What is Gluten ?
-Gluten is a natural protein in wheat and other grains.
Gluten is a combination of proteins called gliadin and glutenin . It
helps develop elasticity in wheat flour when it is moistened or kneaded.
Gluten makes soft, cohesive baked goods that retain moisture and hold
their shape.
-What is Gluten Intolerance? Gluten intolerance, and it’s
more serious form, celiac disease, is the body's inability to digest
gluten. It can become severe and life threatening, damaging the small
intestine, causing poor nutrition, food reactions, depression, mood
swings, holes in the intestines, leaky gut syndrome, and creates an
invitation to other diseases.
Gluten is a sticky protein in wheat that holds dough together.
-What
Should Gluten Intolerant People Do? Gluten intolerance is often
considered incurable. It is treated by simply avoiding grains with
gluten. Any food can be made gluten-free by using gluten-free grains.
Grains with Gluten: Wheat, Barley, Rye, Oats, Kamut , Spelt, and
Triticale have gluten. Amaranth has minute traces of gluten. Couscous,
Bulgur, Semolina and Surum are all 100% wheat. “Flour” in any product
means wheat flour.
-Gluten-Free Grains: Rice, Buckwheat, Cassava
(Tapioca), Corn, Millet, Montina , Quinoa, Sorghum, Teff and Wild rice
are all gluten-free.
How Do We Diagnose and Treat Gluten Intolerance ?
Gluten intolerance is often misdiagnosed. People with
gluten intolerance often have seemingly unrelated physical issues such
as depression, allergies, rashes, anemia, emotional reactions, diarrhea,
malnutrition, weight loss, obesity, insomnia, muscle cramps, puffiness,
candida, ADHD, chronic fatigue, joint pain, arthritis, cancer, leaky
gut, etc. Many doctors consider gluten intolerance to be incurable . The
most common treatment for it is to avoid gluten grains forever. Gluten
intolerance affects the small intestine. Tiny cilia become clogged,
impeding normal digestion. Gluten affects the tiny cilia in the wall of
the small intestine. The cilia become blocked by undigested or fermented
sticky debris. They are unable to function normally in the transfer of
micro-nutrients to the blood. Gluten intolerance is usually diagnosed by
blood testing for antibodies in response to grains. These antibodies
are produced when the body senses an allergen. If the results indicate
an allergy to gluten some doctors take an intestinal biopsy. Some
doctors use a stool sample test for gluten antibodies.
Major Factors in Gluten Intolerance
High Speed Grinding Destroys Nutrients and Enzymes The
most nutritious flours are stone ground at a cool temperature under 90°
F. Most modern flour is ground in high-speed, high-volume hammer mills,
generating enormous heat up to 150° F. Healthy, living enzymes are
destroyed at 119° F. Many mills overexpose flour to air, causing
oxidation, rancidity of oils, rapid loss of freshness, flavor and aroma.
Read More White Flour is Stripped of 83% of its nutritional value.
High-speed mills transform whole grains into white flour devoid of
nutrition, fiber and flavor. When whole grains are milled into white
flour, only the white, pulpy interior kernel, or endosperm remains and
83 % of the nutrients are removed. What’s left is pure carbohydrate.
-Wheat in the field is full
of nutrition. Whole wheat berries are nutrient rich. Processed flour is
stripped of nutrition, with added chemicals. If white flour is empty,
then should we eat whole grains? But what about the digestibility of
whole grains?
-Processed Grains Have 83% Less Nutrients
-Synthetic Nutrients and Chemicals Added to White Flour
Refined white flour is so empty that most states require it to be
enriched with synthetic thiamin, riboflavin, niacin and iron. Flour is
then treated with chemicals to artificially age, bleach and preserve it.
Chlorine dioxide and Benzoyl peroxide, irritants to the skin and lungs,
are used to whiten the flour. Other processing chemicals are added such
as methyl bromide, nitrogen trichloride , alum, chalk, nitrogen
peroxide and ammonium carbonate. These chemicals may affect nutritional
content and digestibility
Whole Grains Contain Natural Anti-Nutrients
Whole Grains and Seeds are Designed
to be Indigestible:
-Enzyme Blockers are natural anti-nutrient chemicals in
whole grains. Seeds contain protease inhibitors or trypsin inhibitors
that effectively cancel our digestive enzymes such as protease, pepsin,
trypsin , chymotrypsin and amylase.
-Phytic Acid in the hulls of whole grains is indigestible.
Phytic Acid blocks absorption of important nutrients. Phytic acid can
be reduced by cooking, and eliminated by soaking, fermenting or
sprouting grains.
-Lectins in whole grains wreak havoc in our digestion.
Lectins are natural proteins in seeds that are cell code breakers. Our
cell walls are covered with chemical receptors to protect and ensure
entry of only the right compounds. Lectins can crack the codes and trick
the cell into doing things it normally would not do. Lectins can bypass
our defenses, “getting behind the lines” to travel all over the body
causing havoc. Lectins can penetrate the protective mucus of the small
intestine, promote cell division at the wrong time, and even cause cell
death. Lectins can perforate the intestinal wall, or trick the immune
system to thinking there’s an intruder, causing an allergic reaction.
Lectins are not destroyed by cooking. Humans have difficulty digesting
beans and whole grains as they are full of Anti-Nutrients. Learn more
What do bears do in the woods? Bears eat fruit and leave a pile of dung.
They don’t digest the seeds. Instead they give them a perfect growing
environment! Seeds are designed to pass straight through the digestive
track and grow! Whole Grains Contain Natural Anti-Nutrients Whole Grains
and Seeds are Designed to be Indigestible Whole grains & beans are
designed to pass through the digestion! What do bears do in the woods?
When bears eat fruit, they swallow the seeds whole and leave them behind
in dung.
Grains Contain Hazardous Mycotoxins
“Sprouting inactivates aflatoxins, potent carcinogens
found in grains.” Sally Fallon, Nourishing Traditions Many grains are
carriers of Mycotoxins and Aflatoxins , carcinogenic poisons produced by
mold and fungi. These single-cell forms of life have been on the Earth
for billions of years. Molds and fungi are smart little creatures that
play a powerful but unseen role in every part of our environment. They
can change form, become dormant, or all at once reproduce rapidly. Fungi
are opportunistic. In a healthy biological system, they are contained.
But in a compromised or un-balanced terrain, they can overwhelm.
Mycotoxins are most common in large-scale industrial-style food supply,
if it is damp, improperly stored, or laden with pesticides and
chemicals. Soaking and vigorously rinsing grains before cooking reduces
Mycotoxins. Mycotoxins from fungus in grains have been linked to insulin
and blood sugar problems, arthritis, IBS, Alzheimer's, heart disease,
cancer, allergies, candida…. Mycotoxins can unravel and change DNA.
Chemicals and additives used in industrial farming , such as chemical
fertilizers and pesticides may compromise your digestion. Genetically
modified grains may affect your digestion. You might not absorb them in
the same way as traditional grains .
A Diet High in Sugar Can Cause Gluten Intolerance
We can become allergic to any food we continually eat with
sugar, according to Dr. Nancy Appleton, PhD, author of “Suicide by
Sugar”. Many people are allergic to gluten and dairy because for years
they have been eating them with sugar. Donuts, cakes and cookies are
made with sugar and wheat. Ice cream and cheese cake contain sugar and
milk. Sugar is a toxin that destabilizes the body, and invites
intolerance to the foods we regularly consume. Eating these foods
together has made us allergic to wheat and milk.
Low Enzyme Levels
Can Cause Gluten Intolerance. Dr. Lebwhol , a celiac specialist at
Columbia University says a majority of celiacs have low pancreatic
enzyme function. Enzymes are needed to digest food. Enzymes are
influenced by minerals. And minerals are often de-stabilized by sugar.
Low mineral levels means low enzymes, and poor digestion results. Sugar
makes it difficult for the small intestines to absorb nutrients because
of low enzyme levels. Therefore, when you eat sugar, any food that is in
the digestive tract at that time will become the food to which you may
become intolerant. This is how allergies start. Digestive enzymes can
help treat or heal gluten intolerance. But the real culprit is sugar.
Poor Food Combining Can Cause Gluten Intolerance Symptoms. When you
eat certain foods in together, do they cause indigestion? Some foods
digest easily in combination. Other foods compete enzymatically so that
they require more effort to digest. Dr. Matsen , author of “Eating
Alive”, says proper food combining alleviates gluten intolerance.
Consuming proteins and starches separately often solves this problem. An
easily digestible food combination is steamed vegetables with rice. A
difficult combination might be meat with gravy, candied sweet potatoes,
raw cranberry sauce, whole wheat bread and butter, followed by sour
cream apple pie and coffee with cream and sugar!
Gluten Intolerance Often Linked to Stress
Which came first? Like the chicken and the egg, we may not know which came first.
However we DO know there a clear link between gluten
intolerance and stress, especially adrenal stress. Many doctors note
that severe stress, physical injury, infection, childbirth or surgery
can trigger gluten intolerance. Professor Rhodes, Professor of
Medicine and Honorary Consultant Gastroenterologist at the Royal
Liverpool University Hospital, observes that IBS is often activated by
stress or by acute gastro-enteritis. According to Dr. Susan Solomon,
people who suffer from gluten intolerance and celiac disease have an
underactive thyroid and stressed adrenal glands. This creates even more
stress in the form of poor absorption of nutrients, hypothyroidism and
adrenal fatigue. Dr. Stephen Wangen , author of "The Irritable Bowel
Syndrome Solution“ says that many physicians are trained to think of
gluten intolerance as induced by stress or related to mental imbalance.
However more often it is the other way around. Gluten intolerance is
often the CAUSE of the STRESS that compromises every aspect of your
health.
We Don’t Fully Understand Digestion.
Even the finest medical specialists
cannot tell us how we each assimilate food. Your digestion is unique.
There are hundreds of individual factors that influence digestion, such
as family history, emotions, the foods we combine, microbes, environment
and time of day. Even your thoughts affect your intestines. Your
digestion is unique. Hundreds of individual factors influence the
healthy transformation of nutrients: Environmental, mental, emotional
and the physical food itself.
“Gluten Intolerance” is also a Generic Term for Several Digestive Issues
Grains processed at high temperatures , and stripped of
nutrition can cause gluten intolerance. Chemicals added to processed
flour, such as c hlorine dioxide, benzoyl peroxide, methyl bromide,
nitrogen trichloride , alum, chalk, nitrogen peroxide or ammonium
carbonate can cause digestive symptoms. Enzyme blockers, natural
chemical compounds in whole grains can cancel out your digestive
enzymes. Pyhytic acid present in the hulls of all whole grains can block
digestion. Lectins in whole grains can penetrate the lining of the
small intestine, causing gluten intolerance. Mycotoxins and aflatoxins ,
carcinogenic poisons from mold in grains, could be affecting your
system. Chemicals used in industrial farming, such as chemical
fertilizers and pesticides, may not suit you. Genetically modified
grains may not be well tolerated in your particular digestion. If your
diet is high in sugar or if you consume grains along with sugars, this
can cause gluten intolerance. Low enzyme levels in your digestion can
cause gluten intolerance. Poor food combining can cause gluten
intolerance. Gluten intolerance is often related to stress ,
particularly adrenal stress . 9 At this time, our medical diagnosis is
not yet able to distinguish between the various issues labeled “gluten
intolerance”. Your digestion is unique. Your gluten intolerance may be
related to one or more of these conditions: Why avoid glutinous grains
forever? Learn an easy way to make grains digestible and treat gluten
intolerance.
Best Gluten-Free Flours
Most flours on the market are
difficult to digest, and devoid of nutrition. Whole grain flours are the
most difficult to digest, unless they are sprouted. Sprouted rice flour
is my favorite, as it is gluten-free; it has whole grain goodness; it
is flavorful, and full of life force. Sprouting aids digestion and
combats obesity because living flours are digested as vegetables, not
carbs! This well-kept secret will soon be common knowledge. Many
gluten-fee desserts fall apart without the holding power of gluten.
Gluten-free flours are best blended together to combine their texture
and unique chemistry. There are many good blends on the market, some for
cookies, some for cakes or bread, but that’s too complicated for me.
The above blend is the BEST blend I’ve found for ALL uses. And it has
the advantage that the rice flour is available in living sprouted form.
Other gluten-free flours used in these recipes are coconut flour and
almond meal .
Soaking Grains Optimizes Nourishment
Germinating and fermenting grains
is a simple, age-old technique used for millenniums in every culture in
the world until modern industrial farming methods changed that. It is an
excellent way to optimize nutrition in the grains we grow. “Be Kind to
Your Grains” ”Going With the Grain” Soaking Grains Optimizes Nourishment
"Traditional societies usually soak or ferment their grains before
eating them, processes that neutralize phytates and enzyme inhibitors
and in effect, predigest grains so that all their nutrients are more
available. Sprouting , overnight soaking and old-fashioned sour
leavening can accomplish this important pre-digestion process in our own
kitchens.” Sally Fallon, Nourishing Traditions Cookbook Soaking,
sprouting or fermenting grains can: Deactivate Enzyme blockers
Deactivate Phytic acid, which blocks absorption of minerals. Neutralize
Lectins and tannins which are gut irritants Begin the breakdown of
gluten, a non-digestible protein and toxin. Begin the breakdown of
cellulose which is otherwise not digestible. Reduce Mycotoxins from
molds in grains A few minutes of preparation can make seeds, grains and
nuts more digestible, and prepare them for easy assimilation. Soaking
whole grains in water for 12 to 24 hours greatly increases their
digestibility and nutritional content.
Our Great-Grandmothers Used Sprouted Grains
People Have Been Sprouting Grains
for Thousands of Years. Farmers harvested grain by hand and stored it in
the field until it was sold. The dew and rain slowly caused the grains
to sprout or germinate. Then they were carried to the threshing floors
where they were dried and separated from the chaff. The invention of
modern harvesting methods has changed all that. Grains are now harvested
dry, and immediately moved to storage bins. Our time honored tradition
of sprouting was lost. Modern Methods Did Not Know About the Nutrition
in Sprouted Flour. Since 1900 our grains have not been allowed to
ferment or sprout. Dormant, un-sprouted grains are more difficult to
digest and do not contain the nutrients of sprouted grains. Un-sprouted
flours contain powerful anti-nutrients that block absorption of vitamins
and minerals. Our Great-Grandmothers Used Sprouted Grains. Our
Great-grandmothers used germinated flours. 100 years ago there was no
prepared food to buy. All cooking used naturally germinated grains.
These Amish grains are harvested in the old-fashioned way, germinating
in the field
What is Sprouted Grain ?
Sprouting is also known as malting
means a seed is allowed to germinate. All grains, legumes and nuts, are
basically seeds. During sprouting the grain composition changes
dramatically. The nutrient levels increase flavor changes. Sprouted
grains are very easy to cook and eat. Germination is the critical
process that a seed is designed for. During germination the grain’s
nutrients are transformed and released to aid the seed's establishment
as a plant. The seed softens inside. During this time, many flavor
compounds are also released. The soft, sprouted seed is at its peak in
flavor, nutrient density and digestibility. WOW! What a perfect time to
eat it! This is a stark contrast to flour made from dormant grains
ground into a tasteless dust.
Sprouted Grains, Higher in Nutrition, Digestible & Gluten-free
Sprouted Grains, Higher in
Nutrition, Digestible & Gluten-free Sprouted rice flour is a
superior gluten-free flour. Sprouted rice flour makes lighter baked
goods because it is the same weight per volume as whole wheat flour. At
the same time, sprouted rice flour is higher in nutrition and much less
gritty than regular brown rice flour. This is because the bran layer is
softened and the oil consumed during the sprouting process. Learn more
“The process of germination not only produces Vitamin C, but also
changes the composition of grains and seeds in numerous beneficial ways.
Sprouting increases Vitamin B content, especially B2, B5, and B6.
Carotene increases dramatically – sometimes eightfold. Even more
important, sprouting neutralizes phytic acid, a substance present in the
bran of all grains that inhibits absorption of calcium, magnesium,
iron, copper and zinc; sprouting also neutralizes enzyme inhibitors
present in all seeds. These inhibitors can neutralize our own precious
enzymes in the digestive tract. A portion of the starch in grain is
transformed into sugar. Sprouting inactivates aflatoxins, potent
carcinogens found in grains. Finally, numerous enzymes that help
digestion are produced during the germination process.” Sally Fallon,
President, Weston A. Price Foundation Sprouted Rice Flour makes lighter
baked goods than most gluten-free flours.
Sprouted Rice, is Nutritionally Superior and a Gluten-free Super Food
A team of Japanese researchers
recently discovered that when a rice seed germinates it activates
enzymes that liberate valuable nutrients. Their study showed that
sprouted rice has three times the essential amino acid lysine, and 10
times the GABA as brown rice. GABA is Gamma-aminobutyric acid, an
important nervous system regulator. And sprouted brown rice inhibits the
enzyme protylendopetidase, which is linked to Alzheimer's disease. The
nutritional profile of rice after germinating shows that it is higher in
fiber, Vitamin E, B1, B6, Niacin, Calcium, Iron, Magnesium, Lysine and
GABA. All this from soaking for just 24 hours. Buy sprouted brown rice
here. 24 “Sprouting activates dormant enzymes in the grain all at once
to supply nutrition to the growing plant," explained Dr Hiroshi
Kayahara, the lead investigator on the project, a biochemist from
Shinshu University in Nagano, Japan. To make the rice sprout, they
soaked it in water for 22 hours. The outer bran layer softened and
absorbed water easily, making the rice easier to cook. Cooked sprouted
rice has a sweet flavor, because the liberated enzymes break down some
of the sugar and protein in the grain. But Kayahara notes that white
rice will not germinate using this process.
Sprouted brown rice
It contains far more
GABA than regular brown rice, according to a recent study.
Gamma-aminobutyric acid is a natural nervous system regulator that
allows the brain to filter out irrelevant information and reduces mental
overload. GABA deficiency has been associated with panic attacks,
epilepsy, addiction, headaches, Parkinson's Syndrome, multiple
sclerosis, depression, alcoholism, bipolar disease, tremors, movement
disorders. About GABA Sprouted Brown Rice, a Gluten-free Super Food Dr
Hiroshi Kayahara’s research indicated that sprouted brown rice promotes a
wide range of health benefits: acceleration of brain function, prevents
headaches, constipation, colon cancer, heart disease, blood sugar and
blood pressure imbalance, Alzheimer’s disease. Read Nutrition info after
sprouting Calcium Content GABA
Living Sprouted Grains
Many people find that sprouted
grains can help in healing gluten intolerance. Most gluten intolerant
people can enjoy sprouted wheat products without difficulty, even though
they contain gluten. Why is this so? I believe it is possible that some
of us are reacting to anti-nutrients, chemicals and myco -toxins in
grains even more than we react to gluten. When we remove those
offenders, the digestion functions just fine. Sprouted grains are easier
to digest than whole grains. That is because the grains are “alive” and
the sprouting process “pre-digests” proteins, amino acids and
carbohydrates. You may prefer to start with sprouted grains that are
gluten-free, such as sprouted rice. If you have no issues, you may next
experiment with sprouted wheat flour. Digestion is a highly individual
process, and no two people will have the same experience. Remember that
your issue may not be gluten per se, as there are many other factors.
Read About Superiority of Sprouted Grains Perhaps the diagnosis is that
our bodies don’t tolerate dead, dormant foods?
Is there a problem With Carbs?
We are often told that whole grains
are far better and it is true as they contain complete nutrients. But
on the other hand they are very difficult to digest because they contain
anti-nutrients such as phytic acid, enzyme blockers and many lectins .
It seems that seeds and whole grains were designed to go right through
the digestion intact. Whole grains contain myco-toxins, which are toxins
produced by molds and fungi. These toxins have been linked to many of
our modern ailments such as insulin and blood sugar problems, arthritis,
IBS, Alzheimer's, heart disease, cancer, allergies and candida. Our
grains are 100% organic and raised without pesticides and are not of
course genetically modified. We observe a trend in highly processed
foods and the degrading quality of our food supply, reflected in
degenerative diseases that seem more widespread every year. Carbs are
getting a lot of bad press lately. We are convinced that carbs cause us
to gain weight, and everyone is on a low-carb diet. At the same time we
are learning there are different kinds of carbs. Some are simpler, like
white flour and some are more complex, like whole grains. We love bread,
but we know that processed flour is mostly carbohydrate and gluten.
What’s the Problem With Carbs? How can we transform whole grain
carbohydrates into easily digestible healthy foods? Simple : we believe
that sprouting is the answer...
Soaking Grains Optimizes Nourishment
Germinating and fermenting grains
is a simple, age-old technique used for millenniums in every culture in
the world until modern industrial farming methods changed that. It is an
excellent way to optimize nutrition in the grains we grow. “Be Kind to
Your Grains” ”Going With the Grain” Soaking Grains Optimizes Nourishment
"Traditional societies usually soak or ferment their grains before
eating them, processes that neutralize phytates and enzyme inhibitors
and in effect, predigest grains so that all their nutrients are more
available. Sprouting , overnight soaking and old-fashioned sour
leavening can accomplish this important pre-digestion process in our own
kitchens.” Sally Fallon, Nourishing Traditions Cookbook Soaking,
sprouting or fermenting grains can: Deactivate Enzyme blockers
Deactivate Phytic acid, which blocks absorption of minerals. Neutralize
Lectins and tannins which are gut irritants Begin the breakdown of
gluten, a non-digestible protein and toxin. Begin the breakdown of
cellulose which is otherwise not digestible. Reduce Mycotoxins from
molds in grains A few minutes of preparation can make seeds, grains and
nuts more digestible, and prepare them for easy assimilation. Soaking
whole grains in water for 12 to 24 hours greatly increases their
digestibility and nutritional content.
The Miracle of Germinating Grains
What happens in a germination ?
When a seed germinates, it changes from a dry, dormant carbohydrate seed
into a living vegetable. Its carbohydrates dissolve into an easily
digestible plant, which the body recognizes as a vegetable, like
broccoli or spinach. Germinated grains are nutrition-packed When you
sprout grains, the nutritional content goes through the roof! Vitamin E
content increases (a powerful antioxidant), nutrients are maximized and
the digestion and assimilation of all nutrients are better handled by
the body. Sprouting increases the carotene up to eight times, and
produces enzymes that aid digestion. Wikipedia on sprouting Nutrients in
sprouted Grains are available and digestible. Sprouting neutralizes
enzyme inhibitors and phytic acid, that block the absorption of
nutrients. These inhibitors are present in all dormant grains. 4 When a
seed germinates, or sprouts, it is the biggest moment in a plant’s life.
Chemical changes in the seed make its carbohydrates easily digested as a
vegetable.
Conclusion : A Sprouted Grain is Like a Plant in Love !
When a grain geminates or sprouts,
it is the defining moment of a plant’s life. When the carbohydrates in a
dry seed become living vegetables, they are easily digested in the
intestines.
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