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Health and Wellness…


Gluten – #1 cause of death & disease in humans


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A Latin word
translated into English


'Toxic trio'
triggers gut disease
What is Gluten  History  Gluten and Digestion  Effect of Gluten Coating   Signs of intolerance  The Remedy
The Results  Overcome Glutens Effects  Gluten free food list  Useful Links  Acknowledgements

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Gluten is Latin for Glue.
There are basically 2 types of gluten, water soluble and water insoluble.
Both types of gluten are starch proteins.


GLUTEN present in wheat, rye and barley are water-insoluble.
Water insoluble Gluten, is detrimental to everyone’s good health and wellbeing.

Not all gluten is 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,
breakfast cereals, porridge, cookies, pizza and pasta and all can and should be water insoluble.


'Toxic trio' triggers gut disease
July 22, 2010

Full Article:

“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 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.



The gluten coated villi (finger-like protrusions which provide most of the surface area for nutrient absorption) of the small intestine acts as a filter, which will only allow the tiniest particles of sugar to be absorbed and pass through into the blood stream.


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.


STOP  EATING GLUTEN! Avoid eating foods which contain wheat, rye, barley and yes even oats, for 1 month. You will feel the benefits after eating a gluten-free meal of feeling full and satisfied, opposed to bogged down, bloated and tired. Refer to the chart and links below for some gluten-free food suggestions.


In the first week or 2 the body will be strengthened, physically, mentally and spiritually.
Ten to twenty pounds of water will disappear and inches will be lost from the waist line. Muscles will also begin to grow as they are now more able to feed and absorb blood sugar via the insulin they were previously deprived of. A general wellbeing will soon consume the entire body being enriched via sugar, insulin and oxygen. Eating will energize your entire being.



There are products on the market that may help overcome the effects of ingesting gluten.
Note: Be your own judge before taking any advice. Seek the advice of others also, including doctors if necessary.


Sodium Ascorbate and/or 3% food grade hydrogen peroxide.
Either of these products, or a combination of them added to the diet may be able to significantly reduce the congestion a person is coping with at the present time.


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:



Some Gluten-Free and Gluten Containing Foods
(Meat and Fish, except processed and stuffed, are gluten free.) Always screen ingredients for gluten.


Gluten Free

Contain Gluten

Cereals, flours, cakes & biscuits

Arrowroot, buckwheat, corn/maize, potato flour, rice, rice bran, rice flour, sago, tapioca, soya, soya bran, soya flour etc.

Wheat, whole meal, whole-wheat & wheat meal flour, wheat bran, barley, rye, rye flour, pasta, noodles, semolina, All baked foods made from wheat, rye, semolina, barley & pearl barley.

Dairy products & eggs

Eggs, milk, cream, butter, cheese, curd cheese, coffee whiteners, soya products

Some yoghurts (eg muesli yoghurt), some cheese spreads


Tapioca, sago, rice, custard.

Semolina, sponge pudding, pastry, pies, wafers.


Tea, coffee, herb tea, fizzy drinks, fruit squash, cocoa, marmite

Barley based drinks, barley fruit drinks, malted drinks, beer.

Fruit & vegetables

Fruits & vegetables, unless with sauces cooked with gluten

Nuts, seeds, peas, beans, lentils,

All, except certain brands of beans with a gluten sauce

Preserves & confectionary

Jam, marmalade, sugar, honey, treacle, molasses, golden syrup, some brands of chocolate (dark especially) & popcorn.

Confectionary containing flour, some brands of lemon curd

Soups & sauces

Gluten-free if thickened with a suitable flour. Many manufactured sauces, stock cubes, and soups contain gluten

Habitant Pea and other soups.

Read the label for gluten or wheat flour


Salt, pepper, vinegar, herbs & spices, tamari, yeast, most food colorings and essences.

Some pepper compounds, soya, ready-mix spices, some seasoning powders, certain brands of mustard and medicines.



Useful links:

·       Wikipedia on Gluten

·       Mayo Clinic on Gluten

·       Gluten Solutions

·       Health Encyclopedia - Diseases and Conditions
Celiac disease, or celiac sprue, is a chronic disorder of the small intestine caused by sensitivity to gluten, a protein found in wheat and rye and, to a lesser extent, in oats and barley. It causes poor absorption by the intestine of fat, protein, carbohydrates, iron, water, & vitamins A, D, E, and K.

·       Gluten free recipes



This Medical Report was prepared by

Reverend Brother Michael J. Baldasaro, M.D. and

Reverend Brother Walter A. Tucker, M.D.

Faculty of Health Sciences, Ministry of Health

The Assembly of the Church/University of the Universe


“Our Food Is Our Medicine.” Dr. Lee Tien

Traditional Chinese Medicine
Acupuncture & Herbal Remedies

Voice: (905) 312-0889 eMail:

Barton St., E., Hamilton, On. Directly across from the Royal Bank at the Centre on Barton.


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