Cutting out Gluten Can Solve Lot of Problems
The cause of your aches and pains, stiffness, weight gain, weak bladder, thyroid problems, fatigue, anaemia or asthma may be gluten. Find out how to fix it.
Eating what really suits you in terms of your blood type can save you time and money in the long run. it holds the key to weight control. But even then, gluten may be an offending factor for some of us. With restricted choices, you get to discover new and wonderful foods to make and enjoy. With accurate blood type and secretor status assessment, you can immediately enjoy more foods without having to embark on a severe allergy exclusion diet. If gluten is the underlying cause of an ailment then how can drugs be the solution? Gluten is gluten. You need to cut it out!
Gluten Intolerance Inhibits Vitamin D Assimilation and Uptake
Most people eat wheat or gluten throughout their lives. But this does not mean that gluten agrees with all the individuals who eat it all the time. They are merely unaware of the damage it is doing at a chronic level. It takes years to lead to anaemia, infertility, bowel impairment, obesity, eroded joints or a congested liver. Gluten intolerances conveniently overlap with many ailments that are symptomatically smothered by patent medications so most doctors miss the underlying cause. Vitamin D, for instance, is poorly assimilated by gluten intolerant individuals, despite adequate exposure to sunshine.
Wheat Robs the Joints of Glucosamine
Bread is not what it used to be. The protein based gluten that is present in modern strains of wheat contains disruptive lectins that result in autoimmune disorders. The lectin known as gliadin causes an “addictive intolerance” to bread, pasta and other products that contain it. Wheat robs your joints of glucosamine, the very thing you spend a fortune on to replace with expensive supplements! Undigested food particles attract parasites which in turn, cause the gut lining to perforate, resulting in a leaky gut syndrome. The gluten then escapes into the bloodstream and autoimmune disorders such as arthritis, thyroid and adrenal complications manifest
Wheat Causes Frequent Urination and Bedwetting
If you eat bread and don’t display obvious symptoms of intolerances you may still have a secret nuisance in terms of running to the loo, especially at night. People call it a tiny or weak bladder. Wheat and often all gluten causes the bladder to contract into a spasm so it has a limited capacity. It is amazing how this changes when the offending wheat or glutens are removed from the diet. People begin to sleep through the night, drink huge glasses of water and cough and sneeze comfortably. Children wet their beds if they remain asleep when their constricted bladders need to be emptied. Disgracing them and even dehydrating them before bedtime will not alleviate the underlying wheat allergy.
Anaemia That Does not Respond to Iron Supplements is Caused by Gluten Intolerance
After many years of persistent anaemia and fatigue despite every effort to take iron supplements we have a fine example of an autoimmune problem. People take iron supplements, eat food rich in iron and even trying to elevate flagging levels of haemoglobin with tissue salts, energy medicine and Homeopathic remedies. In such cases, try cutting out all forms of gluten for a few months you should see a steady replenishment of your iron reserves.
A 1 month gluten free challenge will highlight your problem areas because you will notice how different you feel. After that it becomes a way of life. It is possible to “survive” without any gluten. Wheat, rye, oats and barley all contain gluten and need to be avoided. For some blood types wheat is the main offender. Make conscious choices. Say no to foods you wish to cut out and tell your family and friends not to sabotage your new resolution. Soon you will notice that all your nagging ailments like: aches and pains, stiffness, asthma, thyroid problems, headaches and skin disorders, water-logging, constipation, and flagging energy begin to improve.
Don’t Eat What Does Not Suit You
Find good substitutes for foods you normally ate or loved. Health shops provide a good selection of basic gluten free items like pasta and rice cakes as well as special baking mixes for bread, scones, muffins and biscuits. Instead of flour made out of wheat, barley or rye. Look for products made of rice, quinoa, millet, chickpea, lentil, yellow pea and buckwheat flour to begin with. Good recipe books are available and there are many experts in the gluten free field. With strict gluten avoidance, be careful of gluten free starch mixtures bound with a lot of xanthan gum, guar gum, potato flour, tapioca or sago starch. These mimic the action of gluten, in terms of binding. However, in some individuals they can affect digestion, cramps, bloating and absorption of key nutrients.
In most cases, eggs are the best gluten substitute for baking. They make your products more nutritious and suit all blood types. The best way out of the food maze is to eat simple, natural foods that are well suited to your blood type. There is no point in loading up on other disagreeable lectins that come from other staple foods. For instance, soya is very bad for blood type O and B non-secretors. Chick peas only suit O secretors and they do not tolerate lentils or corn. Corn only suits A secretors, and so on. It is best to cross check with the original lists provided by Peter D’Adamo. If you fail to respect your blood type individuality you may fall into the gluten free trap of causing even more allergies and intolerances, weight gain or hormonal disruption than before.
Watch out for large amounts of sugar, often used in gluten free recipes to improve the texture of muffins and cakes. Substitute with appropriate sweeteners or try to use naturally sweet ingredients such as dates, honey or bananas. It is best to determine your tolerances to new ingredients by using a basic muscle test or asking a kinesiologist or therapist to help you. Write out a list of suitable flours, binders and sweeteners and only use them. For instance, as blood type O-secretor, I make a mixture of rice and yellow pea flour and use tapioca as a binder because these products also suit my blood type A-secretor husband. He does not tolerate potato or chick pea flour, but I do!
Enjoy Your New Food. Explore and Experiment
Learn how to make a few basic staple foods that really suit and satisfy your nutritional needs. It is best not to hanker after big slices of fluffy bread, rolls, pizza and pies. Discover new and exciting – and very satisfying foods. Try out some pizza or tortilla, crumpets and cupcakes that are made exclusively out of: sweet potato, butter beans and eggs! Imagination has no bounds.
References and Helpful Information (accessed 15th June, 2012)
Gluten intolerance and severe fatigue:
Food allergies and bladder infection :
Information on blood type diet