“We, as humans, have consumed gluten for as long as people have been making bread. For centuries, foods with gluten have been providing people with protein, soluble fiber and nutrients.” Gluten in itself, especially gluten found in whole grains, is not bad for healthy people whose bodies can tolerate it.
Gluten appeared as a consequence of agricultural practices initiated 10000 years ago in the Fertile Crescent of southwest Asia. Celiac disease epidemiology is complicated since consumption of gluten differs depending on the origin of populations.
Here are some reasons why: As humans, we don't have the enzyme to break down gluten, and most people are eating it for breakfast, lunch, dinner, and snacks.
We are eating more wheat products now than ever before. Damaged gut flora or dysbiosis is also on the rise due to the high usage of antibiotics or consuming food that they can't digest. The immune system may see the undigested gluten particles are a microbial invader and attack them.
“People are eating a lot more processed food rather than whole foods,” she says. “Gluten goes through a lot of processing, which makes it even less tolerable for those with sensitivities or allergies.” Processed foods that contain gluten include: Bread.
There's no scientific evidence to suggest that people actually go through “withdrawal” when they stop eating gluten. Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free.
Gluten is a hard-to-digest protein that should be broken down in the stomach by a powerful acid called HCL (hydrochloric acid), or what I call digestive fire. If gluten is allowed to go undigested from the stomach into the small intestine, it can act as an irritant to the skin and villi of the intestinal wall.
Coeliac disease affects on average approximately 1 in 70 Australians. However, around 80% of this number remain undiagnosed.
With an estimated 2.4 percent of adults between the ages of 30 to 64 years and one in 99 children diagnosed with celiac disease, Finland also holds the record for the highest incidence of the autoimmune condition in the western world.
Reintroducing gluten after a gluten-free diet can lead to a loss of oral tolerance. This loss of tolerance explains why someone's symptoms may worsen after reintroducing gluten. There is no cure for celiac disease and gluten intolerance.
Going gluten-free for health, not weight loss
In so doing, my digestive problems cleared up, which I hadn't even known were due to gluten and other grains. I had dealt with stomach aches, constipation followed by horrendous diarrhea (hey – I'm being real here!), bloating, and other GI issues for years.
There's no cure for gluten intolerance. But most people find relief from symptoms by following a gluten-free diet. You should work with your healthcare provider and a dietitian to plan your diet.
The rise in poor gut health likely plays a key role in increasing adverse reactions to gluten. A primary cause of poor gut health, or dysbiosis, is an unhealthy diet that is high in processed foods but other practices in the modern day world can also be contributors.
He says the paleo regimen is oversimplified, since diet would have varied from place to place, and cavemen would have gladly eaten paleo's banned foods, including legumes, grains and gluten. Anthropologists say the pseudo-caveman diet doesn't make much sense. Dr Sayers and fellow anthropologist C.
What happens is these little chains called peptides from both gluten and casein (a protein molecule found in dairy) react with opiate receptors in the brain. It has the same effect as if you were taking opiate-like drugs, such as heroin and morphine.
SBS spoke to a French baker in September about baguettes who revealed the biggest difference between a French baguette and some Australian loaves is the absence of sugar, fat, or enhancers. He also explained that the Aussie variety of wheat is much more “glutenous”.
Gluten belly, also known as wheat belly, is a common phrase that refers to stomach swelling after eating gluten as a result of bloating. Along with bloating, one may also develop symptoms such as stomach pain, flatulence, or irregular bowel movements.
For many years, Asians were considered less susceptible to gluten intolerance and coeliac disease. However, recent studies from multiple global institutes have concluded that gluten intolerance is on the rise among Asians, especially among the Chinese and Indian consumers.
When you imagine Neolithic hunter-gatherers, you probably think of people eating hunks of meat around an open fire. But the truth is that many humans living 10,000 years ago were eating more vegetables and grains than meat.
Whole grains contain dietary fiber, which may help reduce the risk of heart disease, certain cancers and type 2 diabetes, and other health complications. And, recent archeological studies have found evidence that humans living during the Paleolithic era did in fact eat grains.
Many patients had alternating diarrhea and constipation, both of which were responsive to the gluten-free diet. Most patients had abdominal pain and bloating, which resolved with the diet.
Gluten by itself is neither harmful nor unhealthy — it's simply a protein found in several grains. Yet throngs of folks swear by gluten-free diets, typically avoiding bread, crackers and pasta.
Overall, these studies show that dysbiosis of the gut microbiota seen in celiac disease patients is not fully reversed by the adoption of a gluten-free diet. In conclusion, these studies show that a gluten-free diet can cause changes in the gut microbiota, and that this could potentially be harmful.