Gluten sensitivity can go undetected for years – but it damages the brain!
This is the conclusion of a Gluten Sensitivity research study published in 2009 in the journal, Medical Hypotheses:
‘The fundamental problem with gluten is its interference with the body’s neural networks……gluten is linked to neurological harm in patients, both with and without evidence of celiac disease. Evidence points to the nervous system as the prime site of gluten damage’
There are other studies, too, which highlight the damage that gluten does to the brain. Gluten sensitivity can go undetected for years in many of us until Parkinson’s or some other neurological disease strikes.
Beware gluten is everywhere!
Aside from the obvious grain-based foods – bread, pasta, cakes etc – gluten is a widely-used ingredient in far too many processed foods, but to our body it is a toxin. It’s in the flour used to thicken soups and sauces. It’s used as a stabilizer and thickener in many condiments, ketchup, mustard, pasta sauce, tomato paste, BBQ sauce etc.
Processed meats such as sausages, hot dogs, deli- and luncheon meats have often been filled with flour (gluten) for texture, as a filler and for thickening purposes.
Gluten is literally everywhere; the list of gluten containing foods is endless. It’s a very inexpensive and convenient way for food manufacturers to enhance the taste and palatability of their products. When we are exposed to toxins in the gut, inflammation follows. Gluten has the effect of creating leaky gut in us.Where there is leakage there is inflammation. If the gut cannot function as it was intended, then nutritional deficiencies follow. Long term inflammation and nutritional deficiencies is like asking a factory to carry on producing cars when half it’s production staff are absent and half the parts to build the cars are missing. We are building in failure!
Stopping eating gluten is the first step in getting the gut back to being fully functional, so that key nutrients from our diet can be retained. The main offenders for foods containing gluten are wheat, corn, rye, barley and oats. Buckwheat does not contain gluten – it is not even a grain. It derives from the flower seeds of the rhubarb family.