Although Celiac disease has been diagnosed far more in the last decade than ever before, Celiac is still relatively rare. However, even if you are not diagnosed with Celiac disease, you may be one of many more millions of people who have some level of gluten sensitivity.
Both Celiac and gluten sensitivity result in the flattening of the microvilli that line the digestive tract and are responsible for absorbing nutrients into the bloodstream. Because the microvilli are compromised, gluten sensitivity results in fatigue, malnutrition, vitamin deficiency, compromised immune system and inflammation.
However, commercial gluten free products are not usually the answer. They’re often loaded with flours and starches that are almost as bad for you, as well as a ton of sugar, sodium and other ingredients you really don’t need.
If you have a problem with gluten, it’s best to skip packaged foods altogether, and stick with a diet of fresh, whole foods.