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By now we've all heard that consuming breads containing wheat gluten will spike your blood sugar twice as much as table sugar, contributing to insulin resistance and obesity. But did you know about another hidden danger in consuming wheat (as well as barley and rye)? It's called the Gliadin protein, which is a component of gluten.

Inflammatory foods (like gluten) can degrade the delicate lining of your small intestine, leading to permeability or “leaky gut”. When this happens, food particles are able to slip past the protective mucosal layer, between the cells lining the intestinal wall, and reach your bloodstream. In response, your immune system targets these proteins as foreign particles and begins to attack them.

Gliadin protein molecules are strikingly similar to the molecules that make up the thyroid gland. Once your body creates antibodies to Gliadin, the antibodies can mistakenly attack thyroid tissue. From that point on, you have an auto-immune response to gluten, such as Hashimotos disease. Hashimotos comprises 90% of the cases of low (hypothyroid) conditions.

Antibodies Spread Throughout Your Body

Antibodies triggered by gluten/gliadin intolerance travel throughout the whole body: the joints, skin, respiratory tract and brain can all be affected. In fact, for some people affected, no digestive symptoms are seen at all. With a wide variety of possible symptoms, gluten sensitivity may take a lot of effort to uncover.

Causes Immune Response w/Similar Proteins

Once the antibodies for gluten have been created, they can mistakenly attack other proteins too. Certain grains, such as corn, oats and rice, are naturally gluten-free yet their proteins are so similar to gluten that they occasionally still elicit an immune response.

No Middle Ground with Gluten/Gliadin Consumption

And don't think that merely cutting back on bread and other gluten containing foods will solve this problem -- your body can continue the Gluten/Gliadin antibody immune response up to 6 months after you have stopped consuming gluten.

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Read about it here:

https://thecenterforfunctionalhealth.com/blog/gluten-intolerance-thyroid/

By now we've all heard that consuming breads containing wheat gluten will spike your blood sugar twice as much as table sugar, contributing to insulin resistance and obesity. But did you know about another hidden danger in consuming wheat (as well as barley and rye)? It's called the *Gliadin* protein, which is a component of gluten. Inflammatory foods (like gluten) can degrade the delicate lining of your small intestine, leading to permeability or “leaky gut”. When this happens, food particles are able to slip past the protective mucosal layer, between the cells lining the intestinal wall, and reach your bloodstream. In response, your immune system targets these proteins as foreign particles and begins to attack them. Gliadin protein molecules are strikingly similar to the molecules that make up the thyroid gland. Once your body creates antibodies to Gliadin, the antibodies can mistakenly attack thyroid tissue. From that point on, you have an auto-immune response to gluten, such as Hashimotos disease. Hashimotos comprises 90% of the cases of low (hypothyroid) conditions. *Antibodies Spread Throughout Your Body* Antibodies triggered by gluten/gliadin intolerance travel throughout the whole body: the joints, skin, respiratory tract and brain can all be affected. In fact, for some people affected, no digestive symptoms are seen at all. With a wide variety of possible symptoms, gluten sensitivity may take a lot of effort to uncover. *Causes Immune Response w/Similar Proteins* Once the antibodies for gluten have been created, they can mistakenly attack other proteins too. Certain grains, such as corn, oats and rice, are naturally gluten-free yet their proteins are so similar to gluten that they occasionally still elicit an immune response. *No Middle Ground with Gluten/Gliadin Consumption* And don't think that merely cutting back on bread and other gluten containing foods will solve this problem -- your body can continue the Gluten/Gliadin antibody immune response up to 6 months after you have stopped consuming gluten. . Read about it here: https://thecenterforfunctionalhealth.com/blog/gluten-intolerance-thyroid/

(post is archived)

[–] • 9 pts

Honest question: Hasn't bread always contained gluten? Why has gluten only become a big problem in recent years? Did bread change? Is gluten being forced in to our food?

It seems to me there has been a big change in our food supply in recent years. In the 50s (in the USA) plenty of people ate bread and for the most part there was no obesity (a supposed indication gluten is causing a problem). So what's going on?

[–] • 7 pts (edited )

Good question. It's likely been not-so-healthy for some of us since the beginning (grasses were only incorporated into diets about 10K years ago). However, it became very inflamatory to humans after 1960. The reason is that Monsanto developed a disease resistant GMO version of wheat which has now been adopted by all industrial farmers in the US (and winds carried seeds contaminating smaller farms that didn't use Monsanto seeds). The GMO structure of wheat induces a much greater immune response than it previously did. That's why you may recall the 'Wonder Bread ' you ate in 1960 didn't cause you to get ill.

The double whammy is that pesticides used on fields cause even greater immune response to wheat. Many if not most industrial farms use Glyphosate (aka cancer causing 'Round Up') on the wheat crops. In fact, many reports say much of the wheat in the US is saturated with this stuff. All courtesy of Monsanto who developed the pesticide.

[–] [deleted] • 4 pts

Round Up. An allegory for the global brainwarshed society today. On any American television: "Round up is poison and causes cancer! sue the barstards!" ..."Get 11% off on 50 gallons of Round Up today! Free leukemia spray wand for the kiddie gardeners in your fambly!"

fuckin' hell.

[–] • 3 pts

Not only do they use tons of Round Up on their crops, they spray it with Round Up after harvesting to dry it out more quickly. So the GMO plant is resistant to extra pesticides, THEN they also layer on even more pesticides after it's harvested, right before it gets made into bread.

[–] • 1 pt

(((Round Up))) Monsanto Jewish slave trading family, Bill Gates big investor

[–] • 3 pts

Fun fact that no one mentions when talking about RoundUP...it gives the weed cancer.

[–] • 2 pts

Holy shit this is great information. I had no idea.

Okay, so what follows is how do we get around this? Is there non-gluten / poisoned / Monsanto wheat or bread?

[–] • 4 pts

If you truly want to get around it, buy European flour. They have different harvesting practices. Plus I’ve heard anecdotal evidence that gluten intolerant people had no issues eating European bread while on vacation.

I heard a podcast that said the same thing years ago and too lazy to look up however I know that Europeans ban most American foods so it makes sense

[–] • 2 pts (edited )

Some people say breads made with ancient grains (that haven't been genetically modified) are safe to eat. But if your body is predisposed to a gluten reaction, it still may not be a good choice. Also, the USDA/FDA has refused to outlaw glyposphate in the US. In many countries in Europe, it's outlawed. That's why if you go to France or Italy and consume bread/pasta etc., you may not have any issues.

Here's another trick I learned. If you are not predisposed to a gluten allergy, you can eat sourdough bread, which has about 1/20th the gluten of regular bread. But it must be real sourdough from a sourdough starter -- and not that industrial simulated taste you find in most grocery stores. The process of fermentation of the sourdough starter breaks down much of the gluten. But you still have the issue of the wheat flour being contaminated by glyphosate. :(

I say all of this (sadly) as someone who absolutely loves bread. I now only eat GF bread, which has come a long way in the last few years in terms of taste and structure, but is still far too expensive for some folks.

[–] [deleted] • 1 pt (edited )

Do you have more detailed, bio-mechanical information on why the GMO wheat causes a worse auto-immune reaction? Is it that the wheat contains far more gluten? or the structure of the giladin protein is different? Or is it a response separate from the gluten issue?

[–] • 1 pt

Dr. Davis is the guy who first researched the issue and made it mainstream. He has a website with lots of this type of info (and books). But you need to sign up to view it. He had to make it private due to all the attacks from the wheat/cereal lobby.

[–] • 4 pts

Yes, but at a small fraction of the content today.

Wheat has been "bread" (haha, get it?) to yield stretchier dough over hundreds of years. While the common wheat's of the past were only a few percent gluten, and yielded breads that were much denser than those of today. Today's wheat's range from about 8-15%, and can be much higher with refined products.

https://www.seriouseats.com/thmb/ihHl30uO_QFcLW8C6-htKftsZdU=/1088x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__05__20200520-flour-types-vicky-wasik-8-whole-wheat-flour-text2-a9ee04ea79b64132bb73a1c2c2ebaeee.jpg

[–] • 3 pts

Honest question: Hasn't bread always contained gluten?

Yes. This is to get people to ignore the true killers in food; '#1 soy '#2 - n BPA, palm oil, canola oil, aluminum, plants in general, GMO anything, processed sugars, legumes, forever chemicals, etc.

[–] • 2 pts

Grains are a recent addition to the human diet. 4k years. Our ancestors started eating it because it was so easily stored long term. And gluten has always been a problem.

[–] • 1 pt

I'm betting on GMO and RoundUP (along with other herbicides).

[–] • 7 pts

Here are 3 reasons why gluten is good for you. (We have been eating Gluten for thousands of years. Bread is a staple of civilization) 1. 2. 3.

Instead of worrying about gluten. Work on these factors instead. 1. A diet comprised mostly of minimally processed, generally plant-predominant foods in time-honored, balanced combinations—where the preferred beverage for satisfying thirst in almost all situations is water. 2. Routine physical activity at moderate intensity, frequency, and duration. 3. The avoidance of toxins, particularly tobacco and excess alcohol. 4. Sleep adequate in both quantity and quality. 5. The effective mitigation of psychological stress. 6. The cultivation of meaningful, supportive relationships and strong social bonds.

[–] • 1 pt

thank you for having a rational take

[–] • 1 pt (edited )

The big issue here is not the sugar load, but the immune response. Wheat is completely genetically modified in the US -- and that's what causes the big immune reaction. It also is full of cancer causing glyphosate.

Dude, I know someone who was just diagnosed with Colon cancer who has a severe wheat allergy. Your argument doesn't hold water.

[–] [deleted] • 4 pts

It also is full of cancer causing glyphosate.

This is theorized by many to be the increase in gluten intolerance in the west. Wheat is good. Genetically modified wheat sprayed with glyphosate is not really wheat anymore, is it?

[–] • 2 pts

exactly. its really an auto immune response to (((them))) fucking with our food.

[–] • 1 pt

GMO modified Franken-wheat is not good for most people. But good luck finding any that isn't contaminated in the US. And I agree with you about glyphosate being a huge factor in the immune response. People who consume wheat in countries that outlaw this stuff have a much lower reaction to wheat. Makes you wonder why the USDA/FDA refuses to outlaw it's use in the US.

[–] [deleted] • 2 pts

Gluten is literally death to folks with celiac disease which is a form of inflammatory bowel disease like Crohns disease and Ulcerative Colitis. You know the cute tv ads about crohn's patients having to sit by a toilet? Know how they really live? Depending on severity, shitting pus and blood 20-30x/day, puking their guts out for no reason; bowel resections, colectomies and ostomies.

Limiting gluten may be a good idea for some folks that are sensitive to it.

[–] • 1 pt

Gluten breaks everybody.

The body isn't designed to cope with unbroken proteins reaching past the lower intestines.

Some ppl just have stronger reactions to this breakage

[–] • 1 pt

eat non gmo and organic if you care about health. purify your water too.

[–] • 0 pt

Gmo is fine.

It's eating plants for the majority of your diet that isnt

[–] • 1 pt

Well said!! Everything in moderation. I grew up never having a weight problem and never having dental problems. My Mom (God rest her soul) raised us on home cooked balanced foods.

[–] • 0 pt

Page OP linked to is basically a product pitch for their services/products. It's a sales page.

[–] • -1 pt (edited )

This is Satan's murderous advice.

This cvnt is trying to kill you.

It's a fuking fact that the body goes into an emergency response every time plant shit gets into the blood stream and over time that emergency response gets less and less effective. Insulin resistance and diabetes.

Plant based diets have prematurely killed tens upon tens of millions of ppl. It's the largest killer of humans by far.

And this Satan spawn. No doubt a member of sos. Is advocating for plant based diet.

Fuk this demon.

Eat a meat based diet with plenty of meat fats

[–] • 0 pt

We are Omnivores.

[–] • 0 pt

We are meat eaters that supplimented our diets with small amounts of seasonal plants.

If that weren't true we would be capable of eating plants without limits other that sated

[–] • 3 pts

Yet white people evolved eating grains.... Hmmm this sounds JEwish.

[–] • 0 pt

don't eat that evil bread, eat some bugs and soy

[–] • 3 pts

Gluten is only a problem for a compromised gut biome.

[–] • 2 pts

The reason I have a compromised micro biome is because of gluten. In fact, it stripped the lining of my small intestine.

[–] • 1 pt

Didn't read bit I think its actually round up leftovers on wheat that are causing many of these problems.

[–] • 1 pt

I have keratosis pilaris- those little chicken skin bumps on the back of my arms. Some people get them on their legs and cheeks. I was always told, "its genetic, there's nothin you can really do but exfoliate and use salysilic acid to minimize the bumps." Well, that didn't work for me at all.

Turns out, if you cut out gluten, it goes away. I tried it, while supplementing with vitA, in the form of cod liver oil, and it totally disappeared.

I have no other digestive sensitivity to gluten that I am aware of, but I noticed a HUGE difference in my skin when I cut it out.

[–] • 1 pt

while the starch is a massive sugar load

[–] • 1 pt

Great post, clears some things up for me

[–] • 1 pt

If I gave a fuck about gluten, I would not eat anything that has flour in it. But alas, I have zero fucks to give. So, give me a large pepperoni and italian sausage with bread sticks on the side.

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