Sectoin 2.2: Gluten-AVOID AT ALL COSTS
This is especially true for gluten in wheat, spelt, rye, oats and millet. Corn and rice do not have gluten but do have similar attributes and should be avoided whenever possible as well.
WHY? Grains are reproductive structures that have a protective mechanism that do not want to be eaten.
When they pass through the small intestine, the immune system recognizes them as an irritant and the villa and micro villi (a group of enzymes that help you pull in and digest nutrients) fold increasing surface area and allowing large food particles to get into the system (to the body they look like protein -Bacteria, viruses, and undigested foods can share similar protein sequences with our own human tissue, but when the body tries to process them as such it triggers an auto immune response where the bodies own defense mechanism attacks itself.)
In sensitive people, gluten destroys the villi on the lining of the small intestine and with them the ability to adequately absorb nutrients (including proteins, fats, carbohydrates, vitamins and minerals) leading to chronic nutritional deficiencies and uncomfortable intestinal symptoms such as bloating, diarrhea and constipation as well as other neurological symptoms such as shooting pain, numbness or tingling of the arms and legs and malabsorption of calcium eventually causing osteoporosis.
In addition to increasing viral and bacterial adhesion to mucosal membranes leading to increased rates of cold, flu and infection, gut irritation from eating grains and legumes can affect sleep and recovery.
A large portion of our society is gluten-sensitive without even realizing it. This sensitivity becomes increasingly common with age. Over time it wears on the body, but you may not have any noticeable symptoms beyond feeling less than well for a long time. Eliminating gluten from the diet is a shortcut to healing many other core imbalances including digestive and inflammatory issues.
The ultimate test for gluten sensitivity is a gluten free diet. Eliminate all gluten containing products for 10 days followed by eating as much gluten as possible for 2 or 3 days. Those who are gluten intolerant will typically experience bloating and diarrhea or constipation and might feel depressed, anxious or irritable when they reintroduce gluten.
***It typically takes about 60 days for inflammation from gluten to resolve itself.
Those at highest risk are of Northern and Eastern European heritage.
The only treatment for celiac disease (severe gluten intolerance) is a gluten-free diet.
When a person with celiac disease stops eating wheat, barley, and rye, the proteins that used to trigger an immune system reaction are no longer present in the body. Removing these harmful grains from the diet not only prevents further damage to the small intestinal mucosa but also allows it to heal. Intestinal villi grow back, and the body absorbs more nutrients. Any gastrointestinal symptoms that were caused by malabsorption begin to decrease, and it becomes possible to treat vitamin and mineral deficiencies that may have occurred.
In addition to cutting out many grain products, most gluten sensitive people must also eliminate milk products from their diet, because the cells that produce lactase-the enzyme that helps break down milk sugar-are destroyed by gluten sensitivity You can become lactose intolerant if you are gluten intolerant.
A significant percentage of the population sensitive to gluten are also sensitive to soy products.
For guidance on how to follow a Gluten Free Diet see Fit4YouNutrition.com Article 15.1
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