is Latin for Glue.
GLUTEN present in wheat, rye and
barley are water-insoluble.
Water soluble gluten found in corn and rice etc. can be broken down in water.
is present in most all baked foods such as bread, pies, cake,
Full Article: http://www.bbc.co.uk/news/health-10713775
“The precise cause of the immune reaction that leads to coeliac disease has been discovered.
Three key substances in the gluten found in wheat, rye and barley trigger the digestive condition, UK and Australian researchers say.
This gives a potential new target for developing treatments and even a vaccine, they believe.
Coeliac disease is caused by an intolerance to gluten found in foods like bread, pasta and biscuits.
The symptoms of coeliac disease vary from person to person and can range from very mild to severe.
Possible symptoms include diarrhea, nausea and vomiting, recurrent stomach pain,
tiredness, headaches, weight loss and mouth ulcers.”
School children have historically mixed water and flour to create paper mashie sculptures out of news paper, which as you know, set rock hard solid. With this in mind, wouldn’t gluten from wheat, rye and barley, when ingested, cause hardening and clogging of the arteries, colon and many other health hazards?
We know sniffing glue causes brain damage — what happens when we eat it?
If you only eat a little gluten, I put it to you, how much glue would you sniff if it were in a brown paper bag? None I bet.
Imagine water insoluble gluten of wheat, rye and barley as ink in permanent magic markers to washable ink and/or oil based paint as opposed to latex paint, which is water-soluble. Which ones would you put in your body?
Water insoluble Gluten, when ingested, is as impossible for the body to dissolve as it is to wash water insoluble magic marker ink and/or oil based paint with soap and water. In other words, water insoluble gluten is simply not bio-degradable. Don’t eat it!
GLUTEN AND DIGESTION
Gluten is one of the most complex proteins consumed by man – making it extremely difficult to absorb. This is demonstrated with infant digestion: babies first introduced to solid foods are not given wheat. They are started on a thin porridge of rice because their tiny digestive tract can process it easily.
Wheat, rye and barley gluten is absorbed more quickly than meat, fish, fruit and vegetable fibers. After rapid digestion in the stomach, it coats the pancreas and villi, (finger-like protrusions which provide most of the surface area for nutrient absorption) in the small intestine with a layer of water insoluble glue. This interferes with the excretion of insulin, from the pancreas and the absorption of nutrients into the muscles etc. from the small intestine This could potentially cause diabetes.
Insulin is an important hormone, which enables the muscles to absorb sugar (glucose), from the blood. This is in fact how our bodies feed. Muscles are our meat and a reserve of energy, blood and oxygen from which we can gather strength in times of stress and to thwart sickness.
Everyone, and especially people with gluten intolerance or Celiac Disease, are unable to digest gluten – a protein found in wheat, rye, barley and oats. In fact, in Celiac this protein actually attacks the lining of the small intestine causing damage that flattens the tiny villi.
EFFECT OF GLUTEN COATING INTESTINES and PANCREAS
Gluten obstructs the absorption of healthier and concentrated sugars needed to reach and feed all muscles, bones, tendons and organs. The smaller, easy to digest starch protein sugar, as is found wheat, rye and barley immediately create fat cells and regardless how much nutritional food is consumed, there is always a feeling of starvation and the urge to eat sugar for energy shortly thereafter.
To make matters worse, these tiny particles of sugar which manage to penetrate the wall of water insoluble gluten are then contaminated, coating and blocking the arteries with cholesterol etc. Gluten can also cause blood clots, and leave glue-deposits in the small capillaries throughout the entire body. Possible side effects include, cataracts, glaucoma, sleep apnea, lung illness requiring oxygen supplementation Alzheimer’s Disease, Autism, intestinal, prostrate and other cancers, headaches, neurosis, arthritis, mental illness and on and on. The lack of a fresh blood supply to our glue-coated capillaries the potential risk of ill health and imminent death.
When gluten coats the large intestine it acts like fly paper. This creates a sticky surface which causes waste material (that we are attempting to excrete) to cling to the walls of the intestine and builds up over the years. This creates the potential for irritable bowel syndrome, intestinal dysfunction and colon cancer.
Bloated stomach and intestines, diarrhea, headaches, difficulty digesting food, tired and weakened condition, irritability, quick temperament, feeling starved and the urge for sugar after eating a good meal.
There are products on the
market that may help overcome the effects of ingesting gluten.
and/or 3% food grade hydrogen peroxide.
William Cooper of the Dancing Algae Co. and the Author of this heading, claims to have used these products successfully on himself and suggests them to many others for this very purpose.
For more information on Sodium Ascorbate and/or 3% food grade hydrogen peroxide, please visit The Dancing Algae Co. website: www.dancingalgae.com
Wikipedia on Gluten
Mayo Clinic on Gluten
· Gluten Solutions
· Health Encyclopedia - Diseases and Conditions
Gluten free recipes