Why Gluten May Be Bad for Everyone

With all the new studies and article on the dangers of gluten, it may be safe to assume that gluten may be bad for everyone. But why?

Dr. Vikki Petersen wrote an article on the subject:

Wheat is a Threat to Your Health, Even if You’re Not a Celiac

Gluten is the protein that is mostly present in wheat, about 85% of all the protein present. However, there are, unbelievably, 23,000 different proteins present in modern wheat that can create inflammatory, negative reactions in the human body, according to Dr Perlmutter. I will admit that this is a number far beyond any I have heard, but I do trust the source….

However, and we have discussed this many times before, WE, meaning humans, may also be a ‘predator’ when it comes to wheat. And as a predator the wheat we eat is attacking us. How?

The WGA protein has a liking for a protein in the human body called N-Acetylglucosamine and binds to it. Don’t worry about the long name, what’s important is where the protein is found: namely tendons, joint surfaces, cartilage, the lining of the entire digestive tract and the lining of the miles and miles of blood vessels within all of us.

When WGA ‘binds’ to this protein it can leave the cells of the particular structure, e.g. the cells lining the digestive tract, vulnerable. Whether it’s damaging the lining of the gut that could potentially result in leaky gut or damaging the lining of blood vessels putting them at risk to inflammation, it is thought that WGA has truly direct toxic effects on the heart, brain, immune and endocrine systems.

According to Dr. Vikki, this can affect anyone whether they are celiac, gluten intolerance or gluten sensitive.

Personally, I find this information very scary!  How many years have we, as human beings, been The Gluten Effecteating wheat and how long has it been doing this kind of damage to our bodies?

If you have read Dr. Vikki’s book, The Gluten Effect, she mentions mention that populations who consume wheat are at higher risk to certain degenerative and inflammatory disease. These diseases, she says, were not present prior to the introduction of wheat and are less present in those societies that do not consume it, even today.

With the studies I have seen, maybe she is right:  We should leave wheat to those who can digest it — animals with 4 stomachs!!

What do you think?

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