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Gluten causes damage to the intestinal lining by eroding the villi and microvilli essential for digestion and absorption processes. This damage then increases the likelihood of partially digested gluten proteins passing into the bloodstream. Certain proteins cause our immune systems to react. Undigested partial proteins found in gluten cereals have morphine-like properties once they enter the bloodstream, suggesting an origin for the phrase 'comfort foods' and its addictive nature. Once an immune response has been initiated, inflammatory reactions can cause a whole host of wheat allergy symptoms. A gluten/wheat allergy may not always be a severe frequent reaction but can result in many digestive symptoms � flatulence, bloating, constipation, diarrhea, pain etc. � and may aggravate a host of other symptoms.
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