5 Reasons to Ditch Gluten
Here are 5 reasons why going gluten-free can burn fat, eliminate symptoms, and help you feel and look your best.
- Gluten creates gut permeability. Gluten contains a protein with the unwieldy name zonulin, which damages the tight junctions in your gut. Things not intended to slip through your gut wall suddenly get through, creating an immune response. Delayed reactions, which can occur hours or days later, include joint pain, brain fog, gastrointestinal problems, anxiety, and depression. You may not connect, for instance, the headache you have Wednesday morning with the wheat pasta you ate the night before.
- Gluten triggers inflammation. Besides the immune-related delayed symptoms, gluten-induced leaky gut creates inflammation. Chronic inflammation contributes to every degenerative disease, including diabetes, Alzheimer’s, cancer, and obesity. A study in the Journal of the American Medical Association found that people with gluten sensitivity had a higher risk of death. The results were shocking: while people with full-blown celiac had a 39% increased risk of death, that number increased to 72% for people with gluten-triggered inflammation!
- Gluten is low in nutrients. Someone on my social media recently commented that without gluten, you’re missing out on key nutrients. Au contraire! Gluten-containing foods are notoriously low in vitamins, minerals, and other nutrients compared to vegetables, fruits, nuts, and seeds. Don’t believe me? Compare nutrient rock stars like spinach or almonds with whole grain bread or wheat pasta. Whole foods like spinach and almonds come loaded with naturally occurring nutrients, whereas breads, pastas, and other processed gluten-containing foods contain small amounts of cheap, fortified nutrients.
- Gluten inhibits nutrient absorption. Not only does gluten not bring much nutrient-wise to the party: it also steals nutrients other foods bring! Gluten-triggered permeability, for instance, inhibits your gut from absorbing nutrients and making vitamin B12. Gluten also contains phytates, an anti-nutrient that can block mineral absorption.
- Eating gluten makes you fat. Gluten contains lectins, which can bind to insulin receptors and create insulin resistance. They can also bind to your intestinal lining, causing you to store more calories as fat. To make things worse, lectins can trigger leptin resistance, which makes you hungrier even after you’ve eaten a full meal. Couple lectins with leaky gut, inflammation, and poor nutrient levels that can stall metabolism, and you’ve got a surefire way to pile on weight. Most gluten-containing carbohydrates also raise your blood sugar, which triggers an insulin response. Higher insulin levels do one thing really well: store fat. When people with weight loss resistance pull gluten, they feel night-and-day better and the scales start moving again.
- Modern wheat a “perfect, chronic poison,” doctor says (video)
- Test, Don’t Guess: The Importance of ACCURATE Gluten Testing
- Is “Whole Wheat” Damaging Your Body?
- The Gluten Syndrome
- Gluten Free logic
- Gluten and High Cholesterol
Common Symptoms of Gluten Sensitivity:
Those directly related to someone who has already been diagnosed with gluten sensitivity (celiac disease or gluten intolerance) should always be tested, but those suffering with any of the following list of diseases should also get tested:
- Chronic intestinal problems
- Infertility or recurrent miscarriage
- High cholesterol
- Any Autoimmune Disease
- Chronic anemia
- Migraine Headaches
- Obesity or inability to gain weight
- Memory loss
- Bipolar or Schizophrenia
- Increased liver enzymes
- Low thyroid (Hypothyroid)
- ADD or ADHD
- Chronic Fatigue Syndrome
- Restless Legs Syndrome
- Sleep Apnea or Insomnia
- Type I and type II Diabetes
- Multiple Sclerosis
Wheat Belly: Lose the wheat, lose the weight and find your path back to health with Dr. William Davis.
Food Allergy Linked to Autoimmune Disease – Dr. Osborne Featured on Fox News