Gluten is one of the most complex proteins consumed by man. It is a very large molecule relative to other food molecules, and for that reason, is difficult for the human digestive system to break down. Gluten occurs in four main grains: Wheat, rye, barley and oats. It is present in all types of Wheat grain like whole grain wheat, wheat bran, spelt, triticale and others (this includes white bread & flour, white bread is also wheat). This means Gluten is also present in all baked foods that are made from these grains: bread, pies, cake, breakfast cereals, porridge, cookies, pizza and pasta. There are thousands of processed foods which contain Gluten and while there has been significant progress in providing more options for gluten free foods and gluten free diet recipes, there is still a lack of education and awareness on the health consequences of not adhering to a gluten free diet.
Problems begin when it reaches the small intestine. In sensitive individuals Gluten actually tears holes in the lining of the gut, creating what is know as Leaky Gut Syndrome. This allows foreign particles (whatever is in the gut, including bacteria) into the bloodstream. Of course that sets the body’s immune system on ‘high alert’ – resulting in your symptoms
Gluten is major problem for a significant percentage of the population. A major issue is that the vast majority of people who have health challenges due to gluten are not aware that gluten is the cause (or a major contributing factor).
Old-school nutrition & medicine, believe that only people with full-blown Celiac Disease have a problem with gluten. We now know that this is not the case. Whereas approximately 1 in 200 people have Celiac disease, as much as 1 in 7 (and perhaps even more) have Non-Celiac Gluten Sensitivity (NCGS).
A recent large study of 30,000 patients from 1969-2008 that was published in the Journal of the American Medical Association reported that people with both diagnosed and undiagnosed, and “latent” celiac disease or gluten sensitivity [NCGS] had a higher risk of death, mostly from heart disease and cancer. The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.
An estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else or simply don’t know the cause. If gluten sensitivity were properly identified, however, it is 100 percent curable – all that is needed is to avoid gluten-containing foods. Granted, this is not the easiest thing in the world since gluten is added to many foods; thus it does take some effort and vigilance.
Interestingly, other studies indicate that gluten sensitivity has increased by over 400% over just the past 50 years! Grains in general are a relatively recent addition to the diet of humans. Wheat in particular is an even more recent addition (Middle Ages). To compound matters further, higher-gluten wheat has been developed and is now in widespread use, especially in the US.
Gluten Sensitivity masquerades as many different diseases & symptoms. A review paper in the New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten, here are a few of them: osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.
We used to think that gluten problems or celiac disease were confined to children who had diarrhea, weight loss, and failure to thrive. Now we know you can be old, fat, and constipated and still have celiac disease or gluten sensitivity.
Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different “diseases.” To correct these diseases, you need to treat the cause–which is often gluten sensitivity–not just the symptoms.
The high incidence of gluten sensitivity, especially in those who are not aware of it, is why we have gone to great lengths to make Raw Power SuperFood Mix (and all of our products for that matter) gluten free!