I came across this article and thought it was an excellent, and easy explanation of why there are so many gluten intolerance today. I was just talking about this subject with my parents and we all had an opinion as to why there are more cases of it than “back in the 50’s.”
My friend Rose read the book “Wheat Belly” and wrote up a book review. For her, wheat is not her friend. “Wheat Belly” explained to her just why wheat just isn’t the same wheat from the 1950’s.
Back to the article.….Sarah Wilson answers the question of WHY. Here are some of her responses:
“There are a number of very valid reasons for the growing number of people having to pass on the pizza.
The short form: gluten is a poison. We tolerate it, and tolerate it, like cigarettes in the lungs. And then. One day. It’s too much. Things tip over and BANG we have lung cancer. Or gluten intolerance. Or celiac’s disease.
But more detail…and they’re facts, mind.
* We’re eating more wheat than ever before. Tried to eat lunch lately without wheat? Pizza, foccacias, turkish toasts, pasta… And noticed how BIG the bread-y bits are?
* And add to that: Wheat today contains more gluten than ever before. Spelt, for instance, is an ancient version of wheat. It’s low-gluten, as many of you know. But it was long abandoned for modified strains of wheat that contain more gluten. Why? Gluten is an insecticide so farmers like a strain of wheat that requires less pest control. Gluten makes for lighter, fluffier, Wonder Bread-ish baked goods…so bakers like the super gluten strains, too.”
Sarah goes on in her article to break down just HOW gluten poisons the body:
- ” It eats away at your gut lining. If the gut is damaged, you do not absorb nutrients.
- It messes with the gall bladder and bile production. If you do not absorb fats and fat soluble nutrients such as vitamins A, D, K, and other nutrients, you will have problems utilizing any minerals you do absorb, to say nothing of the nutrient deficiencies from inadequate essential fats.
- Phytates tightly bind to metal ions and make them unavailable for absorption.
- All of which can lead to autoimmune disease and cancer. Once the gut lining is damaged, we are at exceptionally high risk of autoimmune disease, such as Hashimoto’s, and several types of cancer, including non-Hodgkin’s lymphoma. The pancreas is assailed by grain-induced inflammation due to CCK problems and elevated insulin levels. This inflammation is a potential cause of pancreatic cancer and pancreatitis (inflammation of the pancreas).”