Gluten
Gluten is a protein found in many of the grains, mainly in wheat which contains the
largest percentage.
Wheat Flour contains between 8%-12% of gluten, (Canadian wheat contains 15% + of
gluten).
Gluten is hard to digest and causes intolerance in great part of the population.
It stimulates the intestine mucous membrane and causes liquid absorption that irritates
the immune system.
Modern medicine indicates a connection between gluten and many common diseases
such as sclerosis, diabetes 1 & 2, gout and a variety of allergy symptoms.
We held an experiment on ourselves and excluded the gluten from our daily nutrition.
For three months we ate
gluten free food, combining alternative products such as corn
flour, rice flour, millet, beans and legumes without
reducing our calories
consumption.
In the first week we all experienced edema reduction, and all participants lost 6-11
pounds of their weight due to body fluid retention.
During the experiment none of us has been sick in any kind of flu, cold or hay fever.
A variety of allergies, digestion
problems, asthmatic seizures and rashes ceased.
Chronic anemia and arthritis have improved.
Blood sugar level of two diabetics balanced without any severe sugar drops.
Our hair and skin have improved as well as our looks and feel.
Adding back the gluten to the diet, illnesses and allergies returned, and in just two
days we gained back the weight we lost.
After the experiment, we continued the gluten free diet and we are healthier, feeling
and looking better and younger than ever.
* Researches indicate that the poor population in Central America are healthier than
most of the poor population in the rest of the world, because their diet contains less
gluten. |
