Gluten- The new Food Additive
- 10 June 2012 by ACHIM 0 Comments
Gluten and Gluten Intolerance is highly debated, but we know it is on the rise worldwide. I believe that the rising incidence of gluten intolerance and celiac disease is the result of gluten being used as food additive, not just a grain source.
Gluten is the protein found in wheat, barley, oat and rye. It has been used extensively in packaged and processed foods as fillers, dusters, and emulsifiers. Many people are aware that avoiding gluten means avoiding bread, pasta and cereal, but we often forget about the gluten in soy sauce, marinades, dry nuts, cosmetics, and skin care products.
Wheat and gluten were not the primary grains consumed by our ancestors. Other ancient grains, including faro and spelt were actually more widely used. As it became easier to process wheat and gluten, wheat became cheaper and more widely available. It was a “health food” in the 60s and 70s.
By the mid 80s, wheat and gluten were everywhere in the American diet. I believe the rise of gluten intolerance and celiac disease is a result of the overuse of this protein in manufacturing, processing and consumption combined with weakening immune systems.
Gluten and wheat are not “health foods.” They should be eaten in limited amounts to avoid gluten intolerance and avoided completely in celiac disease. Trading grains for greens is a better path for optimum health. Grains in small quantitites are beneficial, but the type of grain should be varied and not consumed at every meal.
In all systems of medicine, the GI tract is the key to health. Gluten intolerance is a known factor in many of the conditions that we see, including infertility, PCOS, thyroid resistance, ADHD, and obesity. Evaluate your diet and make sure you or your family is not getting overexposed to this food additive.