Posts Tagged gluten
Friday, July 20, 2012
By: S. D. Wells
[NaturalNews] Ever notice when you meet someone who eats mainly organic, who works out often, is financially stable and always in that “sharing” mode, that no matter what happens around them, they stay in that “gear,” that energetic and positive attitude just stays illuminated and seems to levitate over the negativity? Some people just seem to reach their potential every day, in almost every way. If you haven’t noticed this, start paying attention, because they’re out there, and they are loving life. There is also a reason many people never reach their potential in life, never finalizing that idea that would have made them wealthy, and they’re just kind of “getting by,” not really applying themselves or making the most of their opportunities and gifts. (http://www.fi.edu/learn/brain/exercise.html/)
Believe it or not, a fairly rigid diet of organic food, drinks, herbs, vitamins, minerals, Dead Sea salts and natural spring water enables human beings to reach their ultimate HEALTH POTENTIAL and use more than 15 percent of their BRAIN each day. (http://skeptics.stackexchange.com)
Most people who do not consume these foods, supplements and spring water daily often use the same excuse when confronted with the organic choice: “It’s too expensive.” This is simply NOT TRUE. Organic food is only more expensive when you shop at stores which either cater to processed food lovers or high endorganic/health supply stores. Many mid-size grocers like Trader Joes and local farmer’s markets are quite reasonable, and even Whole Foods offers many organic items at the same prices you would find the “bad” foods at if shopping the big chain grocers like Farm Fresh, Food Lion and Kroger.
Embrace reality and change your habits
Once you come to grips with the fact that organic food is affordable, you have to pull in the reigns on your SALT AND SUGAR habit. Don’t panic! Your taste buds will return to normal after you come off the high fructose corn syrup and the monosodium glutamate. Once you quit the deep fat fried habit and the super-salted meat and French fries, you’ll start tasting the true flavors of vegetables and fruits again, and realize exactly what it is you’re missing.
When you consume organic foods, your body and brain function at maximum capacity. Your body is not struggling to digest and filter out toxins, gluten, hormones, antibiotics, fluoride, bleach (white rice, white bread, white flour, white sugar, white pasta), artificial sweeteners, radioactive fish, genetically modified corn and soy, and the list goes on.
When you consume organic foods, your cells aren’t being strangled by preservatives like sodium benzoate, BHA, BHT, and your water isn’t polluted with BPA (bisphenol-A).
When you cut out processed foods and synthetic food agents from your daily intake, your energy doesn’t tap out five to ten minutes into a workout, or a jog. You last 30 minutes, an hour, and eventually longer!
When you stop buying foods and products that cause cancer, diabetes, Alzheimer’s and arthritis, you STOP DONATING MONEY TO DISEASE, and you begin the repair and refortification of your own system. You stop wasting money going to the doctor for colds, flues, viruses, bacterial infections, allergies, bronchitis, cavities, heart disease, headaches, fibromyalgia, irritable bowels, colon polyps, prostate problems, breast cancer check-ups.
by: Peggy Gannon
July 13, 2012
Gluten-free foods seem to be popping up everywhere. Is this just another diet fad?
Just five years ago, asking your server for gluten-free choices would get you the proverbial blank stare. Today it’s more likely to elicit a menu page of choices. Family chains, some fast-food outlets, even ball park vendors, now include gluten-free options. Why are millions of Americans suddenly eschewing wheat? Is this just another craze, like the grapefruit diet? What exactly is gluten, anyway?
Let’s start at the core, or more precisely, the endosperm. Gliadin and glutelin combine to form gluten, a protein bound with starch in the endosperm of grains — specifically wheat, rye, barley and triticale (a hybrid of wheat and rye). (Maize, rice and other members of the grass family also contain proteins sometimes referred to as gluten; the proteins are dissimilar and most gluten-sensitive people don’t react to them. New research, however, is showing that corn can cause problems for gluten sensitive individuals).
Why the focus on gluten? In baking, gluten provides strength and texture; it assists bread to rise, adds elasticity to the dough and stability and chewiness to the finished product. It has found other recent uses in food production: enhancing protein content, forming the basis for meat substitutes and conferring stability or thickening in products as dissimilar as catsup, Worcestershire sauce, sashimi and ice cream. Even beer, because it is brewed from malted barley, contains gluten.
If gluten is such a major player in our diet, how is it that anyone would be “intolerant” of such a useful protein? The answer combines history with biology. Consider that the practice of agricultureis a scant 10,000 years old. We humans, by comparison, have been evolving as large-brained primates for over four million years. Our ancient digestive system has simply not had time to adapt to this alien protein. Some people are able to handle gluten with no apparent problems, but many others develop wheat allergies, gluten intolerance, or celiac disease — all different, but all reactions to the gluten in our grains. Still others may have sub-clinical damage that goes unrecognized and undiagnosed. It would appear that wheat itself is a universal human toxin, and those who are symptomatic are simply the figurative canaries in the coal mine.
Yet every society has its signature bread or pasta. Wheat has such a long cultural tradition, with biblical roots and innumerable branches, that any mention of harm prompts cries of alarm and outrage. Where did this explosion of gluten intolerance come from? Has something changed?
In fact, it has. As our food is increasingly processed, the demand for gluten has grown. Over the past 50 years the original ancestor of wheat has been so thoroughly hybridized that today’s version bears little resemblance to its parent. It has been dwarfed, made more robust, and had its gluten content deliberately increased in modern time to up to 50% higher levels than ancient forms of non-hybridized wheat. A predictable correlation: over the same 50 years, celiac disease has increased by 400%, and the rate of gluten intolerance parallels that rise.
Friday, July 13, 2012
by: Craig Stellpflug
[NaturalNews] In the 1920s, the US government found that animals fed a diet of white flour developed serious neurological diseases and died. Instead of banning this deadly product like they should have, the FDA declared that most white flour products must be “enriched” with iron and a few vitamins to “correct” the problem. Unfortunately, this decision has helped create an even more insidious situation that results in diabetes, heart disease and cancer for millions of people.
Gluten sensitivity is becoming a raging epidemic today. Gluten sensitivity is not a disease and therefore has no cure. Gluten sensitivity is triggered by eating products containing gluten. The only way to avoid its complications is to stay away from food products containing gluten.
There are 35 diseases that can be caused by eating gluten listed in a review in the New England Journal of Medicine. Some of these symptoms are: arthritis, ADHD, depression, anxiety, IBS, lupus, frequent headaches, fatigue, eczema, loss of muscle coordination, osteoporosis, a weakened immune system, fungal overgrowth, organ inflammation, weight loss/weight gain, and malnutrition.
Gluten sensitivity increases your risk for type 1 diabetes, obesity, gastrointestinal cancers, brain disorders, autism and thyroid disease.
Gluten evils and woes
Gluten is purposefully put in some products because it increases hunger signals to make you eat more of a product by increasing the ghrelin in the digestive tract to enhance feelings of hunger – leaving you hungry for more of that product. Gluten also interferes with leptin which tells your brain you’re full and signals fat to break down. Leptin also normalizes pain sensations in the spinal cord.
• Gluten sensitivity causes inflammation that harms the body tissues by causing an autoimmune response where the immune system ends up attacking the body
• C-reactive proteins rise in response to inflammation; causing cholesterol levels to shoot up and calcium deposits to harden the arteries and blood pressure rise
• Sugar cannot fuel cancer cells by itself. Gluten and the amino acid glutamine have been studied and found to play a critical role in the cancer process.
• Gluten is an excitotoxin; which agitates and kills neuronal cells which like glutamate (think MSG), accelerates, activates, irritates and damages brain cells. A 2006 study took 131 children with ADHD and removed gluten from their diets and all 131 children were reported to have significant improvements.
• Gluten can be broken down into strange proteins that are a lot like psychedelic drugs. These are opium-like proteins are called gluteomorophins (think Autism and Manic Depressive Disorder).
• With gluten, the N Methyl D Aspartate receptors cause spinal cord neurons to become hyper to touch. Leptin in the spinal cord normalizes pain perception and gluten interferes with that process (think fibromyalgia).
• University of California put people on a “Paleolithic” diet, their blood pressure dropped along with blood insulin levels. Good cholesterol went up and bad cholesterol went down – in just 10 days!
• Gluten sensitivity causes you to miss out on your fat soluble vitamins like vitamin D and K
• Eating gluten has now been related to bone density problems (think osteoporosis)
Solution: STOP EATING GLUTEN!
Gluten affects everyone negatively, some effects are very evident now but most of them are sub-clinical and will not show up for years. When disease does finally manifest, the connection to gluten will be overlooked or denied. Gluten-free is a lifestyle choice for health of body and mind. If we choose a gluten-free lifestyle for obvious health reasons, we are intentionally avoiding trouble both now and in the future.
Sources for this article
CHRONIC ACQUIRED IRON OVERLOAD-A DISEASE OF CIVILIZATION. Lawrence Wilson, MD. s.l. : The Center for Development, 2011.
Sunday, July 01, 2012
By: Jonathan Benson
[NaturalNews] Is it possible that the massive rise in diagnoses of gluten insensitivity and Celiac disease is in some way linked to the medications people are taking? A new study published online in the journal Mayo Clinic Proceedings seems to suggest so, having found that the popular blood pressure drug Benicar (olmesartan) often causes patients to develop symptoms of Celiac disease that later subside when the medication is ceased.
Dr. Joseph A. Murray, M.D., and his colleagues at the Mayo Clinic in Rochester, Minn., first made the observation after noting that 22 of the patients admitted to the center over a three-year period had symptoms of Celiac disease, but did not test positive for the condition in blood tests. Upon further investigation, the team determined that olmesartan was the likely culprit.
When the patients with Celiac symptoms stopped taking olmesartan, their symptoms largely disappeared, which suggests that the drug and potentially others in its class may be responsible for triggering allergic and gastrointestinal reactions. In fact, a followup investigation revealed that patients who took olmesartan sustained very serious intestinal damage as a result of the drug, and that this damage began to heal when they stopped taking it.
“There is no question that the report from the Mayo Clinic documenting that olmesartan has severe gastrointestinal adverse effects is of concern,” said Dr. Franz Messerli, M.D., director of the hypertension program at St. Luke’s – Roosevelt Hospital in New York City. “Olmesartan sales have exceeded $500 million a year in the U.S. alone and the drug, as with all ARBs (angiotensin receptor blockers), stands out because of its paucity of side effects.”
Dr. Murray, author of the study, had actually reported these and other serious side effects associated with ARBs to the U.S. Food and Drug Administration (FDA) back in 2009. But the agency ignored the evidence and unilaterally decreed that the evidence was not definitive enough to verify a “statistically significant’ association between Celiac disease symptoms and ARBs.
But the evidence speaks for itself, as experts suspect that ARBs inhibit transforming growth factor-beta (TGF-beta), an intestinal cytokine responsible for intestinal equilibrium, also known as homeostasis. By blocking TGF-beta, ARBs prevent the human gut from properly adapting to changing levels and ratios of various bacteria, both good and bad, which upsets digestion and leads to intestinal damage.
“The gut has to learn to tolerate a lot of different bacteria and TGF-beta is an important chemical messenger for that tolerance,” said Dr. Murray to MedPage Today, noting that when patients stopped taking olmesartan, their TGF-beta levels appeared to normalize.