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Gluten is a protein molecule that can be found in most oats, wheat, barley, rye, and the grains. Most breads you come across will likely have gluten in them. Consequently, most nuts, seeds, meats, eggs, dairy, fruit, and vegetables are gluten-free.
To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy, or Celiac disease, have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million.
More than 18 million Americans suffering from some form of gluten sensitivity, and such a sensitivity can lead to conditions as minor as a rash and as serious as a seizure. In other words, those with a gluten sensitivity cannot rely on food package’s label alone. To make matters worse, most traditional clinicians only look for gluten sensitivity in the GI tract and not throughout the body.
Our team utilizes special blood tests that go further than more standardized tests and analyze 12 different gluten peptides Utilizing this information, as well as other advanced treatment methods, our physicians can help you develop and maintain a gluten-conscious diet that will allow your body to thrive without affecting your day-to-day lifestyle.
On your visit, you can expect to spend a lot more time with us than you would with a conventional provider. You can also expect to do a lot of talking, as a large part of Functional Medicine is exploring your detailed personal and family history, the circumstances around your first symptoms, and the experiences you may have had with other healthcare providers. The consultation lasts anywhere from 30 minutes to an hour, and the comprehensive evaluation will include the following: