FROM: Art Youmans, “Gluten,” 3 July 2018
Gluten is a protein complex that accounts for 75 to 85% of the total protein in bread wheat, rye, barley & numerous other products, including soups, pasta, cereals, sauces, salad dressings, beer etc.
Gluten creates inflammation in the body of everyone who swallows it. Since inflammation can promote disease, like cancer & a weakened immune system, I have recently tried to eliminate gluten from my diet, by substituting buckwheat, rice, and almond & coconut flour for wheat products. I buy most of these substitute bread & pancake products at the health food store & try to get my grain dietary fiber from non-gluten sources. (Lightly-cooked or raw vegetables & fruit are also excellent sources of dietary fiber.)
People who have gluten intolerance symptoms may experience all or some of these symptoms: bloating, gas, diarrhea, female hormonal problems, abdominal pain & cramping. If you regularly experience any of these symptoms after a meal with gluten in it, you might consider going on a gluten-free diet like I have.
Celiac Disease (that affects about 1 in every 100 people) is a disease triggered by eating gluten. Gluten damages their intestinal walls, leading to malnutrition & many symptoms previously mentioned. These folks usually live on a gluten-free diet, unless they wish to be in pain most of the time.
Food manufacturers stick gluten in many of their products to give elasticity & to hold the ingredients together like glue. Therefore, it takes some effort & luck to stick on a gluten-free diet, since food manufacturers often leave an ingredient, like gluten, off the label if that ingredient is a small amount of the product weight (e.g. under 1 ounce or 1%)
IIngredient cost influences selection of product ingredients. If gluten is the cheapest ingredient that can glue a product together, then gluten will be used, as long as its use is legal.
Manufacturers most always select the cheapest ingredients to maximize their profits, & give very little thought to the health problems that these ingredients might cause. Caveat Emptor. (Let the buyer beware.)
CONSIDER A GLUTEN-FREE DIET
Whenever a medical doctor writes an article giving advice for a long, pain-free life, I pay attention.
Fred Pescatore M.D. has been recommending a gluten-free diet his entire career as a method of improving your health. You don’t have to have Celiac disease to stop eating foods with gluten in them.
Dr. Fred says that gluten causes inflammation (& inflammation causes diseases like cancer,). . This should be reason enough for any rational person to consider avoiding eating anything with gluten in it, like most commercial bread & cereal. (SOURCE: drpescatore.com or logicalhealthalternatives.com)
Al Sears M.D, in his April 12, 2018 newsletter, quoted a study from Emory University that found a clear link between inflammation & depression. The study reports that the more inflammation, the more likely that the patient will have depression.
Dr. Sears advises his patients to avoid grains with gluten in them to avoid depression. To lift their mood, Dr. Sears recommends the following: 1. SAMe 800 to 1,600 mg/day; 2. Omega-3, and; 3. Magnesium 300mg with each meal.
Dr. Sears also believes that depression drugs don’t work, so he never prescribes any for his patients. (SOURCE:Lacasse JR., “Serotonin and Depression:” A disconnect between the Advertisements and the Scientific Literature,” PLOS Medicine, November 8, 2005)
Gluten-free cereals & breads are available in some large supermarkets & most health food stores.
I’ve recently switched to a gluten-free diet which means eliminating wheat by substituting buckwheat, gluten-free oats, almond, brown rice, rice, corn or coconut flour etc.
It’s recommended that you select gluten-free cereals that have little or no added sugar & salt.
When I’m in Tulsa for the full day, I usually have a gluten-free breakfast of 2 soft-boiled eggs with a few slices of toasted gluten-free Sourdough bread (e.g. Ener-G-Select brand from Natural Grocers) with almond butter or Buckwheat banana pancakes & organic butter instead of maple syrup.
Sourdough is a healthy, naturally-fermented bread, high in vitamins & minerals, easy to digest & less likely to spike blood sugar than any other bread. I prefer gluten-free sourdough bread.
At the evening meal, I usually have a combination of 4 or 5 gluten-free cereals with either organic or non-organic coconut milk, which I flavor with a scoop of unsweetened high-protein natural cocoa or cacao powder from the health food store, at Natural Grocers,
Sprouts, Whole Food or Akins or vitacost.com
I buy my non-organic coconut milk & a few gluten-free cereals at WalMart, & the organic coconut milk, unsweetened high-protein natural cocoa & the rest of the gluten-free cereals at my local health food store.
QUESTION: Do I have more energy with a gluten-free diet? ANSWER : Yes, sir!!!!!!!!!!!!!!!