Dear PALS and Caregivers,
I want to share information on gluten this month.
I looked through all our updates and it appears that I have never presented the reasons why wheat/gluten is a problem for PALS except referencing its effect on speech.
Kim never felt any ill effects from eating wheat, thinking wheats only negative effect was a painful stomachache. Right after his diagnosis and news that he had gluten sensitivity, we found the book Wheat Belly by Dr. William Davis, a cardiologist. Although Dr. Davis was running 5 miles a day, he was becoming overweight. His studies of wheat began.
In the book he describes how scientists hybridized wheat to make a bigger wheat kernel for farmers to help provide a bigger crop per acre. However, they did not notice that the new wheat now had 40 times more gluten than the original wheat and contained a foreign protein that was not in the two wheats they crossed. This happened many years ago.
Kim continued to struggle with the idea that wheat was bad for him but when he read Dr. Davis’ book, he became convinced that he could no longer eat wheat. If you ask him what was the most important initial change he made, he says diet. That is where we began his healing journey. Dr. Nielsen had him take a picture of his throat. It was swollen and thick. In 30 days, it was much healthier and his speech was better.
Although the most gluten is likely found in wheat, gluten can be found in rye, barley, spelt, and oats. Although oats may not have gluten in them perse, they are often processed with wheat and could pick up the gluten from there. Gluten can be found in gravies, restaurant mashed potatoes, crackers, pasta, all baked goods, even lotions and cosmetics to name a few. Obviously, beer has gluten as it is made from barley.
Dr. Davis had a patient that was a baker and came to him because he was losing his hair. When Dr. Davis suggested he stop eating wheat, the baker was horrified. Wheat was his livelihood. After a time, he returned to see Dr. Davis. He had, indeed, stopped eating wheat and his hair grew back.
We met a friend in Texas who invited us to dinner and asked if there is anything we could not eat. We mentioned gluten. She said that works for her as she is gluten sensitive also. She would get large sores all over and they never cleared up until she went gluten free.
Dr. Davis’ book has chapters that include how wheat is addictive, causes obesity, damages the intestines, creates insulin resistance, disrupts the pH balance in the body, causes cataracts, wrinkles, Dowager’s Humps, damages the heart, the brain and the skin.
Dr. David Perlmutter, a neurologist and nutritionist, wrote the book Grain Brain and tells how the inflammation in wheat affects the portion of the brain that causes dementia/Alzheimers. His father, also a neurologist, developed Alzheimer’s and that was David’s reason for the intense research to find answers.
It is possible that gluten (which is a glue) can coat the fibrin or filter portions of the liver preventing toxins from being filtered through the liver. Those toxins could then back up into the body and create a toxic load the body cannot resolve.
Seems to me there are some very good reasons to get wheat and all gluten out of the diet. We know how hard that is to do and also how important it is to good health.
We always pray that you can find your right healing answers.
Kay
I want to share information on gluten this month.
I looked through all our updates and it appears that I have never presented the reasons why wheat/gluten is a problem for PALS except referencing its effect on speech.
Kim never felt any ill effects from eating wheat, thinking wheats only negative effect was a painful stomachache. Right after his diagnosis and news that he had gluten sensitivity, we found the book Wheat Belly by Dr. William Davis, a cardiologist. Although Dr. Davis was running 5 miles a day, he was becoming overweight. His studies of wheat began.
In the book he describes how scientists hybridized wheat to make a bigger wheat kernel for farmers to help provide a bigger crop per acre. However, they did not notice that the new wheat now had 40 times more gluten than the original wheat and contained a foreign protein that was not in the two wheats they crossed. This happened many years ago.
Kim continued to struggle with the idea that wheat was bad for him but when he read Dr. Davis’ book, he became convinced that he could no longer eat wheat. If you ask him what was the most important initial change he made, he says diet. That is where we began his healing journey. Dr. Nielsen had him take a picture of his throat. It was swollen and thick. In 30 days, it was much healthier and his speech was better.
Although the most gluten is likely found in wheat, gluten can be found in rye, barley, spelt, and oats. Although oats may not have gluten in them perse, they are often processed with wheat and could pick up the gluten from there. Gluten can be found in gravies, restaurant mashed potatoes, crackers, pasta, all baked goods, even lotions and cosmetics to name a few. Obviously, beer has gluten as it is made from barley.
Dr. Davis had a patient that was a baker and came to him because he was losing his hair. When Dr. Davis suggested he stop eating wheat, the baker was horrified. Wheat was his livelihood. After a time, he returned to see Dr. Davis. He had, indeed, stopped eating wheat and his hair grew back.
We met a friend in Texas who invited us to dinner and asked if there is anything we could not eat. We mentioned gluten. She said that works for her as she is gluten sensitive also. She would get large sores all over and they never cleared up until she went gluten free.
Dr. Davis’ book has chapters that include how wheat is addictive, causes obesity, damages the intestines, creates insulin resistance, disrupts the pH balance in the body, causes cataracts, wrinkles, Dowager’s Humps, damages the heart, the brain and the skin.
Dr. David Perlmutter, a neurologist and nutritionist, wrote the book Grain Brain and tells how the inflammation in wheat affects the portion of the brain that causes dementia/Alzheimers. His father, also a neurologist, developed Alzheimer’s and that was David’s reason for the intense research to find answers.
It is possible that gluten (which is a glue) can coat the fibrin or filter portions of the liver preventing toxins from being filtered through the liver. Those toxins could then back up into the body and create a toxic load the body cannot resolve.
Seems to me there are some very good reasons to get wheat and all gluten out of the diet. We know how hard that is to do and also how important it is to good health.
We always pray that you can find your right healing answers.
Kay