We Mustache You A Question ??

Over the last decade, gluten-free has been many people's health food trend of choice. But we wonder how much the average person actually knows about gluten and why they should be avoiding it.

Gluten is a protein found in grains like wheat, rye, and barley. It works as a binding agent and is the element in flour that makes bread dough sticky. For this reason, companies also use it as a binder in processed foods. These days, you can find gluten in a host of products, from salad dressings to candies, making it difficult to discern when and where you might encounter it.

The enzymes that digest our food can't completely break down gluten. For many people, this isn't a problem. However, for gluten intolerant people or those with Celiac Disease, consuming gluten can cause a range of symptoms from uncomfortable gas to a harmful autoimmune response. Common Celiac disease symptoms are bloating, constipation or diarrhea, fatigue, gas, and stomach pain. If you have ongoing digestive issues and think it may be related to Celiac Disease or gluten intolerance, your doctor can help you come to a diagnosis.

In people who don't have Celiac Disease, ingesting gluten can cause surprising symptoms. Skin problems, brain fog, and joint pain are common, non-digestive symptoms of gluten intolerance. It was difficult to avoid gluten in processed foods for a long time, but now most gluten-free products are labeled as such. When purchasing anything from bread to spaghetti sauce or even vodka, be sure to do your research.

Many people experience health benefits from avoiding gluten. Not because of the effects of gluten on their digestion, but because avoiding gluten causes them to cut high carbohydrate foods like bread and pasta and processed foods. Such foods often contain higher than necessary sugar, salt, and unhealthy fats. Going glutenfree is a matter of health for some. But for others, it's a lifestyle choice that makes them feel better, healthier, and stronger.

In honor of Celiac Disease Awareness Month, talk to your doctor about your relationship with gluten. No matter where you fall on the gluten intolerance spectrum, it may be a good time to part ways with the protein.

Adrienne Freeland is a freelance writer who specializes in helping business owners communicate more clearly. Using skills developed in her former career as a professional fundraiser, Adrienne collaborates with her clients to craft engaging, targeted content.