Food intolerance can be defined as an adverse reaction to food that results in clinical symptoms but is not caused by a reaction of the immune system. The physiological mechanisms responsible for these reactions can be diverse and complex, and many are poorly understood.

Use this list of resources: organizations, magazines, websites, and books, product lines to help guide you along a gluten-free pathway!!

The treatment for celiac disease is a strict gluten-free diet, which includes:

• Avoiding all foods with wheat, barley, rye, or oats. Oats may later be gradually reintroduced into the diet.
• Not drinking beer, even nonalcoholic versions.
• Eating meals that include rice, corn, millet, and buckwheat.

You should carefully read all food labels and ingredients lists to see if the food contains wheat, barley, or rye. Although many sources of these grains will be obvious to you, others may not. The information that follows can help you identify hidden sources of wheat, barley, and rye ingredient lists.

Celiac Dsease is a sensitivity to proteins found in wheat, barley, and rye. When you eat these grains. they damage the lining of the small intestine. This damage may keep you from properly absorbing nutrients (malabsorption). Malabsorption can cause diarrhea, weight loss, fatigue, excess gas, and vitamin and mineral deficiencies.

Celiac disease is a digestive condition triggered by consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. Oats may contain gluten as well. When a person with celiac disease eats foods containing gluten, an immune reaction occurs in the small intestine, resulting in damage to the surface of the small intestine and an inability to absorb certain nutrients from food.

Non-IgE mediated reactions may involve a variety of immune mechanisms (IgG, IgA, IgM, C3, C4, T-cell activation, phagocytosis, etc..) and non-immune mechanisms (pharmacologic, toxic) working independently or concurrently to trigger inflammatory and neurologic mediator release from associated leukocytes and platelets. Released mediators produce corresponding physiologic effects leading to symptom manifestation.

Conditions Where Adverse Food Reactions May Play a Role

You may have food sensitivities and not know it. Frequent headaches, chronic digestive problems and fatigue, and a number of other common health complaints can often be caused by reactions to the foods and chemicals in our diet. For those who want to feel better, relief can now be found through the LEAP program, a simple and very effective treatment plan for food sensitivity related illness.