Why is gluten such a problem and why did we not hear about it 20+ years ago?
Gluten is a term that encompasses a lot of different proteins that are found in grains. The primary grains that it’s found in are wheat, oats, barely, and rye.
Prior to 20 years ago when we were not genetically modifying grains, the amount of gluten found in grains was so low that it was almost imperceptible on liquid chromatography. Now with the genetic modification of grains to make them herbicide resistant and pesticide resistant, we’ve altered the genetic makeup of those proteins. The amount of gluten that’s in these grains is over 200 times higher than it was about 20 years ago.
The human body was not designed to digest gluten.
In every single person, gluten creates an inflammatory reaction and an immune response. For someone that has a gluten sensitivity, that reaction can be life threatening and hospitalize the patient. Gluten is not good for anyone, whether you have a sensitivity or not.
In the commercial food industry, gluten is used as a binder and preservative.
Almost everything processed that comes in a box or a can contains gluten - salad dressings, condiments, soups, cereals, the list goes on and on.
Even if something is labeled “gluten free,” that doesn’t necessarily mean it’s gluten free.
The FDA sets the definition for labeling food items gluten free, and the FDA’s definition is “less than 20 parts per million.” This means that companies can legally label their foods as gluten free, even if there are small amounts of gluten present; as long as it remains under 20 parts per million.
The best way to ensure you’re eating gluten free is to stick to fresh fruits and vegetables, high quality meat, beans that come in a bag, and nuts and seeds that are not cross contaminated with gluten grains.
To learn more about the effects of the Standard American Diet on the body, download my Natural Approach to Digestive Disorders Series here.
If you’d like to talk about a custom meal and treatment plan, give our office a call at 314-647-1384.
