How To Get Rid Of Gluten – Prebiotics for Gluten Sensitivity
Gluten is a protein that is found in wheat, rye, barely and some other grains. Many people are unable to tolerate gluten, which is known as gluten sensitivity, Celiac disease and is sometimes referred to as non-tropical sprue.
For people who cannot tolerate gluten or that have gluten sensitivity, ingesting this protein can cause damage to their small or large intestine and can also cause uncomfortable symptoms such as bloating, gas, diarrhea and abdominal cramps. Gluten sensitivity and Celiac disease are genetic and are passed down the generational chain.
One of the things that has been found in people with celiac or gluten sensitivity, or in fact, anyone on a gluten-free diet, is that they may have an altered make-up of bacteria in the colon, which favors the unwanted bacteria.
Therefore, using prebiotic fibers are very important. Do not confuse a prebiotic with a probiotic. A probiotic is a beneficial bacteria which is taken by mouth. Whereas, prebiotics are the necessary plant fibers that contain both oligofructose and inulin. These are fibers that help maintain the good bacteria by supplying them with nourishment. Both of these fibers are found in high concentrations in leeks, Jerusalem artichokes, chicory root and asparagus.
Sufficient evidences now exists to show that a diet, rich in prebiotics has demonstrable health benefits. Some of the benefits are:
•Increased bone and bone density
•Enhanced immunity
•Greater calcium absorption
•Lower levels of asthma and allergies in children
•Reduced triglyceride level
•Greater weight control
•Lower incidents in stomach and colon cancer
•General sense of feeling well
Even though prebiotcs are essential for people with gluten sensitivity, mother nature has been cruel in this respect. Wheat and products containing wheat provide more than 80 percent of the natural prebiotics that most Americans ingest. Still, celiac patients and people with gluten sensitivity must avoid all wheat and wheat products. You might ask, how do people with that difficulty get their share of prebiotics in order to feed the good bacteria, that exists in their colon?
Basically, they must consume a larger amount of other sources of prebiotics found in vegetables and fruit. In addition to this, there are many prebiotic supplements available in health food stores and online.
Some of the fruits and vegetables high in prebiotics are: bananas, jicama, dandelion, agave, and various jams. These are in addition to onions, garlic, leeks, Jerusalem artichokes, asparagus and chicory root, all mentioned above.
Certain dairy products also have high levels of prebiotics. For example, whole, low fat, skim, dry, evaporated or condensed milk, buttermilk, cream and whipping cream. Even Velveeta cheese, american cheese and all aged cheese such as cheddar, swiss, edam and Parmesan.
Now you see that you can keep up the level of prebiotics in your system, even if you have a gluten sensitivity.