Gluten Intolerance ~ It’s About The Food System

In September 2016, I wrote a blog post “Oh Gluten, why do I not eat you so“. I do not have Celiac Disease but have chosen to exclude gluten (for the most part) from my diet. My article was a tongue-in-cheek review of societal perceptions when it comes to those of us who are ‘gluten intolerant’ and/or choose to exclude gluten from our diet.

For those living with Celiac Disease, gluten is a very serious matter.

The Canadian Celiac Association defines gluten as follows:

“Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.”

‘Gluten intolerance’ is misunderstood and, at times, ridiculed because of a limited  understanding of what is happening in the food system, where food comes from and how it is grown, harvested and subsequently processed.

Although I have read research and books upon books on gluten, non-Celiac gluten sensitivity (a term used to describe the “clinical state of individuals who develop symptoms when they consume gluten-containing foods and feel better on a gluten-free (GF) diet but do NOT have Celiac disease“) and other related conditions that are alleviated by excluding gluten from one’s diet, the information I learned from an interview with Dr. Jill Carnahan was noteworthy. She shed some light on how food production has changed and how those changes are potentially leading to ‘gluten intolerance’ in some people.

Dr. Jill Carnahan, M.D., a specialist in functional medicine and cancer survivor, was on the Dr. Theresa Nicassio Radio show a couple of weeks ago. The information and research findings she shared about wheat (which contains gluten molecules) and the use of  Glyphosate (the chemical RoundUp) in the US at harvest time were eye-opening and a piece of the food system puzzle I didn’t know existed.  My hope is that you find the information presented in the broadcast as informative and life changing as I did.

Dr. Jill Carnahan Radio Broadcast from January 23, 2017


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