CELIAC DISEASE AND GLUTEN SENSITIVITY SYNDROME:

Gluten is protein found in whole wheat ( therefore also in farro, kamut, and tricale ), rye, and barley. Gluten is a wonderful and healthy component of several grains. It gives that stickiness to dough when water is added to flower. Gluten is not found in buckwheat, quinoa, millet, sorghum, and amaranth grains and flowers. There is no gluten in brown, black, or wild rice. So, there are a lot of choices!

1% of people suffer from debilitating Celiac disease; and 5 to 8% have a varying degree of gluten sensitivity. In her book -Becoming Vegan- Brenda Davis states that in severe gluten Intolerance (Celiac Disease), the small intestine is damaged with inflammation. Malabsorption, malnutrition, weight loss and even death may be the outcome. There are some who tolerate small amounts of gluten; but, for many gluten must be entirely avoided.        

People who have Celiac Disease must be careful to purchase only gluten free flower and grains. Products processed in facilities that use the same machinery to mill grains which contain gluten should be avoided as well (Oats may be contaminated) .  Fortunately, for the vast majority of people, gluten may be enjoyed as a healthy component of our preferred Plant- Based nutritional program.                                                                                                                                           

Note: Many people avoid Gluten who are not really gluten sensitive. They have been incorrectly told by “sources” that gluten is unhealthy for most people. However, Gluten is healthy; and, it may promote good bacteria and immune function in most people.

Are you gluten sensitive?

There are those who suffer from chronic- intermittent abdominal discomfort associated with years of bowel irritation and inflammation from a poor and inflammatory diet. They may have been told to stop eating gluten by well-meaning friends. Their symptoms, however, may be related to persistent exposure to the oxidative stresses, and pro-inflammatory compounds in saturated fats and animal- protein rich diets. proteins found in meat and dairy. These symptoms may subside or disappear on our healing Plant- Based program of Vibrant Greens, Beans, Whole grains, and Fruit

Nutritional Risks on Gluten Free Diet:

People who assume a gluten free diet may suffer a fiber, zinc, potassium, B vitamin, and Iron deficiencies while attempting to adhere to the Standard American diet featuring meat, fat, cheese, and sugar. However, these essential nutrients are generously supplied by high volumes of leafy and cruciferous greens, legumes (beans), and fruit on our plant- based nutritional program.

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Note to people who have been diagnosed with gluten sensitivity:

You may be one of the 6 to 8% that have a Gluten sensitivity. Avoiding foods that are problematic for you is the right step. You may do this for a few months and then consider a slow add- back process.

Wheat, Barley, and Rye provide most of the protein for millions of people.

Gluten containing grains also provide generous amounts of B vitamins, Magnesium, Phosphorous, Zink, Copper, Manganese, Selenium, and Omega 3 FFA to the diet.

Dr John