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| Are you addicted? |
...Sadly, (this) tsunami of chronic illness is increasingly caused by eating our beloved diet staple, bread, the staff of life, and all the wheat products hidden in everything from soups to vodka to lipstick to envelope adhesive...
...The Super Starch
The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick...
... The Super Gluten
Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes...
Read in full http://drhyman.com/blog/2012/02/13/three-hidden-ways-wheat-makes-you-fat/
The latest research about gluten shows a clear connection to weight gain (published in the Journal of Nutritional Biochemistry in January 2013). The following words are from an article based on this research.
...Cheap, unhealthy foods for many with massive profits for a few...
"... the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins ... disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression ... to alter mamallian metabolism in the direction of weight gain."
Read in full http://www.hungryforchange.tv/article/gluten-confirmed-to-cause-weight-gain
Finally, if you have heard about gut permeability or „leaky gut“ and suffer from chronic recurrent problems listed below, the following information is vital to consider.
Gliadin is a part of gluten, present in large amounts in modern wheat. Less gluten is found in rye, barley, spelt and other older wheat varieties. Different types of gluten are found in oats and corn. Most of the coeliacs claim they can eat these without problems. Remember that modern bakery products, cakes and snacks have often added extra gluten. Many of us consume it every day, all day long, for most of our lives.
" When exposed to luminal gliadin, intestinal biopsies from celiac patients in remission expressed a sustained luminal zonulin release and increase in intestinal permeability that was blocked by FZI/0 pretreatment.
Conversely, biopsies from non-celiac patients demonstrated a limited, transient zonulin release which was paralleled by an increase in intestinal permeability that never reached the level of permeability seen in celiac disease (CD) tissues. Chronic gliadin exposure caused down-regulation of both ZO-1 and occludin gene expression. CONCLUSIONS: Based on our results, we concluded that gliadin activates zonulin signaling irrespective of the genetic expression of autoimmunity, leading to increased intestinal permeability to macromolecules. "
Link to research http://www.greenmedinfo.com/article/gliadin-causes-intestinal-permeability-both-celiac-and-non-celiac-intestinal
Zonulin = a protein discovered in 2000, which regulates permeability of tight cell junction in intestines.
If you avoid gluten or wheat for at least 3-4 weeks and will start to feel better, this could be the reason why. It may not be the only reason for a „leaky gut“, as zonulin can be activated or stay active by other means, such as ongoing inflammation. However, it is the first step and worth trying. The only side effect is losing weight (if you need to) and having less inflammation and pain.
The connection between chronic or recurrent illness and gut permeability has been known for many years. The common link of many diseases is an inadequate mucosal layer formed by healthy gut flora. People are not encouraged by modern medicine to connect their various ill-health symptoms to their gut. Bacteria in our intestines are responsible for over 70% of immune functioning, and if our belly is not kept healthy, our body will struggle to stay in optimal health.
Link to research http://www.greenmedinfo.com/article/gliadin-causes-intestinal-permeability-both-celiac-and-non-celiac-intestinal
Zonulin = a protein discovered in 2000, which regulates permeability of tight cell junction in intestines.
If you avoid gluten or wheat for at least 3-4 weeks and will start to feel better, this could be the reason why. It may not be the only reason for a „leaky gut“, as zonulin can be activated or stay active by other means, such as ongoing inflammation. However, it is the first step and worth trying. The only side effect is losing weight (if you need to) and having less inflammation and pain.
The connection between chronic or recurrent illness and gut permeability has been known for many years. The common link of many diseases is an inadequate mucosal layer formed by healthy gut flora. People are not encouraged by modern medicine to connect their various ill-health symptoms to their gut. Bacteria in our intestines are responsible for over 70% of immune functioning, and if our belly is not kept healthy, our body will struggle to stay in optimal health.
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