Gluten is found in wheat, rye, oats and barley. It is a sticky substance with a consistency like glue. It is difficult to digest. In some people this can have a disruptive effect on the digestive system, producing toxins, gas and bloating.

Wheat is the most common form of grain intolerance. Wheat contains more gluten than other grains and is also extremely processed due to the large amounts produced. Some people may be only sensitive to wheat.

A wheat or gluten intolerance can be difficult to diagnose. As it is such a common food the body adapts to coping with it, hiding the intolerance. Some of the symptoms which a wheat or gluten intolerance produces are: aches and stiffness, depression and mood swings, anxiety, asthma, fatigue/tiredness, sneezing, runny eyes, runny nose, nausea, bloating, stomach cramps, sweating, sore/itchy throat, skin rashes, swollen stomach. Diagnosis can be difficult.

Excluding wheat or gluten from the diet to see if there is any improvement in health is the most effective way to diagnose an intolerance. The food item can be reintroduced after a few weeks to observe any reaction.

Gluten free grains include rice, corn, quinoa, millet and buckwheat. Spelt is an ancient strain of wheat that is often better tolerated than the modern varieties grown today.

Think products has protein bars contain that are wheat free and gluten free.

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