When you eat you are ingesting the environment. You can influence your genetics by your health related behaviours. Research shows that 75% of our health is related to our environment (what we eat and what we expose it to).
During the cleanse we aim to remove certain foods that may cause a negative impact on digestion, may cause unwanted and unseen inflammation and therefore burden the liver.
Gluten and wheat is removed from the programme.
Going gluten-free can be a challenge. Fortunately, even the smallest supermarkets are likely to have a gluten-free section, but products can be expensive and hit or miss in terms of quality.
Gluten is a protein found in many grains including wheat, rye, barley that no human can completely digest. Our body produces digestive enzymes that act like scissors which are meant to cut the proteins into smaller parts called amino acids, like cutting a string of pearls.
Gluten’s molecular composition makes this process difficult and the scissors (enzymes) can´t make nice smaller pieces, so indigestible clumps are broken off instead. These clumps may cause damage to the gut wall and impact the ability to absorb nutrients properly. This is why it is related to a number of other diseases that can arise, especially autoimmune conditions.
Triggers to a lack of tolerance to gluten may be: surgery, pregnancy, childbirth, viral infection or severe emotional stress. When the body’s immune system overreacts to gluten in food, the reaction damages the tiny, hairlike projections, called villi, that line the small intestine.
Gluten can cause elevated liver enzymes, which leak chemicals into the bloodstream, often indicating inflammation or injuries to liver cells.
More than 250 scientific studies have linked gluten sensitivity to liver and gallbladder disease. Many of us have unnecessary bloating and gas, often attributed to gluten. Gluten sensitivity has become more common partly because our bread contains much more gluten than the bread of 100 years ago.
With the most common symptoms including lack of energy, difficulty concentrating and bodily aches, gluten-induced fatigue can heavily reduce an individual’s quality of life.
What are the symptoms of gluten intolerance to consider?
- Abdominal pain.
- Anemia.
- Anxiety.
- Bloating or gas.
- Brain fog, or trouble concentrating.
- Depression.
- Diarrhea or constipation.
- Fatigue.
Occasionally even skin problems such as Rashes and eczema
Many ”gluten/wheat free” items are sickly-sweet or come with a bitter under taste. And, because gluten gives baked goods their pleasant chewiness, gluten-free alternatives can have dry or dense textures that are unwanted in a slice of bread or cake.
Many clients I work with feel better quite quickly when avoiding gluten. They have more energy, reduced headaches, no brain fog, improved bowel movement, less bloating. This indicates they are sensitive to gluten. Others are more reactive to wheat. This means they can eat rye, barley and spelt but not other items with wheat in.
No test can accurately detect gluten sensitivity. Diagnosing gluten sensitivity involves using an elimination diet, in which a person removes gluten from their diet , monitors their symptoms, and slowly reintroduces gluten to see if their symptoms return.
I suggest leaving all out gluten for your programme and then reintroducing the oats, barley or rye one at a time with 48 hours between each type and see if you notice any changes. If you get a reaction to these you are very gluten sensitive and there is no need to reintroduce the spelt or wheat.
If you like to eat bread, you will need to look for an alternative that is gluten free and also not full of additives and preservatives or added sugars. Maybe try this recipe, without the honey.
https://homesteadandchill.com/gluten-free-sourdough…/
Read this recent paper if you´ve an interest in gluten-related disorders:
https://bmcgastroenterol.biomedcentral.com/…/s12876-020…
For those who enjoy statistics follow this link for those following a gluten free diet in Europe. May be no surprise that France is bottom of this list!
https://www.statista.com/…/share-of-consumers-eating…
When the programme is completed aim to have a non factory made sourdough/rye bread if you have no digestive issues.
Consider using equal parts of chickpea flower and brown rice flower for your own baking or almond flour (these are rich in protein too to help balance blood sugar levels. You can add a little arrowroot to help with the texture. Check out the flour recipe in your Ebook –
When you are shopping for gluten free bread and other products, be mindful of the ingredients added. You will often find potato and corn starch added which can affect your blood sugar levels and digestion. Guar gum can also irritate the digestive system. There are so many highly processed and unhealthy gluten free products on the market. In fact not all gluten free products means it is gluten free. It just means that the level is highly reduced, but it may still contain traces of gluten so a “reactive” coeliac should even avoid these products.
