Dr. Scott Collie D.C.C.N

Categorized | Eating Right

What Is Going With Gluten? (Part 1)

First of all let me explain what gluten is and then why it has become increasingly harmful to us.

Traditionally, gluten is defined as a cohesive, elastic protein that is left behind after starch is washed away from wheat flour dough. Only wheat is considered to have true gluten. Gluten is actually a protein made up of many different sub-proteins. When two sub-proteins, gliadin and glutenin combine, then you have gluten. You can have a complete intolerance to gluten which is known as Celiac disease and/or you can have sensitivity to any one of the sub-proteins gliadin and glutenin. Both conditions are auto-immune issues and very damaging to our bodies. The National Institutes of Health, in its brochure “Celiac Disease,” advises people following a gluten-free diet that the following wheat-based foods must be avoided: wheat, einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein and triticale. Flours to avoid include white and wheat flour as well as bromated, durum, enriched, farina, graham, phosphated, self-rising and semolina white flour. But that is not all for gliadin, the main sub-protein of gluten is also in many other grains beside wheat and very reactive to those with sensitivity and include rye, spelt, barley, polish wheat, oat and yeast. On top of that cow’s milk, casein, casomorphin, whey protein, milk chocolate and coffee carry proteins that mimic the gliadin protein sequence that some bodies will react to.

And I’m not done.

There are foods that are processed in plants that also process gluten containing foods that are on the “cross-contamination” list. Those with intolerance and sensitivity need to be aware of these, so when shopping need to read whether or not they are processed in a plant that also processes wheat products. These foods include: potatoe, rice, corn, egg, soy, teff, tapioca, quinoa, amaranth, hemp, millet, sorghum, buckwheat and sesame. These are the foods that make up so many of the “gluten free” foods that are on our shelves today but at times have high traces of gluten from the cross contamination. Cyrex Labs runs a test that can tell a person what specific gluten containing / contaminated foods they can tolerate by testing the immune response for each food listed above.

*Tune in next week as we take a look at how Gluten can potentially DESTROY your body*

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