Many fibromyalgia patients suffer from wheat intolerance. Gluten is usually the key factor and is a complex protein found in wheat, barley, rye, and some oats. For many, our bodies are unable to digest these proteins properly. That headache you experience after a meal of pasta may be an indicator that you are gluten
intolerant. If you feel sleepy and lethargic after a French toast breakfast, your body may be having a hard time trying to break down the food you are consuming.
According to The Weston A. Price Foundation, wheat has been associated with the human diet for 8,000 years. But traditional wheat is not the same grain we consume today. New strains are manufactured to resist fungal diseases and pest attacks, improve ease of mechanical harvesting, and meet the demands of the population at hand today. These GMO changes may be affecting how our bodies metabolize gluten. Dark and rich in nutrient breads consumed by our forefathers is a small cry to the airless varieties available today.
New evidence suggests that as many as 1 in 7 are gluten sensitive, or gluten intolerant. Many chronic illnesses are associated with gluten intolerance: Fibromyalgia, chronic fatigue, rheumatoid arthritis, thyroid disorder, and diabetes. It is also thought to be the cause of infertility in some women. Gluten intolerance should not be confused with the less common and more severe auto-immune disorder, Celiac Disease.
Wondering what to eat? Try:
All types of beans
Organic Brown Rice
Organic Brown Rice Flour (In place of flour)
Gluten Free Oats
If you are gluten intolerant, you will notice a dramatic improvement in only a couple of days. Your aches and pains will subside, making flare-ups less frequent. At the end of two weeks, go ahead. Introduce some form of wheat back into your diet. If you begin to have those familiar aches and pains, you know that gluten sensitivity is the culprit.