You know about the one in your head, of course, but there’s also one in your gut. This one decides what’s considered food and what isn’t. It knows what you need for nutrition.
Your “gut brain” processes the antigens (molecules recognized by your system) and has a memory of what it’s supposed to digest, what should just pass through, and what needs to be destroyed.
Problems start when you eat something foreign to your gut.
You see, the food industry tells you that processed foods, grain, wheat, and bread are “good” for you. Even the national food pyramid says most of your daily intake should come from grains.
What the food industry doesn’t know (or perhaps doesn’t tell you) is that your gut doesn’t know what to do with the grain products you eat. And sometimes your body rejects them.
More and more people are showing signs of intolerance to grains and processed foods. And they all have something in common… gluten.
I’m going to share what I know about how gluten affects your body and what you can do to keep your body strong.
What is gluten?
Gluten is a sticky, gluey protein found in grains like wheat, barley, rice, and rye.
This gooey protein is commonly used in baked goods. Gluten holds on to the carbon dioxide made from yeast and expands. It’s what makes dough stretchy, holds cookies together, makes cake rise, and why bagels are doughy.
You can also find gluten in some unlikely places, like pasta, beer, soy sauce, certain medications, toothpaste, and even lipstick.
Who is affected by gluten?
Something has changed in our environment to make gluten intolerance more prevalent. It’s directly related to what we put in our bodies.
Gluten isn’t part of our native diet. So it’s natural that our bodies reject it.
Here’s the thing…
Your “gut brain” thinks gluten is a foreign substance. It doesn’t know that it’s meant to be a source of nutrition. So, when gluten reaches your gut, it panics.
Your gut reacts by sending antibodies to attack the unknown substance. This causes your immune system to become hyper alert with auto-immune components. And it can cause your body to attack its own tissue.
When your immune system attacks, it damages the villi (small “fingers” in your small intestine that absorb nutrients from your food), so they can’t absorb what your body needs to live. This can cause your body to destroy its own tissues and shut down. Leaky gut syndrome, malabsorption, and malnutrition are some common outcomes.
Among other diseases, if left untreated, gluten intolerance can cause:
- Cancer (1)
- Reduced blood flow to the brain (cerebral hypo perfusion) (2)
- Vitamin D deficiency (3)
- Miscarriage (4)
- Low birth weight (5)
- E.D. (6)
- And thyroid disease (7)
The longer gluten intolerance is left untreated, the worse the outcomes can be. Unfortunately, it’s one of the most misdiagnosed conditions that esist. The symptoms are very similar to other digestive problems like irritable bowel syndrome and vary from patient to patient.
Getting back to basics
Although gluten-free diets are prescribed to people who are gluten intolerant, we all can benefit from eating fewer grains and processed food.
When you cut out grains and processed foods, you’re getting back to your native way of eating. This will boost your energy, improve focus, improve digestion, and aid with the absorption of nutrients. It’s working for me that way.
Remember, gluten is found in wheat, rye, barley, bran, buckwheat, corn, wheat germ, and other grains. If you see ANY reference to these types of grains on a food label, steer clear.
Not only that, but here’s a list of some additives and ingredients you’ll want to stay away from as well if you’re eating gluten-free:
- Distilled grain vinegar
- Malt
- Hydrolyzed protein (hydrolyzed anything)
- Instant dry yeast or yeast extract
- Food starch and any modified food starch
- Maltodextrin
- Grain alcohol
- Rennet
- Semolina
Many food manufacturers now put “gluten-free” or “gluten-reduced” on their packaging. It doesn’t mean it’s totally gluten-free, however.
Coconut flour and almond flour are excellent alternative choices for baking. Arrowroot is a great replacement for corn starch. If you can’t find these in your store or online, sorghum or white rice flour make good gluten-free options as well.
- Freeman HJ. “Adult celiac disease and its malignant complications.” Gut Liver 2009. 3(4):237-46.
- Addolorato G, Di Giuda D, De Rossi G, et al. “Regional cerebral hypoperfusion in patients with celiac disease.” Am J Med 2004. 116(5):312-7.
- Eid WE. “Osteodystrophy in celiac disease: ultimate complications and possible treatment.” S D Med 2009. 62(11):429-31.
- Molteni N, Bardella MT, Bianchi PA. “Stetric and gynecological problems in women with untreated celiac sprue.” J Clin Gastroenterol 1990. 12(1):37-9.
- Pellicano R, Astegiano M, Bruno M, Fagoonee S, Rizzetto M. “Men and celiac disease: association with unexplained infertility.” Minerva Med 2007. 98(3):217-9.
- Farthing MJ, Rees LH, Dawson AM. “Male gonadal function in coeliac disease: III. Pituitary regulation.” Clin Endocrinol (Oxf). 19(6):661-71.
- Sategna-Guidetti C, Volta U, Ciacci C, Usai P, Carlino A, et al. “Prevalence of thyroid disorders in untreated adult celiac disease patients and effect of gluten withdrawal: an Italian multicenter study.” Am J Gastroenterol 2001. 96(3):751-7