Gluten is a protein composite that is naturally found in wheat and rye and barley (as well as other related species). In its natural form, its structure forms a type of a matrix which makes it insoluble in water and also elastic. These two properties are key. Firstly, insolubility in water makes it easy to purify from the starches that it is closely associated with. Its elastic nature is highly desirable in bread and other baked goods, as it helps dough rise and keeps the products chewy. Therefore, it is often used as an additive. Today, everything from bread to ice cream and imitation meats contain gluten in amounts not normally found in nature. Basically everything processed has too much gluten (where there shouldn’t be any), and we all know that American diets are largely composed of processed foods. Many people are inherently sensitive to gluten, and the over-use of it is posing a serious health problem for them. In addition, people who are not typically allergic to gluten are experiencing symptoms of gluten sensitivity. This, of course, because it is basically in everything we eat. Gluten sensitivity is called celiac disease, and people who have it must avoid all gluten, as their immune system has a harsh reaction against it. However, celiac disease aside, gluten has shown to be a major player in health issues such as osteoporosis, irritable bowel disease (poor digestion), arthritis, depression, and migraines. It has even been linked to autism and many types of cancer. In general, gluten sensitivity is an autoimmune disease that causes over-inflammation of the body effecting organs such as large intestine, brain, liver and joints. So, one can imagine how systematic inflammation of organs could contribute to all the diseases previously listed. Many people are cutting gluten entirely out of their diets, and their reports are all positive. I think it’s time to re-evaluate how our food is made and what we feed ourselves and our children.
