Wheat-Gluten Allergy Leads to Dysbiosis, Leaky Gut and Universal Allergies
Wheat is the basis of one of the most abundant and problematic food groups. It may be the single largest contributor to bacterial or fungal dysbiosis, leaky gut syndrome, and universal food allergies. Most people can only assimilate a small amount of wheat as PART of their diet. Unfortunately, wheat/grain constitutes a MAJOR part of our western/industrialized diet. I’m firmly convinced that wheat and corn should not be considered staples, but rather decadent desserts.
If you are suffering from an allergy or sensitivity
to wheat/grain/starch please take this
Allergy Survey
Gluten and its derivatives are found in Wheat/Grain/Starch. This includes wheat’s “sister” grains – rye, oats and barley.
In a normal digestive tract the over-consumption of wheat may contributes to bacterial or fungal dysbiosis. This results in a heightened intestinal immune response with degradation of the intestinal lining or leaky gut syndrome. This might result in pancreatic dysfunction (insulin and digestive enzyme deficiency) and a susceptibility to parasitic infection. The inability to absorb micro-nutrients can ultimately lead to degraded health, vitality and even chronic sickness and disease.
Many people who contact me have symptoms assocated with these conditions and have tried many options to restore gastrointestinal health. Many are unaware that the starch molecule in grains and flour foods may create Pituitary disturbances.
Starch is especially disruptive to the pituitary hormones that influence kidney function. Consuming too much wheat/starch can also lead to decreased pancreatic function and decreased output of insulin and digestive enzymes. If this happens, blood sugar regulation is affected and can result in hyper or hypoglycemia and chronic digestive disorders.
Symptoms include fatigue, memory loss, sleep disruption, allergies, muscle and joint pain, high blood pressure, asthma, headaches, visual disturbances, learning disabilities / hyperactivity / attention deficit, obesity, chronic digestive disorders, as well as ulcers, diarrhea/constipation, inability to absorb vital nutrients, parasitic infections, intestinal dysbiosis (unbalanced normal bacterial count), sinusitis, candidiasis, hypo/hyperthyroid, and menstrual/hormonal difficulties.
Because we consume so much wheat and starch in foods like breads, pastries, chips and also in many prepared and packaged foods and have been for most of our lives, our bodies often need assistance to deal with the effect it has had on us.
When I am treating people for their allergies to wheat/starch I usually recommend that they completely remove foods containing wheat from their diet for a few weeks to several months.
Clients who stopped eating wheat have reported a reduction in bloating and in most cases weight loss as well.