Gluten Gluten is the protein that plants build into their seeds (grains) to support the next generation of plants. While all grains contain gluten, our bodies cannot break down the gluten contained in wheat, rye and barley because their composition is too tight. Over time, because our digestive system cannot break down the bacteria from gluten, it builds up in our system, causes inflammation of the intestines and eventually erodes the lining of the stomach. This can lead to a loss of immune tolerance and trigger autoimmune diseases like celiac disease. The reason gluten is affecting us more than it did in the past is because the wheat we are eating is hybridised to the point where all vitamins, minerals and fibre are taken out of it (especially in white flour and white bread). Because the wheat is so refined through the processing, the gluten in it is stickier, thicker, and more elastic and the human digestive system simply cannot break it down Even if you don’t have a diagnosed intolerance to gluten, I recommend you cut it out for a while and see if you notice a difference in how you feel. You might find you have more energy and clearer thinking when you cut out the gluten from your diet. These days it is easier to not eat gluten with so many gluten free products on the market, but again, aim to eat a whole foods and plant based diet for optimal health
Posted on: Sat, 18 Oct 2014 05:17:27 +0000
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