Gluten Part Two: It’s In The Wheat
Posted by Staff (02/22/2012 @ 6:51 pm)

The information and alarm stirred up by the gluten craze is overwhelming.
Is it an industry gimmick to drive up specialty food prices or a real issue affecting millions of Americans? And if so, why?
The “why” is the real question.
Why, all of the sudden, are millions of Americans suddenly afflicted with celiac disease, wheat allergies, gluten intolerance and gluten sensitivity?
In addition to an increase of type 2 diabetes, and obesity, diseases aggravated by inflammation are also on the rise.
Dr. Mark Hyman M.D. has written a great article that goes to the real problem which has been blamed on gluten; the wheat.
This is not to say that there are not real health issues linked to gluten, however, the “new” wheat is causing problems, too.
Super Starch, Super Gluten and the Super Drug that we are all ingesting in all kinds of food products are to blame, according to Hyman.
Scientifically created “Franken Food” engineered by Agri-business giants within the last 50 years have created a food product much unlike that which humans were designed to consume.
The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
If you are suffering from weight gain, inflammation, diabetes or prediabetes consider your diet and how you can avoid toxic wheat.
Posted in: Nutrition, Quality Control, Research, Wellness
Tags: celiac disease, gluten, gluten intolerance, inflammatory disease, obesity, type 2 diabetes, wheat, wheat allergy
Should Everyone Avoid Gluten?
Posted by Staff (02/13/2012 @ 5:29 pm)

Is gluten just the gimmick of the moment?
It seems like everyone is gluten intolerant, gluten sensitive or suffering from celiac disease these days.
But just who is really suffering from gluten?
The American Gastroenterological Association says that much more needs to be known about gluten sensitivity before official guidelines can be devised—including how many people suffer from it and to what degree.
About 1% of people in the U.S. have celiac disease, a fourfold increase over the past 50 years. Some gastroenterologists say that for every patient with celiac disease, they see six to eight who have the same symptoms, but without the tell-tale antibodies or intestinal damage needed to confirm celiac.
Evidence is mounting that gluten sensitivity does exist. Dr. Fasano and colleagues last year compared blood samples and intestinal biopsies from people with suspected gluten sensitivity to those with confirmed celiac disease and healthy controls, and found distinct differences in each.
Celiac Disease is on the Rise
Posted by Staff (08/21/2011 @ 7:37 pm)

It seems that the big new health trend is gluten-free.
Gluten seems to be everywhere and in everything, especially if you suffer from Celiac Disease.
We hear of gluten intolerance and celiac disease so often because there has been a marked increase of the population who suffer with this autoimmune disease.
The amount of gluten in our food, which has risen in the last 90-100, as well as improvements in hygiene and sanitation have been noted to contribute to the affliction.
Celiac disease is an inherited autoimmune disorder that causes the body’s immune system to attack the small intestine, according to the U.S. National Institutes of Health and the University of Chicago Celiac Disease Center. The attack is prompted by exposure to gluten, a protein found in such grains as wheat, rye and barley.
The disease interferes with proper digestion and, in children, prompts symptoms that include bloating, vomiting, diarrhea or constipation. Adults with celiac disease are less likely to show digestive symptoms but will develop problems such as anemia, fatigue, osteoporosis or arthritis as the disorder robs their bodies of vital nutrients.