When we are healthy, should we remove gluten?

On one side there is no wheat, on the other spelled, kamut or wheat. Spelled is a kind of wheat, wheat and kamut of other kinds, just as Burgundy and Bordeaux are kinds of wine.

So if you decide to stop eating wheat and you choose to eat “spelled out” instead, it’s as if an alcoholic declares that he stops drinking and that he now replaces the wine. Beaujolais!

Remove gluten

Getting together between the different wheats

The term wheat includes about ten different species.

Their common point is that they have a common ancestor, called the wild dog.

The wild grape was domesticated by humans in the Neolithic era, a little more than 10,000 years ago. It was then crossed with other plants to give the starch, a sort of starch-rich prehistoric wheat, as the name suggests.

Different types of starch have been selected to produce durum wheat, with which pasta and couscous are made. Kamut is another kind of selected starch. When it comes to Pharaoh in the Bible who had his granaries filled with wheat, it is these wheats that are concerned.

However, the starch was crossed again with another herbaceous plant (that is, a soft-stemmed, woodless plant) to yield soft wheat, also called wheat, and spelled.

People often think that spelled is a very old variety of wheat, but it is not. This is one of the most recent. The confusion comes from the fact that the wild grape, which is one of the ancestors of modern wheat, is also sometimes called “small spelled” (whereas it has nothing to do because the “spelled” is a domesticated and modified engrain ).

Spelled wheat is therefore, like soft wheat (or wheat), a modern form of wheat, several times hybridized. It also contains a lot of gluten. This means that it raises well, but it also means that it is useless to take spelled if you are looking to eat gluten-free …

New wheats

But the wheat story did not stop there.

In the 1950s and 1960s, new high yielding wheat varieties were developed in the laboratory.

Incredible but true, the current wheat species have 42 chromosomes, while the ancestral wheat, the wild dog, had only 14 …!

As explained by the excellent Julien Venesson in his book “Gluten, how modern wheat intoxicates us”, these wheats are mutants, with unforeseen and disturbing consequences, as much on our health as on the environment.

Modern wheat is torturing our gut

By dint of hybridization and genetic modification, modern wheat now contains a lot of new proteins that we are unable to assimilate.

But the problem does not stop there.

These proteins, which are not transformed by our digestion, pass as they are in the intestine, and in some genetically predisposed people, this triggers inflammation equivalent to true torture. This is called gluten intolerance (or “celiac disease”), a disease that affects “only” 1% of the population.

This is where the official rhetoric ends, because in fact, several recent scientific studies have shown that gluten in modern wheat is harmful to all humans, including people who are not intolerant!

Harmful wheat for all humans

This is a work that has just been published. It is the result of collaboration between researchers at Massachusetts General Hospital, John Hopkins University and Maryland Medical University (USA).

The researchers tested the effect of gluten consumption on 3 groups of people: a group of celiac patients, a group of hypersensitive patients and a group in full health. Result: in all cases the consumption of wheat greatly increases the intestinal permeability by disrupting an intestinal hormone called “zonulin”. And the consequences of this disruption are terrible.

Not only does our gut suffers and struggles to assimilate nutrients, but it can let certain proteins into the bloodstream that will act in our bodies like genuine little terrorists, triggering autoimmune diseases and increasing the risk of cancer. .

Among these proteins, the best known are prolamins and glutenins. They form an organized gang terrorizing the populations. They have become famous in the general public as “gluten”.

Gluten is indeed a mixture of prolamins and glutenins. This is not a subject in itself.

For a long time minimized by the health authorities, the dangers of gluten are today more and more recognized.

Because we are much more likely to suffer from gluten hypersensitivity, which manifests as diffuse symptoms ranging from diarrhea to bloating, depression and joint pain, to all forms of disease.

Hence the amazing effects of a gluten-free diet, which can not only solve the problems of digestion, but also give better morale, more energy, less susceptibility to infections.

What are the positive effects of a gluten-free diet?

If you are not affected by any of the above symptoms, keep in mind that a gluten-free diet is a simple and effective way to maintain a healthier bowel and limit the onset of incurable chronic diseases such as autoimmune diseases. -immunes.

A study that followed healthy adults for a month also showed a significant decrease in pro-inflammatory cytokine production through a gluten-free diet.

Inflammation is a major factor in heart disease, cancer, depression, and many other diseases.

It may well be that gluten-free, or limited gluten, also has a big positive effect on our health. Why not try ?

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