There's so much fuss about Gluten! Suddenly gluten seems to be the bad guy for everything, including cancer. Is this just another media induced fear or is there really something behind it?
We live in a day and age where researchers are able to get some answers. They are finding out why we are getting certain illnesses. Celiac Disease is beginning to get some of their attention with great results.
Celiac Disease is an autoimmune disease. People who suffer from it cannot tolerate gluten. Untreated Celiac Diseases can lead to cancer in many cases, according to many scientific reports. The sad part is that many people don't even know that they suffer from Celiac Disease because the symptoms can be very common ones such as stomach problems, diarrhea, rash, etc. And let's face it, most doctor visits are not detailed enough to identify a Celiac Disease. Our American doctors, who are not specialists in this field, have only about a fifteen minute window to meet with a patient and diagnose them. Celiac Disease symptoms are less likely to be associated with a Celiac Disease, and are much more likely to be interpreted by a doctor as signs of depression or flu.
Non Celiac Gluten Sensitivity was, until recently, a medical myth. It has been only in the last year that the medical world has started to take a real hard look at this possibility. Non Celiac Gluten Sensitivity means you unknowingly suffer from gluten intolerance. If you don't know about it, but feel sick, you won't know how to make yourself better and will waste time trying experiment with medicines that all encourage you to eat when you take them. Eating gluten will make you worst, you'll blame the medicine, it's a ridiculous cycle that will take up not only you're mental energy, but also the energy of your overworked immune system as well.
When a gluten intolerant person eats gluten, their body cannot tolerate it, meaning their body will reject what is in their digestive tract. Every time they eat, they will stress their whole system. The whole body will do what it can to make them not happy about eating that thing it cannot tolerate. This leads to a chronic immune reaction, inflammation and subsequently tissue damage. Finally the immune system will shut down from exhaustion. The body has wasted all its energy addressing this intolerance issue and is overworked. In this state, it will be vulnerable. Other diseases, such as cancer, neurological diseases and autoimmune diseases will take advantage of this vulnerable state.
But back to cancer. Understand that everyone produces cancer cells that have the potential to become full blown cancer. Healthy people do not have to worry because we have our friend, the immune system, who controls these cancerous cells. As long as our immune system is doing its job, we will be safe. What about that unknowing gluten intolerant person whose immune system is working triple shifts trying to keep its body safe? They are vulnerable. The immune system keeps up to control the gluten invader, and gets exhausted and at the end has no power any longer to control mutated cells. And so, gluten intolerant people can end up with cancer and other diseases.
We should eat better, especially Americans. Animals eat smarter than we do. Plants, fruits, whole grains (excluding gluten) a few eggs, the occasional smaller animal is how we would best keep our bodies in peek condition. We are not originally born eating bread with something in between.
Are we more at risk? Yes, because we are so technologically advanced. Historically speaking, the introduction of grain based foods is paralleled by an increase in the prevalence of cancer. Gluten does not directly cause cancer but it does mess up our immune system. That alone should keep us from eating gluten. Also, there are many cases of healthy individuals saying they feel better while on a gluten free diet. That's the thing with health, there's always room for improvement, especially if we're talking about gluten.
The main question is "What is so toxic about gluten???"
Sadly, scientists are mostly funded by big businesses that are out to make as much money as possible. Their scientists help them do that. These scientists have modified wheat to make baked goods better. They modified the gliadin protein. There isn't a specific, scientific document pointing an accusing finger at the modified gliadin protein but I have read several reports stating that this wasn't such a hot idea. The gluten in the wheat gets the main effects of this process. So, the toxic part of gluten is the gliadin protein and we'll tell you why that's kinda a big deal.
The gliadin part of gluten induces the unwanted immune responses found in celiac diseases, which is called an Interleukin-15 mediated response (IL-15). An IL-15 mediated immune response was detected in all individuals, meaning it was also found in people without Celiac Diseases or non celiac gluten sensitivity! So, we all produce an innate immune response to gliadin. If everybody is reacting this way, the gliadin might not have been the best answer for our fresh baked needs, eh?
Ready to crank up the fear factor by a million? Several gluten exorphins were isolated from gluten. This is scary because exorphins are opioid mimicking peptides, meaning they are in the same group as morphine like polypeptides. And like morphine, it has an impact on the immune system and other functions such as nerve function, neuromuscular function, to just name a few. Exorphins can down regulate our immune system, making us susceptible to infections. It makes us weaker! A weakened immune system cannot save us from cancerous cells. Who wants a side of disease with their wheat wrap?
Well, what you think? I think it can lead to cancer and if I look over all this information maybe I should be on a gluten free diet too and not only my son. I think he is the lucky and safe one.
We live in a day and age where researchers are able to get some answers. They are finding out why we are getting certain illnesses. Celiac Disease is beginning to get some of their attention with great results.
Celiac Disease is an autoimmune disease. People who suffer from it cannot tolerate gluten. Untreated Celiac Diseases can lead to cancer in many cases, according to many scientific reports. The sad part is that many people don't even know that they suffer from Celiac Disease because the symptoms can be very common ones such as stomach problems, diarrhea, rash, etc. And let's face it, most doctor visits are not detailed enough to identify a Celiac Disease. Our American doctors, who are not specialists in this field, have only about a fifteen minute window to meet with a patient and diagnose them. Celiac Disease symptoms are less likely to be associated with a Celiac Disease, and are much more likely to be interpreted by a doctor as signs of depression or flu.
Non Celiac Gluten Sensitivity was, until recently, a medical myth. It has been only in the last year that the medical world has started to take a real hard look at this possibility. Non Celiac Gluten Sensitivity means you unknowingly suffer from gluten intolerance. If you don't know about it, but feel sick, you won't know how to make yourself better and will waste time trying experiment with medicines that all encourage you to eat when you take them. Eating gluten will make you worst, you'll blame the medicine, it's a ridiculous cycle that will take up not only you're mental energy, but also the energy of your overworked immune system as well.
When a gluten intolerant person eats gluten, their body cannot tolerate it, meaning their body will reject what is in their digestive tract. Every time they eat, they will stress their whole system. The whole body will do what it can to make them not happy about eating that thing it cannot tolerate. This leads to a chronic immune reaction, inflammation and subsequently tissue damage. Finally the immune system will shut down from exhaustion. The body has wasted all its energy addressing this intolerance issue and is overworked. In this state, it will be vulnerable. Other diseases, such as cancer, neurological diseases and autoimmune diseases will take advantage of this vulnerable state.
But back to cancer. Understand that everyone produces cancer cells that have the potential to become full blown cancer. Healthy people do not have to worry because we have our friend, the immune system, who controls these cancerous cells. As long as our immune system is doing its job, we will be safe. What about that unknowing gluten intolerant person whose immune system is working triple shifts trying to keep its body safe? They are vulnerable. The immune system keeps up to control the gluten invader, and gets exhausted and at the end has no power any longer to control mutated cells. And so, gluten intolerant people can end up with cancer and other diseases.
We should eat better, especially Americans. Animals eat smarter than we do. Plants, fruits, whole grains (excluding gluten) a few eggs, the occasional smaller animal is how we would best keep our bodies in peek condition. We are not originally born eating bread with something in between.
Are we more at risk? Yes, because we are so technologically advanced. Historically speaking, the introduction of grain based foods is paralleled by an increase in the prevalence of cancer. Gluten does not directly cause cancer but it does mess up our immune system. That alone should keep us from eating gluten. Also, there are many cases of healthy individuals saying they feel better while on a gluten free diet. That's the thing with health, there's always room for improvement, especially if we're talking about gluten.
The main question is "What is so toxic about gluten???"
Sadly, scientists are mostly funded by big businesses that are out to make as much money as possible. Their scientists help them do that. These scientists have modified wheat to make baked goods better. They modified the gliadin protein. There isn't a specific, scientific document pointing an accusing finger at the modified gliadin protein but I have read several reports stating that this wasn't such a hot idea. The gluten in the wheat gets the main effects of this process. So, the toxic part of gluten is the gliadin protein and we'll tell you why that's kinda a big deal.
The gliadin part of gluten induces the unwanted immune responses found in celiac diseases, which is called an Interleukin-15 mediated response (IL-15). An IL-15 mediated immune response was detected in all individuals, meaning it was also found in people without Celiac Diseases or non celiac gluten sensitivity! So, we all produce an innate immune response to gliadin. If everybody is reacting this way, the gliadin might not have been the best answer for our fresh baked needs, eh?
Ready to crank up the fear factor by a million? Several gluten exorphins were isolated from gluten. This is scary because exorphins are opioid mimicking peptides, meaning they are in the same group as morphine like polypeptides. And like morphine, it has an impact on the immune system and other functions such as nerve function, neuromuscular function, to just name a few. Exorphins can down regulate our immune system, making us susceptible to infections. It makes us weaker! A weakened immune system cannot save us from cancerous cells. Who wants a side of disease with their wheat wrap?
Well, what you think? I think it can lead to cancer and if I look over all this information maybe I should be on a gluten free diet too and not only my son. I think he is the lucky and safe one.
About the Author:
Martina Berger, PhD is a biologist and a specialist in Food Allergies. Once her son was diagnosed with gluten intolerance she decided to make a website for parents with kids allergic to food. If you are interested to read more aboutGluten Sensitivity than go to her website.
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