Why You Should Consider Ditching Wheat!

March 15, 2013 | By | 10 Replies More

Erin Schumacher, Guest Writer
Waking Times

People ask me all the time why I avoid wheat and say “what’s the big deal with gluten”? Why is it that all of a sudden gluten is getting so much press? Recently we’ve learned that gluten intolerance is the most undiagnosed disorder in the United States. For every person that is diagnosed, 80 more are undiagnosed.

If you have an intolerance to gluten you could experience a variety of uncomfortable symptoms such as: sleep disturbance, frequent loose stools, acid reflux, irritable behavior, constipation, skin rashes, and upper airway congestion.

Usually there is a family history of IBS for those who react unfavorably to wheat.

So, what the heck is gluten and how do you know if a product contains it?!

Gluten in the food industry refers to storage proteins found in all grains. Meaning gluten is found in wheat, amaranth, barley, rye and any derivatives of the previously stated. Probably the most heard of gluten-intolerance buzz-word right now is Celiac Disease. It’s an auto-immune disease where the gluten component of wheat causes a reaction that damages the lining of the bowel wall especially in the upper small intestine.

If a person with celiac disease eats gluten, the lining of their small intestine becomes inflamed and damaged. That hampers the absorption of nutrients and can lead to malnutrition and weight loss. It’s not comfortable and children are particularly susceptible to malnutrition as a result of damage, and it usually results in abdominal distention, weight loss and muscle wasting. Those with celiac disease are EXTREMELY sensitive to gluten and need to follow very strict dietary guidelines to ensure they consume NO wheat and NO gluten whatsoever. Considering that wheat is present in practically every boxed item, one needs to be very careful what they consume. Wheat can be disguised in food products such as: modified food starch, artificial flavoring, caramel color, dextrin, soy sauce, tamari, vegetable starch, maltodextrin, and oats. Essentially if you have celiac disease, you need to avoid most if not all processed foods. (Which isn’t such a bad thing if you want to improve health.)

Over the past decade, going gluten-free has been touted as a way to boost health and energy, lose weight, or cope better with ADHD, autism, headaches, and other conditions.Celiac disease is on the rise, with rates doubling about every 20 years. And strangely enough, the prevalence of celiac disease is mainly present in Western countries.

The reason why?

One hypothesis is because of our ultra-clean environments. As a result, children aren’t exposed adequately to antigens in the environment while their immune systems are developing. If the gut has not been taught to deal with antigens properly, the immune system responds toward gluten with intolerance. In contrast, celiac disease is rare in less sanitary, developing countries.

Another thought? Antibiotics and other medicines that the mother is taking during pregnancy. As a result, the immune system of the child doesn’t form correctly, leading to a gluten intolerance.

Now what about simply a wheat allergy?

Many people have reported that their digestion is better and stools are easier to pass simply by removing gluten from their diet. I personally was experiencing break-outs a couple of years ago that never seemed to go away. until I removed gluten from my diet.

It seems to me that an easy way to check if you possess a wheat allergy is to remove all gluten from your diet for a period of 7 to 14 days. Notice the effects in your body and see how you feel. And perhaps most importantly, see how you feel once you add the gluten-containing products back in (wheat, rye, barley, etc).

Luckily, because gluten-free diets are so popular now, it’s easy to find recipes online to replace your gluten-containing ones. I’ve got a couple of recipes on my blog – and all of the recipes here on YoungandRaw.com are 100% Gluten free as well, and did you know there are entire websites dedicated to gluten-free living?! Here are a couple of my favorites below:

The Gluten Free Chef
Gluten Free Goddess
Simply Gluten Free
The Gluten Free Girl

Go ahead, try ditching the wheat for a couple of weeks. Most likely you’ll notice the benefits such as: more energy, passing stools more frequently, clearer skin, and so much more! And if you’re adding in raw, fresh and organic vegetables juices, you’ll notice the above that much more quickly!

About the Author

Erin Schumacher is a health and nutrition theorist and healer, and shares her love of yoga and self-healing with her students and personal coaching clientele. Please visit her excellent website at www.ErinSchumacher.net.

Sources:
www.gluten.net

This article is offered under Creative Commons license. It’s okay to republish it anywhere as long as attribution bio is included and all links remain intact.

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Category: All Original Articles, Body, Contributors, Earth, Food, Guest Writers, Natural Health, Self, Waking Times

Comments (10)

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  1. alex says:

    * I lost 30 lbs. in approx. 4 months, after discontinuing ALL grain & refined by-products, after reading ‘wheatbelly.com’…Never looked back & it’s still off! after 2 yrs! with NO overt exercise…’Gottaluv’ that fact.
    ..Being type 2 diabetic , I’m off the gliadin ‘roller-coaster’ of vacillating glucose levels …everything leveled out by combining this with my trusty veg/juicing routine…My doc is still scratching his head-lol

  2. Another reason wheat makes you fat is that in the US, for the past thirty years, wheat flour has contained bromine compounds as “dough conditioners”, enhancing the stretchy, glue-like properties of dough that allow bread to rise and pizza dough to hold together as it is spun in the air. Before that time, iodine was used for the same purpose; in fact, a slice of bread used to supply a day’s requirement of iodine, an essential nutrient. Bromine, however, is a toxic substance that interferes with the beneficial actions of iodine in the body. Iodine, when complexed with the amino acid tyrosine, forms the thyroid hormones triiodothyronine (T3), and tetraiodothyronine (T4). By interfering with thyroid hormones, brominated wheat flour may also be contributing to America’s obesity. In Europe, bromine additives are not allowed.

  3. Bonnie says:

    Erin, darie. Let’s ditch wheat, eggs, meat, chicken, tomatoes, and all GM Foods…shall we?

    Or better still, go direct to the Source, the Feds and have them stop the stop Monsanto.

    What you’fre advocating is for US, to keep stepping back
    over the food production. And as each new line is drawn forward by the Feds, we should keep stepping back….until there’s no more food to eat.

    Instead of telling people, not to eat what has been the staple of Life for Millennia,

    you should grow some ovaries, hitch up your pants, take a deep breath, and say

    “NO! No more! WE are the Bosses! We pay out the money for the groceries! We WON’T TAKE THIS ANYMORE!”

    • Erin says:

      Bonnie

      Lol – :) Thanks my dear.
      I actually have said ‘no, I’m not going to take it anymore!” by moving out of the US! I no longer support the government, support the food chain or support the BS that is going on there anymore.

      By living in a different country where I can grow my own food and buy fresh, local and organic produce daily…and breathe clean air and have the freedom to live MY life, I feel as though I am doing myself a favor….

      As to how things are progressing in the US – well, who knows if there is going to be a revolution of the people….I certainly hope so!

    • alex says:

      * Did you become a celebrity when you swallowed the blue pill?

  4. Barb says:

    It is all grains that make one sick as well as lugumes. Gluten is a protein in many seeds as a evolutionary protection against predators. The seeds are baby plants and we are not evolved to eat them.

  5. Jan Yatsko says:

    My husband and I are trying to make a small living baking artisan breads, pastries, cookies and cakes. We also have a limited line of non-gluten products. All of our products do NOT contain preservatives. We are doing this outside of the US where income levels are modest and non-gluten ingredients are difficult to find, limited and expensive. So with the growing anti-wheat, anti-sugar campaign out there, how is one to make a living? Don’t ask us to start over, we have already done that several times and near retirement. All we can do is hang in there and tell people that the best diet is to eat all foods, but in moderation.

    • admin says:

      Jan, in recent months I’ve tried to go without wheat twice, and both times it made chronic joint inflammation reside and after about 10 days I noticed increased energy. I’ve really been wanting to try heritage wheat as an alternative, but, I imagine that is difficult and expensive to come by outside of the US. Things like this are slow to catch on with the public, so you should be good for a while, no? :)

      Have a sweet day!

      _Admin

  6. msbetz says:

    Other countries have kicked Monsanto OUT….Why are Americans tolerating the evils of Monsanto?

  7. Eldred Coot says:

    There is no joy for those with food allergy problems. I know I have acquired a host of allergies. No wheat, tomatoes, chicken, beef, potatoes, etc. I am suspicious that as GMO’s entered the food chain it may be the root cause. Yes, I have a very restrictive diet and gluten free, egg free, nut free items cost a lot. AS for Monsanto they have enough money to buy the entire congress and every state legislature. Our law makers are as corrupt, or more so, than any third world. More countries are kicking Monsanto out and if I were younger and smart enough to learn another language I would have left a long time ago. In the USA money talks, gets it way and runs the show. Evil abounds and the love of money is the root of all evil.

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