Among thoughtful and informed medical providers and public alike, there is an ongoing transition toward recognizing adverse health effects from grains as being common and normal rather than rare and abnormal. Not all medical providers, of course, support this change in perspective and some are downright hostile toward it. Likewise, a segment of the public seems to be irritated by the gluten free trend and consider it just a silly fad.
Yet, if medicine is to be science based, no credible medical provider can dismiss the possibility that a large proportion of the U.S. (and possibly world) population may be sensitive to certain molecules present in most grains. Similarly, those that belittle the gluten free movement as a fad might, in fact, be an unknowing victim of grain sensitivity.
Celiac disease may have been described by the ancient physician Aretaeus of Cappadocia in the first century CE. It was not until the 1940′s, however, that the Dutch physician Willem Karel Dicke connected the disease to wheat as a result of the Dutch famine of 1944, in which wheat was scarce and those suffering from the disease seemed to dramatically improve. Since that time, modern medicine has narrowly defined the disease as an autoimmune disease resulting from the ingestion of gliadin, a component of wheat gluten. (more…)
Gluten is the common protein found in wheat, barley, oats, spelt, kamut, & rye. Gluten is a sticky, storage protein that when combined with water becomes sort of `gluey.` Inside of the digestive tract, this reaction can lead to gluten binding to the small intestinal wall where it can cause digestive and immune system disorders. Gluten sensitivity is an epidemic that is a major contributing factor with many of today`s health problems. (more…)
Gluten allergy is an immune system reaction to gluten which is a protein found in wheat, barley and rye. Gluten is used in many foods but may also be found in medicines, vitamins and lip balms. The malfunctioning of the immune system launches a series of antibodies to destroy the gluten and remove it from the body but the result is an allergic reaction which could cause anaphylaxis shock and if not treated could end in death. A gluten free diet consists of fresh meats, fish, fruits, vegetables, milk, legumes, amaranth, quinoa, buckwheat, popcorn, potatoes, cornmeal, millet, soy – Breads, cereals, crackers and pasta made from corn, rice, potato, soy, flax, hominy, arrowroot, tapioca, sago. Foods not to eat would be wheat, rye, barley, grain, pasta, cereal, farina and many processed foods, in other words gluten-free diet. (more…)