Gluten is a protein in most grains such as wheat, rye, barley, durum, spelt, kamut, and semolina.
Gluten is responsible for the elasticity of dough, which allows it to rise by holding the gas
made by the yeast, baking soda, and baking powder.
If you’re new to researching gluten intolerance statistics, you may be surprised to learn just how
many people suffer from "Gluten or Grain Intollerance" - which can lead to celiac disease or some
degree of significant gluten intolerance.
I think it is important to discuss these gluten (and grain) intolerance statistics because they illuminate
how broad and pervasive this condition really is. And because celiac disease symptoms are often
either silent or atypical, a vast majority of people with celiac disease are walking around
undiagnosed. We have got to educate the public about unusual symptoms - that are usually minimized with a diet adjustment.
Gluten is hidden in packaged foods.
Gluten can be found in soups, broths, as well as gravies and sauces such as ketchup, salad dressings, or marinades.
Since gluten enhances flavor, it is used in bouillon, spice blends, and other foods
such as coffees, dairy products, vinegars and liquors.
What is Gluten-Intolerance?
Known as Celiac Sprue, Gluten-intolerance can be an inherited, autoimmune disease. Gluten sensitivity can harm any part or system in the body. Gluten will primarily affect the weakest or most vulnerable areas, whether it is the liver, brain, gut, heart, nervous system, etc. People with various health problems can often trace the origins to gluten intolerance, and even a tiny amount of gluten in the diet increases risk of disease and even death by various related conditions. The lining of the small intestines is damaged from eating foods containing gluten, and the patient cannot absorb nutrients properly. As a result several other organ systems may also be affected.
What is Grain Intolerance?
Grains are supposed to be a good source of fiber right? Well, not really. Whole wheat bread, pasta, pastries, desserts, rolls, crackers, and any forms of “whole grains” including corn, rye, we cannot digest most of the pesticides aplied to most grain crops today.
What is the therapy for Gluten or Grain Intolerance?
Gluten intolerance requires the person to maintain a life-long “Gluten-free” diet.
This allows the intestinal lining to heal. Gluten intolerant individuals must be
careful with everything they ingest to be certain that even their beverages and medications,
as well as there food, does not have hidden gluten in them.
Did You Know?
It takes 6 weeks for the last crumb of gluten to be eliminated from your body?
Try eliminating gluten and grais for 6 weeks.
See how much better you feel :-)
Gluten - Grains - GMO's
Most GMO (Genetically Modified Organism) crops are engineered to tolerate a weed killer called Roundup®, whose active ingredient is glyphosate. Numerous studies and articles have been written about the horrific hazards of humans ingesting glyphosate. The common United States midwest heartland countryside is full of the crops: wheat, corn and soybeans; being the most prominent sources of Roundup-Ready crops, accumulate high levels of glyphosate that remain in the food.
What is Glyphosate?
The major formulation of glyphosate is Roundup, containing 480 g/litre of the isopropylamine salt (a hygroscopic colorless liquid with ammonia-like odor), which is
equivalent to 360 g/litre of the free acid(3). It is noted in the research: A)"Protective clothing is necessary to ensure the safety of herbicide applicators." Hmmm - if this is so, how well is the protection of eating/injesting produce with the glyphosate applied? B) "Further research is required to determine whether ß-adrenergic effects observed in rodents have any implications for human health."
Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin. The Bt-toxin is produced in every cell of genetically engineered corn and ends up in corn chips, corn tortillas, and other ingredients derived from corn. A recent analysis of research suggests that Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders: