Gluten-free grains do not exist. This is a misnomer. Below, these are so called ‘gluten-free flours’. But, even these have their own ‘gluten’. I will explain, below.
Gluten free flours
- Cassava root
- Flax seed
- Garbanzo bean
- Tiger nut
- Green banana
Wheat flour can contribute to inflammation in our bodies. This is a result of immune function breakdown. Leaky gut syndrome can be caused by eating wheat products and even so called gluten free grains like quinoa, brown rice, and corn (and, a host of many others.)
This is due to every grain having its own gluten protein. Other grains have names for their gluten, and the one present in wheat is named gliadin.
So, what this means is that many people who do go on a gluten free diet because they have a gluten intolerance or sensitivity (coeliac or celiac disease) buy foods made with other grains such as corn, and they still suffer from the effects of gluten.
Their symptoms don’t improve, they don’t heal or get better, but may even get sicker. This is because the gluten they are suffering from is gluten from other grains that have been deemed harmless.
Did you know that gluten can cause vitamin and mineral deficiencies due to decreased absorption because of organ tissue damage?
Gluten can also impact the types of bacteria present in the gut. A healthy gut flora with plentiful good bacteria is important to fight the bad bacteria.
Wheat flour is an ingredient (often, a hidden one under different names) in many processed foods, soups, gravies and many more. You always have to read labels to know for sure what's in the foods you eat.
I have found other grains (gluten) affect me adversely, such as corn. So, the only one I used to eat that seemed to be the most benign was brown rice. But, now I don’t eat any, as it has small traces of arsenic, cadmium and lead. I especially don’t want liver and kidney problems. Furthermore, rice still has gluten and also has lectin.
Rice seems to be a good ‘absorber’ of the before mentioned heavy metals. Therefore, if you just have to have your grains, you could try millet and quinoa instead, as they have very low nearly undetectable traces of arsenic in them. But, if you have an intolerance to gluten, any ‘grain’ may pose a health problem for you.
It may be better not eating any grain at all, because there is no apparent requirement for it in our diet. There are other foods in the plant kingdom with superior nutrition.
Non coeliac gluten sensitivity – A new disease with gluten intolerance
‘Until recently gluten intolerance has been believed to be typical of celiac disease (CD) and wheat allergy (WA). In the last few years, however, several study results have been published that have proved that gluten intolerance can also affect people who do not suffer from any of the above mentioned diseases. The new syndrome has been named non-celiac gluten sensitivity (NCGS) or gluten sensitivity (GS). It has been included in the new list of gluten-related disorders published in 2012. Researchers believe that NCGS is the most common syndrome of gluten intolerance. This review discusses many aspects of NCGS epidemiology, pathophysiology, clinical spectrum, and treatment and current tools to identify patients suffering from CD, WA, and NCGS [1 ncbi.nlm.nih.gov]’.
1 URL ncbi.nlm.nih.gov/pubmed/25245857
Website Title Clinical nutrition (Edinburgh, Scotland).
Publication Month April
Publication Year 2015
Article Title Non coeliac gluten sensitivity – A new disease with gluten intolerance.
Date Accessed March 07, 2018
Note- before you change your diet contact your doctor.