Gluten is a protein that has been genetically modified and/or cross bred into most wheat products. Gluten offers no nutritional value nor does it add flavor to breads/pastas. Gluten simply makes the bread “bind” better. That’s why gluten free bread crumbles more easily than “gluten bread”.
The issue is that from an evolutionary standpoint, we do not possess the enzymes to break down gluten in the body. When the body encounters a “foreign” substance, much like a virus, the body’s immune system goes into gear, leading to inflammation. It is thought that gluten especially causes inflammation in the brain and is perhaps a contributing factor to Alzheimer’s. (We recommend the book “Grain Brain” by David Perlmutter, M.D. and the documentary What’s With Wheat for additional insight into gluten’s effects).
Symptoms of gluten SENSITIVITY (not Celiac’s disease) include (but are not limited to):
- Attention Deficit Hyperactivity Disorder (ADHD)
- Brain Fog
- Auto-Immune Disease
- Low Immunity
- Dental Issues (cavities, canker sores, tooth decay)
- Unexplained weight loss or gain
- Migraine Headaches
- Skin problems (eczema, acne and dermatitis herpetiformis)
- Hormonal imbalance and adrenal fatigue
- Joint and muscle aches
- Extreme Fatigue
- From Glutenfreeschool.com
We recommend that everyone should be off gluten. If you have some of the conditions above, try a gluten free diet. What’s the worst thing that will happen? You lose some weight?
For more info on a gluten free diet, contact The Hormone Center for free dietary information and suggestions!