Although whole grains provide a significant amount of fiber and nutrients to our diet, the lectins called glutens found in grains can be a problem for those that are sensitive to them.
Wheat products are in many of the foods we consume, especially the fast and packaged foods. Even most rye bread is 70% wheat. These pose definite blood type-related health problems. Besides the bread, pasta, cookies, crackers, pastries, and flour tortillas, wheat flour is often a hidden ingredient in many processed foods, including frozen dinners, soy sauce, canned soups and chili, breakfast cereals, gravies, beer, etc.
A full-blown gluten intolerance is called celiac disease. The symptoms can be varied, not only because of an allergic reaction but also because the damage to the mucosal lining of the small intestine impedes the absorption of essential vitamins, minerals and nutrients. Deficiencies in the B vitamins can lead to depression, mental illness, and neurological diseases like Alzheimer's. In addition, a deficiency in the essential fatty acids may lead to skin disorders, cancer, and immune diseases. Finally, inadequate calcium absorption can lead to osteoporosis, joint deterioration, muscle weakness, and heart disease. The list to related deficiencies is extensive. The lectins called gluten can also tie up the blood sugar response causing blood sugar problems and fatigue.
In my practice, most of the problems my clients encounter are due to bowel problems. Whether diagnosed as irritable bowel, leaky gut, or inflammatory bowel syndromes, if the intestinal lining is not healthy, many health problems arise. Gluten can be an irritant to the intestinal lining for many of us. It can also cause poor absorption by blocking the exchange from the intestine to the blood stream of important nutrients.
stores are the answer to finding wheat and gluten free products. I buy
my sprouted rye bread at a health food store and keep it frozen, breaking
off a slice at a time when needed. Sprouted breads, spelt, amaranth, soy,
corn, rice, Jerusalem artichoke pasta, and many other products are available
for those sensitive to gluten and many of these products have the added
bonus of being yeast free as well. Avoiding processed flour products is
a good idea for all of us for the prevention of weight, fatigue and intestinal
problems. Be selective for better health.
Dr. Diane Spindler has 20 years of experience in Microbiology and Biochemical research. Her continued education in related fields combined with a passion for healing inspired her to open her practice ?Mountain Holistic Health, Inc.? in Indian Hills, Colorado in 1996. Dr. Di is a Licensed and Certified Traditional Naturopath with a PhD in Nutrition. Her services are availible locally and long distance. To contact her call 303-697-1736 or firstname.lastname@example.org.
The statements in all articles have not been evaluated by the FDA. The nutritional information, suggestions, and research provided are not intended to diagnose, treat, cure, or prevent disease and should not be used as a substitute for sound medical advice. Please see your health care professional in all matters pertaining to your physical health.
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