Ten
to Fifteen thousand years ago agriculture, the cultivation of plant crops,
began on our planet. For the previous two million years, humans lived a hunter-gatherer
existence that did not include eating grains. Today in western civilization, many
people’s diets consist mostly of grain-based foods like bread, pasta, cakes, cookies,
donuts and bagels. Some authorities are beginning to realize that these foods may be at
the root of certain diseases and disorders so prevalent in the modern world.
Have you ever heard of Celiac Disease?
It’s a life-threatening intestinal disorder brought about by allergy to gluten, (a
protein found in wheat, rye, barley, triticale, oats, spelt, kamut) that affects 1 in
every 100 American people. In a book called Dangerous Grains, authors Braly and
Hoggan state that gluten allergy may be affecting many more people who show no symptoms of
celiac disease. Instead, they may be suffering from a variety of auto-immune disorders
such as Addison’s disease, hemolytic anemia, autoimmune hepatitis, diabetes mellitus,
lupus erythematosus, myasthenia gravis, pernicious anemia, and ulcerative colitis, to name
a few.
When an individual has non-celiac gluten sensitivity, his or her immune
system is reacting to gluten and mounting an attack on gluten particles that find their
way into the bloodstream through the intestinal walls. This can lead to all kinds of
problems, from simple fatigue to serious autoimmune conditions. Even psychiatric disorders
like schizophrenia and autism have been found to respond to a gluten free diet.
The authors of Dangerous Grains suggest a number of blood tests
that can be done to determine if you have antibodies to gluten, gliadin or
glutenins…all proteins in cereal grains that can cause problems. I highly recommend
the book to anyone who has any of the above-mentioned conditions as well as to people who
feel grains might be causing problems not yet diagnosed.
Author Peter D’adamo, who wrote the
book Eat Right for Your Type, feels blood types O and B should totally avoid the
gluten containing grains unless they are sprouted. Sprouting seems to inactivate the
gluten somewhat or at least make it more digestible so that the offending proteins do not
make their way into the bloodstream. D’adamo also suggests that blood types A and AB
may want to limit their intake of wheat if they have a tendency to produce a lot of mucus.
|
|
|
