As you know the ‘natural foodie’ in me follows that belief of Hippocrates… “let thy food be thy medicine”. Nutrition is the best medicine and today’s doctors still treat disease versus the plan of healing the root cause, INFLAMMATON.
It’s silent inflammation that is brought on by today’s wheat, gluten, carbs and sugars that is of epidemic proportions causing chronic disease. Our nation is getting weaker, fatter and sicker with the numbers rising rapidly with heart disease, cancer, type 2 diabetes, auto-immune disorders, Alzheimers, autism, ADHD, allergies, depression and so on. In the last hundred years the increase in complex sugars, refined flours and chemical additives in the diet has led to a huge increase in health problems ranging from severe bowel disorders to obesity, to the dis-ease your doctor can’t diagnose to one of the most significant, brain function disorders.
We live in a very toxic, highly processed and fast paced stressed society and because of that the most recognized protocol is still the quick fix, pop a pill as the cure to one thing yet weakens another. Modern medicine hasn’t connected the dots, but research has as 11,000 countless documents since 1980’s proving the Leaky Gut Syndrome.
Hippocrates was also right in his theory that all disease begins in the gut since 80% of our immune system stems from imbalance of our gut flora. When the balance becomes disturbed by an overgrowth of intestinal microbes competing for the incoming nutrients which inhibit digestion in the stomach and small intestine. As this happens good vitamins and minerals get depleted with more toxins being given off from their by-products. This may literally be hard to digest that the foods we’ve been brought up on, those comforting foods that consist of carbs and sugars are damaging the mucosal layer that is responsible for absorption. These absorptive cells are called microvilli which is the barrier between the nutrition we take in and our bloodstream. Significantly in most cases causing vitamin B, folic acid deficiencies and thus amino acids are critically depleted. This is significant to our neurotransmitters that unleash our brain’s optimal potential and answers also to the mental health question that plagues our nation.
Two things occur in response, the small intestine produces more mucus making cells creating a bio-film which inhibits enzyme absorption to the proteins, carbohydrates and fats we ingest.
Though it sounds like a double whammy, it is because the inflammatory response also creates minute holes into this delicate lining that leaks proteins, toxins into our bloodstream causing havoc on our well-beings and slowly destroys our health. These proteins then challenge parts of the immune system and other types of white blood cells that increases production of inflammation related chemicals.
Most auto immune diseases, including Alzheimer’s, ADHD and Parkinsons can be regulated by healing the permeable gut lining that occurs because of the overuse of antacids, toxic and processed foods, antibiotic usage and especially by the grains that have changed over the centuries.
Humans are not genetically designed to process wheat or gluten of today’s modernized and hybridized wheat crops. There’s been major chromosomal changes, structural as well as chemical properties to the grain we eat as opposed to the grain that our ancestors consumed. Dr. Perlmutter, MD and author of “grain Brain” states…“We should eat a diet similar to what our ancestors survived on for 2.6 million years and reprogram support of our genetic destiny for the better”. Gluten in wheat leads to the production of Zonullin in the gut that increases the permeability of the intestinal walls. Zonullin is present in 100% of humans and is the cornerstone of diseases characterized by this silent inflammation.
Brain dysfunction, impairment, mental disorders, depression and that brain fog is largely due to inflammation from consumption of gluten and sugar molecules known as carbs(including fruit). A diet high in carbs is related to atrophy or deterioration of the brain and that is why so many individuals have chosen a ‘feel good’ Paleo diet.
Grains are not only nutritionally unnecessary, but downright harmful, packed with toxic anti-nutrients and inflammatory proteins which a well -known cardiologist, Dr. William Davis calls wheat “the perfect chronic poison.”
The average American consumes 55 pounds of wheat flour every year making refined flour the #1 source of calories in the American diet and sugar as the second source of malnutrition with 140 pounds of sugar yearly, both causing a catastrophic public health crisis!
Aging gracefully and attaining optimal brain and body potential is a matter of nourishing harmony within using intelligent nutrition as the best medicine. It is now understood that beyond calories, fat, protein, carbs and micronutrients these all powerfully regulate the expression of our genes and shifts the DNA for better or worse.
Little whole grain lies have been invented to sell cheap agricultural products at huge markups, costing us distress and disease all of which might be one of the biggest health misconceptions that has been perpetrated on the public. As you probably already understand that high glycemic foods cause a rapid rise in blood sugar and insulin which results in a cascade of systemic inflammation increasing your risk for the big ‘C’, Alzheimers, heart disease, fatty liver and diabetes.
High insulin levels promote the storage of ‘visceral’ belly fat, which surrounds your organs and sends metabolic messages throughout the body promoting disease.
Do you know that high blood sugar also causes the formation of advanced glycation end-products(AGEs)? These nasty and harmful little compounds speed up the aging process and damage tissues which are recognizable on the skin in the form of wrinkles and loss of elasticity.
Despite its “HEALTHY HALO”, the glycemic index of whole wheat is among the highest of all foods! According to research published in the American Journal of Clinical Nutrition, “eating two slices of whole wheat bread spikes your blood sugar more than drinking a can of soda…eating a candy bar or just helping yourself to six teaspoons of table sugar!”
What is to blame? It’s a type of carbohydrate in 75% of wheat that forms amylopectin A…a compound that uniquely and rapidly is transformed into glucose. This compound is also responsible for triggering an oxidation of cholesterol in the blood that causes heart disease. Many doctors are in agreement that they believe the number one risk factor for heart disease in the U.S. is due to high count of LDL cholesterol particles. A study published in the Journal of the American Medical Association showed that people with high levels of small dense LDL have a 300% greater risk of having a heart attack!
Some shocking news and easily overlooked even to me as a true real life living and knowing believer in the significance of going Gluten-free in regards to improving one’s health and well-being was how some ingredients send blood sugar soaring. It’s all about getting out of any box and away from the processed foods that contain flours that can send the glycemic levels off the chart. Most gluten free breads, cereals, pastas, crackers and cookies use ingredients that are in some cases are worse than that of wheat! Beware of Corn Starch, Tapioca Starch, Rice Flour, Potato Starch, Sorghum flour and millet as Dr. William Davis, author of the Wheat Belly has to say about these devastating alternatives…”these powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen, increase blood sugars, insulin resistance, diabetes, cataracts and arthritis. They are NOT healthy replacements for wheat.”
Our brains are also very vulnerable to the overload of heavy metals that are presenting themselves in the air, food and water that we are exposed to daily. Arsenic is a deadly poison and some Gluten-free products contain 90 times more arsenic then that of which the EPA allows for in drinking water! Brown rice, flours and syrups have been on the Consumer labs analysis reports as a serious risk factor that even at low levels can lead to headaches, fatigue, brain fog and digestive issues…not to mention heart disease, cancer, respiratory illness and diabetes.
There are at least 300 health-related issues that have been linked to gluten causing systemic inflammation, BUT it’s not the only problem. Plants have an intelligence mechanism to evoke survival and according to a study published in Plant Physiology, modern wheat is capable of producing at least 23,788 unique proteins! This explains why some people have shown severe reactions to wheat and no reaction at all to gluten itself. Most conventional lab testing looks for just two antibodies related to gluten and if you test negative for these two your doctor will give you a clean bill of health and the dis-ease you are feeling goes undiagnosed.
Plants are under just as much evolutionary pressure for survival and have built in defenses to discourage animals from predation. There are three compounds in grains and psudograins… lectins, saponins, and protease inhibitors that are designed to disrupt the digestive process. Lectins deprive you of vital nutrients and contribute to leaky gut syndrome. Saponins damage the enterocytes, the cells that line the gut and controls what passes in and out to a too high of degree for the mucosal lining to handle. A seed’s last line of defense is destroying the digestive enzymes necessary for breaking down any and all of the proteins ingested. These protease inhibitors directly damage the pancreas which is where the digestive enzymes are produced causing cancer to develop eventually. In wheat, a very toxic effect spirals throughout the body’s tissues, including the heart and brain crossing the blood brain barrier. This wheat germ agglutinin(WGA) disrupts the hormonal system, weakens immunity, causes digestive distress and promotes systemic inflammation which is recognized as degenerative disease.
Even if wheat doesn’t cause you digestive distress…it doesn’t mean that it’s not damaging your body as inflammation is a silent killer that is the root cause and connected to all disease in the body. The discomfort doesn’t always begin as a digestive problem as almost 50% of newly diagnosed Celiac patients have no noticeable abdominal distress, but an array of other symptoms. A long list of skin conditions, nutrient deficiencies, arthritis, bone and joint pain, chronic sinus issues, lowered immunity, headaches, fatigue and many degrees of brain symptoms. Bread can cause madness and literally grain can destroy your brain. Doctors at Duke University reported a remarkable correlation when a woman with a 50 year history of delusions, hallucinations and suicide attempts stopped the wheat and her symptoms just disappeared.
Studies have proven even if you are NOT gluten intolerant grains and certain carbs cause inflammation and perforations in the gut…allowing unwanted substances to leak into your bloodstream causing damage to nearly every tissue, system and organ in your body. This sets the stage for chronic diseases triggering 55 proven causes of auto-immune conditions in which the body attacks itself. Type 1 Diabetes, Rheumatoid Arthritis, MS, Thyroid Disease, Fibromyalgia, CFS, Heart Disease, Cancer, Osteoporosis, IBS, Anemia, Epilepsy, Canker Sores, Lupus, Alzheimers and Allergies and the list goes on…sound like anyone or everyone you know?
It was published in the JAMA that gluten sensitive people who still consume grains increase their risk of death up to 75%!!! Sadly that accounts for so many mislead Americans who are challenged with a condition that has been medicated to suppress the symptoms or whose conditions can’t be given a firm diagnosis by the doctor. That was a familiar tune I heard for many years with unanswered tests and it wasn’t until my fourth child was born that his health was compromised with an array of allergies that I became more of a healthy holistic warrior. Knowing that the gut connects with the skin, metabolism, hormones, immune system, brain(SIBO), chronic infections, reflux, depression, anxiety, fatigue and lack of sleep eventually causing collateral damage to other healthy tissues and cells. Steps need to be taken to solving the problem with the number one being remove the trigger by stop taking in the culprits.
Most are left thinking if I can’t enjoy bagels, breads, buns and biscuits what am I to eat if even gluten-free breads are bad for you?? I understand totally as my whole family is not off all these gluten free products and totally ‘grain free’ as it takes time to create healthier habits. I believe the saying goes “Rome wasn’t built in a day” and the body isn’t destroyed or damaged automatically.
Trust me as there are healthy loaves of bread so you can get your intake of ‘daily bread’ and be healthy too! It’s learning how to go against the grain and introduce nutrient dense foods to create optimal well-being and brain biochemistry. These REAL breads are filling, delicious and there’s nothing imitation to them that you will love being a part of a growing number of grain free advocates. This is a lot to literally digest as rebuilding you guts digestive health requires necessary actions needed for everyone’s own bio-individual focuses and goals.
‘So what’s grain got to do with it’…I hope that you will now look and think differently with each bite you take or don’t. If you struggle with an ailment, a specific debilitating condition, are on an overload of prescriptions or just want to feel and function better in your body… know that your mind will follow along too one healthy bite at a time by the intelligent food choices you decide.
It is my true passion is helping others attain balance, understanding nutrition, offer modalities that release the stress and reprogram the bodies central nervous system as well as a passion for teaching you tools for creating optimal vitality, more mindfulness and aging gracefully!