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We are pleased to welcome  Samson, the Italian Greyhound, a service dog, to the office of Twin Cranes.  Service dogs are not pets, and are trained to interact chiefly with their human team member or handler, but in the office he is rather friendly to everyone, and that is a good thing! Service dogs may not always be wearing identifying jackets or patches.

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Do you ever find yourself feeling achy and fatigued for no apparent reason? Are you experiencing headaches, muscle and joint pain, irritability, bloating, or digestion problems? The symptoms you are experiencing may be an adverse reaction to the foods you eat. These are just a few of the many indicators of gluten intolerance, a condition gaining recognition as a contributing factor behind many chronic health issues.

wheat-bundle

Gluten is the complex protein found in wheat, barley, rye and some oats. For many, our bodies are unable to digest these proteins properly. That headache you experience after a meal of pasta may be an indicator that you are gluten intolerant. If you feel sleepy and lethargic after a French toast breakfast, your body may be having too hard a time trying to break down the food you are consuming.

New evidence suggests that as many as 1 in 7 are gluten sensitive, or gluten intolerant. Many chronic illnesses are associated with gluten intolerance: Fibromyalgia, chronic fatigue, rheumatoid arthritis, thyroid disorder, and diabetes. It is also thought to be the cause of infertility in some women. Gluten intolerance should not be confused with the less common and more severe auto-immune disorder, Celiac Disease.

If you suspect you may have sensitivity to gluten, consider eliminating it from your diet. Gluten intolerance is easily identified by an elimination diet. Start for a period of two weeks and remove all wheat, barley and rye based foods. It is helpful to keep a food journal during this time, and log what you eat along with any symptoms you experience. If you have intolerance, improvements may be felt in just a few days.  It may take a year or more to fully appreciate better health and vitality, as the physical damage from gluten is slowly repaired.

Courtesy of Dannette Rusnak,

Edited by D. Skelton

September 2011
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