Are people overreacting to gluten? Is it just a fad?
NO, gluten sensitivity is REAL and will continue to rise among our current population.
Here are some reasons why:
- As humans, we don’t have the enzyme to break down gluten, and most people are eating it for breakfast, lunch, dinner and snacks. Gluten particles cause inflammation and havoc on digestion.
- Gluten increases appetite and it’s cheap. So, it’s added to food products so you’ll eat and buy more!
- “It was discovered around 30 years ago that the gliadin protein of wheat is, in effect, an opiate as it yields digestive breakdown products that bind to opiate receptors of the brain which are less than a ‘high’ but are more potent stimulants of appetite.” Pgs. 26-27 Wheat Belly Cookbook by William Davis, MD.
- Gluten is used as a binder, filler and a starch. Since it’s hidden or renamed on many products it’s hard to find. It’s literally everywhere including body care lotions, cosmetics and shampoos.
- For the above reasons, our wheat is grown to yield WAY more gluten than the old wheat!
- The main pesticides used on grains is glyphosate. It’s not only found in wheat, barley and rye, and but also in downstream foods such as glyphosate-laced corn fed to cows.
- The old-fashioned process of making bread used yeast that would break down gluten during the rising phase. Processed bread skips this process or adds yeast towards the end of the process that prevents the yeast from doing its work.Many clients suffered from a host of annoying symptoms like fatigue, anxiety, constant bloating, brain fog, constipation or diarrhea, acne, and more. Only to find out that they have a gluten sensitivity!
Many clients suffered from a host of annoying symptoms like fatigue, hair loss, anxiety, constant bloating, brain fog, constipation or diarrhea, acne, and more. Only to find out that they have a gluten sensitivity!
What can be done?
Get tested the right way and eat whole foods that don’t contain gluten or look for GF!
Learn more about gluten sensitivity to get your health back: