Wheat IntoleranceWheat is a grain that humans have used since the beginning of time. Gluten-free experts make a convincing argument about the wheat toxins that we include in our modern-day versions. There’re usually two sides to every argument. We unpack the facts.

So-Called Toxins We Find in Wheat Are Natural Protective Nutrients

Why has the gluten-free diet become a buzzword in modern society? Some of these so-called toxins are natural elements found in wheat. They may not be as poisonous.

Do you think you have a gluten intolerance? Or do you have a gluten allergy? Although some elements are difficult to digest, many are beneficial to humans. Not all abdominal pain results from an allergic reaction to wheat.

Think of it this way. Man has consumed far more dangerous toxins in the past than wheat. Good examples are potatoes and tomatoes that were once pure poison. Both have developed into a more palatable and less toxic version through hybridisation.

Is modern man losing the original benefits of wheat in the search for poisons? Is modern man making it impossible to digest wheat? Below we explore the myths and facts around gluten proteins.

Wheat Intolerance Facts & Myths

Do you experience adverse effects when consuming foods with gluten? People with gluten sensitivity need to find out more about gluten-containing products. They may need to eat gluten-free foods in some cases, but only people with celiac disease should remove gluten from their diet altogether.

Some symptoms of celiac disease include constipation, weight loss, and fatigue. Other symptoms include abdominal discomfort and pain.

Individuals with wheat allergies can eat non-wheat gluten foods. Even if you have an intolerance to gluten, you may not need to avoid all gluten altogether. Gluten can be good for your health if you don’t suffer from severe symptoms of gluten intolerance.

1. It’s a Myth that All Gluten-Rich Foods are Harmful to Humans

Whole grains like barley and rye are rich in vitamins, minerals, and fibre. Buckwheat and rice, oats, and sorghum all offer benefits. Follow the labels for gluten-free options when eating these foods if you have celiac disease.

2. It’s a Fact that Adding Gluten is Adding Protein

Did you know that gluten is protein? We find gluten in proteins like barley, rye, and wheat. We also find it in triticale, a cross of rye and barley. The gluten protein helps keep the shape of these foods.

Gluten can be found in many unusual food types, like the malt we use for milkshakes.

3. Celiac Disease and Sensitivity to Gluten are Not One & the Same

A celiac disease diagnosis is not the same as having adverse reactions to gluten. The symptoms might seem similar, but they are two different entities.

Celiac disease is an autoimmune disease that sometimes features genetic markers. Non-celiac gluten sensitivity (NCGS) is a unique condition that affects a low percentage of the population.

When you have an autoimmune disorder, it means your body’s immune system attacks the body itself due to a pathogen like gluten. Gluten-related disorders are often diagnosed through intestinal biopsies and other medical tests.

The majority of people do not have this severe diseases and therefore don’t need to avoid gluten. Only sufferers of celiac disease should strictly avoid gluten.

4. It’s a Fact That Only a Very Small Percentage of People Suffer Gluten Intolerance

Although many individuals choose a gluten-free way of eating as part of a healthy lifestyle, only a tiny percentage suffer from celiac disease. Even though some people may react to gluten-containing foods, they might have a mere form of gluten intolerance instead of celiac disease. The only way to ascertain for sure is through medical tests.

5. It’s a Fact Your Diet Requires Gluten for an Accurate Assessment

Don’t stop eating gluten products if you experience any adverse symptoms. You might suffer other adverse symptoms or have other allergic diseases. To get an accurate assessment, going gluten-free might not be the right course of action to take.

Your healthcare professional will advise you to carry on eating gluten. Your body’s reaction to the gluten should be visible during testing and in order to get an accurate diagnosis. Your doctor will take blood tests and skin pricks. You might need an endoscopy or biopsy to rule out celiac disease altogether.

For an accurate diagnosis, you need to eat gluten for a minimum of 6 weeks prior to testing.

6. There’s No Accurate Test for Gluten Sensitivity

Irritable bowel syndrome-like symptoms can be indications of gluten sensitivity. However, there is no test for gluten sensitivity.

Some symptoms for gluten sensitivity include weight loss, joint pain, and diarrhoea. Others are constipation, bloating, and numb digits. The only way to diagnose gluten sensitivity is by ruling out certain food groups.

Your healthcare professional will first rule out celiac disease symptoms. He or she will also rule out a wheat allergy. You may need to track the foods you eat and do an elimination diet to identify where severe reactions are coming from.

7. It’s a Fact that Celiac Disease is Genetic

Celiac disease sufferers have either the HLA DQ2 gene or the DQ8 gene. They either have one of these genes or both. A blood test will determine whether or not you are a sufferer.

What Are Phytates? Why do We Refer to These as Anti-Nutrients?

Before stocking up on gluten-free products or seeing your doctor, find out more. Your food allergy might be something completely different.

Phytates are anti-nutrients that help block bacterial enzymes from absorbing grain. This happens when grain lies dormant in anticipation of spring germination. Phytates stop the absorption of minerals like zinc, iron, calcium, and phosphates.

Studies have shown that phytates might or might not cause deficiencies in the diet. We compare this to a diet low in phytates. The human body can do this over many millennia.

Phytates Have Good & Bad Elements

Studies show that a diet rich in beans and phytates can lower triglycerides in people. It can also lower cholesterol. A phytate-rich diet can also reduce stones in kidneys. High phytate diets have anti-colon cancer elements.

A diet rich in phytic acids can slow down mineral absorption in the large intestine. They can almost double the production of beneficial acid in the colon. This is good for gut health, microbe proliferation, cellular energy, and more.

What Are Alpha Gliadins & What Do They Do?

We find alpha gliadins in flour protein. They contribute to the functionality of wheat flour dough. Some alpha gliadins trigger celiac disease in humans. This is a serious autoimmune disease affecting about 1% of humans across the globe.

How to Take Control of Your Gluten Intolerance Forever

Genetically modified foods (GMO Foods) are directly linked to a decrease in pancreatic enzyme precursor zymogen levels. We need Zymogen for the digestion of proteins that are difficult to digest, such as gluten.

 

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