Gluten: 10 Reasons Why Not
Posted on Nov 30 2010 by Steve
By Liz Wolfe of Cave Girl Eats
In the debate about “Whole Grains” – what constitutes one, why they are (or, more accurately, aren’t) good for you, whether they’re sprouted, the mystery of whothefrackstolemybagel, etc…I rarely hear the G-word.
Gluten.
I can only imagine the damage that will be done to the grain industry when the truth about Gluten goes mainstream. My guess is that most Grain-vertising dollars are spent creating a grand spectacle of “Whole Grain” Love, conveniently ignoring the Gluten-ous (and, for that matter, Gluttonous) Elephant in the Room.
More accurately, “Gluten” refers to gliadin, which is a protein found in wheat, barley, and rye.
If you’re like me, you don’t wait for the Government or Oprah to tell you something is unsafe. The gut is just now receiving the attention it deserves when it comes to overall health. Gut flora, stomach acid, Jamie Lee Curtis and her probiotic yogurt. Look for this movement to grow.
Based on the reasons I give below, I’ve eliminated gluten from my diet – and I strongly encourage you to do the same. Even if the following factoids don't convince you, I'm positive that 30 days without gluten will.
1. Wheat gluten is the cause of "Celiac disease," which is commonly regarded as the intestine-specific manifestation of gluten sensitivity. There are many other manifestations of gluten sensitivity/intolerance. (c)
2. Wheat has been hybridized to contain far more gluten than it did 50 years ago. The bread we eat today is nowhere near the bread that our ancestors ate, so there is no comparison. Starting children on gluten-containing grains is a surefire way to bother their tender digestive systems in ways our grandparents never imagined.
3. Gluten increases the permeability of the intestinal barrier. This enables gluten to enter the bloodstream. "Leaky Gut," which is tied to gluten intolerance and intestinal permeability, is foundational in the development of autoimmunity and conditions such as fibromyalgia, Crohn's Disease, IBS, arthritis, Lupus, Multiple Sclerosis, chronic fatigue, asthma, and diabetes, among others. To explain, consider a process called...
4. Molecular Mimicry. Ever heard of "throwing the baby out with the bathwater?" How about "only one guy at the after-prom party was REALLY drinking, Mom, but the cops gave us all MIPs?" A simple explanation - the body views gluten protein in the blood as an intruder and creates antibodies to attack it; however, these proteins look so much like our body's natural tissue that our immune system mounts an attack on all of them. This immune reaction persists as long as gluten is in the diet. (h)
5. Celiac Disease and gluten sensitivity is NOT the same thing as a wheat allergy. If your doc doesn't know this, RUN.
6. Gluten sensitivity can cause nutrient deficiency by impairing your body's ability to absorb nutrients like calcium - causing the bone minerals to break down. This means osteopenia. (Gwyneth Paltrow, I'm looking at you) (i)
7. Leptin, the hormone that tells us when we're full, may be blocked by substances derived from cereal grains - such as gluten. (h)
8. Individuals with totally normal intestinal biopsies may still have Antigliadin antibodies (gluten sensitivity). 60% of sufferers of gluten intolerance are intestinally asymptomatic, meaning their intestines show no symptoms. (b)
9. Untreated or undiagnosed gluten sensitivity has been linked to miscarriage, infertility, and low birth weight babies, as well as infertility in men. (e) (f)
10. 95% of the body's serotonin is made in the bowel. When the bowel's function is disrupted as with gluten consumption, neurological problems including epilepsy, ADHD, depression and even headaches may occur in addition to skin problems (eczema). Sometimes the symptom itself is the only indicator of intolerance. How many headaches have you had in your lifetime? (a) (b) (c) (i)
It's difficult to solve issues from gluten-sensitivity without eliminating all grains, as proteins from non-gluten grains can spur THE SAME immune reaction. Nearly all oats suffer gluten contamination as well, so unless you buy your oatmeal from an explicitly gluten-free source, they have been exposed to gluten at some point. Ezekiel bread is not gluten-free.
If you really need those carbs, opt for the infinitely superior, nutrient-dense starchy vegetables: turnips, parsnips, beets, sweet potatoes, yams, carrots, and squash.
Remember, the effect is cumulative; like smoking a single cigarette may not give us lung cancer, eating gluten just once may not make us immediately sick, but there is a cascade that's intensified over months, years, and a lifetime of exposure. It's never, ever going to be worth the risk.
Sources:
(a) Range of Neurologic Disorders in Patients With Celiac Disease; Pediatrics, 2004
(b) Primal Body, Primal Mind; Nora Gedgaudas
(c) Cereal Grains: Humanity's Double-Edged Sword; Cordain et. Al
(d) Does cryptic gluten sensitivity play a part in neurological illness? The Lancet, 1996
(e) Coeliac disease and unfavorable outcome of pregnancy; Gut, 2000
(f) Celiac disease and reproductive health
(g) The Second Brain; Michael Gershon
(h) Food and Western Disease; Staffan Lindeberg
(i) Unlocking the Mystery of Wheat & Gluten Intolerance; Dr. Thomas O'Brya
Filed Under: Jerky/Paleo Knowledge
