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Why are more people seemingly reacting to wheat? What has changed in our diets?
Wheat has been known for years as the "Staff of Life" and is considered to be one of our staple foods. Whole grains contain nutrients we require, yet some people seem to be finding that they have more bloating and digestion problems when they eat wheat. Is it the gluten, the phytic acid, the phyto-oestrogens, the bran, the pesticides, or added chemicals which are triggering a problem in susceptible individuals?
If you want to learn more about wheat intolerances and Coeliac disease, click on the video below to watch the whole seminar.
The Nutri Centre Nutritionist Naomi watched this highly informative seminar for you and shared her expert opinions:
"An absolutely fascinating watch providing in-depth information on coeliac disease. Worth a watch by all. Coeliac disease is linked to many disorders. It is the gluten part of grains such as wheat which is responsible for the disease. It is the most commonly under diagnosed hereditary autoimmune condition and is not a food allergy or food intolerance.
Gluten damages villi in the small intestines, which are essential for absorption, actually eating away at the villi. As a result nutrients will not be absorbed and deficiencies and inflammation result.
Symptoms include burping, extreme gas, IBS, abdominal discomfort, heartburn, diarrhoea, constipation and weakness. Lactose intolerance can also be triggered due to damage to the villi. A blood test is required to test for coeliac disease.
Wheat is a relatively new food to our diets, with its use starting in the middle ages.
Gluten damages villi in the small intestines, which are essential for absorption, actually eating away at the villi. As a result nutrients will not be absorbed and deficiencies and inflammation result.
Symptoms include burping, extreme gas, IBS, abdominal discomfort, heartburn, diarrhoea, constipation and weakness. Lactose intolerance can also be triggered due to damage to the villi. A blood test is required to test for coeliac disease.
Wheat is a relatively new food to our diets, with its use starting in the middle ages.
There are 18 forms of gluten, which effect people at different levels. It is thought blood type O group have more difficulty digesting gluten.
Gluten is made up of gliadin and glutenin. Gliadin shares an amino acid sequence with adeno virus 12, which may predispose some to the onset of diseases, with links to respiratory diseases. Alpha gliadin has demonstrated immune suppressing abilities in coeliac patients.
Increased malignant cancers can be seen in coeliac patients. Gluten demonstrates an opioid effect, with links between gluten and schizophrenia. Endorphines are natural opiums. 4 or 5 different receptors for endorphins are present in the brain and these can suppress pain. .
Exorphines (a group of opioid peptides) can interfere with the bodies immune system, by weakening the immune system and deregulating the natural killer cells, so the body is less able to deal with cancer cells. Both coeliac disease suffers and drug addicts have far worse chromosome damage than non-sufferers.
Those foods we are addicted to produce exorphnies, which give you a feel good factor. She questions whether someone who eats chocolate every day has an addiction.
Exorphines are biochemically similar to heroine cocaine and morphine. Food intolerant people often crave the food which is doing them the most harm.
In Italy they are starting to test all 6 year olds for coeliac disease, with Denmark, Sweden, Norway and Finland more likely to have the coeliac gene. A significant amount of people do go undiagnosed.
Phytic acid found in wheat locks onto magnesium, calcium, zinc and iron and reduces its absorption.
There are so many other alternatives to gluten containing foods, which Dian Shepperson-Mills discusses in detail, however, there are a lot of foods which have wheat hidden in them, such as those which contain modified starch. Even some drugs contain wheat as an excipient.
Shepperson-Mills discusses the book; The Complete Guide to Food Allergy and Intolerance by Johnathan Brostoff which can be purchased from the Nutri Centre Bookshop (020 7436 5122)."
To watch the next week's webcast LIVE, just visit The Nutri Centre Webcasts Page at 7 pm on March 2nd, 2011.
To view our future webcasts list, click here.
To get more nutritional advice and daily health tips, you can always follow The Nutri Centre on Facebook, Twitter and Youtube.
Best of health,
The Nutri Centre Team
The Nutri Centre Team
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