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44 Gluten Facts You Should Know

What is gluten sensitivity

44 Gluten Facts That Doctors Should Know About… But Usually Don’t

  1. Everyone with celiac disease is gluten sensitive, but not everyone with gluten sensitivity will develop celiac disease
  2. There are over 200 medical conditions that gluten can either cause, contribute to, or make worse.
  3. Gluten can cause autoimmune disease
  4. Gluten can cause leaky gut
  5. Gluten is a common cause of unexplained iron deficiency anemia
  6. Gluten is a common cause of vitamin B12 deficiency
  7. There is a form of gluten in corn that can cause inflammatory damage
  8. There is no such thing as a gluten free oat
  9. Excessive gluten consumption can cause both excessive weight gain or loss
  10. Lab tests for celiac disease aren’t specific and have a tendency to deliver false negatives
  11. Villous atrophy can also be caused by corn, soy, dairy, and parasite infections.
  12. Eating processed “gluten free’ food products is a bad idea
  13. Some medications have been shown to mimic gluten sensitivity
  14. Gluten can cause asthma symptoms
  15. Vitamin C can help heal inflammatory damage caused by gluten.
  16. Gluten can cause dizziness and loss of balance (Ataxia)
  17. Gluten can cause seizures
  18. Gluten is a migraine headache trigger
  19. Gluten can contribute to testosterone problems in men.
  20. Gluten can cause thyroid disease
  21. Gluten can cause nerve pain and neuropathy
  22. Gluten can cause 6 types of skin disease
  23. Gluten can be a trigger in autoimmune arthritis
  24. Gluten can cause damage in doses as low as 20 ppm (1 breadcrumb)
  25. Gluten sensitivity is completely different from a wheat allergy
  26. Gluten can cause liver damage
  27. Gluten can cause your gallbladder to malfunction
  28. Casein, a protein in dairy, can mimic gluten
  29. There are hundreds of different kinds of gluten proteins found in grains
  30. Sometimes gluten gets blamed for health problems that are caused by exposure to pesticides
  31. Sometimes gluten gets blamed for health problems caused by other proteins found in grain.
  32. Children with learning disorders often respond well to a gluten free diet
  33. Processed food can be cross contaminated with gluten up to 41% of the time.
  34. As many as 92% of the people following a gluten free diet continue to have health problems because of cross contamination, processed food, and consumption of corn, rice, sorghum and other grains.
  35. Gluten can be found in orthodontic materials
  36. It can take 3 years to fully recover from gluten induced disease.
  37. Gluten free on the label doesn’t make the food healthy.
  38. The best way to lab test for gluten sensitivity issues is measuring DNA
  39. Most doctors are as in the dark about gluten as the average person because the focus in medical school is nutrition deprived
  40. Gluten can cause joint pain
  41. Gluten can cause IBS
  42. The gluten free diet is not dangerous to follow if you don’t have gluten sensitivity
  43. Gluten in cosmetics and skin products can cause health problems
  44. You can take a quick and easy quiz to help you determine whether going gluten free is a good idea for you. Just click here <<===
Now this list could keep going on and on, but I stop at 44 because it is my 44th birthday! Always looking out for you, Dr. Osborne – The Gluten Free Warrior P.S. The links in this post are extremely valuable and may help someone you Love. Please don’t be stingy and share the knowledge by passing this post along. Oh yeah, check out the new Gluten Free Warrioress gluten free warriorgraphic. This one is dedicated to all of the super strong women who battle gluten every day 🙂  

2 Responses

  1. An alarm went off in my brain regarding number 33, because 41% seemed way too low, as I know that 95% of all processed food contains gluten contents from wheat or barley, and the vast majority of the remainder are cross contaminated.

    Following the link, I see that you are talking about the very narrow category of naturally gluten-free alternatives to wheat, barley and rye, merely processed into flour, or whole seeds.

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