It seems that one of the trendiest topics being thrown around the health food arena today is a gluten free diet. However, unlike other diet fads, the reason to eliminate gluten from your diet is backed by a sound scientific explanation and significant positive changes have been seen when the gluten is kicked to the curb. This should be reassuring news to anyone who has heard the negative spin on gluten, but wondered whether or not it is just another excuse for food manufactures and restaurants to up-charge that gluten-free item.
What is Gluten Anyway?
Gluten is a protein that is found in grains like wheat, rye oats, millet and barely. Gluten, or wheat germ agglutinin (WGA), is a type of protein called a lectin. (Keep in mind as you read that ALL grains [whole grains, corn, rice, etc.] contain these lectins, so all can wreak the same havoc I am about to describe.) Due to the structure of these lectins, they are not able to be broken down during the digestive process as other more friendly foods would. That leaves large protein structures intact and imbedded in your intestinal lining. Eventually, they make their way through your intestinal lining and this is where the problems begin.
Now that these lectins have entered the blood stream, they have access to your entire body. I’m talking everywhere from your reproductive organs, to your pancreas, to your brain. Once this unfamiliar protein structure is detected by the immune system, anti-bodies are created in order to get rid of the inappropriate foreign invader as it would a bacteria or virus. To understand what happens next, it needs to be understood that everything in your body is made up of a sequence of amino acids strung together to form a protein. Unfortunately these lectins have a remarkably similar amino acid sequence as many of the tissues in your body. So, now as your immune system works properly to destroy the unwanted foreign structure, it also begins to attack your own tissues due to something referred to as micro or molecular mimicry, and thus you have the start of an autoimmune disease. The situation is even further amplified due to the fact that when the large, awkward lectin (in this case WGA) makes its way through the intestinal lining, it also damaged it. This is what is commonly referred to as your “leaky gut.” The cascade continues, and now other proteins pass through the intestinal wall before being adequately broken down by the intestinal digestive enzymes. Immune responses are now generated to otherwise harmless foods. Food allergies and the start of other autoimmune diseases now have the green light to commence.
But Wait, There’s More?
Grains must be looked at as living things. They are a simple people with their objective being to survive long enough to reproduce. To do this, they must receive nourishment and have some sort of defense mechanism. Grains contain these things called phytates (or anti-nutrients) which tightly bind to minerals like calcium, iron, zinc and magnesium in order to nourish the grain and enable germination. All good for the grain, but not so good if that sucker is making a home inside of you. The phytate property of the grain enables it to powerfully bind the above listed essential minerals. This leaves you deficient and the door wide open for osteoporosis, iron deficiency anemia, reduced immune function and wound healing, and fatigue and heart problems, respectively. For survival, the lectin also comes equipped with protease inhibitors, meaning it actually inhibits some of the enzymes from breaking it down. This means that all food being digested is now subject to your digestive tracts reduction in breakdown capability. Translation: less absorption of the nutrients you need to survive.
Many people suffer from and are diagnosed with celiac disease. This is an autoimmune disease, able to be directly correlated with gluten as the cause. Many people suffer from various conditions and symptoms to which the medical community remains baffled as far as a cause. Often times, people feel completely fine or have minor issues and therefore dismiss their diet as having any effect on their health. Even if there are no external signs and symptoms present, some potentially hazardous, internal destruction could still be taking place. Gluten sensitivity is a lesser version of an outright allergy and is much more common. Conditions such as RA, MS, fibromyalgia, insomnia, depression, Parkinson’s, autism, and hypothyroidism (to name a few) have all benefited from cutting gluten (and other grains) out of the diet.
Do You Have an Issue With Gluten?
Well, if any of the above conditions or mechanisms of internal destruction described above doesn’t sound that pleasant to you, it may be worthwhile to find out. A simple way to do this is to eliminate the grains from your diet for 30-60 days. I know this may seem crazy, especially since another devious characteristic of gluten is that it comes fully loaded with molecules that fit into opiate receptors in your brain. Translation: It is actually addictive. But a simple period of trial and error may actually result in some of those seemingly minor issues disappearing. Upon completion of the gluten free period, you may even notice an instant headache or stomach issue when you attempt to reintroduce the beloved grains. This is your body politely asking you to knock it off before it gets worse. You now have evidence of an otherwise undetectable food sensitivity, and are empowered to make a change before things potentially get worse. Seems like this would be a better solution than taking side-effect carrying medications, or worse, winding up with some debilitating disease in the golden years, all because those cookies were calling your name.
A great read providing further explanation behind the mechanisms and possible destruction that can occur, along with meal plans and recipes to attempt a gluten-free lifestyle is: The Paleo Solution, The Original Human Diet, by Rob Wolf. Much of the above information was referenced from there.
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