Physical Wellbeing – Why is Gluten such a dangerous bitch?
There are still far too many people out there who don’t understand what gluten is, what foods are gluten free and why being gluten free is so critical to wellbeing. Even more worryingly, I’d say the majority of people have no idea what damage gluten does to every body and that there is no turning back or halfway house if you wish to protect your body. This blog will address why gluten is such a dangerous bitch and a silent and slow killer in my unique and brief style!
What type of gluten
To be clear, gluten by itself is not a lethal killer and there are different types. In this blog, I am referring to the strain in the grains of wheat, rye and barley. Gluten is a family of storage proteins, primarily made up of glutenin and gliadin. It’s the gliadin that is the problem, that’s the sticky glue element which makes things rise, chewy and elastic. If you think about it, we’ve come to expect bread to have such bounce and springiness which isn’t really natural, it’s a bit plasticated but oh so satisfying!
What happens when you eat gluten?
I’ve blogged about the gut before in my blog on The importance of Gut wellbeing and 5 threats to it and 5 natural remedies, explaining about our wafer thin gut lining; the epithelium. Well the cells inside this lining are the fastest growing ones in the our bodies, regenerating every three to seven days and giving us a brand new lining. Every time any one of us eats gluten, this critical lining gets torn causing our guts to leak, aka Leaky Guts! No human can digest the mass produced wheat, barley and rye that we can buy today!
Immune system response to gluten
Once this lining is torn it quickly repairs, however this triggers our immune system to react and go into attack mode firing off cytokines. For the immune system’s job is to stop anything dangerous getting into our blood streams. And, because we live in this toxic world with the same immune systems as our ancestors dealing with a whole host of new threats like heavy metals, polysorbate 80, bisphenol-A, red dye no.42 etc our immune systems have become hypervigilant.
Memory b cells
Gluten is a mild to moderate toxin that we slowly and silently, in most cases, lose our tolerance for. Our overtaxed immune system starts producing antibodies to cope with this perceived threat, these are memory b cells. Unfortunately, it is a one way street because once your immune system creates the antibodies there is no way to turn them off ever! This means every single time you consume even a miniscule amount of gluten your body goes to war, again silently generally, producing antibodies for between three and six months afterwards. These antibodies will then keep attacking, through inflammation, your personal weak spots wrecking enormous damage.
Gluten consequences
There is much evidence to suggest that behind every degenerative disease is significant cellular level inflammation. Inflammation comes from the latin word for fire, which as well all know is terrible destructive. Given that seventy percent of the immune system resides in the guts, eating gluten is rather lethal because that’s where your exposure to it is going to be at its highest.
Universal problem
It is no coincidence that the most common universal food sensitivity is gluten! When you start getting symptoms, like irritable bowel, constipation, eczema, psoriasis, acne, joint pain, migraines etc this is referred to as lose of oral tolerance. It’s your body at breaking point giving you a very loud and clear message in the only way it knows how. Pharmaceutical medicine would have you treat the symptoms of each of these conditions and not seek the underlying cause. I am asking you to consider the underlying cause and remove it from your diet.
How did gluten get like this?
We’re in this situation courtesy of modern economics and greed. Farming practices, in response to demand and greed, have found unnatural ways to expedite the growing process by spraying the grain plants with the GMO chemical glyphosate. This kills the plant so it’s drier and easier to harvest. Grain storage practices are questionable, encouraging the growth of harmful bacteria. Scientists have fucked around with the gluten proteins making them sticker so the bread and pastas are more elastic and textural. This is just another example of men fucking with nature to our collective detriment.
Gluten is a slow killer
Yes, eating wheat will not kill you but it will cause autoimmune diseases which lead to slow degenerative death. And, because we’re all different, how this shows up for one of us will not be the same for all of us. It could be gallbladder problems, it could be celiac’s disease. Apparently the Irish are particularly susceptible to celiac disease, a nasty throw back from the potato famine era when starving people were driven to taking short cuts.
How can I help you?
By taking you through my 360 Bespoke Wellbeing Consultation I can help you to identify your weak areas, we all have them, and help you to build yourself up using essential oil, nutrition, herbs, vitamins and mental and spiritual wellbeing. I can’t wave a magic wand and undo permanent damage but I can help you to repair what can be saved and live wiser and better. I can also support you to become gluten free, for some people they can’t go cold turkey, it’s hard to give up anything you enjoy!
Sources
The Gluten Lie – Doctor Tom O’Bryan
Medical News Today
Doctor David Perlmutter
25 years of personal experience and research into having to be gluten free
