The Truth About Gluten

Gluten is a group of proteins, typically two major proteins: gliadin and glutenin with gliadin being the most harmful. These proteins occur in many grain products. Humans don’t have the intestines to deal with gluten like a ruminant does such as a cow. Most, if not all, humans are not genetically made up to tolerate gluten. Sometimes the impact can be subclinical and at other times it can have a massive clinical impact. With the current state of grains and how they are hybridized and grown, we are not designed to tolerate these products the way they are. 

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Now when you consume gliadin, it causes an immediate immune reaction within the intestines. With these antibodies present, a doctor can test for the antibodies and make the diagnosis of celiac disease for instance. However there is a spectrum of how much the human body will reaction to gluten from mild irritation to full blown inflammatory bowel disease such as celiac as I mentioned.   The problem is our body, specifically our immune system, sees these substances as foreign molecules and attacks them, creating antibodies and immune-activated cells against that foreign substance.

These antibodies and immune-activated cells cross-react with certain parts of the human body. For instance, in Hashimoto’s thyroiditis there are a couple of antibodies against the thyroid gland that causes this condition and attacks the thyroid globulin and thereby affects the production of thyroid hormone. Those are cross-reactions.  That’s what autoimmune disease is. Those are triggered by gluten and other antigens and we get that cross reactivity. 

Now gluten exclusively occurs in carbohydrates primarily grain carbohydrates. So you could go gluten-free and do all sorts of gymnastics of food to avoid certain things and eat, what seems like in some cases, modified cardboard as gluten-free bread, gluten-free cereal, gluten-free pasta, and the list goes on and on. Do you know what’s a lot healthier, easier, safer and simpler…avoid grains! It’s not that difficult folks. Whether you are a sufferer or a tolerator of gluten, it affects you either way. It affects every human being. 

So what I suggest is start a low carb, keto or carnivore diet and cut out the grains and you are automatically gluten-free! As a result, you don’t have to worry about finding all these gluten-free cookies and cakes and whatever else is out there. Its not difficult to understand or follow. You can do this! By being carb-free, you are automatically gluten-free. Give it a go. At a minimum try it for one month. I know carbohydrates are addictive and I know you love them but love feeling healthier more. Love your gut more than you love getting high on carbohydrates. Yes it’s a perceptible sacrifice but the benefits far outweigh the sacrifice. Stay carb-free, stay healthy.

Hopefully this was helpful on what gluten is, how it affects your health and what can be done about it. 

If you think anyone could benefit from this, please consider sharing it anywhere on social media as you may help someone resolve their health issue or at a minimum, drastically improve them.

If you want to learn how to get started on this lifestyle, visit my website at http://www.TyronPiteau.com/newsletter and download my “8 Strategies for Lasting Fat Loss and Optimal Health” guide and receive a free 20 minute online consultation.

Happy fat loss,

Tyron