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 Post subject: gluten sensitivity
PostPosted: Sun Jun 07, 2015 2:49 pm 
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Joined: Wed May 27, 2015 10:20 am
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I have always found the topic of gluten allergies to be highly suspect and innately insulting to me for some reason. How could gluten be so toxic to so many people which has been around for centuries? It just didn't make sense to me. I read Doug Kauffmann's monograph on the subject and it makes sense to me:



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Wheat is commonly contaminated with a fungus that makes a poisonous substance called a “mycotoxin.” Physicians and most researchers are unaware of mycotoxins. Many of us absolutely know that wheat causes us misery and we are hungry for any physician to diagnose “wheatitis.” Somewhere along the line,


it is likely that when some well-meaning physician set out to “know the cause” of wheatitis he suggested that one of the fractions of wheat, called “gluten” was the villain. Soon blood serum tests, specific to gluten were developed and BINGO, we had an epidemic. As it turns out, many people have positive gluten tests. But what does a positive gluten antibody test really diagnose?

Gluten sensitivity is diagnosed when a fraction of wheat is detected in the blood stream after leaking through the intestinal wall. The doctor will tell you that you have “made antibodies” to gluten, indicating a positive blood test result. But disease-causing fungi can permeate (poke holes through) the intestines and many foods from our diet leak out, including fractions of those foods, like casein in milk and gluten in wheat. Unfortunately, physicians misinterpret these tests to diagnose “gluten sensitivity.” Worse, when his patients eliminate wheat, they feel better for a period of time. Then they get sick again. There is a reason for this.

All that these gluten blood tests show is that our immune system made protective antibodies to gluten. As I have long contended, this should never diagnose gluten sensitivity. Rather it shows that wheat was eaten, chewed up, and swallowed. Afterwards, large enough gluten particles escaped through the intestines (thanks to fungus, AKA natures “whole punchers”) and activate our white blood cells (T-Cells) to produce antibodies to gluten. Whereas these tests are being used to diagnose gluten sensitivity today, I contend that gluten antibodies mean nothing more than you’ve eaten a lot of wheat. Most importantly, however, these tests mean you have gut permeability, or these tests would have been negative.

I believe that the fungus that commonly impregnates our American wheat supply hitches a “saliva ride” to the intestines after we chew it up and swallow it. Remember, this fungus is bad stuff, fully capable of causing illness and disease. Poisonous byproducts now sitting in our intestines begin fermenting and breaching the intestinal walls. Many foods leak out, but because “gluten sensitivity” is the new “swine flu,” everyone with stomach problems gets tested for the presence of antibodies to gluten. Sure enough, most react and are thrilled to know that the villain was gluten. They avoid wheat and feel better

Unfortunately, corn and sugar are gluten free. The doctor can almost guarantee return visits from all of those he has tested and diagnosed as being gluten sensitive, because these corn and sugar have more fungus in them than wheat. The cycle is now complete as you scratch your head in the doctor’s waiting room wondering why you had no stomach problems for 2 months. You’re still avoiding wheat and you’re sick again! Now you “know the cause.”

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 Post subject: Re: gluten sensitivity
PostPosted: Wed Jan 04, 2017 1:56 pm 
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Industrial wheat farming

Wheat is one of the most common foods in the American diet. For many Americans, every meal and snack contains foods made with wheat flour. However, recent reports have indicated that people increasingly cannot eat wheat due to celiac disease, an autoimmune reaction to wheat protein gluten that causes damage to the small intestine, or due to non-celiac gluten sensitivity (NCGS). It is estimated that 1 in 133 Americans suffer from celiac disease, and many more cases are undiagnosed and/or unaccounted for.43 But wheat has been used for thousands of years. Why didn’t it cause problems until recently? It is clear that there could be more to this than gluten. The problem may lie in the differences between ancient and modern wheat.

According to William Davis, MD, author of the book Wheat Belly, modern wheat is not the same grain our ancestors used. In fact, everything has changed dramatically in the past 50 years under the influence of industrial agriculture. Wheat gluten proteins undergo considerable structural change with hybridization. In hybridizing wheat for food production reasons, we have engineered a new kind of wheat with significant genetic differences from the original grain. Those differences could potentially have impacts on human health.44

Industrial farming has also changed the way we grow, harvest, and process wheat. In addition to the use of pesticides and herbicides during wheat growth, ther herbicide Roundup (Monsanto, St Louis, Missouri) is also applied before harvest.10,45 The pre-harvest weed control application is a management strategy to not only control perennial weeds but also to facilitate harvest management and get a headstart on next year’s crop. The procedure of pre-harvest application of glyphosate was clearly described in the manual prepared by Monsanto, the company that makes the herbicide.46 Residual glyphosate in wheat products has been suggested as the cause for gluten intolerance and celiac disease.10

A whole grain of wheat consists of 3 layers: the bran, germ, and endosperm. The bran, the hard outer shell of the kernel, is the layer that contains most of the fiber. The germ is the nutrient-rich embryo that will sprout into a new wheat plant. The endosperm accounts for 83% of the grain and is mostly starch. Today’s milling industry is designed for mass production, using high-temperature, high-speed steel rollers. The resulting white flour, made from only the endosperm, is nearly all starch and has little nutritional value.47

Modern wheat starch contains high levels of a super starch called amylopectin A, a long chain of glucose with a very high glycemic index, meaning it converts to glucose very quickly. Thus, above average intake of wheat product is suggested to be a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression, and many other conditions.44,48

Flour used to be aged with time, improving the gluten and the baking quality. Now it is treated with chlorine to instantly produce similar qualities in the flour. The use of chlorine in bleaching flour is considered an industry standard. The chlorine gas undergoes an oxidizing chemical reaction with some of the proteins in the flour, producing alloxan as an unintended byproduct.47 According to Professor Joe Schwarcz, Director of the McGill University Office of Science and Society, alloxan is the byproduct of xantophyll oxidation. Xantophylls are yellow compounds in wheat that react with oxygen, causing flour to turn white.49 Alloxan is a poison that is used to produce diabetes in healthy laboratory animals (mice and rats) so that scientists can then study diabetes “treatments” in the lab. Alloxan causes diabetes because it produces enormous amounts of free radicals in pancreatic beta cells, thus destroying them.

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