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Is a Gluten-Free Diet (GFD) the answer to a healthier lifestyle?<\/p>\n
\u00e2\u20ac\u0153Gluten-Free\u00e2\u20ac\u009d is a big hype at the moment. Gluten<\/a> is a naturally occurring protein which has been part of the human diet for thousands of years. My experience has been that the general public assumes \u00e2\u20ac\u0153gluten free\u00e2\u20ac\u009d = \u00e2\u20ac\u0153healthy\u00e2\u20ac\u009d.<\/p>\n I see many people make the argument that \u00e2\u20ac\u0153I feel better if I avoid gluten\u00e2\u20ac\u009d and so, for them, the logical course of action is just to avoid gluten. However, this reasoning is like a person with a broken leg saying \u00e2\u20ac\u0153It is better when I don\u00e2\u20ac\u2122t use my leg\u00e2\u20ac\u009d and then deciding that the best course of action is just to stop walking. That is ridiculous; the best course of action would be to heal the leg. Similarly, with \u00e2\u20ac\u0153gluten intolerance\/sensitivity\u00e2\u20ac\u009d, the question should be asked: \u00e2\u20ac\u0153WHY<\/strong> do I feel worse after I eat gluten?\u00e2\u20ac\u009d.<\/p>\n For some – for example those with Celiac disease – gluten does a lot of damage in the body. However, for the rest of us, we should investigate further. Perhaps there is an increased intestinal permeability, or perhaps the immune system has become dysregulated.<\/p>\n A recent meta analysis published in the \u00e2\u20ac\u0153Annals of Oncology\u00e2\u20ac\u009d medical journal [1] shows that whole grains are useful for prevention of colorectal cancer. There are other such research papers which highlight the natural benefits of gluten [2] [3].<\/p>\n Unfortunately modern medicine is so focused on symptom suppression, that absolutely no thought is given to the underlying cause of disease. My recommendation is, if you thing you have a sensitivity or intolerance to gluten, go and find a proficient naturopath and investigate properly the underlying cause.<\/p>\n References<\/b>: 2. Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study.<\/a><\/span><\/p>\n 3. Low gluten diets linked to higher risk of type 2 diabetes<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" I see many people make the argument that \u00e2\u20ac\u0153I feel better if I avoid gluten\u00e2\u20ac\u009d and so, for them, the logical course of action is just to avoid gluten. However, this reasoning is like a person with a broken leg saying \u00e2\u20ac\u0153It is better when I don\u00e2\u20ac\u2122t use my leg\u00e2\u20ac\u009d and then deciding that the best course of action is just to stop walking. Continue reading
\n1. Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project | Annals of Oncology | Oxford Academic<\/a><\/span><\/p>\n