Today, Monsanto has taken the
manipulation of the corn seed to the point where it
is questioned as being unhealthy. Studies are underway
in Europe that show "Round-up
Ready" corn
from Monsanto may be related to the tweaking of the
human immune system thus increasing food intolerances,
cancer growth, and sensitivities
to many viruses, bacteria, and molds. This is one
reason Europe does not accept America's manipulated and contaminated
corn and soybeans.
Our bodies are now having trouble recognizing the molecular
structure of our food due to its manipulation, contamination,
and anti-nutrient characteristics. Our bodies
know, when it eats a fat, protein,
or carbohydrate, what enzymes it needs
to turn this food into nutrients. What
happens when that fat, protein, or carbohydrate is
molecularly modified or contaminated with chemicals?
Does our body recognize these modified
foods or does it get confused and attack the unknown
invaders?
Gluten is the protein in wheat, rye, and barley.
It is a long-chain protein which makes it difficult
for our digestive system to break up. Often gluten
will enter the small intestines partially intact.
Not only because of it's complex structure but also
because it too has been manipulated to be even
more complex than ancient wheat, gluten becomes a target
for our immune system.
Today, the gluten molecule is 50 times larger and more
complex than it was 50 years ago. Modifications to the
wheat structure have been made to deal with increased
pesticides and herbicides, colder climates, increase
gluten that makes bread softer and higher, and higher
yield.
Spelt is an ancient wheat that has not seen such modification.
Brendan was able to eat Spelt with no symptoms for
a short period of time until his body began to react
to Spelt's gluten. Many people have this type of experience
with Spelt which has led to the confusion about the
gluten within Spelt. Because Spelt is an ancient grain,
it may be the body recognizes its molecular structure
and does not attack it as harshly and these smaller
reactions simply add up over time because of damage
to the intestines from years of gluten intake.
At a recent speaking engagement, Brendan met a woman from
Turkey who told him she had no problems eating wheat
when she was at home in Turkey but cannot eat wheat
in America. It may be the wheat in Turkey is closer
to the original wheat and has not be contaminated or
manipulated.
Many people are faced with a reaction to gluten. When the
immune system is activated, it is like a pack of wild
cats in your guts. It gets confused on what are
the bad guys (gluten) and what are the good guys (your
body cells). So, damage to the small intestines often
occurs. It is this damage that results in the "symptoms"
or ill health. The walls of the small intestines may
be damaged to the point where toxins and bad stuff
leaks through where only nutriments are supposed to
go.
How do you know if you have
a gluten problem?
We don't really know how many people have a problem
with gluten. There are tests that can be performed
but the results are not too accurate. The first test
is often a blood test to see if the immune attackers
are active in the blood. This test has a reputation
of giving false negative results because it depends
on how much gluten one has ingested the weeks prior
to the test. Often when people suspect gluten as
the problem (usually by their own self-research or
word-of-mouth from friends), they stop eating wheat,
rye, and barley. As the people feel better, the thought
of going back on gluten for a blood test is not pleasant.
The second test which is considered the "gold standard"
is to take a small sample of the small intestine
to look for damage. Again, if one has stopped eating
gluten, the small intestines may have healed. Brendan
often wonders if the small intestines would have
damage in all areas or just some areas. What if the
sample is taken in an area that is not damaged? Many
parents do not want their children to go through
this type of procedure.
Another method of testing for gluten sensitivity
is called "Applied Kinesiology". This is a holistic
health form of diagnosis using muscle testing as
a primary feedback mechanism to examine how a person's
body reacts to a substance. It is an amazing and
painless process.
Of course, many people simply decide to eliminate
gluten from their diet and find out if they feel
better. They simply let their bodies tell them what
is best for them.
-
Weight loss or weight
gain
-
Nutritional deficiencies due to malabsorption & low
iron levels
-
Fat in the stools or floating stools
-
Bloating, pain, gas, constipation, diarrhea
-
Aching, swollen joints
-
Depression, irritability, behavioral changes
-
Eczema
-
Headaches
-
Exhaustion, lack of energy
-
Infertility, irregular menstrual cycle, miscarriage
-
Cramps, tingling, numbness
-
Slow infant and child growth
-
Increased dental problems
Wow, these symptoms appear to be all over the place.
Well, think about the damage to the small intestines
when toxins are allowed into the blood system.
What gets let in may be different for each person
and may even be different for an individual from day
to day or even hour to hour. Due to the wide range
of symptoms, getting a diagnosis of gluten intolerance,
gluten sensitivity, or Celiac Disease, an autoimmune
disease (see below), is often difficult.
What's the difference between Celiac Disease, Gluten Intolerance & Gluten Sensitivity?
Celiac Disease is an autoimmune disease with
a severe, sudden onset allergic reaction to gluten.
Due to the damage of the intestines, malabsorption
is often common because essential nutrients do not
get absorbed. Therefore, other major health issues
and long term deterioration can occur.
Gluten Intolerance and Gluten Sensitivity usually
has a slower reaction when gluten is ingested. The
symptoms are often the same as Celiac Disease so
it is difficult to determine if a person has the
autoimmune disease or an intolerance/sensitivity.
There are some people who do have a "silent" form
of Celiac Disease. They show no overt symptoms but
do have internal damage causing long-term health
issues. Often these people will develop symptoms
later in life.
Celiac Disease does often run in families so it appears
to be hereditary. Scientists have isolated a gene
related to Celiac Disease.
At this point, there is no magic pill to cure
Celiac Disease or Gluten Intolerance/Sensitivity.
The only way to eliminate the symptoms is to remove
gluten from your diet.. Eat Gluten Free!
There is a new enzyme pill on the market called GlutenEase
by Enzymedica. Taking this pill prior to eating when
you are at a restaurant or friend's, seems to reduce
the symptoms for most people. It is not recommended
to take it with every meal but with meals that you
fear may have contamination. Brendan tested GlutenEase
by taking two pills at the Minnesota State Fair and
then ate a corn dog (batter contains wheat). He did
not have a reaction. He was not brave enough to try
the mini donuts which would have been a gluten overload.
Who Else Should Eat Gluten Free?
It has been discovered that anyone who has an autoimmune
disease such as Multiple Sclerosis,
Crohn's Disease, Grave's Disease, Lupus, Psoriasis,
Polymyositis, Rheumatoid Arthritis, Schizophrenia,
Scleroderma, and many others may benefit from
a Gluten Free Diet.
Type 1 Diabetes is an autoimmune disease but does not
benefit from eating gluten-free but studies have
shown that approximately 40% of people with Type1
Diabetes also have Celiac Disease.
Type 2 Diabetes is not an autoimmune disease but research
has found that about 15% of the people with Type
2 Diabetes progress into autoimmune damage similar
to Type 1 Diabetes. This has made some researchers
believe there is a third type of diabetes, possibly
Type 1 1/2. Eating a low glycemic diet and exercise
helps people with Type 2 Diabetes avoid progressing
into the Type 1 1/2.
People with Lyme's Disease have found eating Gluten Free
helps them.
People on the Autism Spectrum or with ADHD find eating
a Gluten Free Casein Free (GFCF) diet is extremely
beneficial (casein is the protein in dairy). Much
research has been done on the positive effects of
the GFCF diet and Autism and ADHD.
