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Is Gluten a Health Hazard?

Updated on October 14, 2006

Intolerance and sensitivity to gluten affects over 2 million Americans. Known as Celiac Disease (CD), this health problem is often not diagnosed. Unexplained anemia, osteoporosis, chronic fatigue, infertility, gastrointestinal problems, chronic pain syndrome, forgetfulness, skin rashes, bloating may all be symptoms of gluten intolerance. You may also be sensitive toward gluten if you have a family history with thyroid disease and type 1 diabetes. Finally, if you feel that something is not right but your dosctor can't explain it you may be sensitive to gluten.

Gluten is present in a number of grains and foods we eat. If you are sensitive to gluten you should consider the following gluten-free grains :

MILLET An excellent source of protein, fiber, niacin and vitamin E.

WILD RICE High protein, vitamin B, potassium, thiamin.

CORN Good source of thiamin, vitamins B5 and C, folate and fiber.

QUINOA Essential amino acids, iron, potassium, riboflavin, vitamin B6, folic acid.

FLAX Omega-3 fatty acids (, vitamin B, magnesium.

BUCKWHEAT Essential amino acids, vitamins B6 and B12, potassium, magnesium.

TEFF Excellent source of protein, fiber, calcium, thiamine, lysine.


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