Wooden Hut

Why Gluten Free? 

“One man’s food is another man’s poison.”

  • Facebook
  • Twitter
  • LinkedIn
  • Instagram

Gluten Sensitivity

Gluten is a difficult-to-digest protein found in the following grains: wheat, barley, rye, spelt and oats*. “Gluten” comes from the Latin word for glue, and its these glue-like properties that hold bread and cake together.


But these same properties interfere with the breakdown and absorption of nutrients, including the nutrients from other foods in the same meal. This creates a difficult-to-digest ‘lump’ in your stomach, which is then passed on as only ‘partially digested’ food to your gut. Partially digested means there are bigger particles of food than can be effectively absorbed by the intestines. The undigested gluten particles, stay too long in your gut,  irritate your gut and flatten the microvilli (tiny ‘hairs’) along the small intestine wall. Without those microvilli, you have considerably less surface area with which to absorb the nutrients from your food.

Gluten triggers inflammatory reactions in people with celiac disease or gluten sensitivity causing symptoms like diarrhoea or constipation, nausea, and abdominal pain.

Symptoms include:

  • Digestive issues such as gas, bloating, diarrhoea, constipation (particularly in gluten-sensitive children) and diverticulitis,

  • Keratosis Pilaris (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut,

  • Fatigue, brain fog or feeling tired after eating a meal that contains gluten,

  • Autoimmune disease such as Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Chrohn’s Disease, Lupus, Psoriasis, Scleroderma or Multiple sclerosis,

  • Neurological symptoms such as dizziness or feeling off balance,

  • Hormone imbalances such as PMS, PCOS or unexplained infertility,

  • Migraine headaches, fibromyalgia, inflammation, swelling or pain in your joints such as fingers, knees or hips,

  • Mood and behavioural issues such as anxiety, depression, mood swings and ADD.

  • More than 55 diseases have been linked to gluten and it is also estimated that as much as 15% of the US population is gluten intolerant.

  • *Oats are technically gluten-free – but since they are often processed in the same facilities as gluten grains, there is the risk of cross-contamination. You can find certified gluten-free oats.


Ruth Howard 0448043652