Wheat Sensitivities and Diseases

    This site uses cookies. By continuing to browse this site, you are agreeing to our Cookie Policy.

    Welcome to our Australian Low Carb Forums. Join us for free support, information and recipes to help you with your low carb diet. We're a friendly bunch so please register and join in the fray, but most of all have fun! If you like us please share and spread the love!

    • Wheat Sensitivities and Diseases

      Wheat Sensitivity is much more common than previously thought.
      New research in the Archives of Internal Medicine confirms what every Naturopath already knows: wheat sensitivity is VERY common (3). The study surveyed 13,000 participants, and found wheat sensitivity to affect 1/22 people with a family history of celiac disease and 1/133 of those with no family history. In the US, this means 1.5 million cases of undiagnosed wheat or gluten sensitivity. (Many naturopaths and holistic doctors estimate as many as 1 in 10 people are wheat sensitive.)

      Consider: are your congested sinuses, anxiety, weight or skin problems due to the flour that you eat every day? If you have not recognized the problem, it may be because symptoms of food sensitivities take as long as 2-3 days to appear. How often do you go 3 days without having bread, cereal or pasta?
      Conditions caused by wheat sensitivity:
      - Digestive problems – typically bloating and diarrhea.
      - Skin problems – Rosacea, acne, eczema, dry skin
      - Allergies – sinus, hayfever, recurrent infection
      - Hormonal problems – Insulin resistance (Syndrome X), underactive thyroid, PMS (4)
      - Weight gain
      - Autoimmune conditions – Juvenile diabetes, rheumatoid arthritis, ankylosing spondylitis, hashimoto’s thyroiditis (5)
      - Liver disease (6)
      - Mental disturbance – anxiety, insomnia and schizophrenia (7) Wheat peptides can mimic neurotransmitters making it psychoactive.
      - Infertility and miscarriage (8)

      WHY is Wheat Bad?
      - Grains contain phytates and lectins, which interfere with nutrient absorption. When they were introduced to the human diet 8000 years ago, they caused a decrease in stature by six inches, and an increase in dental caries and degenerative disease. (9)
      - Wheat proteins such as gluten mimic human proteins, and interfere with immunity and the nervous system.
      - Modern grain is heavily sprayed with pesticide during storage, and also contains mold toxins
      - Commercial breads contain additives and preservatives, which may be the real culprits in many cases of sensitivity.


      sensible-alternative.com.au/news_archive.html#sensnews22