Gluten

We often talk about the need to remove gluten from the diet and I am a huge advocate of this but why remove this at all, I mean the government and doctors tell us to eat more “heart healthy wholegrains” so what Gives?

What is Gluten?
Let’s start at the beginning. Gluten (from Latin gluten , “glue”) is a protein composite found in foods containing wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

Gluten is the composite of a gliadin and a glutenin
(taken from Wikipedia)

What it does
Gluten is part of the plants natural defence against being eaten and as such is an anti nutrient.
Aside from cealiac disease there are said to be three levels of gluten reaction.

Firstly there is full gluten or wheat allergy, this is the most severe and rare form and is a full blown allergy not unlike a nut allergy etc.

Secondly and more common is non cealiac gluten sensitivity, it is estimated that 30% of humans have this level of sensitivity and is thought to be the cause of many symptoms including cealiac like GI issues, IBS, asthma, skin complaints, as well as headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers.

Finally comes the one that effects us ALL the Gliadin in gluten triggers zonulin signalling which in turn causes permeability of the gut lining. Let me say that again permeability of the gut lining meaning that what’s in your gut (poop and other stuff we really don’t want leaving) can enter your blood stream. It is also now being discovered to be affecting the blood/brain barrier which in turn could be leading to or triggering neuro degenerative diseases. Just to be absolutely clear this happens in 100% of humans regardless of if your having symptoms or not, it’s happening.

Wait…. There’s More
Gliadin is also a potent appetite stimulant. In studies where participants have been told to remove gluten from the diet, with no other restrictions it was found that on average they ate 400 calories less. Again there were no calorie restrictions imposed just the removal of gluten and as such Gliadin.

It is also believed that gliadin is a contributing factor in leptin resistance. Leptin is the hormone that signals your brain when you’ve eaten enough. When you become leptin resistant your brain doesn’t “hear” that signal so you keep eating.

Franken Wheat
Today’s modern dwarf wheat bears little resemblance to the grasses that our ancestors first cultivated. It has been repeatedly cross bred to achieve desirable characteristics much like most of our modern crops. The problem lies in that the desirable characteristics for flour and bread making also happen to be the ones that are given by the gluten “Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.” so it stands to reason that as we improve these properties, we increase the gluten content.

Why We Remove Gluten
Just imagine if we could create a product that not only stimulates your appetite and causes you to want to eat more but also stops you brain from receiving the signal that you’ve had enough. Food manufacturer’s dream come true? It sure is and could go a long way to explaining why it’s in everything.
We suggest removing gluten containing foods from your diet for all of the above reasons. We don’t want the contents of your gut leaking into your blood stream, or your blood/brain barrier being effected (it’s there for a reason.) Equally why would you want to eat a food that just makes you hungry and stops you feeling full?

Remove it from your diet for 30/60/90 days and see if you feel better, what have you got to lose??

If you need help with your diet and nutrition then you could try our 30day Kickstart program which of course is Gluten free. Feel free to contact us on our Facebook page if you’d like more information or email me carl@busybeefitness.com