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Gluten sensitivity can present itself in such a variety of ways that it can be difficult to make the association between the consumption of it and digestion issues, skin problems, seasonal allergies, brain fog, etc. You really have nothing to lose by cutting out gluten (all of it!) for a month and reintroducing it to see how you feel.
1. More than 55 diseases have been linked to gluten.
It’s estimated that as many as 1 in 30 people are sensitive to gluten. If you are one of those people, your immune system sends antibodies to attack the inflammatory gluten particles. Unfortunately, the protein in gluten, gliadin, resembles on a molecular level some of the body’s own tissues. The gliadin antibodies often mistakenly attack other organs and systems, from the skin to the thyroid to the brain. This process, called molecular mimicry, is why many people who are sensitive to gluten are also sensitive to other foods, like the proteins in dairy, that resemble gluten.
Gluten is causing your body to attack itself, sometimes on multiple fronts. The fact that something you eat is causing an issue for you outside of your digestive system, such as rheumatoid arthritis or autoimmune thyroid, is why many people go so long without realizing they have a problem with gluten. If you have an autoimmune disease you should get tested for gluten sensitivity, and if you’re gluten intolerant you should get screened for autoimmunity.
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