Tag: Wheat intolerance

The sourdough baking craze brought this tangy, rustic bread back into the spotlight, leading many to question its nutritional value compared to commercial varieties. Scientific evidence suggests that the unique fermentation process is the key to unlocking significant health benefits, especially regarding gut health and digestion.

According to the FDA, for a product to be labeled 'gluten-free,' it must contain less than 20 parts per million (ppm) of gluten. This fact is critical to understand before addressing the question: is 100% sourdough gluten-free? The simple, non-negotiable answer is no, unless it is specifically made with gluten-free ingredients.

According to health experts, correctly identifying the root cause of your dietary sensitivities is a crucial step in managing your health. This is especially true when considering the question, "can you eat barley if you are wheat intolerant?" as the answer hinges on the specific nature of your condition.

An estimated 1% of the global population has celiac disease, a serious autoimmune disorder triggered by gluten. However, many people wonder if there are other reasons that consuming wheat can lead to health concerns, asking the important question: does wheat have side effects beyond this well-known condition?

A significant portion of people who believe they have a gluten intolerance are actually sensitive to other wheat components like fructans. For many of these individuals, eating traditional sourdough bread causes no adverse symptoms, leading to the common question: why does sourdough not affect my gluten intolerance? {Link: Celiac Self-Care celiacselfcare.christinaheiser.com/p/is-sourdough-bread-gluten-free}

Recent years have seen a dramatic increase in public concern and media coverage regarding the health impacts of wheat consumption. While wheat is a staple food for many, certain components can be problematic for some individuals, which is why people ask, "What is the bad stuff in wheat?".

Approximately 10-15% of the global population is affected by Irritable Bowel Syndrome (IBS), and a significant portion reports that certain foods, like wheat, trigger their symptoms. This has led to a widespread question: does wheat aggravate IBS? The answer is more complex than a simple yes or no, involving key components like FODMAPs and individual sensitivities.

An estimated 6% of the U.S. population has a form of non-celiac gluten sensitivity, making the question 'What can I eat if I can't eat wheat?' a very common concern. Navigating this dietary change is manageable and can be delicious with the right knowledge of nutritious and safe food alternatives.

According to the Celiac Disease Foundation, an estimated 1 in 100 people worldwide are affected by Celiac disease, an autoimmune condition triggered by gluten. While gastrointestinal symptoms are well-known, many people are unaware that consuming wheat can indeed cause dry mouth and other oral manifestations for those with gluten-related disorders. This link is often a result of systemic inflammation and nutrient malabsorption that affects the entire body.

According to nutrition experts, a bland, low-fat diet is often recommended for individuals with an upset or inflamed stomach. Given its soft texture and mild flavor, many people question: is Cream of Wheat good for an inflamed stomach? The answer depends heavily on the underlying cause of the inflammation and how the cereal is prepared.