Improve Intestinal Integrity and Optimize Nutrient Absorption
I have written in the past about osteoarthritis and the contribution of metabolic health to joint health. You can read more here and here. You are also familiar with the leaky gut/intestinal permeability as a potential root cause of systemic inflammation and it's contribution to joint health among many other health related conditions.
Although the primary source of healing the gut and improve your joint pain is to eat real food, move your joints through their full range, gentle exercise, and adequate restorative sleep, often supplements are needed to aid recovery.
As I have mentioned before, SUPPLEMENTATION is only to aid in recovery of an already healthy lifestyle. If you suspect you have leaky gut, you can ask to be tested as described here.
Whole Food Substitutes For Gluten; What to eat for carbohydrates when removing gluten from your diet
Recently I wrote about the effects of gluten in Celiac Disease and Gluten Sensitivity on the musculoskeletal system and followed up with 10 common mistakes. This is a follow up to describe options on what to replace gluten with in your diet.
Gluten, meaning glue in latin, is a protein most commonly found in wheat. It is what makes bread keep its form and makes it chewy. Gluten-like proteins are also found in barley, rye, oat and related grains like spelt, kamut, triticale. Gliadin and glutenins are the main groups of proteins in wheat that wreak havoc silently (Gluten Sensitivity) or obvious digestively (Celiac Disease).
Gluten lives obviously in beer, any processed product made from refined grains above. But it often hides in things you wouldn't expect as an added ingredient like soy sauce, bouillon cubes made commercially, processed meats, artificial cheese, salad dressing, and even spice mixes. It is always best to avoid processed foods, but if you must buy them be sure to read the labels carefully.
“To (eat gluten) or not to (eat gluten)? That is the question”
Celiac Disease and Non-Celiac Gluten Sensitivity
The gluten protein has gotten a lot of press lately. The question is how to decide if gluten is a problem for you or not. Gluten containing grains are widely consumed and provide an estimated 50% of caloric intake worldwide. 1 Gluten is a family of toxic proteins found in wheat, barley, rye, and grains such as oats, barley, spelt, kamut and triticale. 1 Given the widespread use of gluten containing foods, it is of no surprise that in the past 20 years there is an increase in not only celiac disease, but other gluten related disorders. Although this was once thought to be a rare illness and mostly ignored, it is now becoming more widespread worldwide especially as other countries adopt the Standard American Diet.
Dr Carolyn Dolan DPT, Cert MDT, MSHN
Where physical therapy, nutrition and lifestyle meet, because how you live your life determines whether or not you soar. Inspiring action with information so you can reduce pain, optimize healing and improve function naturally during recovery from injury, surgery or painful condition. This is a website for the open-minded; obstinate need not apply.