(Gluten is a compound found in semolina and wheat)

11 WAYS GLUTEN AND WHEAT CAN DAMAGE YOUR HEALTH




“Gluten” is basically a buzzword at this point, but even if you’re avoiding it, do you really know what it is? And did you know that there’s other stuff in wheat that’s also worth avoiding: wheat is bad news for reasons that have nothing to do with gluten. Here’s a look at 11 reasons why.

The Basics

First of all, a refresher: wheat is a grain. The calories in wheat come mostly from carbohydrates, but wheat also contains a few problem proteins.

Gluten
Wheat Germ Agglutinin
Amylase Trypsin Inhibitors
Problems caused by these proteins are not the same thing as blood sugar problems caused by the carbohydrates in wheat. It’s true that getting a majority of calories from wheat (especially refined wheat) can cause metabolic problems like blood sugar swings. But these problems would be caused by any high-carb diet, and they’re only relevant for people eating a large amount of wheat: something like a spoonful of soy sauce wouldn’t be a problem.

This post is not about metabolic issues like blood sugar and carbohydrates. It’s about a totally different list of problems caused specifically by wheat and the proteins it contains. These problems are relevant even for people eating a small amount of wheat, and even for people who do fine eating carbs.

So what’s so bad about wheat?

1. Wheat Problems Aren’t Restricted to People with Celiac Disease

The most famous problem with wheat is celiac disease, an autoimmune reaction provoked by gluten and treatable with a gluten-free diet. 30-40% of people have the genetic background to potentially develop celiac disease, but only about 1-3% of people actually do – it’s not clear why but it may have something to do with the gut microbiome.

Most people know that celiac disease requires absolutely strict avoidance of all gluten. But a lot of people also think that if you don’t have celiac disease, you’re completely in the clear.

That’s not true. Recently there’s been an increased amount of interest in non-celiac gluten sensitivity (NCGS). Plenty of people have documented sensitivities to gluten that aren’t actually celiac disease (as you’ll read below, there’s a different immune reaction involved). There’s also the overlapping problem of other proteins in wheat – wheat germ agglutinin and amylase trypsin inhibitors are not the same thing as gluten and you can be sensitive to them regardless of how your body handles gluten.

Wheat isn’t just a problem for people with celiac disease, and there’s more to wheat than gluten.

2. Gut Inflammation

Inflammation is the natural response of your immune system to injury. You can see it in action whenever you get a cut or splinter and the surrounding area gets all red and tender. The proteins in wheat are gut irritants: they’re like that papercut or splinter digging into the lining of your gut, causing an inflammatory response.

The most famous case is the inflammation caused by gluten in people with celiac disease or non-celiac gluten sensitivity. But inflammation from wheat is also a problem even for people who aren’t sensitive to gluten specifically. Amylase trypsin inhibitors (ATIs for short) that can provoke an inflammatory immune response in the GI tract by stimulating immune cells. This occurs in people regardless of whether they have celiac disease or not – it’s a completely different problem from gluten and it can cause trouble for you regardless of whether or not you’re sensitive to gluten in particular.

That inflammation is dangerous because…

3. Increased Intestinal Permeability

Inflammation in the gut contributes to a problem called intestinal permeability. The gut has a very complex system of “border control” that lets digested food into your bloodstream (this is how you get nutrients from it)
Pls read the remainder here
https://paleoleap.com/11-ways-gluten-and-wheat-can-damage-your-health/
Lalasticlala FP pls

I think we should take this very seriously! I have been researching this a while now.. It seems to he very real