Reasons to Go Gluten-Free

A gluten-free diet isn’t just for those with celiac disease or a wheat allergy. Although eating wheat products, especially whole wheat, does offer some health benefits, the gluten can actually be harmful. Here are some reasons you may want to go gluten-free.

Humans don’t fully digest wheat. The undigested portions of wheat begin to ferment, producing gas. Icky, belchable, fart-forming gas.
Wheat is a pro-inflammatory agent. A pro-inflammatory agent is rapidly converted to sugar, causing a rise in the body’s insulin levels, causing a burst of inflammation at the cellular level, among other problems.
Wheat can cause leaky gut syndrome. Leaky gut syndrome is a condition whereby stuff is leaking from your gut into your bloodstream — stuff that shouldn’t be there, such as toxins.
Refined wheat has little nutritional value. Did you know that manufacturers actually have to enrich refined wheat because they’ve taken out all the nutrients? And even then, the wheat’s not that valuable, nutritionally speaking.
Wheat is one of the top-eight allergens. Millions of people are allergic to wheat — so many, in fact, that it has made it onto the top-eight allergen list.
Many people have gluten sensitivity or celiac disease, and don’t know it. So, how many people fall into this category? No one knows for sure. But 1 in 100 people has celiac disease — but most don’t know it. No one knows how many people have gluten sensitivity, but estimates are that it may be as high as 50 percent, or even 70 percent, of the population.

Comments (2)

Posted by harry james JANUARY 14, 2009 | 11:38PM
Pepsin splits gluten in half in the stomach producing giardigluten which enters the blood stream though a porous gut.It removes electrons from the oxygen molecules on the red blood cells which reults in lowered adenosine tri phosphate levels. Neurotransmission cannot take place without negative magnetic push from the free electron given off of ATP which pushes the neurotransmitter across the synaptic gap. Sprouting wheat predigests gluten by the enzymes activated in the sprouting process. The brain thrives on digested carbohydrates from gluten eliminating brain fog and giving all body cells extra Adenosine Triphosphate which is essential for neurotransmission. On the third day aftera grain is sprouted vitamins and essential fatty acids and enzymes are at the highest level any time during the plants life. Soak wheat in water for half to one day and drain the water off and rinse at least twice a day to remove any bacteria. Eat on the third day when the sprouts are as long as the cournels of wheat. Hot water at 118 degrees Fah. will kill wheat dead. Tastes good, May clarify eye sight, clears brain, gives good energy levels. I am not sure if this is accepable for Celiac patients. But for gluten sensitive people this may work wonders. Harry James @ bljames47@yahoo.ca

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Posted by dave AUGUST 16, 2009 | 07:30PM
Clearly the chap that posted at no1 is mental. Do not eat wheat, even if a doctor says its ok, if you feel normal eating gluten free and you eat something with gluten in and you feel bad, then you have a gluten problem. Forget about what some stupid test says listen to your body. I know, this gluten stuff caused my appendix to get inflamed, was removed......after misdiagnosis!

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