Wheat is a food found all over the world, and even before biblical times wheat was being used for making flat breads, then later soft yeast breads, all of them made from whole natural wheat.
Much later for a more pleasing look wheat was refined and losing all of it’s vitamin and mineral rich coverings that were important for immune health and well being. Thus white flours and bread evolved and became a way of life… it’s interesting that many of our modern day diseases can be traced back to the exact time when white bread first appeared on the planet.
From 5 percent and perhaps as many as 1o perscent of the population has some kind of gluten sensitivity or celiac disease. Why do we have more gluten sensitivity? Because we have more toxins our our daily lives that are confusing our bodies… and thus we have become hyper sensitive to lots of different allergens. Toxins interfere with our bodies ability to say… this is good for my body… let it come in… or this is bad for my bod… lets attack it with antibodies.
At first wheat contained a small amount of gluten but with genetic modifications some feel that wheat gluten has increased by up to 300%. That’s an amazing amount of gluten, so far our bodies have not evolved to be able to assimilate that much gluten. Over time we started to see people having gluten intolerance in which gluten causes GI distress, diarrhea, vomiting, not gaining weight, fatigue, feeling irritable and up tight, vaginal infections, occasional aches and pains and more.
Then Celiac Disease was diagnosed, and for the first time people understood that wheat had a dark side. Celiac Disease has been growing in the world causing all kinds of different symptoms… that’s why it’s been very difficult to diagnose, there are so many different symptoms. But now specific tests haven been developed for Celiac Disease… helping those who have been suffering from this disease feel good because many doctors were telling them their symptoms were in their heads… not true it’s a real disease.
Now we know that Celiac Disease is a process in which the the lining of the gut is attacked by the gluten causing major damage to the lining of the gut and powerful symptoms such as diarrhea, inflammation all over the body… even inflammation in bones and other deep tissues causing arthritis, skin rashes, osteoporosis, spondylosis, infertility, loss of vitamins and minerals, neuropathy, oral sores, and may more immune mediated problems… plus autoimmune problems, aches, anemia, pains, depression, fussy thinking and it can evolve into greater problems if not recognized and addressed.
Plus Celiac Disease is growing at an alarming rate around the world… causing great concern with many scientists and health care professionals.
And with Genetically Modified Foods now on the market and with most of our wheat being Genetically Modified, which has been proven to cause cancer and diabetes (According to a 5 year French study working with two groups of rats, one feed Non-GMO foods and the other feed GMO foods.) wheat is something everyone should avoid.
Thus a gluten free diet is totally free of all these symptoms related to gluten intolerance and Celiac Disease. And it’s not only wheat but barley, spelt, and rye which are distantly cousins of wheat… but cause the same symptoms. And wheat and may of these other grains are found in lots of processed foods hidden under other names and thus not recognized.
So if you have been having some of these symptoms and don’t know why… then contact a doctor who specializes in Celiac Disease, and he or she can help you avoid wheat related foods and thus have a healthier happier life.
Dr. Paul Haider – Master Herbalist, Counselor, and Spiritual Teacher for over 20 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, Center for Creative Living Spiritual Center, Meditation for the Soul, and Relax Into Success, Punjab teas www.paulhaider.com