“Gluten-free” between myth and reality
Paradoxically, if the diets, which are already out of fashion, remain very “trendy”, it is because they seem useful. This is the case for some of them and more specifically for “gluten-free” . Many people indulge in it and find that their microbiota gets used to the absence of this protein very well. It is clear that then, the “return” is no longer possible for them.
Could gluten intolerance come from the fact that cereals are, in fact, genetically modified, harmful to our organism and have been for far too long now?
But why wheat gluten?
In fact, allergists all agree that none of our cereals (oats, spelt, barley, rye, etc.) now resemble those of yesteryear. But wheat, which is the basic cereal of our eternal baguette, is much more closely scrutinized by researchers. For example, 10,000 years ago, it contained 14 chromosomes while the current one has 42 . But how do these extra genes behave in wheat? We know that in humans the addition of a single chromosome has heavy effects on our genetic heritage (trisomy 21).
The same is true for cereals. The FFAS (French Fund for Food and Health) wishes to distinguish, for this, the medical reality from received ideas. It should be noted that wheat gluten is formed after the hydration of the cereal in order to obtain an elastic and supple dough which is necessary for bread-making. A priori, wheat is well tolerated by the majority of consumers, except for a few of us: those who are directly allergic to wheat as well as those who suffer from gluten intolerance (or celiac disease).
Who are these people who suffer from celiac disease?
Between 10 to 40% of the population seems affected by this pathology. These subjects are suffering from osteoarthritis, eczema, spondyloarthritis, psoriasis…. In order to know if this is really the case, the only solution is to follow a specific diet for a few weeks called the Gluten-Free Diet (RSG). Force is then noticed that the symptoms of irritation, inflammation diminish, that general fatigue ceases as well as headaches and various joint pains. Thus, RSG is the only remedy currently recommended in diagnosed cases of celiac disease. And success is guaranteed, affirmed “loud and strong” by those who are directly concerned.
The wheat genome is modified
Since the 2000s, genetic manipulation techniques have never ceased to amaze us. Scientists swear by the genome and its sequencing. In terms of food, Genetically Modified Organisms (GMOs) are becoming the target of “conservatives” with various toxicological experiments that are profoundly changing our consumption of cereals… including wheat .
In less than 20 years, consumers no longer know where to turn because manufacturers are constantly creating new products, often toxic, from modern agriculture and moreover, on land polluted by pesticides, these same manufacturers sell “labeled organic”.
The population is thus increasingly critical of agro-food production, and not without reason.
In conclusion, it should be noted that in France, where the health policy is more oriented towards treatment rather than prevention, during the nine years that the training of general practitioners lasts, few courses oriented towards nutrition are given. that nutrients remain compounds that are introduced regularly, sustainably and daily into the body. Find the mistake !
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.