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Gluten is a protein found in wheat, barley, rye and oats. It has been around since we began cultivating grains 10,000 years ago. But 50 years ago, the type of gluten changed as we created new strains of wheat (genetically altered), and this has created a veritable epidemic of problems, including a 400 percent increase in celiac disease and a dramatic rise in gluten sensitivity, affecting about eight percent of the population.

While gluten-free grains are best, all grains (including breads, cereals, and snacks) — even gluten-free ones— can spike blood sugar and insulin.

Unfortunately, gluten sensitivity is linked to common diseases such as anemia and osteoporosis. Those who are sensitive to this protein may also report a change in moods and/or cravings (among other symptoms) when gluten is removed from their diets.

Blood tests are available that determine if you or a family member are sensitive to gluten and/or have celiac disease. Celiac Disease, an autoimmune disorder triggered by gluten ingestion is said to cause diarrhoea, weigh loss and osteoporosis, is becoming more popular and the reason why people start eating gluten-free foods. To break the addiction cycle, simply substitute another leafy or cruciferous vegetable for what would normally constitute a starch on your plate. You can easily do this when dining out as well. If your entree includes a baked potato, simply ask your server to substitute sautéed spinach.

Or you incorporate these raw as sprouts or in your breakfast before soaking them overnight. Eaten raw or sprouted if possible (some grains need to be cooked), they contain all the essential nutrients for human growth, sustenance, and ongo-ing optimal health. These foods contain the germ power of the plants. They are the reproductive power and energy that ensures the perpetuation of the species. Particularly when eaten in their live form, they release this regen-erative and reproductive growth power and energy into us. Sprouting the grains activates them and enhances their general nutritive content and specifically the vitamin content.

-Check Gluten-free grains,  to include more variety into your meals.

You don’t need to have Celiac Disease in order to try these new grains and cereals. It’s good to have nutrition full of variety and see how your body reacts to different foods.

-Gluten-free recipes click here.

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Our default response to gluten is to treat it as the harmless protein it is.

So the real mystery of celiac disease is what breaks that tolerance, and whatever that agent is, why has it become more common in recent decades?

Perhaps the sugary, greasy Western diet — increasingly recognized as pro-inflammatory — is partly responsible. Maybe shifts in our intestinal microbial communities, driven by antibiotics and hygiene, have contributed.

Maybe we should stop asking what’s wrong with wheat, and begin asking what’s wrong with us.

I support and promote a diet where different cereals and grains are included. It would be a good idea to incorporate green juices to your diet and drink them before eating gluten and see if your body reacts! A vegan diet, dairy-free is much more important than going gluten-free once you know that gluten is harmless and that the body reaction has to do with something else.

It’s up to you to be aware of how your body diggests different grains. It’s good to try and incorporate different foods, try new recipes and be aware of other options. And enjoy them despite having a disease or not.

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