In the 1920s, the U.S. government discovered that many animals on a diet ofwhite flour developed severe and often fatal neurological diseases. Rather than removing flours from animal diets, the FDA has advised fortifying white flour with iron and a few other vitamins to improve nutritional intake. This decision has undoubtedly contributed in an insidious way to the development of diabetes, heart disease and cancer.
Gluten intolerance
Currently, we realize that gluten intolerance is a real epidemic. This is a sneaky allergic reaction that is often very difficult to detect, as many products contain derivatives of gluten. This intolerance is also difficult to treat and currently the safest way to avoid this type of allergic reaction is to completely eliminate the consumption of foods that contain it.
The New England Journal of Medicine mentions 35 diseases that could be triggered by gluten intake
Examples include arthritis, childhood hyperactivity and attention deficit, depression, anxiety, spastic colitis, frequent headaches, fatigue, eczema, loss of muscle coordination, lupus, osteoporosis, weakened immune system, fungus, various inflammations, weight problems and malnutrition.
Our industrialists are once again voluntarily at the origin of this public health problem. In fact, when added to certain food products, gluten increases hunger signals and increases ghrelin levels and decreases leptin release. Remember that ghrelin is a hormone that stimulates appetite. It is considered as the antagonist of leptin produced by adipocytes. Conversely, the leptin induces the sensation of satiety.
Gluten causes repeated inflammatory reactions, which eventually disrupts the immune system mechanisms and leads to autoimmune reactions (self-destruction of certain body tissues or organs)
Inflammation mechanisms can also increase cholesterol levels and calcium deposits that harden arteries and promote hypertension.
Gluten is chemically related to glutamine (an amino acid) and therefore to glutamate, which is known to be one of the excitotoxins that stimulate and kill nerve cells beyond a certain dose of absorption.
The gluten once metabolized is broken down into foreign proteins, gluteomorphins, which are quite similar in structure to some opium-like psychedelic drugs.
Intolerance to gluten can also lead to deficiency of fat-soluble vitamins such as vitamin D and vitamin K. It would be associated with an acidification of the ground and thus with the process of demineralization and loss of bone density (osteoporosis).
Today, some of the harmful effects of gluten have become evident, but most of them will not show up for many years. And it is likely that when the disease manifests itself many years later, no one will make the connection between gluten and the disease.
Obviously, avoiding gluten is a preventative measure for health maintenance, but it is part of everyone's lifestyle choice.
It's up to you to avoid the following cereals that contain it. Among these, the champion is undoubtedly wheat and all its derivatives, i.e. white or wholemeal flours, organic or not, it does not change anything. Barley and rye also contain it, spelt and kamut to a lesser extent. It seems that small spelt and oats are better tolerated. We can only advise you to replace them with organic and gluten-free cereals. For this, you have a wide choice, among Basmati or Thai rice (wholemeal or not), buckwheat, quinoa, millet, amaranth or corn (GMO-free and organic), you will certainly find your happiness!