Gluten intolerance causes intestinal symptoms such as gas overload, stomach pain, diarrhea or stress, but because these signs also appear in various diseases, no intolerance is diagnosed; In addition, when intolerance is severe, it can cause coeliac disease, which causes poor symptoms and frequent abdominal pain and diarrhea.
This gluten allergy can occur in children and adults, occurring due to the inability to digest gluten, which is a protein found in wheat, 100 and barley, and its treatment is to remove this protein from the diet.
If you may have gluten intolerance, see the symptoms below
However, if you have difficulty identifying your symptoms, how to differentiate each one to make diagnosis easier:
When there is intolerance after eating foods with wheat, after a hundred common symptoms, such as excess gas, stomach rupture, diarrhea or stress, in addition to abdominal discomfort, intestinal cells are also damaged, causing malabsorption of vitamins and minerals.
How to differentiate: The pain of recurrent intolerance is usually accompanied by gas and intestinal disturbances, especially after taking breads, empanadas or pastas, but for example, the pain of gastritis should always be eliminated after meals. A long time without eating.
Gluten intake can cause in mares, mental confusion, disorientation, fatigue after meals, but these symptoms are usually not related to intolerance because they are very general and because they are not lost.
How to differentiate: The sea caused by intolerance appears even when one is well fed and rested, in relation to excess physical activity or changes in blood pressure.
For intestinal discomfort and mood swings, especially after meals with symptoms such as irritability, anxiety or sadness.
These frequent mood swings also cause fatigue and fatigue, even after a good night’s work, as the body focuses on combating inflammation of the intestine, using all the energy that would give it energy and willingness to start a new day.
In general, migraine caused by this intolerance 30 to 60 minutes after eating can also cause symptoms of blurred vision and a painful environment.
How to differentiate: The migraas common at first and are usually related to the consumption of coffee or alcohol, versus foods rich in wheat Flour.
Inflammation of the intestine caused by intolerance can cause damage and injury to the skin, creating small red spots; However, these many symptoms may also be related to worsening diseases such as psoriasis and lupus.
How to differentiate: Wheat-based foods should be removed from the diet, given the hundreds in the form of empanadas, breads and pastas to check if the food has been reduced and the food prepared, which changes the diet.
Gluten consumption can cause an increase in symptoms of muscle aches in joints and tendons, clinically called fibromyalgia. Swelling mainly in the joints of the fingers, wheels and belts is also common.
How to make a difference: if you need to remove foods that contain wheat, barley and hundreds of foods and look for the best symptoms.
It is common for lactose intolerance to be associated with gluten intolerance, for example, people diagnosed with lactose intolerance have a high probability of showing intolerance to foods such as wheat, barley and centenium because they pay close attention to the symptoms.
In the face of these symptoms, it is ideal to have tests that confirm the diagnosis of intolerance in the form of blood, urine or intestinal biopsy tests.
In addition, all products containing this protein, such as flour, bread, cakes and cakes, should be excluded from the diet and symptoms will go away.
After diagnosis, all foods containing this protein, such as wheat harin, pasta, bread, cakes and buns, should be removed from the diet. It is possible to find several special products that do not contain this protein, as they refer to what are gluten-free products “of flours that are allowed in the diet, such as rice flour, cassava or cassava, corn, potato starch, cassava starch. See a list of gluten-containing foods.
In addition, it is important to keep the label on the list of ingredients to verify the presence of wheat, depending on the composition of gluten residues as in the case of products such as sausages, kibbe, cereals in flakes, alb-nices and canned soups. .