Gluten Sensitivity

1513655_190296834503075_1357457145_n

This is a perfect picture of what it looks and feels like to BE Gluten Free.  Take it from me!  Going Gluten Free was absolutely the best lifestyle change I have ever made, hands down!!  There are many scientific studies and growing evidence proving we are ALL sensitive to Gluten.   Here are a few examples, but this barely touches the surface of how bad Gluten has become for each and everyone of us.

Gluten is a protein found in seeds of grains such as Barley, Wheat, and Rye.  Gluten is Latin for “glue”.  It gives elasticity to dough.  According to many studies, Gluten Sensitivity, also known as Gluten Intolerance is affecting many people today. Many do not realize it because the effects of this intolerance don’t always reveal themselves in easily recognizable symptoms.  The most common set of symptoms recorded are IBS-like stomach problems, headaches, joint pain, fatigue, numbness, and depression, but there are many more symptoms that have been loosely linked to gluten intake.

Dr. Hyman calls gluten a “tsunami of chronic illness”.  He offers great insight to the dangers of gluten on his website.  He also explains why gluten is a problem for up to 20 million Americans, even though 99% of the people don’t realize they are affected.  Dr. Hyman suggests eliminating gluten from your diet for two to six weeks to find out if you are gluten sensitive.  If you loose weight and your symptoms disappear, most likely gluten is a problem for you.  To verify your finding, try adding gluten back into your diet.  If your symptoms reappear, then this verifies you are sensitive to gluten.  There is also gene testing available to show if you have the gluten intolerant gene.

Dr. AL Sears’s states that the longer gluten intolerance is left untreated, the worse the outcome can become.  Unfortunately, gluten intolerance is one of the most misdiagnosed conditions out there.  If left untreated, gluten intolerance could cause cancer, reduced blood flow to the brain, Vitamin D deficiency, and thyroid disease to name a few.  Dr. Al Sears states that our gut does not know what to do with the grain products we eat today.  He states that our “gut brain” thinks gluten is a foreign substance and that when gluten reaches the gut, it panics.  The gut reacts by sending antibodies to attack this unknown substance, which causes the immune system to become hyper alert with autoimmune components.  This can cause your body to attack its own tissue.  When the immune system attacks, it damages the villi in the small intestine that absorbs nutrients from food, so they can’t absorb the vitamins and minerals your body needs to live.

Dr. James Baum offers a scientific explanation of why so many people are gluten intolerant.  He states that gluten intolerance is a direct result of the genetic alteration in the gluten content of wheat, barley, rye, and spelt.  The nature of toxicity to gluten stems from the chemical nature of gluten in relation to the immune system of individuals with genes that recognize gluten as a foreign protein and is therefore toxic.  Patients with gluten intolerance produce a T-cell mediated autoimmune response to the ingestion of gluten related proteins.  More specifically the gliadins and glutenins found in wheat, the hordeins in barley, and the secalins found in rye.  These dietary proteins have been genetically altered through thousands of years of cultivation to be rich in praline and glutamine, which produce the gluten intolerance.  This immune response not only causes damage to the small intestine, but also stimulates many disease processes in the body.

I have been mostly gluten free for more than 7 years now; I call it eating gluten light because there are always moments it is near impossible, regardless of how hard I try!!  I cannot express enough–gluten free was a life changing experience for me.  I immediately lost weight, and felt re-energized.  Headaches and constant joint discomfort disappeared completely never to return again.  I have a flat tummy–no “Wheat Belly” here!  I’m also able to have bad days eating things I probably shouldn’t all weekend, but as long as I stay away from Gluten my belly stays flat.  Now I know everyone is different, so please do not get discouraged if you don’t notice your desired changes right-away.  Stick with it, and you will not regret it.

Through the years, friends, family, & co-workers have also tried going gluten free.  Most everyone report specific symptom improvements, and weight loss.  Just about every person has reported feeling an increase in energy right away. A tip for those of you who would like to try gluten free—be careful not to replace all the gluten items you used to eat such as cake, pie and other desserts with the corn and rice alternatives, which may contain more calories.

Thinking about going wheat/gluten free?  Here is a great site offering a nice list of gluten free food options:

List of Gluten Free Foods

Reference:

www.drhyman.com

www.alsearsmd.com

www.drjamesbaum.com

http://www.webmd.com/brain/autism/gluten-free-casein-free-diets-for-autism

http://online.wsj.com/article/SB10001424052748704893604576200393522456636.html

***Disclaimer: All writing here reflects my personal opinions and does not carry a medical or licensed recommendation of advice or care. Always consult your personal physician in matters related to health or dietary advice

Advertisements

What is Wheat Belly!?!

Image

After reading my first post, my friend Cindy, reached out to inform me of a book I should read called “Wheat Belly”.  Not having access to the book right this moment and too curious to wait, I decided to find out more about it.  At first I was looking for a book review, but after typing “wheat belly” into my Google search a review came up from a person who was sharing how the book changed her life.  I decided to read more and here is what I found.

The book “Wheat Belly” is authored by a Cardiologist from Milwaukee, WI named Dr. William Davis who calls himself “seeker-of-truth in health”.  At one point in his career, Dr Davis asked his diabetic patients to remove all wheat products from their diets because foods made from wheat flour raise blood sugar more than nearly all other foods including table sugar and a snickers bar.  Several months later, patients returned and it was results other than blood sugar levels that grabbed his attention.  Some of the results he discusses are weight loss, complete relief from acid reflux and IBS symptoms, increased mental clarity, deeper sleep, and more stable moods and emotions.  He also recorded amazing things such as a 26 year old man who recovered from major full body joint pains and able to return to jogging again pain free.  There was also a schoolteacher who experienced a complete cure from ulcerative colitis and intestinal hemorrhage weeks before she was scheduled to have her colon removed.  These things encouraged him to share his message with the world.  Here is an excerpt directly from his website:

“I’m not promoting drugs, fancy medical procedures, or costly equipment. I’m not promoting a process that makes a pharmaceutical company rich or helps a hospital gain more revenue-producing procedures. I’m talking about a simple change in diet that yields incredible and unexpected health benefits in so many more ways than you’d think. And it’s not just about celiac disease, the destructive intestinal disease from wheat gluten that affects 1% of the population. It’s about all the other destructive health effects of wheat consumption, from arthritis to acid reflux to schizophrenia, caused or made worse by this food we are advised to eat more of. It’s about being set free from the peculiar appetite-stimulating effects of the opiate-like compounds unique to wheat. It’s also about losing weight–10, 20, or 30 pounds is often just the start–all from this thing I call wheat belly. The key to understanding wheat’s undesirable effects is to recognize that the total effect on human health is greater than the sum of its parts.”

Aside from writing the book “Wheat Belly”, Dr. Davis also offers a great deal of information related to wheat consumption on his website: www.wheatbellyblog.com.

Gluten Sensitivity

glutenfree

Gluten is a protein found in seeds of grains such as Barley, Wheat, and Rye.  Gluten is Latin for “glue”.  It gives elasticity to dough.  According to many studies, Gluten Sensitivity, also known as Gluten Intolerance is affecting many people today. Many do not realize it because the effects of this intolerance don’t always reveal themselves in easily recognizable symptoms.  The most common set of symptoms recorded are IBS-like stomach problems, headaches, joint pain, fatigue, numbness, and depression, but there are many more symptoms that have been loosely linked to gluten intake.

Dr. Hyman calls gluten a “tsunami of chronic illness”.  He offers great insight to the dangers of gluten on his website.  He also explains why gluten is a problem for up to 20 million Americans, even though 99% of the people don’t realize they are affected.  Dr. Hyman suggests eliminating gluten from your diet for two to six weeks to find out if you are gluten sensitive.  If you loose weight and your symptoms disappear, most likely gluten is a problem for you.  To verify your finding, try adding gluten back into your diet.  If your symptoms reappear, then this verifies you are sensitive to gluten.  There is also gene testing available to show if you have the gluten intolerant gene.

Dr. AL Sears’s states that the longer gluten intolerance is left untreated, the worse the outcome can become.  Unfortunately, gluten intolerance is one of the most misdiagnosed conditions out there.  If left untreated, gluten intolerance could cause cancer, reduced blood flow to the brain, Vitamin D deficiency, and thyroid disease to name a few.  Dr. Al Sears states that our gut does not know what to do with the grain products we eat today.  He states that our “gut brain” thinks gluten is a foreign substance and that when gluten reaches the gut, it panics.  The gut reacts by sending antibodies to attack this unknown substance, which causes the immune system to become hyper alert with autoimmune components.  This can cause your body to attack its own tissue.  When the immune system attacks, it damages the villi in the small intestine that absorbs nutrients from food, so they can’t absorb the vitamins and minerals your body needs to live.

Dr. James Baum offers a scientific explanation of why so many people are gluten intolerant.  He states that gluten intolerance is a direct result of the genetic alteration in the gluten content of wheat, barley, rye, and spelt.  The nature of toxicity to gluten stems from the chemical nature of gluten in relation to the immune system of individuals with genes that recognize gluten as a foreign protein and is therefore toxic.  Patients with gluten intolerance produce a T-cell mediated autoimmune response to the ingestion of gluten related proteins.  More specifically the gliadins and glutenins found in wheat, the hordeins in barley, and the secalins found in rye.  These dietary proteins have been genetically altered through thousands of years of cultivation to be rich in praline and glutamine, which produce the gluten intolerance.  This immune response not only causes damage to the small intestine, but also stimulates many disease processes in the body.

I have been mostly gluten free for more than 5 years now; I call it eating gluten light.  Trying the gluten free diet was a life changing experience for me.  I immediately lost weight, felt re-energized, and my headaches disappeared completely. Through the years, friends, family, & co-workers have also tried going gluten free.  Most people reported symptom improvements, and weight loss.  Everyone seems to have notice an increase in energy. A tip for those of you who would like to try gluten free—be careful not to replace all the gluten items you used to eat such as cake, pie and other desserts with the corn and rice alternatives, which may contain more calories.

Thinking about going wheat/gluten free?  Here is a great site offering a nice list of gluten free food options:

List of Gluten Free Foods

Reference:

www.drhyman.com

www.alsearsmd.com

www.drjamesbaum.com

http://www.webmd.com/brain/autism/gluten-free-casein-free-diets-for-autism

http://online.wsj.com/article/SB10001424052748704893604576200393522456636.html

***Disclaimer: All writing here reflects my personal opinions and does not carry a medical or licensed recommendation of advice or care. Always consult your personal physician in matters related to health or dietary advice