Today it appears as if there is an epidemic of gluten intolerance abounding. When researching celiac disease or the many related allergies to wheat, it’s hard to find many people with the issue 10 or 20 years ago. So why the sudden outbreak of gluten intolerance?

First, all humans are allergic to wheat and gluten. The extent and the side effects of the wheat and gluten allergy vary enormously among people. Most people are nearly impervious to the digestive havoc wheat and gluten plays on some. For those not feeling the sharp abdominal pain and persistent diarrhea when consistently ingesting wheat, their only side effect is a bloated body and unusual fat deposits around their bellies! Secondly, and most importantly, wheat has changed! With the advancement of agriculture, the wheat plant has been hybridized. That means the wheat man ate in biblical times isn’t remotely close to what we are eating today. The assimilation process once wheat enters the body is like an explosion of sugar hitting the bloodstream. Chain reactions of unhealthy hormonal events take place leading to obesity, inflammation, and of course, gluten allergies and digestive problems. This is why I strongly urge everyone to limit the consumption of wheat products.

Food processors love to find ways to make money by marketing to the unsuspecting masses. In the 80’s it was fat free cake, fat free sodas, fat free pop tarts, the list goes on and on. Look at what happened to the American public when they decided to drastically reduce their animal fat intake. Expanding waistlines, an obesity epidemic, exponential growth of diabetes, skyrocketing heart disease, and of course gluten intolerance and celiac disease. All these issues occurred while you heard the Surgeon General urging you to avoid beef and to eat no more than 2 eggs a week. Furthermore, you couldn’t turn on a television or read a magazine without hearing how terrible fats were.

Shockingly, I see this happening again! This time instead of selling no fat, they are pushing GLUTEN FREE. Advertisers and many in the dietary community are promising everything under the sun if only you eat their gluten free products. The reality is, whether it is gluten free, wheat free, or not, if you are eating something that has been processed, you have a high chance of damaging your health. Anytime you ingest a processed carbohydrate the sugar in that food literally gushes into your bloodstream creating an unhealthy chain of events, and ultimately a plethora of health problems.

In closing, it is okay to splurge every once in a while, as completely avoiding wheat is nearly impossible nowadays. Just do all you can to keep your meals simple. Proteins, naturally occurring unprocessed carbohydrates, and tons of green vegetables. Follow this plan and you will achieve maximum results in the least amount of time!

– Jake Coyle

By | 2018-07-25T19:07:57+00:00 July 23rd, 2018|