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GLUTEN is a water-insoluble starch protein found in wheat, rye, barley and
oats. 'Toxic trio' triggers gut disease 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 set rock hard solid. With this in mind, couldn’t
gluten/glue, when ingested, cause hardening and clogging of the arteries and
other health hazards? We know sniffing
glue causes brain damage — what happens when we eat it? If you only eat a
“little gluten” I ask, how much glue would you sniff if it were in a brown
paper bag? Imagine non-water
soluble gluten as an oil based paint as opposed to latex paint (which is
water-soluble). Gluten, when
ingested, is impossible for the body to dissolve just as it is impossible to
wash oil paint from a wall with soap and water. Gluten is non-bio-degradable. 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. 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 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 how we are fed.
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 in potatoes and corn 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
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, building 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.
OVERCOME THE EFFECTS OF INGESTING
GLUTEN There are
products on the market that may help overcome the effects of ingesting
gluten. Sodium Ascorbate
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
Useful links: ·
What the heck is gluten, anyway? ·
Gluten Solutions http://www.glutensolutions.com/
·
Gluten intolerance and Celiac Disease ·
Health Encyclopedia - Diseases and Conditions ·
Gluten free recipes
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