Gluten has been the topic of hot debate by a growing number of healthcare providers.
The literature is overflowing with the detrimental impact gluten has on the intestinal wall.
When you eat gluten, your body produces a molecule called zonulin. The increase in zonulin is linked to increased intestinal permeability, aka leaky gut.
Leaky gut can create a cascade of damaging health issues, including autoimmune disease and many inflammatory diseases.
Although today’s article is not intended to dive deeply into leaky gut syndrome, my objective is to present three additional reasons to avoid gluten.
1: Most wheat (gluten) eaten today is dwarf wheat and contains amylopectin A. This is a super starch worse than sugar. Of particular interest, amylopectin A is a trigger of small LDL particles. When wheat is removed from the diet, these small particle LDL levels are reduced by 90 percent. Amylopectin digestion may raise blood sugar and insulin levels, causing an increase in triglycerides and cholesterol and leading to fat accumulation
2: Most wheat has been sprayed with weed killer glysophate. There is growing evidence linking glyphosate to cancer, endocrine disruption, fertility, and reproductive concerns, kidney disease, heart disease, liver disease, microbiome disruption, and neurotoxicity.
3: Most wheat contains a preservative called calcium propionate, linked to mood, behavior, and attention problems.
Although the thought of going gluten-free can be challenging, I would say that the health benefits of avoiding gluten are worth it.
A viable option is Himalayan Tartary Buckwheat. The unique composition of Tartary buckwheat contributes to its various health benefits such as anti-oxidative, anti-cancer, anti-hypertension, anti-diabetic, cholesterol-lowering, and cognition-improving.
If you would like a 5 page list of what has gluten in it just send me an email @ email@example.com.
just put list of Gluten in the subject line and I will get it right out to you