Help for Going Gluten Free
More and more people are discovering the importance of a gluten free diet. The word gluten comes from the Latin gluten, meaning glue, which gives some indication of its uses in baking (keeping dough together) as well as its potentially harmful effects in the body (caking over the villi found in the intestines, thus impeding absorption of nutrients).
And it can be addictive.
The elimination of both sugar and refined carbohydrates (most importantly white flour which contains gluten) results in dramatic weight loss for most people. Other results are great increases in energy, a normalizing of blood sugar, and in some instances a reversal of type 2 diabetes. The reversal of symptoms of gluten sensitivity, wheat allergy, and celiac disease are common results of the treatment in those suffering from these conditions. This is quite simply because with the elimination of the urge to eat gluten and sugar the body no longer has to deal with it and quickly goes into a self healing mode.
The treatment is a healing of the addiction to sugars and refined carbohydrates. After the treatment, most people feel apathetic towards sugar and gluten products. As with any addiction, if you go back to eating sugar and gluten the craving for them will return, as will the body fat.
More about Gluten:
Gluten is a compound of proteins which is mainly found in wheat but also exists in barley, oats, rye, kamut, and spelt. A significant proportion of the human population suffers from gluten sensitivity and a small percentage suffers from celiac disease. Celiac disease is an autoimmune disease of the small intestine caused by a reaction to gliadin, a protein found in gluten. The immune system in a person with celiac disease reacts with the villi (intestinal wall) when in contact with gluten. This causes a dangerous inflammatory condition mainly resulting in the inability to absorb nutrients, and in effect the starvation of the person even though they are eating food. The only known cure for celiac disease is a totally gluten-free diet for life.
Gluten sensitivity affects far more people than celiac disease, and its symptoms are less obvious. Because of this it is often overlooked as the cause of many complaints ranging from low energy to achiness to skin disorders.
Gluten free grains are amaranth, arrowroot, buckwheat, corn, garbanzo beans (chick pea), millet, nut flours, potato, quinoa, rice, soybean, sorghum, and tapioca. Bread made from the sprouts of wheat does not contain gluten, ex. Manna Bread.
Results may vary from person to person.