Ann's Blog - www.annshawclinic.com

Ann's Blog - www.annshawclinic.com

What's on my mind

This is intended as general, rather than individual advice and if you are on medication, or have any pre-existing health issues, you should consult your doctor before making any radical changes to your diet.

Why Modern Wheat Is Making Us Ill Non-Coeliac Wheat Sensitivity

HealthPosted by annshaw Fri, January 03, 2014 15:17:52

Gluten sensitivity symptoms can mimic the same symptoms as suffered by coeliacs, and is now very wide-spread. The 'modern' wheat we now eat is completely different to ancient wheat. Modern wheat has 42 chromosomes, whereas ancient wheat had only 28 chromosomes, so it is a very different substance. It contains twice the amount of gluten and also contains proline (see footnote), making it indigestible to the human body, which is why it has become so allergenic - we cannot cope with it. Wheat is also high on the Glycaemic Index, quickly breaking down into sugar.

Modern wheat was introduced in the 1950s and 60s in a movement called the “Green Revolution”. The father of the movement, Norman Borlaug, was awarded the Nobel Peace Prize, credited with saving 1 billion lives.

Wikipedia states that: Borlaug led initiatives that “involved the development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.”

He pioneered new “improved” species of semi-dwarf wheat that, together with complimenting fertilizers and pesticides, increased yield spectacularly. This new farming technology was propagated world-wide by companies such as Dupont and Monsanto." However, these new technologies focused on improving efficiency and output, with little or no regard to human nutrition. This Green Revolution was about solving world hunger, but we’re now discovering some unintended consequences.

According to Wheat Belly author Dr. William Davis, “this thing being sold to us called wheat—it's not wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, genetically and biochemically light years removed from the wheat of just 40 years ago.”

And now scientists are starting to connect modern wheat with all manner of chronic digestive and inflammatory illnesses. Whilst in theory it is still possible to track down the ancient wheat varieties, it is generally true to say that none of the flour or resulting wheat products in supermarkets, or general stores will be of these varieties. Many people avoid wheat because they suspect they are sensitive to gluten and may find they can tolerate spelt or kanut. But actually these also contain gluten. So I would question the suitability of wheat itself before assuming that it is just the gluten content that is the problem.

Eliminating wheat can result in:

1. Weight-loss

2. IBS relief

3. Acid Reflux improves

4. Increased energy

5. Better sleep

There is a startling connection between wheat and cardiovascular disease/diabetes, as well as headaches/migraines and joint pains.

Hypertension

Cataracts

Rigid arteries

arthritis

atherosclerosis

Osteoporosis

Some people that have previously had no problem with wheat may commonly find they become sensitive to it in their 40's or 50's, as there can be a loss of tolerance to gluten, resulting in the inflammation of the small intestine. Symptoms of this can include brain-fog, which can persist for a few hours or even a few days after eating gluten (more so than coeliacs).

Non-coeliac gluten sensitvity symptoms also include:

Gastric reflux/pyrosis/stomach pain/bloating/abdominal pain/diarrhoea/constipation/IBS/loose bowels/fatigue/headaches/foggy mind/mouth ulcers/skin rash/dermatitis/arthralgia/iron-deficiency anaemia/folate deficiency - not all.

Dr. William Davis is a world-famous Cardiologist, and for several years not one heart attack occurred in Dr. Davis's surgery, once he eliminated wheat and sugar from his patients diets. Grains are inflammatory foods, and consuming wheat gives cravings for more carbs, which can result in obesity and diabetes which are the number one threat to our economy because of the cost and 80% - 90% responsible is wheat.

Consuming gluten-free foods, may not be the answer, as they can be weight-gaining and have negative health consequences. Giving up grains and turning to soya and corn is even worse. For alternatives use almond meal, ground almonds, almond flour, pecans, sunflower seeds, pumpkin seeds, coconut flour, goldenseal flaxseeds. For quick recipes (meals in 30 minutes), I would recommend Wheat Belly Cookbook by Dr. William Davis

Ann Shawsmiley
Link to Ann Shaw Clinic website

Proline -

The possible harmful effects that proline supplementation can have when taken in excess are as follows.

· Low Blood Pressure- A fall in blood pressure has been reported by many who have used proline supplements. This makes it mandatory for people who are using anti hypertensive medications to avoid the high intake of this amino acid from synthetic sources.

· Nerve Disorders- The intake of proline should be restricted for individuals who are suffering from a genetic disorder called hyperprolinemia. In this condition, the proline amino acid is retained in the body and it causes seizures, convulsions and impaired mental growth. Proline supplementation is strictly restricted in such cases.

· Gastric Trouble- Too much proline means high fermentation rates of this amino acid in the intestines. Bacteria break it down and release large amount of gases causing abdominal pain and bloating. In some people nausea and vomiting is also seen.

· Allergic reaction – The formation of hives (itchy red eruptions on the skin), wheezing, breathing difficulties and chest tightness are common symptoms of an allergic reaction to proline. Such susceptible individuals should always read labels to identify possible triggers.


Read more at http://www.ifood.tv/blog/side-effects-of-proline#vtxypBwht2VhtyEx.99













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