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Gluten
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. Gluten
is present in most all baked foods such as bread, pies, cake, '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 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.
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: ·
Wikipedia on Gluten ·
Mayo Clinic on Gluten ·
Gluten Solutions http://www.glutensolutions.com/ · Health Encyclopedia - Diseases and Conditions ·
Gluten free recipes
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