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ARTICLES

Gluten: the missing link
By Dr S V Bulatov - registered homeopath

The assimilation of proteins, carbohydrates and fats depends on a healthy function of the small intestines. They are 6-8 meters long. The upper part is known as jejunum and the lower part - as ileum. The small intestines begin from duodenum and finish at cecum, close to appendix. The mucous lining is made by millions of villi - microscopic fingers. This is the place of ultimate digestion and assimilation of nutrients. Each villus has an artery, vein, lymph vessel and nerve ending. There are many places with accumulation of lymphocytes in small intestines known as Peyer’s patches. They are responsible for local immunity. The food is almost fully digested when it reaches the small intestines. There are some final biochemical processes that take place before absorbing the nutrients into the blood and lymph. People that are born with gluten intolerance could not digest and assimilate foods and drinks containing even traces of gluten like: wheat, spelt, kamut, triticale, barley, rye, oats, cereals, bread, pasta, macaroni, spaghetti, cakes, biscuits, pizza, pies, samoosas, roti, chapatti, pitta, beer, whiskey, gin, licorice sweets, etc. Eating less than a gram of gluten a day results in sensitization of the whole body. Gluten intolerance causes more than 150 symptoms and diseases. About 85% of mankind has gluten intolerance in a different degree. The highest incidence is amongst English, Irish, Scottish, Welsh and Jewish people. Gluten intolerance is often misdiagnosed or not diagnosed even by doctors. Gluten is a sticky protein consisting of: gliadin, glutenin and more than 5 morphine-like polypeptides. It is highly addictive. These are some of the symptoms of gluten intolerance: depression, suicidal thoughts, anxiety, confusion, lack of concentration, loss of memory, dementia, Alzheimer’s disease, schizophrenia, bi-polar disorder, epilepsy, low blood pressure, constipation, diarrhea, flatulence, cramps, sinusitis, eczema, multiple allergies, hay fever, asthma, all autoimmune diseases, infertility, miscarriages, kidney and gall stones, lymphoma, leukemia, brain tumors, prostate cancer, colon cancer, bladder cancer, testicular cancer, osteoporosis, arthritis, chronic fatigue, headaches, PMS, early menopause, growth failure, heartburn, reflux, lactose intolerance (50% of the cases), thyroid problems, hair loss, deficiency of potassium, magnesium, calcium, zinc, iron, manganese, selenium, vitamin A, B complex, D, K, etc. Gluten triggers fast and slow immune reactions causing antibody production against various tissues and organs. Gluten slowly and surely flattens the villi of small intestines and leads to leaky gut and malabsorption. There are various types and degrees of gluten intolerance from latent to fully developed - celiac disease that if not healed is life threatening. The only solution is a gluten free diet lifetime. It requires total commitment. The person should make his mind up. Otherwise the gluten free eating plan could not be followed. There is growing number of places offering gluten free products. Family history is very important for identifying potential risk of gluten intolerance. Short small fingers on one or both hands undoubtedly show gluten intolerance. Complexion and tongue reflect the function of small intestines. Iris signs reveal this condition in a greatest detail. Biopsy and blood tests to identify gluten intolerance are not reliable. ImuPro blood test is very sensitive and could be done in South Africa. It takes 2 weeks on gluten free diet to feel a difference. Consult a holistic practitioner that is an expert in gluten intolerance. Find out whether you should follow gluten free diet. It might be life saving!