Gluten is Everywhere!

You have probably heard of the term “gluten”, found in various grains. Gluten is found in almost every packaged food! Some people have sensitivities to gluten that is usually either intestinal or allergy-related. Even those without gluten intolerance generally have some difficulty digesting too much gluten at any given time. It can lead to various symptoms including eczema, irritability, cognitive problems, cramping, weight gain, bloating, bowel problems, pain, and sleep disturbances.

Gluten-Free has become a popular buzz word but most people I talk to don’t know what that really means. The protein in many grains, especially wheat, is what makes up gluten (allergies to gluten develop due to the proteins in the gluten). Gluten is naturally found in wheat, oats, barley, rye and spelt.

Gluten is difficult on the digestive tract and can irritate the bowel, causing constipation and bloating. If some of your goals include weight loss and more energy, then reconsider eating too much gluten. It can weigh you down on every level. Gluten easily contributes to the “spare tire” syndrome that so many Americans carry around their waste. Wheat, even “whole wheat”, especially processed as flour, can sit in the digestive tract for up to 3 days before being assimilated and eliminated. Even then it is not completely eliminated because a good portion gets stored as fat and blocks up the colon. Isn’t that fun!

Gluten-rich grains can also weigh you down on an energy level because they are not as easily digested, therefore robbing energy from your body spending extra time on digestion. Most of the grains that are gluten-free, such as quinoa, millet, buckwheat, rice and amaranth, are lighter and take less effort on the body to digest (they are easiest to digest when soaked and sprouted first).

The most commonly developed disease due to the forming of gluten-allergies is Celiac disease. Celiac disease is partly due to the inability to break down gluten (malabsorption). According to studies from the Mayo Clinic, Celiac disease is four times more common today than 50 years ago. Celiac disease occurs when gluten causes the immune system to attack itself and the body is less able to absorb nutrients. Obviously things have drastically changed since the first half of this century if Celiac disease has gone from 1 in 3,000 to 1 in 100 people contracting the disease.

Think about these last five decades – the processed food industry has taken over and one of the most commonly used ingredients in commercially made food is flour and/or gluten. Almost every product you find in the store that is premade has some form of gluten in it: cereal, bread, crackers, snacks, cookies, pastries, sauces, soups, baby food, salad dressing, ice cream, sweets, and even peanut butter. Probably the most common gluten-rich ingredients are unbleached wheat or white flour, whole wheat flour, pastry flour and semolina.

Not only are gluten and gluten-rich ingredients added to foods, they are also added to cosmetics such as lipsticks and lotion. Skin is the biggest organ and absorbs anything you put on it topically. We seem to be immersed in gluten – it is hard to escape.

I am not saying that gluten should be stripped from every person’s diet; I am just encouraging “moderation”. Decades ago people were eating less processed, premade foods, therefore consuming less gluten. It is not healthy for our bodies to have gluten with every single meal, which is so commonly practiced today. The key is moderation. Foods eaten in moderation are much easier on our bodies and less likely to wreak havoc internally. The same goes for babies and kids, too much gluten on their tiny systems can be overwhelming, leading to eczema, constipation and stomach irritability.

The best way to eat grains with gluten is to always look for the whole grain, sprouted (flourless) grain products. Also, read the ingredients on processed foods that wouldn’t normally be made with flour. Products with fewer additives are a great motto to go by.

References:

http://www.gastrojournal.org/article/S0016-5085(09)00523-X/abstract

Nutrition Outlook Magazine