Gluten Epidemic

All humans are gluten sensitive to some degree

Gluten Epidemic, Karen Masterson Koch, Health

Gluten Epidemic, Karen Masterson Koch, Health

• Inflammation, nutritional deficiency and toxicity share in disease development
• GIS core conspirators: whole grains, milk solids and refined sugar = increased inflammation

Tired of hearing about gluten? The topic will not be going away anytime soon. In fact, because it is such an important facet of health, affecting all people from athletes to seniors to some degree, it will only be ratcheting up! What will spark your interest is looking at the bigger health picture that is igniting the gluten epidemic I call the GIS–Gluten Inflammatory Syndrome.

Symptoms of GIS Inflammation

• Gas, bloating, ulcers
• Slow elimination, diarrhea
• Heartburn, reflux, fatigue
• Slow growth, development
• Infertility, mental health issues
• Clumsiness, poor neuromuscular function
• Reduced immunity, autoimmune system
• All skin disorders, easy bruising
• Asthma, allergies, mouth blisters
• Failing health, overweight, premature aging

To set the GIS stage, one must understand that most of our major diseases share the contributing factors of unhealthy inflammation, nutritional deficiencies and environmental toxicity. These include heart and CVD, cancer and diabetes. Over 80 auto-immune disorders are heightened by inflammation from the GIS connection, including; Alzheimer’s, Parkinson’s, schizophrenia, asthma, Hashimoto’s (thyroid), rheumatoid arthritis, psoriasis, eczema, rosacea along with bowel disease.

Bowel disease is where most people peg gluten challenges and rightfully so. Gluten is a major contributor in digestive disturbances for both irritable bowel syndrome (IBS) and irritable bowel disease (IBD). IBS symptoms are generally more minor with gas, bloating, constipation and or fast transit, skin conditions, asthma, multiple allergies and behavior challenges. The more advanced symptoms develop into IBD to include mental illness, Celiac, Crohn’s, ulcerative colitis and more.

Why gluten has taken center stage more recently is due to the whole grain and high fiber revolution. It has been picking up speed for the past 40 years and history tells us that our ancient healthy civilizations never ate the copious amounts of whole grains stuffed down Americans’ throats today. An ironic clincher is that most grain fibers are the worst offenders containing the highest amount of gluten.

Gluten, which is found abundantly in unsprouted whole grains like wheat, rye, barley and spelt, shares blame with other sticky-like proteins in oats and brown rice– and is very problematic for many unsuspecting people. However, as challenging as whole grains may be in the health picture they do not work alone. GIS co-conspirators are kicking up the inflammatory epicenter in the gut from primarily milk solids and refined sugar. When high intake of whole grains is coupled with hidden “processing thickeners,” and coconspirators hidden in pizza, decadent coffees, sodas, ice cream and sugar laden desserts–a health disaster ensues.

Having worked in clinics for many years primarily in immunology, I witnessed firsthand a diet factoring in disease development. I found most people dealing with cancer had poor digestion, many food allergies to wheat and milk and often battled a sweet tooth.

What each offending group holds in common is their chemistry of complex carbohydrates also called poly or di-saccharides. This may not seem terribly important yet the digestive system works on a microscopic level and the simple sugars called mono-saccharides are much more easily digested. The basic principle in GIS renewal is to lower inflammation by accenting the simpler carbohydrate foods easier to digest and increase the efficiency of the digestive track and body function with improved nutrition.

The fact remains that most people do not fully realize their symptoms are related to foods. If they are suspect and go in for a blood test a large percentage of people receive a false-negative gluten test from their doctor. I recommend people take action based on their symptoms instead of waiting for an endorsement from the medical community. A variety of nutritional deficiencies arise from the disease process, like B12 and B-complex, along with food abuse or diet omission. However, all too often a doctor opts for the catch phrase, “Remember you are getting older!”

Learning how to live a low gluten lifestyle only takes about 30–45 days. Nine out of 10 people feel much better following the program outlined in my book, Beyond Gluten Intolerance–GIS. The book answers important questions that come up as you take action to build a healthier life especially, “Now, what am I going to eat?” The delicious recipes include lower glutinous grains like white rice, millet and quinoa, red potatoes, yams, honey as a sweetener and low lactose foods (cultured) such as Greek yogurt, butter and hard cheeses. Lean meats and fish, beans, (selective) nuts and seeds and most vegetables and fruits, as in the Mediterranean Diet, are well tolerated by most and desired by the body to rebuild itself-growing younger.

I find a quality aloe vera juice to be my number one choice in supplements. Select a concentrated whole leaf aloe if possible that contains dark golden yellow color. This shows it contains more of the bitter actives and natural anti-inflammatory agents to support digestion and other desired results. Also, I prefer quality fish oil, over other oils (containing vitamin A and D) and a good probiotic (friendly bacteria) with a tableted or liquid multiple vitamin and mineral. Together with making healthier lifestyle choices this program supports renewal of the body at any age.

comments powered by Disqus