#Gut and glory free#

I had to buy reading glasses to be able to read the tiny fine print on every single bottled sauce, chocolate, cereal, chips etc. Wheat flour has been added into almost all processed foods. You can read the entire article on his blog /chef-pete-evans-goes-wheat-free. But the genetics manipulations of the 1960s and 1970s also introduced changes into the gliadin proteinвЂ¦вЂ¦ Wheat germ agglutinin, now inadvertently changed by modern genetics manipulations, is a direct intestinal toxinвЂ¦вЂќ It is present in some form in all strains of wheat-naturally occurring and otherwise, ever since wheat first appeared on the scene many millions of years ago. So what changed with the transition to modern wheat? вЂ¦вЂ¦Gliadin is a protein in wheat. Today, virtually all products made with wheat flour, regardless of whether it is organic, sprouted, multigrain, etc., originates from this high-yield, semi-dwarf creation of genetics researchвЂ¦ Traditional wheat is long gone, a product that has not been on store shelves since around 1985. The result: a genetically unique plant that stands 18-24 inches tall, a вЂњsemi-dwarfвЂќ strain, not the 4 1/2-foot tall вЂњamber waves of grainвЂќ we all remember. Modern wheat is the product of 40 years of genetics research, intensive efforts aimed at increasing yield-per-acre. This is how Dr William Davies describes it in this excerpt:

In its manipulated form it now acts like a toxin in our gut. The second one is called вЂњwheat germ agglutininвЂќ, a lectin that protects plants from moulds and insects. The first one is called вЂњgliadinвЂќ and it was manipulated to stimulate appetite. To My Mind the Reason for the Rise in Gluten IntoleranceД¬hanges of the structures of 2 proteins in wheat through hybridization in the 1960вЂ™s are the biggest contributing factor in the increase of gluten intolerance. I have been reading and researching for a long time to find a reason why so many people are gluten intolerant and I may have come to an explanation that makes sense to me and may be it helps you too, to shed some light on this very big and confusing question: If you are interested to understand the difference between gluten intolerance and celiac disease, read this article by Chris Kresser: 3-reasons-gluten-intolerance-may-be-more-serious-than-celiac-disease.

#Gut and glory free#

More about my path to eating gluten free, dairy free, sugar free and exploring a plant based diet since July 2017 in the about tab. After 15 years of вЂњunexplainedвЂќ gut pain (called irritable bowel syndrome, IBS) I finally have my gut under control. I finally worked it out myself in 2013 and have been eating gluten free since then. Not even after being diagnosed with an under-active Thyroid (Hashimoto). Until 5 years ago, doctors have given me pills and potions to get relieve from bloating, gut pain etc but not one had made the connection to food intolerance. I am simply trying to understand what causes this epidemic of gluten intolerance.

I am not a doctor or in any way professionally trained in the field of nutrition.