Harm Of Gluten To The Body: Truth And Myths

Содержание

1 What is Gluten?2 Where is Gluten found?3 Why is Gluten harmful to us?4 Symptoms and signs of Gluten sensitivity 5 Should you give up Gluten?6 What happened to wheat?

What is Gluten and why is it harmful to our body?

What is Gluten, where is it found, what negative effect does it have on our body and why you had better give it up.

Lately, more and more often one can hear words unusual for our ear — Gluten, gluten-free, recipes without flour, etc. Modern advocates of healthy eating promote giving up gluten-containing products, explaining this by many reasons.

To a Russian person it is not particularly clear how, and most importantly WHY one should limit the consumption of Gluten, the main source of which is wheat. For most people it is hard to imagine even a day lived without a piece of bread or pasta.

Many people have questions about what Gluten is and why it is worth avoiding?

The thing is that numerous recent studies prove that Gluten can cause harm not only to individual organs of our body, but also to the body as a whole. Scientists claim that there is nothing in our body that Gluten would not affect, in one way or another.

I know, I know, you probably think that I have gone crazy and how can that be? People ate bread, they still eat it, and most will eat it.

I, too, at first treated this with a large share of skepticism. But personally, many factors convinced me to give up Gluten.

Perhaps one of the most important is the proven research that people with neurological diseases (epilepsy, multiple sclerosis, autism) begin to feel much better eating foods that do not contain Gluten.

But let’s figure out why even a small piece of bread can lead you to serious diseases.

What is Gluten?

Gluten is a substance composed of 2 proteins: Gliadin and Glutenin. It is Gliadin that creates the problem.

The word Gluten itself comes from Latin, meaning “glue.” It is Gluten in flour that gives dough its elasticity and allows it to “rise.”

Where is Gluten found?

Gluten is found in wheat and all products made from it (including wheat germ and wheat bran), in rye, in pearl barley and in semolina.

Gluten makes up 80% of the weight of all protein in wheat!

Also, Gluten can be found in other food products, such as store-bought salad dressings, in chocolate bars and even, sometimes in crab sticks. Even soy sauce often contains particles of wheat or pearl barley.

Read the ingredients of products carefully to know what exactly they contain.

In America, all products without Gluten are labeled “gluten free.” In Russia this is not yet so developed, so if You have decided to avoid Gluten, You will have to be careful.

Why is Gluten harmful to us?

The first time problems with Gluten were discussed was in the 30s and already in 1950 Celiac disease or Gluten disease was discovered. And starting from that time the number of people suffering from this disease is growing by leaps and bounds (do you feel the irony?).

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The mechanism of Gluten’s effect on our body:

You ate a piece of bread and it entered your digestive system and, ultimately, your intestines.

Where Gluten (or rather Gliadin) triggers an attack from our immune system, since it, like it’s no fool, perceives Gluten as a foreign organism that must be gotten rid of as soon as possible (like a virus, bacteria, fungus, etc.).

The problem lies in the fact that Gliadin is very similar in its structure to the proteins of the tissues of our organs, such as the thyroid gland, pancreatic gland, nerve cells and even the heart! And it turns out that along with Gliadin, the cells of our body also come “under attack.”

Antibodies produced by our body against Gluten, begin to attack and destroy cells and tissues containing proteins similar in structure to Gliadin. As a result, Hashimoto’s disease (goiter) (thyroid gland), type 1 diabetes (pancreatic gland), conditions and diseases of the brain and nervous system (multiple sclerosis) develop.

Antibodies also attack the intestinal walls, as a result of which cells die prematurely, which leads to problems with digestion and absorption of nutrients. The result is a deficiency of vitamins, minerals, bloating, constipation or diarrhea.

Also, Gluten over time leads to leaky gut syndrome.

Leaky gut syndrome — the formation of tiny tears in the intestinal mucosa, through which partially digested food particles and all sorts of toxin breakdown products enter the bloodstream, spreading throughout the body, weakening our immune system. All of this together gives rise to allergic reactions and other serious diseases.

As you have probably already understood, Celiac disease is an autoimmune disease, since it provokes our body to attack our own organs and cells, which leads to their premature death.

Symptoms and signs of Gluten sensitivity

Determine if you have a sensitivity to Gluten, is very difficult. No medical test gives a 100% answer. Moreover, the symptoms are diverse and can easily be confused with other diseases.

And in most cases, the diagnosis of Gluten sensitivity or Celiac disease is made late, when one or another condition or disease has already developed.

Gluten is addictive. It is a kind of drug.

When Gluten breaks down in our digestive tract, peptides called Gluteomorphins are formed (very similar in their structure to psychoactive drugs — opium and morphine), which activate opioid receptors in our brain.

And so, hello, now your body is asking you for bread on a constant basis.

By the way, sugar has exactly the same mechanism of action. The biggest food drugs of our time are wheat and sugar.

An incomplete list of signs and symptoms of Gluten sensitivity:

anemia
osteoporosis
Vitamin K deficiency
dermatitis, psoriasis
diseases of the central and peripheral nervous system,
psychiatric diseases
multiple sclerosis
epilepsy
Alzheimer’s disease
Parkinson’s disease
infertility
depression
fatigue
Crohn’s disease
arthritis
malignant tumors
liver diseases
diseases of the upper respiratory tract
allergies
insomnia
constipation
diseases of the cardiovascular system
type 1 diabetes
Hashimoto’s disease

If you have even one condition from those described above, I strongly recommend giving up Gluten.

Many people, especially those suffering from autoimmune diseases, improve their disease symptoms by giving up Gluten.

By the way, one of the serious neurological diseases caused by Gluten is cerebellar ataxia. Also, patients with such serious diseases as schizophrenia, epilepsy, multiple sclerosis feel much better after excluding Gluten from their diet.

At one of the most famous hospitals in America — The Johns Hopkins Hospital — a Gluten-free diet is practiced for children with autism as one of the types of therapy.

Should you give up Gluten?

Even if you are healthy, I still advise you to give up Gluten at least for a while to check if you have a sensitivity to it.

To do this, you need to stop consuming products containing Gluten for 30 days. And after 30 days, you need to eat some pearl barley porridge along with a piece of bread and see how you feel.

Of all the people I know who have “gone into a life” without Gluten — no one has ever gone back. Everyone noted an improvement in the symptoms of chronic diseases, more energy and improved digestion.

If you think that you can simply reduce your consumption of products with Gluten — it won’t work.

Our body provokes an immune attack on our own cells for up to 6 months after you have eaten something containing Gluten. So, if you’re giving up Gluten, it means giving it up for good.

What happened to wheat?

I asked this question when I first read about the harm of Gluten. Why did our ancestors consume wheat and rye and, seemingly, not suffer?

I found many answers to this question. Modern wheat is anything but what our ancestors ate. The amount of Gluten in modern wheat has increased up to 80 times!!!

Many factors contributed to this: crossbreeding, genetic modification, pesticides, chemical fertilizers.

Our ancestors prepared wheat — dried it in the sun, soaked it, sprouted it, fermented it, baked with it using slow yeast. But now, in the age of industrialization, people have forgotten all about this.

Think about it, do you need bread? Or semolina? Are they worth risking your health for? For what? For fiber? We can get it from vegetables, along with vitamins and minerals.

And in grains, along with Gluten, there is also Phytic acid, which binds all vitamins and minerals and prevents them from being absorbed in our intestines. I already wrote about this here.

In bread and grains there is not a single substance that we cannot get even in greater amounts from other food products.

I know that this post will cause a lot of objections, bewilderment, and arguments, just like my post about how vegetable oil is poison.

But just try to think about it, rather than going along with outdated notions, often imposed on us by large companies and even the government.

I have seen with my own eyes what a difference Gluten can make.

How people suffering from many chronic diseases finally found answers and improved their condition.

I have been avoiding Gluten for a year now. And I can personally recommend giving up Gluten to everyone, especially people suffering from autoimmune, neurological, and inflammatory diseases.

You have nothing to lose, and only something to gain. Health!

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