How To Get Rid of Gluten – Prebiotics For Gluten Sensitivity

By Subodh / January 5, 2012

When an individual cannot tolerate gluten in his or her diet, such a person is said to be suffering from a condition known as Celiac disease or gluten sensitivity. At times, it is also called non-tropical sprue. Gluten is a type of protein contained in food items like barley, rye, wheat and a few other grains.

For people who suffer from gluten sensitivity or tolerate gluten, consuming this protein may result to damage to their large or small intestine and it can also bring about uneasy symptoms like abdominal cramps, diarrhea, gas and bloating. Celiac disease and gluten sensitivity can be passed from parent to offspring because they are genetic disorders.

It has been found that the bacteria living in the colon of people who suffer from gluten sensitivity or celiac or just about anybody who consumes foods that are free of gluten, is altered and this alteration favors the undesirable bacteria.

That’s why it is very important to use prebiotic fibers. A prebiotic should not be confused with a brobiotic. Prebiotics are the essential plant fibers which contain insulin and oligofructose while probiotics are helpful bacteria that are consumed orally. Prebiotics help to maintain the helpful bacteria by providing them with food. Some of the fibers are available in high amounts in asparagus, chicory root, Jerusalem artichokes and leeks.

It has been established that a diet which contains a high amount of prebiotics has observable health advantages.

The following are a few of these advantages:

  • Improved bone plus bone density
  • Improved immunity
  • Better Calcium absorption
  • Decreased levels of allergies and asthma in kids
  • Lower levels of triglyceride
  • Improved weight control

Although it is vital that people who suffer from gluten sensitivity take prebiotics, nature has not been too kind to them. No less than 80% of the naturally occurring prebiotics that the majority of Americans consume is contained in wheat and products which contain wheat. Yet, persons with gluten sensitivity as well as celiac patients must not consume wheat and products, made from wheat. The logical question then is how do individuals with that condition get their fair amount of prebiotics so as to nourish the beneficial bacteria that live in their colon?

Such people must take in greater quantities of other food items that contain prebiotics such as fruits and vegetables. Apart from this, you can purchase different types of prebiotic supplements over the internet or in health food marts.

Some vegetables and fruits that contain a high amount of prebiotics are various jams, agave, dandelion, jicama, and bananas. The other natural sources of prebiotics mentioned earlier are also included. They are chicory root, asparagus, Jerusalem artichokes, leeks, garlic and onions.

Prebiotics can also be found in high amounts in certain dairy products. For instance, American as well as parmesan, edam, and swiss, velveeta cheese, cream as well as whipping cream, buttermilk, whole, dry, skim, low fat, condensed or evaporated milk.