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Health See other Health Articles Title: Gluten intolerance "Gluten" is a plant protein found specifically in grains like wheat, barley, and rye as well as foods made with these ingredients. Gluten is what gives dough its elasticity (which helps it rise and keep its form while cooking). Thus gluten-free diets are simply those diets that eliminate wheat-, barley-, and rye-based products — which includes most baked goods (like bread) and beers. Gluten is also used as a stabilizing agent in processed foods like soy sauce, ice cream, and even ketchup. Oats can also become contaminated with gluten if they're processed in facilities that also process wheat (but you'd probably never know that these products contain gluten, as the USDA does not currently require companies to include gluten on their ingredients labels). Why on earth would you want to eliminate things like pasta, cupcakes, and bread from your diet (besides, of course, to avoid weight gain)? Well, there are three conditions that might predispose you to gluten intolerance. Advertisement Miracle "bean" can make you lose weight 24 hours a day America's weight problem is spiralling out of control... and it's leading to skyrocketing rates of obesity, diabetes, and heart disease. Luckily for you, you don't have to spend hours in the gym trying to drop those dangerous pounds... In fact, it's as simple as eliminating 2 foods from your diet — and including a little known African bean that has been shown to burn fat 24 hours a day! To find out more about this "miracle bean", you can access your free informational report here. I'll start with the most severe: 1) Celiac disease: Celiac disease is a genetic autoimmune disorder of the small intestine. When someone with celiac consumes a food containing gluten, it causes an inflammatory reaction in the small intestine. This can cause symptoms of pain and discomfort in your intestine, chronic constipation and diarrhea, fatigue — and, ultimately, damage to the small intestine. The only effective treatment for celiac is a gluten-free diet. 2) Gluten allergy/gluten sensitivity: This includes a range of diseases that don't cause intestinal damage, like celiac disease, but are still uncomfortable and damaging to your health. In these cases, the immune system perceives the gluten as a foreign invader and reacts accordingly with an inflammatory reaction. The symptoms can vary from typical mild-to-severe allergic reactions (itchy skin, hay fever, trouble breathing), to rheumatoid arthritis, Irritable Bowel Syndrome, depression, mood swings, and headaches. It's estimated that 80% of people have an inflammatory reaction to gluten... which brings me to the last condition that might predispose you to being gluten intolerant: 3) Being human: In the long history of human evolution, the consumption of grains makes up a practically non-existent (or extremely small) part of our diet. For most of our history — before the advent of agriculture, about 10,000 years ago — our diets consisted primarily of meat, veggies, fruits, and nuts because these things were the most nutrient- and calorie-dense foods we could find and easily consume... Our digestive systems evolved to digest these foods the most efficiently and with the least amount of digestive problems. Simply put, the 10,000 years or so that humans have been consuming grains (including wheat and their gluten proteins) hasn't been enough time for the body to completely adapt to their consumption (for comparison, we were hunters and gatherers for about two million years before that). 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The refining process of most grains we eat today also strips the grains of many of their nutrients, which just make them an empty source of calories. This is worsened by the fact that the grains we consume today are nothing like the wild grains we first domesticated 10,000 years ago. So even if our bodies have adapted to wheat, it's unlikely we've adapted to the genetically-modified super-wheat most people consume these days — which may explain the skyrocketing rates of people developing gluten sensitivities (especially celiac disease; the number of people with with celiac doubles about every 20 years). It's no secret humans have consumed more grains in the past 40 years (after the government-sponsored fat scare chased people away from fat and into carbs to supply their daily calories) than they have in human history. I personally recommend giving up grains altogether. Most people don't realize even non-wheat grains are inflammatory from the lectins (you can find more information on what foods cause inflammation here). I know this will be an impossible feat for some people, but at the very least, you should avoid gluten as much as possible. If you need a grain fix, stick with things like oats, quinoa, and rice. You should also be careful of processed foods that market themselves as "gluten free." While they may not contain gluten, they may contain high amounts of sugar or chemicals that can cause as much inflammation as gluten. The best way to go gluten free is to stick with foods that are minimally processed: fresh fruits and veggies, grass-fed meats, and minimally-salted tree nuts. It may take a bit longer to prepare and be a bit more expensive, but it will do wonders for your health in the long run. Post Comment Private Reply Ignore Thread Top • Page Up • Full Thread • Page Down • Bottom/Latest Begin Trace Mode for Comment # 1.
#1. To: Tatarewicz (#0)
I have been wheat free for 4 Months. Dropped 35. Lbs.
There are no replies to Comment # 1. End Trace Mode for Comment # 1.
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