More and more people are being diagnosed with gluten intolerance.
Have we stopped to ask why?
Are we ready to know what gluten is doing inside our body?
Do we want to know or would we rather just find another solution so we can function?
Are we ready to go deeper and find out more?
Google it and you get the same meaning with the added bit –
Hello World – is the glue a clue?
Planet Organic health shop has a leaflet and it says –
‘Modern wheat has been hybridised by man over the centuries to the point where its structure is different to ancient grain. This was done in order to make wheat easier to harvest and easier to make bread with. This means that we are eating a grain that is not how nature created it – but how man manipulated it.’
So man has changed the actual original grain and the fact remains, we as humans are still the same in our physiology.
So this means we are eating something that no longer works for our body.
Who actually benefits here really?
Why is the billion-dollar bread and cereal industry growing fast?
What about other wheat grains like Couscous and Bulgur Wheat that the healthy people eat that still contains gluten? .
Does it make sense that in the past things were different in the farming methods of how bread was made and we ate less back then?
Is modern day farming really concerned about our true health and well-being?
Does the bread industry put people before profit?
Why does everyone you know have more vitality levels as soon as they stop eating gluten?
Why does a bloated bread belly start to go after giving up gluten?
Why is it you feel tired and not energised after eating gluten?
Why is gluten in all your favorite foods that you love and could never give up?
Why are there huge aisles in the supermarket dedicated to bread and cakes?
Why is it that we are happy to have advanced technology and adjust to all the changes like our mobile phones, but when it comes to sensible food changes there seems to be some resistance?
Is it true that the only time we make any real changes is if we are forced to and that tends to be a medical scare?
Most of us choose not to give up gluten because it tastes good and fills us up.
It’s the grab and go stuff and quick and easy. Buy it and eat it. Never think about the consequences.
But does it really fill us up?
What are we filling up?
Are we filling up the emptiness we feel?
Why do we want to eat more soon after?
Why does every meal on our menu have some form of gluten?
Why are we as a nation addicted to bread and cereal?
Why are there more and more varieties to choose from?
Why is there no government health warning on bread packets?
Why are we not aware of the sugar that goes into making bread?
Why does no one tell us that yeast in bread is used to break down starch and sugar?
Are we aware that yeast free dough has a fermentation process?
Are we aware fermentation is a chemical breakdown where sugars are converted to alcohol?
Are we aware of the yeast menace? See our blog on You Are What You Eat for more on the Yeast Menace.
Why does every nutrition or diet advisor who has vitality recommend a gluten free diet?
Imagine putting glue inside your body – three times a day – and add to that the excess eating we do on a daily basis without ever regarding what our body might be trying to tell us.
Even worse – imagine being told your body cannot digest gluten, as it really is a glue.
What is scary is we rarely bother to read the ingredients and see what is actually going into our mouths and the affects of what it might be doing to us inside.
What is even more scary is the amount of sugar that goes into ‘gluten free’ bread.
So you take the first step to go gluten free (GF) and almost every GF product out there has excess sugar.
We all know sugar is very harmful to our body. So we are stuck to find other alternatives.
We are creatures of habit and so we like repeating things and it feels comfortable and change would mean taking Responsibility and we really don’t like that word so we stay stuck – Yes here is a clue again about the glue. What does glue do? It helps us stay stuck.
Could it be possible we are comfortable in our uncomfortableness?
Could it be possible that we stick to eating food because it is familiar?
Is it possible that the stuckness over time will affect our bowels?
I know plenty of people who are gluten free and look alive and have vitality levels that most of us would want but are not prepared to make the changes.
Change is another big word – many of us fear change and what it may bring.
The Truth is we all KNOW whether we choose to admit it or not – change is inevitable.
Life for me without my bread and buns was the end and the Truth is – it was the end.
It was the end of me existing in a life and staying stuck with a bloated bread belly.
After 9 years of being gluten free I feel alive everyday and I no longer need that comfort that really was holding me back in every area of my life.
References (2012). Gluten Free Market Trends. The Gluten Free Agency
http://thegluten-freeagency.com/gluten-free-market-trends  Concise Oxford English Dictionary – Twelfth Edition. Oxford University Press. 2011  (n.d). MCP-6208: Bread – A Global Strategic Business Report
http://www.strategyr.com/pressMCP-6208.asp  (n.d). European Bread Market. The Federation of Bakers
http://www.bakersfederation.org.uk/the-bread-industry/industry-facts/european-bread-market  (n.d). Grains. Coeliac UK.
https://www.coeliac.org.uk/gluten-free-diet-and-lifestyle/gf-diet/grains  (2013, October). Factsheet No. 3. The British Bakery Market. The Federation of Bakers