (see ref. 3) Many with gluten sensitivity or celiac disease are able to tolerate oats. The problem with oats often lies in the fact that they are processed on the same equipment that wheat products are manufactured on, and are therefore cross-contaminated.
Tracking Your Symptoms
Many people have found that going gluten-free, or wheat free, has helped cure their symptoms of IBS. If you suffer with IBS, then one of the recommendations from the NIDDK is that you make dietary changes, and keep a food log to help track your symptoms along with what you have consumed. This will help narrow the food that could be causing the IBS. If the cause of your IBS is not gluten sensitivity or celiac disease, then the wheat free diet may not erase your symptoms. The only way to know for sure is to avoid all gluten containing foods for at least six weeks to see if your symptoms subside or disappear.
The Plan
Going without wheat is restrictive. You must read labels on all food that you buy, and be careful when eating out. While you may think that a grilled chicken breast is safe, many restaurants serve chicken that has been injected with a broth solution that contains wheat. When you purchase pre-frozen chicken breasts you will need to read the label to be sure they have not been pre-injected also. Pastas, bread, cereals and even many soups have wheat in them. The ingredients to look for include wheat flour, rye flour, barley and malt. Oddly enough, buckwheat does not contain gluten so it is considered safe. Deli meats and cheeses are also wheat-containing culprits, although there are a few brands that boast being gluten free. Check the labels or ask the deli clerk to be sure.
There are many alternatives available. You can use rice, corn or bean flours for cooking. Many pastas are available that are made with rice and corn flour, and they can be found in most larger supermarkets and health food stores. Cereals that are made strictly with rice or corn grains are approved. With the ever increasing awareness about celiac disease and gluten sensitivity, more and more food manufacturers are labeling their products as "gluten free," and are offering more choices to the consumer.
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