Gluten, a devious protein.
If you eat fast food every day and consume more soft drinks than you do water, chances are that you already know you have a reduced life expectancy. But how could you possibly know that the innocent slice of toasted whole wheat bread you eat every morning is dangerous to your health? And what is it exactly in bread that has potentially damaging effects on your health?
Gluten is a protein found in many grains such as wheat, barley, rye, spelt wheat, kamut, oat, that is hidden in most processed foods. Its use as a base in the American-style diet that many have adopted is – unfortunately – widespread and found in food such as pizza, pasta, toast, cereal, bagels, wraps, etc.
Research indicates that 99% of people with gluten sensitivities are unaware of their condition and instead, associate their symptoms to anything under the sun.
A recent study that looked at 30,000 patients suffering from Coeliac disease or gluten sensitivity found they had a higher risk of death, mostly from heart disease and cancer. This research proved that even if you don’t have full-blown Coeliac disease, a simple sensitivity to gluten can provoke inflammation in your digestive system and leave you prone to developing illnesses and even serious health problems.
One person out of every 100 is affected by Coeliac disease; a 400% increase in the last 50 years. And only 1% of are diagnosed. In other words, most don’t even know they have this illness.
Approximately 55 illnesses and health problems are directly traced to gluten, such as :
- Chronic fatigue
- Irritable bowel syndrome
- Leaky gut syndrome
- Belching and gas
- Stomach disturbances
- Multiple Sclerosis
- Rheumatoid arthritis
- And many more...
Gluten is used increasingly by the food industry to give foods such as breads and bagels their texture and flavor and gluten sensitivity cases are escalating every year.
Self-testing is the simplest way to determine your sensitivity to gluten. You will eliminate ALL gluten from your home for 4 weeks and observe how you feel. Then reintroduce gluten and gauge how you feel. If you feel awful as you reintroduce foods containing gluten into your diet, you will then know that your system can’t tolerate gluten and will therefore need to stay away from any foods containing gluten.
For more information on foods containing gluten and for gluten-free recipes: www.celiac.com
Axellite – santé globale