Orland Park, IL (PRWEB) March 28, 2013
Barbara Griffin, NMD, CNC, Certified Gluten Practitioner and owner of New Vitality Health Foods, Inc. explained, There are a number of reasons why there is an increase in Celiac disease and gluten sensitivity. One reason gluten sensitivity and Celiac Disease are one the rise is better diagnostics. A second reason is that gluten is a huge component of the American diet and is found in significantly more products than typical wheat products like breads and pasta. The third reason falls into environmental factors. Scientists have discovered that some varieties of wheat contain higher levels of gluten, which accounts for the springy inside and crusty outside desired in bread. Additionally, in its original state gluten is difficult for humans to digest.
Wheat entered the human diet with the introduction of agriculture. For some people, gluten, protein found in wheat, barley, rye the human intestine cannot fully digest. As a result, a whole host of problems can arise.
The average time it takes to diagnosis a person with Celiac disease in the United States is four years. Now medical experts agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts settled on a medical term for this condition: non-celiac gluten sensitivity. This confirms what the nearly 18 million people who have gluten intolerance already know that wheat and gluten can have harmful affects on the human body.
Diagnosis
The diagnosis is done in two steps and is only possible if the person that is being tested is consuming gluten at the time. In a first step, a physician takes specific antibody blood tests. These tests should at least include the following:
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