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Home» 60 Day Turnaround » Gluten, Gluten and More Gluten

Gluten, Gluten and More Gluten

Posted on March 12, 2014 by DrEric in 60 Day Turnaround, Daily Sprout No Comments

Furthermore on Gluten – This is me posting a Scientific American article on Gluten in response to my article from Monday.  So if you are looking to get wise on this, read whatever you can.  I say this, because we are all interested in the reality of the concerns of gluten, but we are not so blind to think that gluten just decided to become bad all of a sudden.

A good friend posted an article on my page in response to my article titled “Gluten is Good For you but Monsanto is death“.  The article she posted is one that demonstrates how gliadin, which is the component of gluten that is implicated for the sensitivity issues in most people, has been correlated with zonulin release, which is what opens up the gut to let all the fantastic particulate matter into your bloodstream that doesn’t belong there.

Well, yep, we’re aware.  But the reality still exists, that this crap never happened before.  So what is causing it?  Is it roundup?  Is it some other intestinal permeability that initiates this gluten damaging response?

I have written articles where I demonstrate the very possible situation of vaccinations causing the gluten, peanut, egg, tree nut, etc, etc, etc allergy issues of today, thanks to the use of adjuvants to drive the reaction of these vaccinations.

My point is, in the end, gluten isn’t all of a sudden good for us.  But it is all of a sudden, time to stop pointing fingers at what where fine molecules, and start questioning why they have become bad.  And do something.  Man, if we keep this up, we will back ourselves into such a tiny corner of acceptable foods, that we’ll all starve, and the reality is we are the cause of being backed into the corner.

When Ephesians says the sins of the father will be passed down to the 4th and 5th generations… I tend to believe it.  I believe it is a reference to genetic transcription, meaning how we write our mistakes into the DNA of our kids, their kids, their kids and theirs.  And I believe this has actually been scientifically correlated multiple times.  By the way, that is a bit of a Biblical paraphrase above… no angry emails later please.

So I want to give you some excerpts from this Scientific American article, and then please click over to read the rest.  This article is pointing out that many people might not be gluten sensitive, but be affected by something else in the wheat, meaning another protein.  Well, Dr. Seneff from MIT believes that it is the toxic chemicals that exist on wheat, that have become part of it… hmmm, I wonder when we’ll know.  But for now, I think being wise in your limitaiton or elimination of many processed wheat products is the first step to get well from it.  So go after it, and be open to change!  Be well and Be Blessed – Dr. E

Scientific American :

No Piece of Cake
Despite the recent evidence that wheat sensitivities are more numerous and varied than previously realized, research has also revealed that many people who think they have such reactions do not. In a 2010 study, only 12 of 32 individuals who said they felt better on a diet that excluded gluten or other wheat proteins actually had an adverse reaction to those molecules. “Thus, about 60 percent of the patients underwent an elimination diet without any real reason,” notes study author Antonio Carroccio of the University of Palermo in Italy.

Nevertheless, uncovering nongluten agitators of illness will give doctors a more precise way to diagnose grain sensitivities and help people avoid certain foods. Researchers could, for example, design blood tests to look for antibodies that bind to various short chains of amino acids or proteins such as wheat germ agglutinin, explains Umberto Volta, a gastroenterologist at the University of Bologna in Italy. And some scientists think ongoing research will eventually yield new therapies. “If we know what triggers the immune system, we hope we can switch the system off and cure the disease,” says Roberto Chignola of the University of Verona in Italy.

Personally, I suspect that something besides gluten might trigger my own symptoms. On occasion, I have tried gluten-free grain-based products such as beer made from barley from which the gluten has been extracted. Every time my headaches came roaring back with a vengeance (far sooner than any hangover might have struck), making me all the more suspicious that gluten is not the root of my troubles.

 

Feature image courtesy of: http://forthejoyoffood.wordpress.com/

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