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There have been many people speculating on what is the cause of gluten intolerance and Celiac disease. For me, it was a parasitic infection that no one ever mentioned as a possibility. But after I cleared the infection, no food gave me any further issues. When I was ill (and I was very ill), I became reactive to gluten, dairy, fruits, etc. After my research and personal experience, it is clear that parasites are the elephant in the room. There are many reasons why people are not talking about this: ego, reputation, $$, ignorance, etc. For example, if your career has been as speaker/author/"expert" on gluten intolerance & Celiac disease blaming it on leaky gut, but not addressing that parasites and fungal overgrowth can and does cause leaky gut, you may not want to admit you were wrong and risk your livelihood. When I was ill, I tried so many elimination diets and ending eliminating just about everything. I tried eating breads made with organic sprouted, sourdough rye and organic sprouted, sourdough spelt. I even tried with making my own homemade with organic sprouted rye and spelt that I freshly milled into flours and I still had horrible issues. Dairy was a horror story, as I would have joint pain so severe that getting out of bed or trying to write a letter were painful experiences. Let's look at some of the causes that I have heard about, but parasites was not one of them. Please add any that I may have missed in the comment section. Thanks in advance. 1. Hybridized Wheat MY CONCLUSION: NOT the CAUSE. People are reactive to ancient varieties of wheat and non-wheat gluten containing grains (like barley and rye) as well. Regardless, modern wheat is not healthy and should be avoided. In my opinion, these strains of wheat would likely cause an increase of Celiac / gluten intolerance related symptoms. 2. Genetically Modified Foods (GMOs) MY CONCLUSION: NOT the CAUSE. Organic grains are not GMO, but organic gluten containing grains cause the same issues. At date, there is “supposed” to be no GMO wheat on the market, although one has been developed and has been found growing in the United States¹. GMO wheat, or MON 71700, is resistant to the herbicide glyphosate, the active ingredient in Monsanto's flagship weed killer Roundup (don’t kill weeds … many are edible: highly nutritious and free). Regardless, say NO to GMOs. 3. Glyphosate (AKA RoundUp) used as a desiccating agent or in the case of GMO wheat to kill weeds growing in the field with wheat. MY CONCLUSION: NOT the CAUSE. Organic grains are not sprayed with glyphosate, but still cause an issue. Glyphosate has been listed as possible carcinogen by the World Health Organization². But recent reports suggests that the WHO cancer agency edited the final report to make it appear that the research results were more conclusive that glyphosate caused cancer³. Regardless, I avoid non-organic grains, beans, and produce that may have been sprayed with herbicides like glyphosate, fungicides, and pesticides. Common sense would dictate that if something kills living things like plants and insects that eating it is not a wise thing to do. Avoid any foods sprayed with glyphosate and do NOT use at your home. Please support organic farmers that are not using this noxious and deadly substance. 4. Leaky Gut (but what causes leaky gut …) MY CONCLUSION: NOT the CAUSE. Leaky gut will definitely exasperate the symptoms associated with Celiac diseases/ gluten intolerance. Pathogens cause leaky gut, as helminths (i.e., worms) attach the wall of the intestines with hooks and suckers. It is also known that fungal overgrowth (like Candida albicans) and mold spores will bore holes in the intestinal walls, thereby causing leaky gut. 5. Improper preparation of grains (i.e., unsprouted, unfermented, etc.) MY CONCLUSION: NOT the CAUSE. Whilst is it is extremely important for good health to eat sprouted, fermented grains, beans, nuts, and seeds. People that are having issues with gluten still react negatively to organic sprouted breads and organic sourdough breads. It is important to compare organic breads to controlling for the possibility of GMO grains and glyphosate use confounding the results. By examining organic sprouted, sourdough rye or spelt would control for confounding variables of hybridized wheat, GMO grains, and glyphosate use. 6. FODMAPS MY CONCLUSION: NOT the CAUSE. Celiac Disease Foundation has a recent article titled "Is a Low-FODMAP Diet the Next Big Thing?:" [October 30, 2017 at https://celiac.org/blog/2017/10/low-fodmap-diet-next-big-thing/] suggesting FODMAPS may be ultimate culprit: " Though gluten is being blamed for a vast host of ailments – everything from irritable bowel syndrome (IBS) to attention-deficit disorder – with an ever increasing number of people seeking relief through a gluten-free diet." Nowhere on their site have found any mention of parasites. I think the title is an insult to all those suffering with food intolerances and/or sensitivities. Sensitivities to FODMAPS is a symptom of a parasitic infection, which manifests the same symptoms attributed to Celiac disease. BUT IS THERE ANOTHER POSSIBILITY? (HINT: Yes!) For me the true cause turned out to be a serious tapeworm and fluke infection. Please see my video on YouTube showing that the symptoms of Celiac disease and a parasitic infection are identical. The symptoms of SIBO [small intestinal bacterial overgrowth] including nausea, bloating, vomiting, diarrhea, malnutrition, weight loss and malabsorption are also hallmark signs of a parasitic infection. The breath test results would also be the same, as parasites and other pathogens emit gasses in their metabolic excretions. Please address pathogens like parasites and fungus. The symptoms are SIBO, Celiac Disease, Crohn’s Disease, IBD, and IBS are the same as various parasitic infections. Avoiding the foods that trigger symptoms is not addressing the root cause. That said, while treating parasites, avoiding sugars, gluten containing grains, and other foods that aggravate symptoms are necessary for best results in overcoming a parasitic infection. Also realize there is often not only one cause and we need to stop with this all-or-nothing way of thinking. Sources: ¹USDA confirms unapproved GMO wheat found in Washington state. Reuters. Karl Plume. July 29, 2016 / 12:20 PM. Retrieved 11/11/17. https://www.reuters.com/article/us-wheat-washington-gmo/usda-confirms-unapproved-gmo-wheat-found-in-washington-state-idUSKCN10920K ²GLYPHOSATE AND CANCER RISK: FREQUENTLY ASKED QUESTIONS. Center for Food Safety Fact Sheet. May 2015. Retrieved 11/11/17. https://www.centerforfoodsafety.org/files/glyphosate-faq_64013.pdf ³In glyphosate review, WHO cancer agency edited out “non-carcinogenic” findings. Reuters. By Kate Kelland. Filed Oct. 19, 2017, 3:30 p.m. GMT. Retrieved 11/11/17. https://www.reuters.com/investigates/special-report/who-iarc-glyphosate/ Peter R. Gibson & Susan J. Shepherd (2010). "Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach". Journal of Gastroenterology and Hepatology. 25 (2): 252–258. doi:10.1111/j.1440-1746.2009.06149.x. PMID 20136989. FODMAP is an acronym - "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols"
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GLUTEN literally is Latin for “glue.”
glu·ten (noun): 1. a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease (from Oxford Dictionaries web result). From WikiPedia (https://en.wikipedia.org/wiki/Gluten): Gluten is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various grass-related grains. It is found in wheat, barley, rye, oat, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, Kamut, etc.). glu·ten (glo͞ot′n) n. 1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture. 2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease (from American Heritage Dictionary.) References: gluten. (n.d.) American Heritage® Dictionary of the English Language, Fifth Edition. (2011). Retrieved November 11 2017 from https://www.thefreedictionary.com/gluten |
Author Overcame gluten intolerance and what was called likely Celiac disease by overcoming a tapeworm infection. |
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