Out of all the man-made foods in the world, it seems most individuals’ immune systems respond dramatically to wheat and gluten the most.
There are well over 50 autoimmune diseases linked to gluten, why is this?
In the 1970’s wheat was hybridised, it went from a short stumpy crop to a huge tall crop which had the ability to yield a lot more than the natural form. This resulted in the wheat being mass produced creating an extremely financially viable product.
Due to the change in wheat production, some people react more than others when they consume it. This depends on the integrity of their gut lining, gut flora, enzyme production and so on. Someone who has a mild reaction to wheat and continues to consume it, may over time become more intolerant to other foods as well as wheat.
This is why, when the tiniest amount of wheat or gluten enters the digestive tract, gliadin (a protein found in wheat) leads to the up-regulation of zonulin, which opens up the ‘tight junctions’ in our gut lining, leading to increased gut permeability.
This happens to 100% of people, despite whether they have a diagnosed gluten intolerance or coeliac disease.
In basic terms, the consumption of wheat leads to a ‘leaky gut’. When these tight junctions open, undigested food floats out into our system and immune reactions occur, leading to an array of symptoms including weight gain, headaches, migraines, joint pain, sinus, skin problems, which can then progress further to autoimmune diseases.
These immune reactions can last up to three months, depending on the form of your reaction, your gut flora, if you have an autoimmune disease, and so on. You can read more about this here. If you’re looking for ways to make going gluten and wheat free easier you can read more here.
The above information is sourced from Changing Habit’s article, read more here.
Imagine how many tens of millions of people are experiencing the same sort of health issues and don’t really know that it is a result of their food choices, but assume it is a natural artefact of getting older.”
Mark Sisson
The team at Family Chiropractic Bundaberg along with Nourish Cafe are bringing an incredible documentary “What’s with Wheat” to the Bundaberg area. It’s a great way to educate people about wheat and why it is linked to so many health problems.
Dr Stuart Williams, Chiropractor and Director of Family Chiropractic Bundaberg said “We want to start an important discussion with our community, and empower them to take action to create better health for themselves and their family and friends.”
Cyndi O’Meara, nutritionist and founder of Changing Habits, went on a global quest to find out why. This is her story.
Featuring leading experts from around the world including Sarah Ballantyne, Dr Terry Wahls, Dr Natasha Campbell McBride, Pete Evans, Mark Sisson, Dr Vandana Shiva and more, this is a must watch film for anyone who’d like to improve their health and that of our children and future generations.
*Video no long available.