Are you “Gluten Sensitive”, It doesn’t matter, we all are!

Are you “Gluten Sensitive”, It doesn’t matter, we all are!

Sounds crazy right? Ever heard of Zonulin?! If you have done your research on Gluten and Gluten Sensitivity, then it is most likely that you have. For those of you that haven’t, it’s not some alien warlord from the hottest sci-fi novel, it’s an actual protein produced in the human body. Even worse, this protein destroys your intestinal lining when gluten is consumed…. So, gluten is invasive for everyone!

Fact breakdown.

What is Gluten? Gluten is the term keyed to describe Gliadin and Glutenin, the proteins that live in Wheat and other foods that contain the protein like barley, and rye. Gluten is the protein that gives the elasticity to the grains when broken down. It is a naturally occurring glue for baked goods and food products. Contrary to popular belief of the “Whole Wheat” agenda, Gluten has a very low biological and bioavailable structure of nutrient density in comparison to Gluten Free alternatives. In English, whole wheat is not as healthy as you thought.

You might be thinking I’m insane and just another Gluten Free fanatic. Well, being fanatical about a GF lifestyle is partly true, but this where we lay down the evidence-based science of it all, Zonulin.

I’m sure you have heard me talk about Leaky Gut a few times. What Leaky Gut is, is intestinal permeability, holes in your intestinal lining. These holes are created by the microvilli (lining protectors and nutrient absorbers) retarding and falling down, when they fall down and are non-operative, the lining becomes compromised and permeability is established. When permeability is in process, your blood stream is exposed and waiting for food particles to enter. This is never a good thing. Whole food particles should never be freely entering your bloodstream. This process creates food sensitive antibodies because the body naturally wants to protect you against foreign invaders. But what does Leaky Gut have to do with any of this? Zonulin. When Gluten is consumed it activates Zonulin which is a majorly responsible variable in the creation of Leaky Gut. Making sense now? So you don’t even have to have an allergy to the Gluten Protein or be Celiac to have this reaction. After Leaky Gut is established people will begin to have food sensitivities which can make someone Gluten Sensitive who wasn’t prior. Sounds confusing, I know, but if we avoid this protein all together, we really don’t have to be so gloom and doom about it all.

Beyond Leaky Gut, Gluten, when seen as a foreign invader, will wreak havoc on the immune system, creating inflammation and will destroy the cell. Inflammation is at the root cause of all disease. Another reason to reconsider consumption of this protein.

Some of you may read and think I have completely gone off the deep end, but the truth lies in the science of it all. I have experienced leaky gut first hand and I don’t wish it on my worst enemy. I couldn’t concentrate, focus, I developed severe anxieties, thought the world was ending, developed suicidal depression. That’s just a state of being that no one wants to ever exist in. I didn’t. I gave up gluten, changed my eating habits, and now feel like a million bucks. For some Gluten and Leaky Gut could be the underlying cause of any disease, condition or auto immune disorder, from Thyroid disease to MS to Ulcerative Colitis to ADD, there are too many to count. Giving up Gluten like anything is never easy, that’s not what I’m preaching about today. Every person has their own emotional journey that goes with it all. But I said my peace, mourned the death of my once beloved Gluten, and moved the hell on. I never looked back. Now in hindsight, it was one of the best decisions of my life and the easiest things in comparison that I have ever done.

Many people have success working with a nutritionist to get over these things, and some use hypnotherapy because it is extremely difficult for them. Gluten can be an addiction for some, and should be treated as such.

For those of you who don’t know where to start I will add some links below that are very helpful! The first step is to know where to find Gluten. If you still eat processed or packaged foods or soups, and sauces, you’ll find it in almost anything commercially produced. The most common question I hear is, why? Because it’s cheap. American made soy sauce doesn’t even have soy in it, it is all wheat based. BBQ sauces, Canned Soups, Soup bases, Creamers, Dips, Chips, Bread, Pita, Pretzels, Cookies, Cakes…. It’s in everything. So starting with the step of knowing what foods you buy and which to switch or eliminate will be best. Good luck and know, Gluten is not good for anyone!






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