Health Tips

Could gluten be the root cause of your health problems?

Gluten has been a common staple in our diet for thousands of years. Most of us grew up eating bread, tortillas, crackers, or pasta almost every day and it had never occurred to us that some of our health problems could come from something to seemingly innocuous.  So, as we analyze symptoms and maladies,we never think to ask: could gluten be the root cause of your health problems?

Signs of gluten sensitivityPhoto Credit

Growing up I had many symptoms of gluten intolerance: migraines, nutritional deficiencies, ataxia, depression, fatigue, etc. I spent most of my life feeling sick, tired, and weak. I had many tests done and nothing out of the norm was ever found, until I visited a naturopathic doctor at age 31. My life has changed since, I can’t remember the last time I had a headache, or ran out of energy by noon. If only more people and health practitioners were more aware of this very common ailment…

Symptoms of Gluten Sensitivity

Gluten sensitivity can affect nearly any system in our body: our digestive system, skin, respiratory, reproductive and even our nervous system. The list of gluten sensitivity possible symptoms is too long to even attempt to cover it all in here, but here are some of the most common ones:

Lactose intolerance
Irritable bowels
Keratosis pilaris ( also known as ‘chicken skin’ on the back of your arms)
Nutritional deficiencies
Easy Bruising
Brain Fog
Hormonal Imbalances
Autoimmune disease
Numbness in extremities
Joint pain
Brittle nails
Thyroid problems
Memory loss
Teeth and gum problems
Hair loss
Stunted growth
Failure to thrive
Bone density loss
Dry Hair


Foods that contain gluten?

Gluten is a protein found in wheat, rye, barley, kamut and spelt. However it is often hidden in processed foods under different  names. Here is a very comprehensive list of foods that contain gluten, provided by

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits – Specific Types)
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bread Flour (unless specified as gluten-free)
Brewer’s Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough(unless specified as gluten-free)
Cookie Dough Pieces
Crisped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina Graham
Flour (normally this is wheat)
Fu (dried wheat gluten)
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hordeum Vulgare Extract
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Meripro 711
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta (unless specified as gluten-free)
Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Semolina Triticum
Shot Wheat (Triticum aestivum) 
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Amp-Isostearoyl Hydrolyzed Wheat Protein4
Artificial Color4
Baking Powder4
Clarifying Agents4
Dry Roasted Nuts4
Fat Replacer4
Gravy Cubes4
Ground Spices4
Hydrolyzed Wheat Gluten4
Hydrolyzed Wheat Protein4
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol4
Hydrolyzed Wheat Starch4
Hydrogenated Starch Hydrolysate4
Hydroxypropylated Starch4
Natural Juices4
Non-dairy Creamer4
Pregelatinized Starch4
Protein Hydrolysates4
Seafood Analogs4
Soba Noodles4
Soy Sauce4
Soy Sauce Solids4
Starch1, 4
Stock Cubes4
Vegetable Broth4
Vegetable Gum4
Vegetable Protein4
Vegetable Starch4
Wheat Starch5

  • 1) If this ingredient is made in North America it is likely to be gluten-free.
  • 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
  • 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.

Tips to avoid gluten

  • Cook your own meals from scratch.
  • Stay away for processed foods.
  • Buy certified gluten-free products.
  • Read labels and ingredient lists.
  • Visit and/or subscribe to our website for gluten-free living tips and recipes

Testing for Gluten sensitivity

Although a gluten intolerance can be detected with a blood or stool laboratory test, these tests aren’t always accurate. The best way to know if you are gluten intolerant is to cut all gluten from your diet for 4-6 weeks and see if any of your symptoms improve and note how you feel when gluten grains are introduced. Your body will speak clearly and loudly.

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Gluten Intolerance Symptoms

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