11/29/2020
Why I avoid gluten in my diet!
Patients are always asking me if they should avoid gluten, even if they aren’t experiencing symptoms.
The research points to yes. Gluten has been found to negatively impact the lining of the gut, creating “leaky gut” or intestinal permeability, even in those who do not have celiac disease.
The lining of the gut is supposed to be strong and tight, keeping food, waste, and microbes inside the digestive tract. Gluten can cause the release of an inflammatory protein called zonulin, which opens up the junctions in the lining of the gut and causes gaps, allowing particles to leak into the bloodstream (where they don’t belong) and creating an immune response. This sets the stage for systemic inflammation.
Need a few more reasons to go easy on the gluten? The new forms of hybridized wheat, known as dwarf wheat, contain amylopectin A, a super starch worse than sugar; many more inflammatory gliadin proteins that cause leaky gut; lots of the w**d killer glyphosate; and lastly a preservative, calcium propionate, linked to mood, behavior, and attention problems and even autism. Makes you want to skip the breadbasket (I hope!).
We don’t need grains, but that doesn’t mean they’re all terrible for us. Grains can increase your blood sugar, especially if they are in the form of flours. I do not recommend flour based products or gluten on a regular basis. Our modern forms of wheat and gluten fuel inflammation, autoimmune disease, digestive disorders, and obesity.
If you want to eat heirloom gluten grains like einkorn wheat or heirloom rye or barley, they may be well tolerated by those who are not gluten sensitive. But it is a good idea for most people to do a three week 100 percent gluten free trial followed by reintroduction to see how gluten affects you. Most have no idea how much better they can feel on a gluten free diet.
