[COOKING] The myth around Gluten-Intolerance
"Please gluten-free, yes...I'm gluten-intolerant..."
Do you also got a friend who's gluten-intolerant?
Yes, many people have and surprisingly many people also have no real explanation than that their doctor told them so and they did a test. The knowledge about gluten is very shallow, but the myth is big. Research has shown that approx. 0,5% suffer from coeliac disease and only those people are actually gluten-intolerant meaning that they really feel the difference between eating it and not eating it ;-)
(Biopsy of small bowel showing coeliac disease manifested by blunting of villi, crypt hyperplasia, and lymphocyte infiltration of crypts)
There's one big argument that most people who stop eating gluten actually feel more healthy and at the end it's all about how you feel every day. Most of the time the reason is not gluten-free but simply a better respectively more balanced diet in general, which kickstarts a process from bottom to top.
The process mostly looks like this:
- With a slightly better diet you're already improving your physiology,
- and with an improved physiology you're - scientifically proven - improve your emotions.
- So the "energy in emotion" which directs how you feel,
- and how you feel directs your thinking.
- Finally your thinking is a deciding factor in how you behave, which is the one and only reason for the actions you take and their results in the end.
So when you start to eat slightly better, you already change the whole cyclus and you start feeling better. So not gluten-free is the reason you're doing better, but the performance cycle you started to kick-off. This makes most people blurbb out: "Yeah I'm gluten intolerant and I need my (german saying) extra sausage, otherwise I feel bad"
NOOOOOO THAT'S WRONG!! And now you also know ;-)
We work in the food industry and I have to say most of the time people order gluten free items it's not because they're allergic/intolerant they just think it's healthier. At the same time my aunt has celiac and has been hospitalized twice in the last year because she ate bread that she thought was gluten free (gross stuff by the way). So, celiac is very real, but as you said above it's also very rare.
Thanks for the post!
Thanks and very sorry to hear that about your auntie!
Fermented dough is even better.
I think gluten intolerance for the most part is caused by glophosate and additives in processed foods. Favorite list to read...http://www.gmfreecymru.org/pivotal_papers/glyphosate_studies.html
After kicking glophosate and processed foods I healed my gut through homemade fermented foods and going organic...I eat a peasants diet lolol heals my gut and keep fibromiligia symptoms in check...symptom free most of the time.