Gluten is a protein which is found in wheat, oats, barley, rye, and malt. It is responsible for the elasticity of kneaded dough, as well as the chewiness of baked products like bagels. Gluten constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. The protein, gliaden, is thought to be the toxic part of the gluten; it damages the lining of the intestines and flattens or atrophies the small airlike projections that normally protrude from the intestinal surfaces to absorb food. As a result, nutrients are not absorbed (including vitamins A, D, and K) and the symptoms appear.

Sources of gluten:

• Bread made from oats, barley, rye, or malt flavoring.
• Cakes, cookies, ice cream, pastries, pies puddings, sherbets made with stabilizers.
• Cream, commercial salad dressings.
• Fried potatoes, potato chips, macaroni, noodles, spaghetti.
• Many soups, candy, jam, and marmalade.
• Chocolate, gravy, malt extract, pickles, white sauce, spices.
• Alcoholic beverages, cereal coffee substitutes, or beverages made with chocolate or malted milk.

What is the difference between Gluten intolerance and Celiac Disease?

Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten. A small number of Gluten intolerant people will test positive to Celiac Disease test. The symptoms of Celiac Disease can vary with each individual. They can range from no symptoms at all to severe gas, bloating, diarrhea, and abdominal pain. If untreated, malnutrition can occur. If left untreated too long it can be life-threatening. Symptoms do not always involve the digestive system.

Symptoms of Gluten Intolerance:

• Diarrhea is the most commonly observed symptom.
• Weight loss, nutritional deficiencies such as anemia
• Indigestion, often severe, after eating a food containing gluten.
• Pale and/or light-yellow, foul-smelling stools that float
• Fatigue, abdominal swelling
• Muscle cramps, bone and/or joint pain

Prevention:

• All grains fed to babies (and adults too) should be cooked for 2-3 hours.
• Eat a nourishing diet, including fresh fruit and vegetables, and vegetable juices. Frozen or canned vegetable and vegetable juices are also ok.
• Garlic is beneficial prevention gluten intolerance.
• Ripe bananas helps control the diarrhea.
• Do not eat products containing cow's milk. Breast-feed the child, to avoid using cow's milk.
• Do not overeat sugar or white-flour products.
• Do not eat meat.
• Helpful herbs include aloe vera, burdock, pau d'arco, psyllium, saffron, slippery elm, and alfalfa.

Note:

• The following grains do not have gluten: corn, millet, rice and soybean.
• Do not feed the baby grains until it is at least a year old.