Gluten-free success
Whether you are recovering from a chronic condition or want to live as long and healthy a life as you can, I advise you to go gluten-free for the following reasons:
Gluten makes the lining of your intestines more permeable every time you eat it. This promotes a condition known as ‘leaky gut’ which creates inflammation which can lead to autoimmune diseases.
There is some evidence of a similar mechanism in the blood brain barrier causing ‘leaky brain.’
Gluten grains contain a substance called lectins which can damage the delicate lining of the intestines.
Commercial wheat and other grains are routinely sprayed with the weed-killing chemical glyphosate which disrupts the gut microbiome i.e. the colonies of bacteria which regulate around 80% of your immune system.
Some people are highly sensitive to gluten which can trigger damage to various organs like the thyroid gland, not to mention the gut itself. Even moderate gluten sensitivity can cause all kinds of unwanted symptoms ranging from aches and pains, to depression and chronic fatigue.
You don’t need to have coeliac disease for your health to suffer when you eat gluten. There is a recognised condition known as non-coeliac gluten sensitivity. That is why I hardly ever suggest coeliac tests.
Keys to living Gluten-free
Here are some tips you should be aware of when avoiding gluten grains (wheat, oats, rye, barley, spelt, couscous):
It is important to be 100% gluten-free as even a tiny amount the size of a baby’s fingernail, can trigger a long-lasting immune response.
Restaurant food contaminated with gluten can be an issue for the very gluten-sensitive. One thousandth of the amount that caused the original immune sensitisation can trigger an immune response.
For some people, other foods like dairy, coffee or yeast produce cross-reactions with gluten i.e. the body sees these foods as though they were gluten. If you are still having allergic reactions on your gluten-free diet, there are lab tests that can help you identify cross-reactive foods to gluten.
Topical exposures can trigger symptoms. This includes shampoos, soap, conditioners, skin lotions and make-up (especially lipsticks). Companies can change formulas so check the labels.
Practically all oats contain gluten, even ‘gluten-free’ oats. Transport containers are often contaminated with gluten. This is why even ‘gluten-free’ oats have higher levels of gluten than the twenty parts per million level considered to be ‘gluten-free.’ Until you are in really excellent health, it is best to avoid oats altogether. Quinoa can be a good substitute for porridge oats.
Soy sauce contains wheat. If having a Chinese takeaway, use your own gluten-free soy sauce. Thai food is easier to navigate gluten-free.
Be aware of hidden gluten in sauces, vinegars and alcohol. Read labels. if unsure, google the item plus the word gluten.
If living with people eating gluten, you need to ensure you are not exposed to gluten crumbs on surfaces, ovens and toasters. Clean kitchen tools before using yourself.
I look forward to sharing more insights into living a happy, health and gluten-free life. If you would like to find out more, please contact me at the Good Health Clinic on 07836 552936 or on our clinic answerphone 01752 774755.