What is Gluten And What It Does To Your Body

Gluten is structural protein naturally in certain cereal grains. The term gluten typically refers to the elastic network of proteins, primarily gliadin and glutenin, found in wheat grains. This network forms readily with the addition of water and kneading, in the case of bread dough.

‍

‍

Food's That Have Gluten

It is to recognize that wheat has undergone significant the past two decades although modifications are not linked disease causation. The aim was to produce higher yields in smaller areas. By altering chromosomes succeeded in the number of grains at the top of the stem, resulting in a heavier stem Consequently further modifications with other plants were to reinforce the stem to support the grains. Wheat, the primary grain bread, is often cultivated large monocultures, making it vulnerable diseases and necessitating the use of potent herbicides containing glyphosate.

Furthermore, rodent populations inhabiting wheat fields are frequentlyated by pesticide application. During industrial harvesting, the remains of these can become mixed with the wheat, potentially infectious bacteria into the final product, thus posing challenge to our immune system.

Therefore, if we have eaten a piece bread and experienced allergic reactions, it does not necessarily mean that we allergic to protein (gluten), nor that is the primary of the allergy. These reactions can primarily be caused by strong herbicides sprayed on wheat, as well as various additives in bread, which are numerous today and can trigger allergic reactions.

‍

‍

1. WHEAT

• Baked goods
• Pasta
• Bread
• Cereals
• Sauces
• Dressings
• Roux

2. BARLEY

• Food coloring
• Beer
• Malt
• Soups
• Brewer's Yeast

3. RYE

• Rye beer
• Rye bread
• Cereals
• Bread
• Whiskey
• Pasta
• Snack foods

‍

Nobody's Body Is Designed For Gluten: How Harmful Is It Really?

Celiacs need to understand that their bodies are not genetically adapted to consuming gluten, a type of protein found primarily in grains such as rye, barley, and wheat. If a person diagnosed with celiac disease continues to consume gluten, the immune system will react defensively, causing inflammation of the intestine. This inflammation is exacerbated by lactose (milk sugar), leading toritable bowel syndrome, skin diseases (itchy rashes), malnutrition, type 1 diabetes, and digestive system cancers. Therefore, gluten and lactose (cow's milk and dairy products) are interrelated in that they collectively cause increasing harm.

Inflammatory processes will not cease until we eliminate foods that are not genetically adapted our bodies. A logical question arises as to why all individuals react with inflammatory processes lactose and gluten. This is because, out of the 7.7 billion people on the planet, no two sets of genes are identical. Some individuals are born with genes that are more prone to inflammation due to gluten and lactose.

‍

‍

Children who develop celiac disease and intestinal damage cannot properly utilize food and may suffer from serious complications such as slowed or weight loss, delayed puberty (sexual maturation), and neurological disorders. Additionally, some children may develop Down syndrome, juvenile arthritis, thyroid inflammation, developmental problems, and heart defects while still in mother's womb. Similar to adults, children with celiac disease are also highly prone to developing lactose intolerance.

When the body's immune system reacts to gluten in food, it damages the tiny hair-like protrusions (villi) that line the small intestine. The villi absorb vitamins, minerals, and other nutrients from the we eat. This creates holes through which that should not be in the passes into the, leading to a number of new health problems. If the villi are damaged we cannot get enough nutrients, no matter how much we eat. Celiac disease a digestive disorder mainly affects the small intestine, specifically the villi of the Persistent consumption of gluten significant damage to the mucous membrane of the small. Eventually the villi completely flattened, their ability to properly absorb food. When food is not digested properly, it goes the large intestine where it is digested the help of bacteria and, causing diarrhea other health problems as bloating and.

‍

Raw Plant Based Diet: Only Way To Heal From Gluten And To Maintain Healthy Body

If you suffer from diseases caused by gluten, have acne, bloated belly, inflammation in the body and more, the way you can heal your body is by eating a diet consisting of raw fruits, vegetables and nuts. As long as you consume animal products and processed products, you cannot expect the health of your body. You can expect changes if you follow a 100% raw plant-based diet after just a few days. Your body will cleanse itself and you may have headaches, frequent bowel movements, mood swings and similar phenomena that have not happened before. These are completely expected and welcome symptoms of cleansing the body that has been polluted for years with the poison we call food.

‍

‍

Therefore, there is only one solution – switching to a diet that does not contain lactose (animal milk) and gluten (bakery products).

In many cases, the consequences of an improper diet disappear after 6 to  months, but some individuals continue to the effects of milk and bread years after they have completely eliminated foods containing gluten and lactose. It all depends on the extent of damage to the villi of the small intestine, as it can take up to two years for them to regenerate fully. The intestinal villi serve as gatekeepers, controlling and which substances pass into the bloodstream and organs. Therefore, without healthy villi, we cannot achieve optimal health. When bacteria and toxins enter the bloodstream, they cause widespread inflammation throughout the body.

‍