Celiac and gluten intolerance
Most of us are aware of the proliferation of gluten free products that are beginning to permeate the grocery store shelves. Gluten free diets are the biggest new dietary fad in both grocery stores and restaurants. Most people are somewhat confused as to why gluten has now become an important ingredient to remove from the diet. Let’s put some clarity into this awareness. Celiac disease is the primary issue with gluten intolerance and/or leaky gut.
To understand gluten, one has to realize that gluten is a very small and unique protein that provides viscoelastic properties that make the wheat, rye and barley so attractive to bakers of cakes, cookies, pizza and to large processed food companies. When this gluten is ingested, it is broken down in the stomach into even smaller protein fragments and is very hard to digest. Once it passes the stomach and goes into the intestines, it triggers the release of a hormone called zonulin that increases intestinal permeability. This zonulin then tells the intestinal doorways which line our intestines to open up and allow the gluten molecules to enter the bloodstream. In most people, these intestinal doorways then close once again and they may feel none the worse. In people with gluten intolerance or Celiac disease, these doorways don’t close again, causing what is known as permanent leaky gut. As such, one ends up with gluten proteins in the bloodstream, causing the body to release antibodies to attack these dangerous foreign proteins.
These same antibodies will end up attacking normal body tissues such as joints and organs as well, and if allowed to continue due to constant gluten exposure, will develop into a full blown autoimmune disease. These diseases can include, rheumatoid arthritis, diabetes, osteoarthritis, eczema and even depression. Those with just gluten sensitivity will perhaps experience short term diarrhea, drowsiness, brain fog and get sore joints when exercising. Overall, gluten will cause some harm to everyone who consumes it, but everyone will respond to it differently. These differences are, that for most people, these sensitivities are unpleasant yet manageable, causing indigestion and inflammation and little else. For those with Celiac disease, the consequences are obviously far worse.
Removing gluten from the diet will allow the gut to heal and allow better absorption of nutrients as well as to prevent the harmful proteins from leaking into the bloodstream. This along with a healthy natural diet will go a long way toward restoring health and harmony. Just make sure not to replace the wheat, rye and barley with other processed foods, but with fresh fruits, vegetables, nuts and seeds, healthy fats and oils, lean proteins and legumes such as beans.0
There is a 3-4 week holistic protocol that can help repair the mucous membrane of the digestive tract. Thereafter, proper nutrition will hold the line.