Skip to main content

Natural Awakenings Hartford

Going Gluten Free

Going Gluten Free

Gluten is a protein that is found in certain grains, including wheat, rye, barley, and can also be present (due to cross contamination) in oats. When ingested, gluten has been found to contribute to inflammation for some people. Inflammation is an underlying contributor to many serious illnesses.

Less is known about how gluten contributes to common complaints such as joint pain and headaches; however, in the June 2011 of Educational Bulletin, the Gluten Intolerance Group listed a variety of symptoms that could be caused by non-celiac gluten sensitivity, including arthritis, pain and stiffness, headaches and disorganized ‘foggy’ thinking.

The best way to identify the effects of gluten on the body is to perform a gluten elimination diet for two to three months. During that time, attention should be paid to all physical symptoms, not just digestive issues. Following the two to three months, it is recommended to slowly re-introduce gluten and assess any symptoms. If the reintroduction of gluten coincides with negative symptoms, a gluten-free diet could be the way to go for optimal health and wellbeing.

Ayelet Connell-Giammatteo, PhD, PT, IMT,C practices Integrative Manual Therapy and Physical Therapy at the Institute of Integrative Manual Therapy and Regional Physical Therapy in Bloomfield. 860-243-6571.



Join Our Email Newsletter
Follow Us On Facebook
How to Protect Yourself and Others from Coronavirus (COVID-19)
Ways to Calm Your Anxiety with Meditation During the Coronavirus Pandemic
Biodegradable Cooler Keeps Food Cold and Dry
Balance Water Consumption for Cognitive Health