Gluten-free can change your life

Gluten-free can change your life

Published March 6, 2012

The symptoms of a person with gluten intolerance may sound familiar to many: sluggishness, nausea, diarrhea, abdominal pain, reflux, and the list goes on. The fact is, gluten intolerance is one of the most underdiagnosed conditions in North America, and most people could benefit from a gluten-free or reduced gluten diet.

For those with gluten intolerance, their bodies cannot digest gluten, a protein that appears in wheat, rye, barley, and other grains. This leads to digestive distress and non-gastrointestinal conditions that can be uncomfortable and painful to endure.

An Idaho woman, Sherry, experienced the harsh side effects of gluten for ten years before discovering the root cause. Her many trips to the doctor over the years had yielded the same answer, “We don’t know what’s wrong with you.”

“I didn’t know what gluten was six months ago,” Sherry said, “but my daughter brought me this book, The Gluten Connection by Shari Lieberman (Holtzbrinck Publishers), and it just fit all my symptoms like acid reflux, heart palpitations, and sluggishness. So I went gluten-free!”

She also removed sugar from her diet and began supplementing with AIM products.

“It was suggested I take AIM BarleyLife® Xtra for the easily absorbed vitamins, like A, B, and K,” said Sherry, who mixes her BarleyLife with CalciAIM™. “When you have gluten intolerance, your intestines cannot absorb these fat soluble vitamins.

“After only one month, I noticed that I wasn’t tired all the time. My heart stopped skipping beats, and I didn’t have acid reflux. As for my arthritis, my fingers are not swollen anymore, and I have no joint pain.”

With a relatively easy transition to a gluten-free diet, Sherry is excited to share her positive results with others.

AIM now offers Gluten-Free flour and pizza crust mix.  AIM gluten-free all-purpose flour is a healthy baking option for those who are gluten intolerant or those who wish to benefit from the health advantages of a gluten-free diet. The flour mix can be substituted for standard flour and mixes well with many other AIM products. Gluten intolerance is now four times more common today than it was in the 1950s, and symptoms may include diarrhea, weight loss, nausea, depression, fatigue, and gastrointestinal symptoms.

Gluten-Free flour Nutrition facts:

 

 

 

 

 

 

 

 

 

 

Used with permission from AIM Living Well magazine.  February 26, 2012