Week 20 (2014) – Is Gluten Free good for you?

Health News (Week 20 – 2014)
By Robert Redfern

I always find it amusing when the media pick up on a new diet fad and either support it or criticise it. ‘Gluten Free’ and ‘added sugar’ are the flavours of the moment. Whilst the media (and the establishment nutritionists they quote) acknowledge that gluten can cause ‘Celiac Disease’, a condition that destroys the lining of the intestines, they consider it is a rare problem. They simply recommend ‘Gluten Free’ products (and less sugar in foods and drinks).

What if gluten was a problem for almost everyone? What if sugar is inherent in high amounts in almost every modern diet (all grains and cereals, corn, bread, pastry, biscuits, breakfast cereals rice, potatoes, parsnips and pasta)?

What if these foods are the main cause of diseases such as lung disease? What if my super formulations are successful for lung diseases when these foods are avoided?

You can see many of my eBooks at http://www.free-health-books.info/free-books-2013/ and they all state: lungs, joints, cardio, brain, fertility, eyesight, cancer, diseases, all have these foods as a critical causal factor. I am constantly asked whether there are any simple inexpensive things that can be done when funds are low to get and stay healthy. All of the plans state that eating really healthy foods is the most important thing you can do, to get and stay healthy.

It is not a faddy diet to stop eating all grains and cereals, corn, bread, pastry, biscuits, breakfast cereals rice, potatoes, parsnips and pasta. It is not a faddy diet to stop eating all meat that comes from animals fed on grains and cereals and corn, or fish that are farmed and fed on grains, cereals or corn, on genetically manufactured plants (GM or GMO), whose genes are altered and mixed with those of insects or other living organisms. Real science shows these foods (so-called) are the cause of diseases.

It is a lifestyle change, something to do now and forever. Not just for a few weeks.

Fake science, as pushed by the food industry, the medical business and the dumb media, says they are safe.

I do believe my formulations help keep you healthy and recover your health but will never stop researching the truth about foods that health and foods that kill.

I am repeating an extract from previous articles below. The point I want to make is ‘Gluten Free’ is not healthy. Just because something has one bad thing taken out does not make it healthy. Get my eBooks and work out your recovery plan sooner rather than later.

The Top 20 Reasons Why Eating Grains and Cereals Will Make You Sick (and may Shorten Your Life)! >

1. A High Glycemic Index

According to Dictionary.com the glycemic index is a system that ranks foods by the speeds at which their carbohydrates are converted into glucose in the body; or to put it more simply, a measure of the effects of foods on blood-sugar levels. All grains rank high on the index, meaning they raise blood sugar quickly as opposed to a slow sustained release of sugar. High blood sugar levels are linked to a multitude of chronic diseases.

2. Mycotoxins

Are poisonous substances produced by fungi, which grow in yeast and mould. Grains contain mycotoxins and these toxins are linked to numerous diseases.

3. Inflammation

A proper essential fatty acid ratio is imperative to good health. Grains contain an improper balance of omega-3s to omega-6s, leading to inflammation. This inflammation is further exacerbated by the unhealthy spreads we put on our grains. The sugars also contribute to damage through a process called glycation. These all damage the walls of our arteries and joints.

4. Acid-Forming

Our body is naturally alkaline. To remain alkaline we require the majority of our foods to be alkaline-forming. Grains are acid-forming and acidifying to our body, leading to calcium loss in the urine and an increased risk of osteoporosis. When our body becomes too acid, acidosis sets in, bringing with it many health concerns.

5. Overgrowth of Unfriendly Bacteria in the Gut

An overabundance of sugar from consuming grains feeds the unfriendly bacteria in our intestinal tract. In the proper amounts these bacteria are necessary; however, in abundance they create illness.

6. Displace other more nutrient-dense foods

Fruits and vegetables contain an abundance of vitamins, minerals, antioxidants and phytochemicals, which are lacking in grains.

7. Fiber Content

Fruits contain twice as much fiber as grains; non-starchy vegetables supply 8 times more fiber.

8. Poor Source of Vitamins

Grains contain no vitamin C or B12 and contain only trace amounts of folate and biotin, another B vitamin. Vitamin C is a powerful antioxidant and low levels of B12 and folate lead to increased levels of the amino acid homocysteine, increasing the risk of heart disease.

9. Provide No Calcium

Grains contain no calcium and form an insoluble complex with calcium. Along with grain’s high levels of phosphorus this leads to a low calcium/phosphorus ratio. High levels of phosphorus speed up bone loss. Anti-nutrients are chemicals that prevent absorption of minerals and nutrients, damage the gastrointestinal tract and affect immune system function.

10. Inhibit Vitamin Absorption

Pyridoxine glucosides block the absorption of B vitamins in the intestines, including B6, which is also related to increased levels of homocysteine. Vitamin D metabolism is inhibited by the consumption of grains, reducing calcium absorption.

11. Inhibit Mineral Absorption

Phytates chemically bond the iron, zinc, copper and calcium within grains, blocking their absorption during the digestion process.

12. Enzyme Inhibitors

Enzyme inhibitors suppress the enzymes you need to digest food, compromising digestion and placing stress on the pancreas.

13. Acrylamide

A chemical created in some foods, usually starches, when using high heat or extended cooking times. Bread is a good example and can cause cancer and birth defects, diseases and disorders

14. Glutinous proteins
Glutinous proteins are found in grains. These are responsible for food allergies, intolerances and sensitivities.

15. Celiac Disease

Celiac disease is a genetic autoimmune disease affecting the small intestine. It may be triggered by eating too many grains early in life or a traumatic event creating stress in the body. Celiac disease causes great distress to the immune system and can be life-threatening. The only “cure” for celiac disease is to completely avoid gluten.

16. Dermatitis Herpetiformis

is the skin form of celiac disease. Avoiding gluten completely applies here too.

17. Hashimoto’s Disease

Hashimoto’s disease is also an auto-immune disorder. It affects the thyroid. Gluten must be avoided.

18. Lectins and Leaky Gut Syndrome

Lectins are proteins in grains, which are indigestible. Instead of being absorbed, these proteins attach to cells in the intestines; increasing intestinal permeability and allowing partially undigested food proteins and undesirable bacteria to enter the bloodstream. This is a condition known as leaky gut syndrome. A leaky gut confuses the immune system, causing it to attack the body’s own tissues.

19. Autism
This condition sees significant improvement on a gluten-free diet.

20. Schizophrenia

Wheat may contain a narcotic-like substance that impacts on behaviour. Removing gluten-containing grains decreases schizophrenic episodes.

Health Complications

Some of the health complications already mentioned and others associated with consuming grains are:

  • Heart Disease
  • Certain cancers
  • High blood pressure
  • Increased risk of kidney stones
  • Aggravated asthma
  • Vitamin/mineral deficiencies
  • Anemia
  • Hyperinsulinemia
  • Osteoporosis
  • Adult-onset diabetes
  • Weight gain
  • Increased triglycerides
  • Insomnia
  • Stroke
  • Epilepsy attacks

Eliminating grains and replacing them with more low sugar fruits and non-starchy vegetables will lead to better health. This can sometimes leave a void where grains used to be.

Are there any alternatives?

Yes!

…..Alternative Grains

Alternative grains are foods thought of and used as grains, but are actually seeds. These substitutions are healthy, nutritious and gluten-free.

They are:

  • Quinoa
  • Amaranth
  • Buckwheat

These can be enjoyed in recipes you currently make with grains. Get creative with these new foods and they will open up a whole new world of flavours, foods and HEALTH!

To summarise, a 3 point action plan that you can start today:

  • Eliminate all grains
  • Increase, dark skinned fruits and berries, and non-starchy vegetables
  • Replace grains and experiment with ‘alternative grains’ such as quinoa.

That’s it! Live long and be grain free!

4 Comments

  1. Gurdev Chhokar

    July 3, 2015 at 5:53 pm

    Hi Robert: I have psoriasis on my hands, elbows and knees. Please let me know the supplements and diet protocol for psoriasis.

    Thanks
    Gurdev

  2. Trevor Greenaway

    August 10, 2015 at 9:22 am

    Hi Robert,
    Can you explain if there is a difference between grain and oats and are oats as good for you as is widely written. I have porridge oats daily and avoid commercial “breakfast cereals”.
    Regards,
    Trevor

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