Good morning – Working through the items we are aiming to avoid during the programme which may cause unwanted and unseen inflammation burdening the liver and kidneys.
Gluten and wheat are avoided and there are numerous options to replace a standard bread. Scroll down the FB posts for recipes and/or check out your supporting book for recipes.
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.
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.
Indeed, many individuals experiencing kidney pain may be unaware that their symptoms could be the result of gluten/wheat intolerance. A gluten free diet has shown to improve kidney filtration.
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.
- Diarrhoea or constipation.
- Fatigue.
Occasionally even skin problems such as rashes and eczema.
Many ”gluten/wheat free” items are filled with additives and other items that trigger inflammation, so be careful if selecting GF items.
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.
Diagnosing gluten sensitivity involves using an elimination diet, in which a person removes gluten from their diet , monitors their symptoms, and slowly reintroducing 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 at the 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.
