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The Fear of Gluten

Published by Avrohom Your Health Researcher on June 30th, 2021

   - is a legitimate fear. The gluten from modern wheat does rip the gut lining which allows particles of food that haven't been fully digested pass-through causing inflammation,  for example, the body looks at this non fully digested gluten particle, and says this doesn't belong here and starts to fight it, do you know what part of the body has a similar protein structure, the thyroid,  this contributes to Hashimoto's an autoimmune disease that the body fights its thyroid. No wonder why there's an epidemic of chronic inflammation and autoimmune diseases we are causing it.  How did it start ? "on one foot" wheat has been changed and the gluten proteins are very different than the ancient varieties. Even though ancient varieties also have gluten when prepared correctly many people with gluten sensitivities (non-celiac) can do very well on it. The problem wasn't the gluten, the problem was when is humans decided to change the wheat through a process called hybridization. Hybridization isn't always a bad thing, if it's done with our health in mind it can be a good thing. This however was done with profits in mind to create the perfect cash crop,  clearly not our health. Furthermore, Gluten isn't all at fault. The way people have consumed the grains for thousands of years was by letting it levan-  sourdough that helps break down the gluten as one of the many benefits. Then there's glyphosate- an herbicide sprayed on many things, but this article will focus on grains. now this chemical has been linked to cancer, also messes up our gut lining causing a lot of inflammation. The manufacturer Monsanto (bought by Bayer ) has been sued for hundreds of millions of dollars but sadly it's still on the market being used.

    These are a few reasons why everyone, even those healthy, and don't feel sick at all after eating modern wheat, doesn't mean it's not hurting then because logic and science say otherwise. This doesn't mean people need to go gluten-free, but it does mean it would be a good idea to start with only using more Ancient Grains such as Spelt, or even better Einkorn. as a side benefit these have higher vitamin and minerals content as well. I'ts very sad, but when you go to the store to the gluten-free section or whenever people see a gluten-free item and run for it because it's gluten-free.... is just a marketing thing. Not because it's not important to avoid modern gluten- it is. The hidden ingredients are the issue. Inflammatory ingredients that you would never normally eat are added just because they aren't gluten. At the end of the day, you end up paying more, and not walking away healthier. Be mindful when buying these products.
 
   If someone has celiac then at all costs they need to avoid gluten, there are people with celiac who have been able to reverse it, to eat ancient wheat sourdough with no issues. But it's a lot of work and discipline. If someone has an acute gluten intolerance, and they would like to heal their gut they can book a session with me.
 

For comments, questions, and feedback email yourhealthresearcher@protonmail.com

 

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