Going gluten-free is very sexy at the moment. We’re getting rid of our “Wheat Belly“, cleaning up our “Grain Brain”, and—as any naturopathic doctor worth their salt already knows—patient after patient reports that ditching wheat is making them feel better.
But what is actually wrong with gluten? Most of us grew up eating cereal and pasta. Haven’t we been eating bread through the ages without worries?
The truth is the grains we eat now are not the same ones our ancestors ate. Things have changed. Here are a few of the reasons why those pesky little gluten proteins are causing big problems.
Gluten Content is Up
Gluten is a protein in grains that can be very irritating to the immune system in our guts–more of it around means you are more likely to react. Modern hybrid grains have more gluten. A lot more. Fifty years ago, wheat contained 1 % gluten–now it’s over 50%.
“Pre-Digestion” is Down
The yeast used in traditional breads would start the process of breaking down gluten before it was eaten. Modern bread-baking techniques, however, use commercial yeasts that make for quick rising and bread that looks and tastes the same every time. Those commercial yeasts don’t do a very good job of starting the breakdown of gluten.
We’re Eating “Food” Instead of Food
Most of the foods containing gluten that we eat are highly processed. White flour itself is bleached with chemicals. Commercial cookies and crackers are filled with preservatives and pesticide residues. Plastics from the bags they are stored in leech into the product. These chemicals are immune-disruptors, and make our immune systems more reactive then they should be.
Add these factors to a host of other new modern lifestyle conditions, and you’ve got a recipe for a massive range of conditions that gluten causes or complicates.
How serious is it? How do you make change when you’re in love with toast and pasta? How can you be gluten-free without being fun-free? You can join the amazing Dr. Shelby next Tuesday night here at the clinic in Collingwood to find out. Space is limited, and the event is free and open to the public. Call 705-444-5331 to reserve a spot, or email us!