Health Basics: 50% of gluten-free foods still contain food toxins
But who can really benefit from a gluten-free diet? “Gluten is one of the main proteins found in wheat, barley and rye,” said Dr. Joseph Levy, division director of pediatric gastroenterology at NYU Langone Medical Center in New York City. “It’s actually a group of proteins and not a single component, but gluten is the general term.” In baking, it plays a key role. “Gluten is responsible for the way dough is able to rise when you put yeast in it,” Levy explained. “It’s the structure of gluten that makes baked goods light and crispy. If you try to cook with gluten-free flour it won’t have the same airiness. The dough is heavier, and the finished product will be flat and heavy.” But though gluten might make for a flaky croissant, it can cause a number of problems for certain people. Registered dietician Rachel Begun, a spokeswoman for the Academy of Nutrition and Dietetics, said that three types of people may not be able to eat products containing gluten: people with celiac disease, people with gluten sensitivity or intolerance, and people with a wheat allergy. “Celiac disease is an autoimmune disorder, and when gluten is eaten, the body triggers an attack on the intestines,” Begun said. “Damage occurs over time, and nutrients can’t be absorbed.” Levy said that “even tiny amounts of gluten trigger an immune-mediated attack on the lining of the bowel.” For someone with celiac disease, “it’s important that you don’t have any exposure to gluten,” he said. One problem, though, is that people aren’t always aware that they have celiac disease. In fact, a study published last year in the American Journal of Gastroenterology found that almost 80 percent of people with celiac disease don’t know they have it.
Pesticides and herbicides in the soy and corn protein (like Monsanto’s RoundUp) break down the human immune system by eliminating good gut bacteria; this is the number one cause of disease and disorder. Gut bacteria also controls brain functioning! ( http://www.naturalnews.com ) NBC tactic on gluten: “touch and dismiss” On the Nightly News this past August 2, 2013, you may have heard the phrase, “Going gluten-free may not be worth it.” This is a trick to make you think that if you are not suffering from a disease or disorder right now, you have no need to be concerned at all. This is a huge lie. They are calling it a trend, as if it’s a fad, something popular that’s even been dispelled, like soy protein or whey protein. Here they try to fool you some more: “The no-gluten trend has become a $4 billion industry, attracting people who don’t have a medical reason to avoid gluten .” If you pay attention, you can tell right away when you’ve consumed a lot of gluten. You may feel heavy, bloated or lethargic. This is no coincidence. The toxins in most conventional foods are now trapped inside your body, inside your cleansing organs and inside your blood, choking out the oxygen and holding in poisons that release slowly, until you cleanse. “Research proving the importance of gut bacteria for the immune system and mental and emotional health has gone viral lately. It started as a ripple slightly over a decade ago, and now it’s becoming a tsunami of evidence.” You can protect yourself.