Gluten Sensitivity

Its is very common in my practice to encounter what I have been calling a “gluten sensitivity”. Both for myself and many of my clients I consistently find that restricting consumption of wheat quickly drops 10 lbs of water weight, reduces inflammation in the gut, improves the skin, cognition, digestion, vitality and a wide range of effects. It has puzzled me that sticking with native grains, and consuming other grains containing gluten seems to be OK1. These papers discuss why:

GLUTEN SENSITIVITY MAY BE A MISNOMER FOR DISTINCT ILLNESSES TO VARIOUS WHEAT PROTEINS

CAN AN INCREASE IN CELIAC DISEASE BE ATTRIBUTED TO AN INCREASE IN THE GLUTEN CONTENT OF WHEAT AS A CONSEQUENCE OF WHEAT BREEDING?

THE WAR ON GLUTEN (Science 0618)

It appears that although my recommendation to restrict wheat intake has been accurate, the reasoning behind it (increased guten levels from breeding) has not.


1 This relates to Non-Celiac Gluten Sensitivity

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