Gluten Free – The Latest Fad or The Next Real Thing?
To be or not to be……gluten-free? Ahhhhh…….that’s the million dollar question. Does being gluten free really offer the extended health benefits that science claims to offer or is it just another peg on the board of healthy eating?
I have written previously about peeling back the layers of understanding leaky gut syndrome. While this concept is still in its infancy, the research appears to have solid validity. Let’s go one step further and isolate specific microscopic causes that contribute to forming the hole in the ozone of our gut.
First, we must understand what gluten is. Many of the references here are from the research of Dr. William Davis, one of my favorite writers and author of Wheat Belly.
What is gluten?
“Gluten is a complex two-part protein found in wheat with virtually identical structures and amino acid sequences of the protein also found in rye and barley. Each gluten molecule comes in two parts: a larger, polymeric glutenin molecule that confers the stretchiness, or viscoelasticity, of wheat dough, and gliadin, a smaller protein. Both glutenin and gliadin share overlapping sequences also, but it’s the gliadin that is the source of most of the health issues associated with wheat, and thereby rye and barley. Note that the gliadin protein of wheat also resembles the zein protein of corn and, to a lesser degree, the avenin protein of oats, which therefore share some of the same effects, including activation of the immune system. While there is no gluten or gliadin in corn and oats, they have related proteins that have similar effects.” –Dr.William Davis
Although gluten is primarily in wheat, similar chemical properties are seen in oat, barley, rye and most recently discovered in corn. Remember the days of our grandmother’s homemade biscuits, pies, cookies? We devoured them without even giving it a second thought.
Why is gluten now being linked to a host of symptoms and diseases?
Remember, gluten is a PROTEIN, not an actual ingredient. It serves as a binder that prolongs shelf life and helps maintain the product’s shape. With the genetic modification of gluten, the human system is unable to process and breakdown the products as nature intended. This results in an explosion of inflammation within the cell walls. These inflammatory markers then leak into other areas causing cellular and hormonal disruption. It is this disruption that causes our symptoms.
What are symptoms of gluten sensitivity?
- Weight gain
- Worsening PMS
- GI issues
- Muscle/Joint pain
- Hair loss
- Difficulty sleeping
- Mental confusion/Depression/Decreased concentration
This is only a partial list of potential symptoms. Inflammation is not discretionary. It hits in all corners of the human body.
What can gluten consumption cause?
- Leaky gut. The gap between the intestinal cell junctions allows foreign proteins to spill into the bloodstream. The body looks at this debris as foreign and begins to attack. This is how autoimmune conditions begin. This is why wheat, rye, barley and corn are associated with Type 1 Diabetes, Hashimoto’s and Rheumatoid Arthritis.
- Mood changes. The unique amino acid sequences of these peptides act asopiates on the human brain. Opioids activate hunger, increase calorie intake, cause mental fogginess, anxiety, anger, food obsessions, mania and decreases attention span.
- Allergies. Just as pollen, grass, mold triggers a histamine response, the allergen component of gluten and its by-products triggers the same histamine release leading to itchy and watery eyes, sneezing, congestion, rash.
- Increased risk for Celiac Disease. “There is a 33-amino acid long sequence within gliadin that is most powerfully associated with triggering celiac disease. One gene, in particular, coding for this amino acid sequence, Glia-alpha9, was uncommon in the wheat of 1950, but is common in modern semidwarf strains of wheat, explaining why there has been a 400% increase in celiac disease over the last 50 years.” –Dr.William Davis
The science is unarguable! The manipulation and modification of our crops since the 1950’s correlates directly to the increasing symptoms and health ailments entering our lives. It is imperative to understand gluten is only ONE such contributor. Researchers continue to isolate others causes.
Until then, what do we do? Do we go completely gluten free? Is gluten free better than not? Will I lose weight if I am gluten free?
Ideally, is it better to be fully gluten free? Yes. Is it practical? No. So where to start? Begin by cutting down the most obvious sources of gluten, (ie. bread, pastas, baked goods etc.) Gluten is hidden under many different titles. Labels will not list gluten as an ingredient because it is not an ingredient, it is a protein. It is important to learn what ingredients do contain gluten. (I highly recommend reading Wheat Belly.)
Be sure to keep a detailed food journal and make note of any subtle changes you may be feeling. Your body takes a minimum of two months to begin responding to any changes made. Don’t expect to lose weight right away or burst through the doors with untapped energy. Or for that matter, you may not see any difference at all. Don’t lose hope and don’t under estimate what is happening on a cellular level.
Eating “gluten free” products is NOT any better than the real stuff. A gluten free cookie is STILL a cookie. If you wouldn’t eat it before, then you shouldn’t eat it just because it is gluten free.
Keep expectations out of the equation. No matter what you see or don’t see on the surface, below ground, you are doing your body good! Above all, be gentle with yourself. It has taken us six decades to create this mess. We have to begin to dig ourselves out with the shovel of knowledge and a bucket of patience.
Dr. Raman’s Concierge Medical Practice is focused on holistic care and good health maintenance. For more information on healthy eating habits and achieving and maintaining OPTIMAL health, CONTACT our office today to schedule your appointment. You can also learn more by following Dr. Raman on Facebook, Twitter, LinkedIn and Pinterest.