A lot of people suffer from multiple symptoms and conditions, and spend a lot of money every year trying to figure out why. It appears that a prominent reason is gluten sensitivity.
The United States is a gluten dependent country. Most people know bread contains gluten. Gluten is a protein found in wheat, barley, rye, spelt, kamut, and oats. Thus, it is hidden in pizza, pasta, bread, wraps, rolls, and most processed foods. Many people also associate gluten with celiac disease. But, gluten can cause serious health complications even if you don’t have celiac disease.
And, it has been estimated that 99 percent of those with gluten sensitivity don’t know it. They ascribe their ill health or symptoms to something else — not gluten sensitivity, which can be helped 100 percent.
Gluten sensitivity is a food allergy. Allergies create inflammation in the body. It may affect any, or all, systems of the body. That means your heart, lungs, stomach, intestines, pancreas, brain, joints, and more may become dysfunctional due to gluten sensitivity. Because gluten is a staple of the American diet, it may be logical to wonder, “why are we so sensitive to one of the foods we eat the most?”
According to Mercola.com, “Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease (HLA DQ2 or HLA DQ8), which increases susceptibility to health problems from eating gluten.” Many of us never adapted to grasses, and particularly gluten, in our diet. The gluten in American wheat has been “supersized” to satisfy our conditioned urge for “fluffier” baked goods.
A review of medical literature heavily implicates gluten as an impediment to health. The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten. These include: osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue. The auto immune diseases and many psychiatric and neurological diseases. It has also been linked to autism and reported in the Cochrane Database System Rev. 2004;(2):CD003498.
A study looking at almost 30,000 patients from 1969 to 2008 was published in the Journal of the American Medical Association. It found that people with celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancers.
Gastroenterology: 2009 Jul;137(1):88-93, published a studycomparing the blood of 10,000 people from 50 years ago to 10,000 people today’ They found full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period.
In a study of 10 million subjects, Dr. Peter Green, Professor of Clinical Medicine for the College of Physicians and Surgeons at Columbia University found that only 1% of gluten sensitive subjects with celiac disease were adequately diagnosed. In other words, almost everyone with celiac disease has no clue why they are suffering.
Bottom line is, if you are not as healthy as you would like – CHANGE! Get your nervous system in shape, and eat whole foods that you do not have a genetic predisposition against. Schedule to get your nervous system scanned and see if I can help you with your health concerns. The only thing you have to lose is your poor health.
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