Allergy Friendly Cookbook Is planning your meals a nightmare for you because of a food intolerance you have? Are you trying to cut out certain foods because of an intolerance, yet left wondering what exactly you are allowed? Do you miss those days where you used to be able to just eat what you want without bloating or gaining weight? Many of us in our lives will find some kind of ingredient we will have an intolerance to. Sometimes we will not spot the problem for years and just put general illness down to illness and not related to what we eat. Even more of us will try diets to cut out foods with certain ingredients in but feel it unbearable as they are left with little choice of what to eat. People find themselves looking at every packet of food before they put it in their trolly just to see it’s ANOTHER thing they can’t eat so put it back on the shelf. And we miss those foods we had before so there is always the easy choice which is to go back to suffering and scrap that diet. W ell don’t. There is a way to be able to eat those lovely meals you once had – you just need a little guidance. Gluten intolerance symptoms can be extremely serious. If you experience gluten intolerance symptoms, read this before you eat your next slice of bread. In wheat, barley, rye, and low level oats, there is a rubbery like protein called gluten. This substance is what helps the dough bind, which you would see with baked breads and other baked foods. Although these grains contain gluten, which can cause a gluten allergy in sensitive people, they also contain a number of other proteins that can also cause allergy symptoms. The four primary proteins found in wheat, rye, and barley includes albumin, globulin, gliadin, and glutenin, better known as gluten. Gluten intolerance, or celiac disease, is an autoimmune disorder coupled with long term malnutrition. It begins as your body's inability to process certain proteins but then evolves into a serious form of malnutrition. W hen your body can't handle those proteins, the villi in your intestines slowly die off. These villi are like little micro hairs that capture nutrients from your food as it passes through your digestive tract. W ithout these villi lining your intestine, your body struggles to process all foods (not just foods with gluten). In turn, this leads to a plethora of conditions resulting from malnutrition. W hile the symptoms and severity of the symptoms of gluten allergy vary from one person to another, early gluten intolerance symptoms include gas and bloating, especially after eating something with gluten in it. A little later, you develop constipation, fatigue and dizziness. Then once celiac disease is further along, you begin to experience abdominal pain, severe constipation or diarrhoea, chronic fatigue, headaches, numbness in your hands and feet, increasing allergies and asthma and night sweats. This is even more reason you should need more encouragement to cut out these ingredients especially as if the person is highly sensitive to gluten allergy, the symptoms could be life-threatening. W ith the seriousness of the above information, it is awful for an individual then to have suffer further by having to eat tasteless foods and wave goodbye to the foods they love.
W ell suffer no more and click on the link below for a recipe guide you will love.