|When I was in nutrition and culinary school, one of my fellow classmates was deathly allergic to gluten. She was diagnosed with celiac disease, and it seemed as if even a molecule of gluten was ingested, it would made her incredibly sick. Several times, it put her in the hospital. Initially, when my friend took gluten out of her diet, she felt so much better.|
But as the years progressed, it seemed like her health continued to decline. She continued having to eliminate other foods from her diet. It appeared as though she was allergic to almost everything.
Then there was me; I dealt with allergies, extreme fatigue, depression, eczema, menstrual issues, chronic sinus infections, a ravenous appetite that led to weight gain and so on. I took gluten out of my diet (this was before I knew Doug), and I found the same thing – it helped, but something still wasn’t right, and I knew I wasn’t feeling as good as I was suppose to.
Can anyone out there relate to either of these scenarios?
Unfortunately, the above cases are not all that unusual these days. In fact, most people I talk to say they have taken gluten out either because they have been “diagnosed” with celiac or gluten sensitivity/gluten intolerance, or they’ve taken it upon themselves to eliminate it and just feel better without it. It is a hot topic! I’ve seen it over and over with friends and clients. They go on a gluten-free diet and really see an improvement in their health, but then over time, they start to feel lousy again. New symptoms start popping up, so they start eliminating more and more.
So is the problem really the gluten? Or, does Doug have it right? Could it be the mycotoxins?
Gluten is a protein found in grains such as wheat, rye and barley. It gives dough its elasticity and creates a chewy texture in the final product. If you’ve ever tried to avoid gluten, you’ve realized that it’s not only in refined grain products like bread, pizza crust, pasta, cookies and pastries, but it often hides in most processed foods, as well, such as ready-made soups, dressings, soy sauce, candies, cold cuts, and so on. So called “experts” lump gluten intolerances of any kind together, including celiac disease with a plethora of symptoms such as stomach aches, gas, diarrhea, headaches, tingling, fatigue, muscle pain, skin rashes, joint pain, etc. They believe the auto-immune attack gradually erodes the wall of the intestine, leading to poor absorption of nutrients that affect everything from energy to brain function.
Now, let’s take a look at what Doug has taught us over the years. Mycotoxins are poisonous by-products that are made by fungi. Mycotoxins alter and damage our DNA and are carcinogenic. Fungi and mycotoxins suppress the immune system, leaving the body susceptible to disease and other health issues, such as digestive problems, allergies, arthritis, asthma, depression, skin rashes, joint pain, heart disease, diabetes and weight issues. You name it, the list goes on! I could put ALL the symptoms that describe gluten intolerance into this list. If that doesn’t make the connection, think about this; where does 85% of our immune system reside? In the gut! Hmmm, that’s where experts say the majority of symptoms of gluten intolerance take place…
The foods most commonly contaminated with mycotoxins are: GRAINS, corn, peanuts and alcohol.
These foods get contaminated due to various environmental factors while being grown in the field and/or how they are stored and transported. We’ve all seen huge grain silos before. Think about it; grains sit in these silos year round, for who knows how long. It is hot and humid – a perfect environment to grow various types of fungus, such as mold. Before grains go into our food supply, they are, of course, sterilized. BUT, you cannot get rid of mycotoxins that fungi have produced. Mycotoxins are heat-stable and cannot be destroyed during the cooking process. So you can’t cook them out, clean them out or freeze them out!
Not only are grains, corn and peanuts in just about all of our processed foods, they are fed to animals that we turn around and consume, which includes all of our meat and dairy products, organic or not. So, you can see how we are all potentially getting massive amounts of mycotoxins in our diet; the state of America’s health is reflecting that.
Here are a few facts:
According to Dr. A.V.Costantini, the former head of The World Health Organization, Corn is universally intoxicated with fungus and often with mycotoxins, (Aflatoxin B1 is the most carcinogenic, deadly substance in the world).
In the Journal of the American Medical Association (January 2002), Dr. Ruth Etzel MD, PhD states that grains are “commonly contaminated” with mycotoxins, and corn is “always contaminated” with mycotoxins. There is no safe corn in America.
Corn is gluten free, and it is a grain. So, just because a grain is gluten-free doesn’t mean it’s healthy. Did you know sugar is a grain, too? All the gluten-free packaged foods that are flooding the market these days are loaded with corn, rice and sugar, all of which are full of mycotoxins! So let’s review; there are cereal grains that are gluten-free, but not Kaufmann 1 friendly, like corn, sorghum, millet, rice, etc.