Consuming Wheat Gluten

New gluten proteins (gliadins) have been discovered in wheat grown today. These new proteins did not exist in strains grown before the production of genetically engineered crops.

New gluten proteins (gliadins) have been discovered in wheat grown today. These new proteins did not exist in strains grown before the production of genetically engineered crops. Even century old strains of wheat gluten that have been tested and found to be associated with celiac disease are found in much lower quantities than the new strains grown today. These new gluten proteins are dangerous and foreign to the body. It is no wonder that celiac disease, gluten sensitivity, and other autoimmune diseases are on the rise. 

Unfortunately, gluten proteins from wheat are in almost everything we consume today. Wheat is the most consumed grain on our planet, and accounts for at least 20% of daily calorie intake. The ingestion of gluten proteins (gliadins) activates an inflammatory immune response in the intestinal mucosa and releases a protein called zonulin which is associated with leaky gut syndrome, and other immune disorders such as:

  • Celiac disease
  • Thyroid disease (Hashimoto’s Thyroiditis)
  • Joint disease 
(Rheumatoid Arthritis)
  • Asthma
  • And many more

What can we do to avoid overconsumption of wheat and wheat products? Start by reading your food labels, and switch to consuming ancient grains. These grains have not been genetically modified, and therefore the grain remains identical to the beginning of its time. Ancient grains containing gluten proteins (gliadins) such as farro, kamut and spelt are a much safer and healthier alternative to the new wheat strains grown today. Gluten-free ancient grains consist of amaranth, buckwheat, chia, millet, quinoa, sorghum and teff.

You will find many delicious gluten-free ancient grain recipes in my book “Live Simply Plant Based”. Coming to book stores and Amazon soon!

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Carolinehalevegan.com

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