The body has it's own defense system.

GLUTEN INTOLERANCE is a rejection by the immune system of the various forms of gluten proteins contained in many grains used for food.

The medical community is still in the process of learning all there is to know about the effects of gluten on the human body. Accepting the realities of gluten sensitivity, and gluten intolerance, as real conditions is still debatable within some circles.

Relating this particular allergy as a severe condition which leads to a variety of conditions and a pre-cursor to celiac disease are all inconclusive at this point in time.

It is more than likely that with time it will be determined to be a major factor in the health and wellness of patients.

As a result of this, medical research is nowhere near to determining what pre-disposes one to this condition and therefore what can be done to lessen the recurrence of it.

What is clear is that the incidences are on a rapid rise. It is believed that at least ten percent of people who consume gluten grains on a regular basis, has this pre-disposition.  In 2001 the incidences of Gluten allergies were about 1 in every 2500, and by 2011 has risen to   1 in 133

In some circles it is believed that this particular allergy could be responsible for many other auto immune and inflammatory conditions that are prominent.

What is also clear is that the condition is affecting a greater percentage of young children.  Children with multiple allergies such as peanuts, tree nuts, lactose, corn, soy etc. are also on the rise.  This is taught to arise from damage to the gut from bacteria overgrowth which allows other foods to bypass the immune sensors there and contribute to the development of other immune system responses.

Some theories as to the reason for this rise in gluten allergies are:

1. The GENETIC MODIFICATION of grain to ensure greater yield and make them resistant to insects is also making them indigestible for humans.

2. Feeding babies foods before their gut and digestive system can properly digest it causes the development of allergic reactions. (I believe there is a reason for lactation, and why the job of processing a baby’s food and delivering it was a part of bigger plan.)

3. The consumption of grain has increased so rapidly, and forms such a big part of the human diet, that the body is rejecting it as a precaution against an influx of refined carbs which are potentially harmful, as it craves more nutritious, live food. It is like giving a baby food that it does not like. The natural reaction is to spit it out and push it away.

4.Invasion of allergens from sugar, alcohol, and a variety of other food additives, that  create an imbalance in intestinal flora, making it impossible for the digestive system to process these foods.  Undigested food sits in the gut and leads to the formation of inflammation, leading to gluten sensitivity (predisposition to be allergic to gluten) _

4. ANTIBIOTICS and other DRUGS that kill flora (good bacteria) and create an imbalance in the in the intestines. This is referred to as (disbyosis). The bad bacteria therefore reproduce and thrive.

When the Digestive system becomes damaged it reduces its ability to break down food, and can lead to developing allergies to other foods –as in the case of  young children that are allergic to eggs, milk, peanuts etc. all at one time?

Reports and studies show that children who have been diagnosed with ADD and other psychological disorders feel better and have reduced symptoms and have more energy by disassociating from gluten.

GRAIN are the seeds of grasses, and carry their reproductive elements in the center.

Their mission is stay safe enough in order to reproduce. Traditionally, most grain was eaten by birds which in most cases came out whole and grew in a new location. Much like flowers are pollenated.

HUMANS BEGAN TO INCREASE CONSUMPTION OF GRAIN with the advent of technology and transportation, to the point where grain based foods far outweigh the amount of fruit and vegetables. Unlike birds, mankind learned to grind the seeds.—–Is it possible grain is fighting back by developing strains that make it difficult to be consumed by humans? (Just a thought)

What-ever the reason or reasons, it is obvious that the human body is increasingly rendered incapable of digesting, processing, and assimilating grain. From wheat (the main culprit) to rye, barley, oats, corn and rice, grain protein and their various forms of GLUTEN are a cause for serious concern in an increasing number of people.

What are some of the signals and conditions that can be caused by a gluten allergy? These will be highlighted in the next post.

 

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