What REALLY is Gluten Intolerance & Hidden Sources

· · 5 comments
· · 5 comments

Today, there’s a surge in the number of people reporting symptoms that the medical establishment refers to as “gluten intolerance” or “gluten sensitivity”.

As a result, the mass media has jumped on the bandwagon and subsequently demonised wheat, leading many people to adopt "gluten-free diets".

And food companies are now leading their marketing campaigns with big ranges of "gluten-free" food products to keep up with the demand.

Most people don't realise that "gluten-intolerance" is purely a modern-day phenomenon.

For millennia, ancient cultures and brilliant civilisations embraced wheat and other whole grains as a key part of their diets with no ill effects.

The Egyptians, Romans and Greeks all harvested and ate these staples plentifully and it was an important source of food especially during winter as it could easily be stored.

Take for example the “Hordearii” which was the name Roman Gladiators went by, it literally translates to “The Barley Men”.

These legendary warriors, infamous for their peak physical condition and strength in battle, were known to eat only a vegan diet based mainly on barley, wheat, beans and other pulses.

In fact, gluten was one of the key nutritional components of their foods which helped them to build their muscles, strength and vigour.

So to paint a clearer picture of what’s really going on, we first need to set a few things straight…

What is Gluten?

Gluten is the name given to a group of proteins contained within wheat and other grains - a wonderful source of amino acids which is a building block of protein, important for muscle growth.

The word 'glu-ten' alludes to the sticky glue-like consistency which forms when flour is mixed with water to create dough.

The Real Cause of “Gluten Intolerance”

I refute that anyone actually has what is medically defined as a "gluten intolerance".

The intolerance or “sensitivity” is actually the body's reaction to an onslaught of heavy metals and toxic chemicals which the vast majority of commercial wheat is contaminated with.

Big agri-businesses who are responsible for the mass production of crops, use a cocktail of herbicides and pesticides during cultivation, and then soak the grains after harvesting with aluminium fluoride and other nasties.

They do this so that they can go into storage in massive silos for up to 15 years without being eaten by weevils and other insects!

Then further down the track, the grains are then ground up into flour before further processing which then further concentrates the particles of all the toxic substances.

After eating this crap it then goes through your digestive canal causing inflammation as a result of affecting the mucosal lining of your gut which gives rise to the symptoms of so-called “gluten intolerance”.

It really is just a natural reaction to toxic overwhelm in the gut, and your body doing its best to deal with it.

This has been proven true time and again.

And over the years, I’ve personally given people diagnosed with “gluten intolerance” freshly harvested, organic grains ground up and then made into bread, seiten and other food.

When they eat that kind of grain, guess what?  No reaction whatsoever!

Signs & Symptoms of Gluten Intolerance

Digestive discomfort and some of the symptoms of other food allergies are the most commonly reported reactions, typically some or all of the following:

  • Bloating
  • Constipation
  • Diarrhoea
  • Abdominal Pain
  • Headaches
  • Fatigue
  • Skin Complaints
  • Anxiety & Depression
  • Weight Loss
  • Autoimmune Diseases
  • Joint & Muscle Pains/Numbness
  • Brain Fog.

Common Sources

It definitely pays to check the labels of mass-produced commercial foods to see if they contain the following grains and their derivatives.

If they do, chances they would’ve been processed and stored in ways similar to what’s already been discussed and will more than likely trigger some of the signs and symptoms mentioned above to those who are susceptible to reactions...

Wheat and its derivatives such as:

  • Wheatberries
  • Durum
  • Emmer
  • Semolina
  • Spelt
  • Farina
  • Farro
  • Graham
  • Einkorn Wheat

Other grains and extracts:

  • Rye
  • Barley
  • Triticale
  • Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar
  • Brewer’s Yeast
  • Wheat Starch

Common commercially produced “food” products that contain these ingredients typically include:

  • Pastas: raviolis, dumplings, couscous, and gnocchi
  • Noodles: ramen, udon, soba, chow mein, and egg noodles.
  • Breads & Pastries: croissants, pita, naan, bagels, flatbreads, cornbread, potato bread, muffins, doughnuts, rolls
  • Crackers: pretzels, goldfish, graham crackers
  • Baked Goods: cakes, cookies, pie crusts, brownies
  • Cereal & Granola: corn flakes and rice puffs often contain malt extract/flavouring, granola often made with regular oats, not gluten-free oats
  • Breakfast Foods: pancakes, waffles, french toast, crepes, and biscuits.
  • Breading & Coating Mixes: panko breadcrumbs
  • Croutons: stuffings, dressings
  • Sauces & Gravies (often have wheat flour as a thickener): traditional soy sauce, cream sauces made with a roux
  • Flour tortillas
  • Beer (unless explicitly gluten-free) and any malt beverages 
  • Brewer’s Yeast
  • Anything listed with “wheat flour” as an ingredient.

So what’s the alternative?

Now that you know what REALLY causes gluten intolerance, you might want to change your focus from a gluten-free diet to a chemical-free one!

These days, I do realise that it can be a challenge to know exactly where “food” has been sourced from and exactly what types of processing and storage have been applied along the journey from nature to your plate.

Even if bread is labelled as “organic” you should check to see that no toxic preservatives have been added along the way, often disguised as codes or numbers.

The fact is that wheat is one of the most overly treated and commercialised grains, so it's important that you find a trusted source - but it doesn't mean you need to give up on the taste and nutritional benefits of eating freshly baked bread!

If you do suffer from allergies or sensitivities as a result of consuming commercial wheat products, the easy solution is to simply choose unrefined organic 'gluten-free' grains that do not contain gluten, such as:

  • Rice
  • Quinoa
  • Flax
  • Millet
  • Corn
  • Sorghum
  • Tapioca
  • Buckwheat
  • Arrowroot
  • Amaranth
  • Oats

Local farmers’ markets can be great sources of fresh produce and organic breads and delicious, nutritious wheat products that have not been chemically treated.

You can even speak to the growers and find out exactly how the crops are cultivated and harvested.

Thankfully, because of a general increasing health consciousness, many local farmers who have avoided big conglomerates and who have not commercialised their farms, are returning to wholesome growing practices.

Learn more in my blog, Organic Versus Non-Organic

As a final note, if you've been diagnosed with gluten intolerancesensitivity or you're suffering from any of the signs and symptoms mentioned above, a good place to start is to cleanse your digestive tract so that you can first heal your gut

To help with this process, you could do the Natural 4-Day Colon Cleanse protocol and/or undertake some form of fasting. Learn more in Fasting: What You Should Know

This will help to remove the offensive toxicities in the digestive system that are causing the problems, and then from there you can enjoy non-commercial, fresh, harvested grains once again.

'Cowboy' Don.

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