Getting a Proper Diagnosis Is Key…. Chase the virus all you want … Or in the mid of a 'cased emic' … Epidemic of false positives? Part 179

Is it asthma==or a gluten cough?

Gluten is a protein found in wheat and cereal grains that is made up of gluten in and gliadin molecules. In the presence of water, these substances form an elastic bond that gives bread and other baked goods a springy, stretchy and spongy consistency. Because gluten gives dough elasticity, comparable gluten-free items are often dense and tend to crumble easily.

Gluten is found not only in wheat, but also other grains like barley, oats, rye and spelt. Beyond the whole grains known to be glutinous, gluten can hide in processed foods under a variety of names, including, but not limited to:

Hydrolyzed vegetable protein (HVP)

Malts

Natural flavoring

Starches

Texturized vegetable protein (TVP)

While many foods such as whole fruits and vegetables are naturally gluten free, as are most dairy and meat products, grocery stores are full of gluten-containing products. Many of them fall into the category of ultra-processed foods. Some of the most common gluten-laced foods include:

Beer

Cookies

Processed broth

Bouillon

Crackers and other snack foods

Sausages and hot dogs

Bread (white and wheat)

Lunch meat

Seasoning mixes

Cereal

Pasta

Soy sauce

Obviously, wheat-containing foods like wheat bran, wheat flour, wheat germ and wheat starch also contain gluten. Even though many think otherwise, white bread is also a source of wheat because it is made from wheat flour after the bran and germ are removed. Furthermore, because wheat is often used as a thickening agent, gluten is commonly found in canned soups and bottled sauces, as well as salad dressings.

How Gluten Can Negatively Impact Your Health

Gluten is known for its tendency to impede proper nutrient breakdown and absorption of foods, regardless of whether they do or do not contain gluten.

Proper digestion can be impeded in the presence of gluten because in excess amounts it forms a glued-together constipating lump in your gut.

Some people react negatively to even small amounts of gluten because their body identifies it as a toxin, which causes their immune cells to overreact and attack it. In this scenario, the continued consumption of gluten will create inflammation and damage to the lining of the small intestine that may trigger more serious health issues over time, particularly if you have celiac disease.

Left unchecked, excessive gluten consumption and the inflammation that results may predispose you to malabsorption, nutrient deficiencies, osteoporosis and neurological and psychological conditions, as well as its potentially negative effects on your joints, liver, nervous system, skin and more

Beyond this, the Celiac Disease Foundation asserts undiagnosed celiac disease may contribute to the development of "autoimmune disorders like Type 1 diabetes and multiple sclerosis (MS), dermatitis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage … epilepsy and migraines, short stature and intestinal cancers."

Disclaimer: The information on this POST is not intended or implied to be a substitute for professional advice. The opinions expressed within this article are the personal opinions of the author. All content, including text, graphics, images and information, contained on or available through this article is for general information purposes / educational purposes only, and to ensure discussion or debate. 

Thank you …Gluten also affects the brain. It gives me seizure like episodes just as I am falling asleep. It might cause insomnia in some. Food sensitivities are rarely blamed for a health issue in allopathic medicine. We must use our own common sense most of the time in trying to find the root of a problem

We assume it was inflammation causing the problem. I will advise people with certain health problems to try getting off the gluten for a couple of weeks, and see how they feel. Some are interested, some act as if I told them to pull their front teeth out. Funny thing about giving up the gluten. I became sensitive to dairy, MSG and nightshades.

Gluten is found not only in wheat, , Rye, Burley and oats. That list is long. Sorghum, Mullet and Tiff are considered gluten free, but are not recommended on a true gluten free diet. So are Quinoa, Buckwheat and Amaranth, which are technically not grains. There is no such thing as ''gluten free oats''. Several types of gluten protein in oats have been shown to cause inflammation.

Consider also the combination of gluten with glyphosate, in the chronic and degenerative diseases of our century. Starch and sugar, gluten ligands contain pesticides, metals, and other chemicals. Agglutinin has a great binds to a variety of pesticides and chemicals, which are more concentrated in wheat gluten.

Wheat grains and cereals have some of the highest glyphosate residues in food. Glyphosate is one of the many chemicals that upsets balance and protection depending on bacteria and retinoic acid signaling. Gliadin induces an increase in intestinal permeability and zonula release by binding to the chemokine receptor.

In addition, the destruction of glyphosate from bacteria that produce the amino aromatic acid tryptophan leads to a deficiency in serotonin that is needed in the pineal gland to produce melatonin, which leads to sleep disturbances, and neurological. Symbiosis and intestinal permeability leads to many chronic and degenerative diseases. :

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Most Packaged Gluten-Free Food Is Glorified Junk Food

While the availability of gluten-free food options can be perceived as a help for those affected by a wheat allergy, I advise you approach a gluten-free diet and lifestyle cautiously. The reason: Most processed, packaged gluten-free food is glorified junk food.

I say that because packaged gluten-free foods are some of the most ultra-processed foods on the planet. They lack fiber and are often loaded with toxic amounts of sugar, salt and unhealthy fats, which increase the number of empty calories derived from these foods. About this aspect of gluten-free foods, U.S. News and World Report states:

"Gluten-free packaged foods have one important thing in common with their glutinous counterparts: The majority of them are absolute junk.

These include empty-calorie chips, crackers and bars that are high in starchy carbs and sugar, while low in fiber; breads made from the least nutritious starches on the planet and held together by food gums; and high-glycemic cereals made from white rice flour or refined corn that's been sprinkled with vitamin dust."

Your comment ….?

Is a Gluten-Free Diet Right for You?

Whether or not you have a medical reason for choosing a gluten-free diet, nearly everyone can benefit from this style of eating.

Grains, even whole sprouted varieties, tend to cause problems not only because of the presence of gluten, but also due to concerns around fractals, glyphosate contamination and wheat hybridization.

Furthermore, grain may damage your skin also have high net carbs and many people eat too many carbs. A healthier approach would be to reduce your consumption of grain-based carbs and increase your intake of healthy fats, thereby training your body to burn fat for fuel. (Be sure to moderate your protein intake, too.)

Becoming a fat burner will free you from the cycle of energy highs and lows that often result from overindulging in carbs.

For a person to live in this society and remain socially active, they can’t be told they can only go to gluten-free restaurants, just as you can’t tell them to not attend Grandma’s holiday dinner because the stuffing contains gluten or that they can’t attend a child’s communion because the wafers have gluten.

Doing so can really handicap a person and even cause depression adding that RDs should focus on helping families expand their choices and resources rather than limit them.

We should have a goal to help them enjoy their food and experiences as much as everyone else.