Published March 5th, 2013, in Valley Times, Cave Junction, OR
Trouble with wheat? Studies show it’s becoming common
By LIsa Rohde, Holistic Health Coach, www.RogueLivingWell.com
Is Wheat the culprit behind a growing concern of rising food allergies and sensitivities? Todays numbers of people with wheat sensitivity is on the rise. For some people with celiac disease, they have to avoid wheat entirely as exposure to the grain causes a reaction in the body that destroys the intestinal lining and the persons ability to absorb nutrients form the food they eat.
Recent studies show that 1.8 millions Americans have celiac disease. 1.4 million likely have undiagnosed celiac, and 1.6 million Americans have adopted a gluten-free diet despite having no diagnosis. It is estimated that 18 millions Americans have “non-celiac gluten sensitivity.” Back in 1917, the U.S. Food Administration posted “Use less wheat.” This is not new stuff, only now are we seeing the rise of effects of mass production and overconsumption.
Wheat poses a threat to the general population and not just those with celiac, allergies, or other sensitivities. Gliadin and glutenin proteins found in wheat, create an immunogenic response in the body increasing intestinal permeability and triggering systemic inflammation by the immune system which can lead to a number of autoimmune diseases among them celiac, rheumatoid arthritis, and irritable bowel syndrome.
Our intestines act like a glove keeping undigested food inside the intestines. Only fully processed and digested food nutrients are allowed to enter the blood stream through fine hair like villi lining our intestinal tract. When the gut becomes permeable, it separates creating little gaps and openings, or a leaky gut, which allow undigested particles of wheat and other food to enter our blood stream increasing the risk that we will develop new food allergies and sensitivities. The more wheat we consume and the longer these gaps stay open, the more vulnerable we are.
Furthermore, Gliadin and glutenin are anti-nutrients, rather than providing the body with needed nourishment and minerals, they require the body to dip into its reserves of minerals and vitamins in order to process these proteins. Gliadin, the toxic fraction of gluten, specifically is a protein that our enzymes can’t break down.
Todays wheat is simply not the same as it was many decades ago. Back in the 1950s scientist began cross-breeding wheat to form a hardier more productive crop, and some compounds that were not entirely human friendly were introduced into wheat. Todays hybridized wheat contains a toxin, sodium azide.
Because of these difficult to digest compounds found in wheat scientists now suspect that gluten is responsible for the rising prevalence of celiac, wheat and gluten sensitivity
and other problems. Wheat posses a threat to those with sensitivities and to the general public too.
Lisa Rohde Holistic Health Coach an expert in the field of preventative medicine with a professional certificate from the Institute of Integrative Nutrition, offers individual counseling, workshops, and group classes. Please connect with Rogue Living Well on Facebook and to learn more visit www.RogueLivingWell.com.
Trouble with wheat? Studies show it’s becoming common
By LIsa Rohde, Holistic Health Coach, www.RogueLivingWell.com
Is Wheat the culprit behind a growing concern of rising food allergies and sensitivities? Todays numbers of people with wheat sensitivity is on the rise. For some people with celiac disease, they have to avoid wheat entirely as exposure to the grain causes a reaction in the body that destroys the intestinal lining and the persons ability to absorb nutrients form the food they eat.
Recent studies show that 1.8 millions Americans have celiac disease. 1.4 million likely have undiagnosed celiac, and 1.6 million Americans have adopted a gluten-free diet despite having no diagnosis. It is estimated that 18 millions Americans have “non-celiac gluten sensitivity.” Back in 1917, the U.S. Food Administration posted “Use less wheat.” This is not new stuff, only now are we seeing the rise of effects of mass production and overconsumption.
Wheat poses a threat to the general population and not just those with celiac, allergies, or other sensitivities. Gliadin and glutenin proteins found in wheat, create an immunogenic response in the body increasing intestinal permeability and triggering systemic inflammation by the immune system which can lead to a number of autoimmune diseases among them celiac, rheumatoid arthritis, and irritable bowel syndrome.
Our intestines act like a glove keeping undigested food inside the intestines. Only fully processed and digested food nutrients are allowed to enter the blood stream through fine hair like villi lining our intestinal tract. When the gut becomes permeable, it separates creating little gaps and openings, or a leaky gut, which allow undigested particles of wheat and other food to enter our blood stream increasing the risk that we will develop new food allergies and sensitivities. The more wheat we consume and the longer these gaps stay open, the more vulnerable we are.
Furthermore, Gliadin and glutenin are anti-nutrients, rather than providing the body with needed nourishment and minerals, they require the body to dip into its reserves of minerals and vitamins in order to process these proteins. Gliadin, the toxic fraction of gluten, specifically is a protein that our enzymes can’t break down.
Todays wheat is simply not the same as it was many decades ago. Back in the 1950s scientist began cross-breeding wheat to form a hardier more productive crop, and some compounds that were not entirely human friendly were introduced into wheat. Todays hybridized wheat contains a toxin, sodium azide.
Because of these difficult to digest compounds found in wheat scientists now suspect that gluten is responsible for the rising prevalence of celiac, wheat and gluten sensitivity
and other problems. Wheat posses a threat to those with sensitivities and to the general public too.
Lisa Rohde Holistic Health Coach an expert in the field of preventative medicine with a professional certificate from the Institute of Integrative Nutrition, offers individual counseling, workshops, and group classes. Please connect with Rogue Living Well on Facebook and to learn more visit www.RogueLivingWell.com.