Currently grains, especially wheat, are blamed for most of our digestive ills, which are rampant within a variety of autoimmune diseases, Crohn's, IBS, and leaky gut syndromes that create other diseases. Now we have the gluten free rage, similar to the low or no fat crazes of the past. The commercial food industry “solutions” for the faulty lipid theory of obesity and heart disease, which is a "low-fat diet," has probably created more cases of obesity and heart disease than what had previously existed. So how will this current gluten free fad pan out? Gluten free labels have become such a food industry marketing tool that it’s put on foods and beverages that have nothing to do with wheat or grains. This marketing tool seems to be working for the food industry. But are the proclamations from recent books and the food industry marketing feeding into the anti-grain hysteria? A 2015 Italian study demonstrated that most of those who think they are gluten sensitive actually are not.
Glyphosate, the active ingredient in Roundup, which is the most popular herbicide used worldwide, is shown by recent research to be linked to poor gut flora and poor digestion, suggesting that gluten and other proteins from plants sources may not be the main culprit in gluten sensitivities suffered by millions of people today. Dr. Stephanie Seneff was one of the first to link statin drug use and artificially lowering cholesterol levels with Alzheimer's Disease back in 2011. She is a controversial scientist with three degrees from MIT who is not constrained by Big Pharma funding. In her most recent research published in a peer-reviewed journal along with Anthony Samsel, she looks at the role of glyphosate, the active ingredient in Roundup, which is the most popular herbicide used worldwide, and its toxic effect in destroying our digestive system. It is linked to inflammatory bowel disease, obesity, depression, ADHD, autism, Alzheimer’s disease, Parkinson’s disease, ALS, multiple sclerosis, cancer, cachexia, infertility, and developmental malformations.
Research from European and American scientists are confirming that wheat bran contains a special prebiotic fiber called arabinoxylan oligosaccharides which boost bifidobacteria content within the gut, and helps relieve numerous gastrointestinal issues. This isn’t the first study to find prebiotics in wheat bran. In fact several clinical studies have found this over the past few years. This probiotic issue is also an important aspect related to some of the negative health issues related to gluten consumption. When our probiotic colonies are low, our ability to break down the various components of not only the bran but the gluten. Gluten and gliadin proteins are contained in the germ, endosperm and bran of wheat. As shown in the research, when our probiotic colonies are reduced, our gut’s ability to consume/degrade these complex molecules is diminished.
In a startling paper discussing treatment alternatives for celiac disease, research from George Washington University School of Medicine finds that probiotics provide a viable solution for gluten digestion and intestinal health – and likely their absence provides the smoking gun for the cause of gluten sensitivities.