Eliminate Dietary Gluten and You End a National Crisis
The Percentage of Americans That are Obese Is Nearly Identical to Those With Gluten Intolerance
by Richard Ravarino
Gluten is a pesky little component in wheat, rye, barley and oats that my body can’t digest properly . As a matter of fact, neither can around a third of all Americans (and upwards of 60% of Caucasians have become gluten intolerant, along with 80% of blacks). Across all racial lines, close to 37% of humanity (worldwide) has a hard time breaking down this pesky protein made up of amino acid chains, that is otherwise, just like any other protein.
As our cultural eating habits have developed over the last 8,000 years we have become flush with it, from European breads, rolls and pastry; to Spanish and Mexican and South American tortillas; to Indian and Middle Eastern flatbreads, the world over we can lead this dependency on breads back to Biblical times and put the blame firmly where it belongs – On the Egyptians.
However, they saved us! Well, many of us. . . If it wasn’t for their discovery of the long term storability of grains, many of us wouldn’t be here today. It was the Egyptian hedge against drought or famine. There are many great aspects to these grains and although many of us see their benefit, unfortunately, many more cannot.
Where the human body was un-accustomed to eating grains, many of us developed a biological resistance to them, much like the body would a poison, it tries to pass them straight through, without breaking them down and just like a poison, it wrecks havoc along the way.
The crazy thing is if wheat, barley, rye and oats were the only things I had to avoid to get gluten out of my diet, I’d be okay, but many tomato sauces also contain gluten, as well as sausages (where wheat gluten is used as a filler). To get my weight loss started, its something I am going to have to get out of the way and I am going to have to start reading labels. It’s everywhere.
Once again, gluten is the source of what some Doctors would call an “allergy”. In reality, it is more of an intolerance – built up from years of gluten abuse (through high carbohydrate consumption). The stomach loses its ability to break down the gluten protein and sends it out, in its whole form into the small intestine. This is where the body absorbs its nutrients, through what are called “villi”.
In the normal process, proteins that had been broken down in the stomach, would release amino acids into the small intestine, where they would be absorbed into the blood stream. Where gluten is concerned, the undigested protein continues into the small intestine like an electrically charged wrecking ball and actually kills off millions of villi.
The key to a gluten free diet is to “eat like an Asian”. Lose that bread craving and feed your face full of rice instead. Rice is gluten free and a great carbohydrate. Rice is simple for your stomach to break down and loaded with fiber. Rice is also a great source of potassium, selenium, manganese and Omega 3 & 6 fatty acids.
Potatoes, yams and sweet potatoes are also great, just be careful not to eat the skins (they are loaded with free radicals) unless you boil them. Beans are great, as well (just be careful of how the beans are packaged as some companies will once again add gluten as a filler in their process).
For most people in the West, this is a nearly impossible dietary adjustment, as America – Thy name is “Sandwich”, whether that be a Subway or a hamburger it seems nearly everything “fast food” comes between two buns or a tortilla.
Which brings up a great point. Flour tortillas are full of gluten, corn are not. “So I can eat corn tortillas, right?” To stick to the ten rules I outlined yesterday, unfortunately, the answer is “No”.
Corn tortillas break the fried food rule, but that doesn’t mean you can’t enjoy a nice “Café Rio” tostada or salad, just avoid the temptation to eat that tortilla. The flour tortilla will destroy any progress you have made in rebuilding your intestine’s villi and the corn tortilla is a source of cancer causing free radicals. Best to stay away.
Keep these simple rules of thumb in mind, where gluten is concerned and you’ll be well on your way to a skinnier, healthier you!
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