|
Eating grain products - breads, cakes, cereals - have long been
consider a healthy choice. If you look at the RDA
recommendations, grains, at the bottom of the pyramid, are what
you should be eating the most of to maintain a healthy body.
The RDA's recommendations do not consider any food to be harmful
for you. You must remember that the RDA's recommendations come
from a government agency and indicating a particular food could
be harmful to your health could financially affect that
industry. The government does not want to destroy any industry
even if it is harmful to your health. Just look at the smoking
industry. It's still alive.
In medical and alternative medicine circles, celiac disease is
well known for being the cause of numerous detrimental body
conditions. In its basic form, celiac disease is the damage of
the intestinal lining by gluten proteins, which come from grains
- the bottom of the pyramid.
Let's get technical for a moment and say that the specific
proteins in gluten that damage the intestine are called
"gliadin." What you need to know about gliadin is that when you
eat it, it acts like an invading substance, which activates your
body's immune system to destroy and eliminate the invader – your
favorite food bread and cereals.
Eating an excess of gluten causes celiac disease. Where is
gluten found? It is found in products made from wheat, rye,
barley, kamut, triticale, oats, and spelt. It is now well
established in medicine that 1 in approximately 100 have celiac
disease. Many have the disease without having any symptoms. The
continual use of and eating of detrimental grains will
eventually bring on symptoms. People with celiac disease can
expect to have illnesses associated or connected with:
·cancer ·epilepsy ·attention deficit disorders ·auto immune
diseases ·osteoporosis ·brain disorders ·neurological diseases
·premature death ·premature births ·chronic liver diseases
·gastrointestinal problems ·food allergies ·chronic fatigue
·malnutrition ·and the list goes on and on
When the intestinal lining is damage by gluten, your overall
health is damaged. Your immune system is activated to prevent
further intestinal damage causing your overall response to other
body crisis to diminish. Your ability to fight off other
diseases is diminished. Your ability to absorb nutrients from
your food is reduced leading to nutritional deficiencies.
How does gluten create so many problems in the body? As gluten
moves into the intestine, it is digested and broken down into
small protein molecules - peptides (which consist of 2-3 amino
acids bound together) and free amino acids. Amino acids are the
basic building blocks the make up protein. Once digestion is
complete, peptides and free amino acids easily move into the
intestinal wall cell structure and then into your blood stream.
This is what happens in a healthy person.
Over many years of eating gluten, the intestinal cell structure
deteriorates. Digested protein no longer passes through the
cells walls but passes between cells and into the blood. These
holes in the intestinal walls is what is know as "leaky gut
syndrome"
Because of the existence of these tiny holes in the intestinal
wall, harmful substances can pass into the blood and settle into
your organs and cells causing irritations and damage. Your
intestinal wall is no longer a barrier keeping out unwanted
substances from your blood and body.
Undigested foods can now enter your body creating food
allergies. Toxins from various foods - dyes, preservatives, food
additives, artificial flavors - can now enter you blood stream.
Pathogens such as bacteria, worms, fungus and viruses can also
enter your body and invade your organs. When this happens, you
will slowly come down with a variety of symptoms and illnesses
that you cannot attribute to anything specific.
Absorption of undigested proteins is a major threat to the
health of your organs and to your immune system. It is estimated
that up to 40% of all people have some intestinal damage from
eating gluten and are passing undigested proteins into their
blood stream.
There are some of you that do not have the enzymes to digest
gluten. Those of you have what is called "gluten sensitivity."
Those of you that have the enzymes to digest gluten are not as
prone to celiac disease and have less damage to your intestinal
wall.
So what are the foods that you should be eliminating from your
eating habits?
·wheat starch, wheat grass, wheat germ oil, wheat triticum
·bread flour, brewer's yeast, bran, brown flour ·oats, oat
straw, ·baking powder, edible starch, germ, gum base, dextrin
·malt, rice malt, ·rye, spelt, kamut, wheat, bleached flour,
couscous, pearl barley, bulgar ·soy sauce, teriyaki sauce,
shoyu, miso ·durum wheat triticum, semolina, emolina triticum
·beer ·blue cheese
Not all is known about the effects of gluten on your body and
how it creates illness. What is known is that gluten is
responsible for celiac disease and many other diseases that
result from having celiac.
Don't always believe what the government says about food. Their
interest is in economics and not in your health.
Rudy Silva is a natural nutritionist. He writes a newsletter
called “Natural Remedies That work.” You can subscribe to his
newsletter and read some of the back issues, which give you
information of how to have better health. Read his latest
newsletter at:
http://www.natural-remedies-thatwork.com/nl-111.html
About the author:
Rudy Silva is a natural nutritionist. He writes a newsletter
called “Natural Remedies That work.” You can subscribe to his
newsletter and read some of the back issues, which give you
information of how to have better health. Read his latest
newsletter at:
http://www.natural-remedies-thatwork.com/nl-111.html
|