Going Gluten-Free?

How could it be a problem now? Back in Biblical times, wheat was a staple. It was an integral part of life.

So what happened? Why are so many people turning their back on something that was such a staple for many civilizations?

Could it be a hoax? A trick that the food industry has created to cause us to invest in the more expensive “gluten free foods” (that are often higher in calories by the way)?

Here is the truth:

Over time, wheat, barley and rye have evolved. This is part of the natural evolution of plants. This is different than genetically modified organisms/GMOs.

The problem is, humans have evolved at a slower rate. So today, our modern bodies don’t have the right enzymes to correctly digest the gluten in our modern wheat, barley and rye grains.

In the normal digestion process, we need to break down that large gluten molecule (think of it as a “brick”) into much smaller pieces of “sand.”

But because we no longer have the right enzymes to do this, that “brick” might get broken into big “chunks.” The body does not respond well to “chunks!” They can make the body very crabby because it only knows how to deal with “sand.”

But here’s the tricky part: some people’s bodies are okay with the “chunks.” They can’t digest them, but their body doesn’t make a fuss over it and just carries on.

Unfortunately, there are some people whose bodies just don’t do well with “chunks.” They can’t digest it and then might have symptoms that indicate an allergy-like response: bloating, headaches, and gas.

For others (myself included) it can cause a more serious autoimmune response. Uh, oh, now this could be dangerous!

When the body has an autoimmune response, it has become confused. It starts to attack its own tissue and destroys the area under attack.

Keep Up!