Wheat

The Crux With Gluten

It is a known fact that some people lose the ability to digest lactose, the natural sugar in dairy products, when they get older. The effects that eating lactose can have on them can be quite severe, being basically in the digestive system. You do not really need to eat milk products, it was always only a method to survive the winter when food was sparse in Winter time in the past. Calcium, the main reason why people are told to eat milk and dairy is also easily obtained from herbs and leafy green vegetables. This is actually better for the body as well because it doesn't need so much calcium in the first place to be processed.

It is different with wheat and other gluten containing bread cereals like rye, spelt, barley and oats. Wheat, and wheat products have been the main food for hundreds of years, but fairly recently more and more people seem to be allergic or intolerant to wheat or gluten. Gluten is the "glue", a protein, in cereals to hold the bread together when it is baked. The gluten-, or wheat free product range in supermarkets seems to be growing and people are buying it as the last resort to their problem. In fact, the producer of gluten free products increased his turnover 10 times in 10 years.

Some people are born coeliacs but that is roughly 1% of the population. So if you get told that you are a coeliac when you are 21 this is not true.  About 15% of the population now get similar symptoms like coeliacs, without actually being one. Sometimes the symptoms do not only appear in the digestive system but people get joint pain and respiratory problems as well. Symptoms might start quite late in life, or after a period when gluten and wheat were eaten without any problems. 

So what is happening here? I was doing some research into the subject and some sources say that there was no manipulation of our modern wheat, instead it was only bred to get a higher yield and to deliver the same product all the time. Straw reduction was another aim. There is not only gluten in the wheat which might cause problems but also a protein which is called ATI and carbohydrates which are called Fodmaps. There are suggestions that none of the proteins or carbohydrates in wheat are responsible for the suffering of people but that it is rather the way the bread was produced. Leaving the bread dough longer to ferment reduced the contents of all of the problematic substances. 

Whatever the problem is and whatever causes it, there is no need to suffer. In Homoeopathy there is a special range of remedies which taget the colon and the intestines in particular. The are called the Bowel Nosodes and were developed by Dr.Bach who is more famous for developing the Flower remedies and the rescue remedy in particular. The Bowel Nosode can help to rebuilt the biome in your gut and reduce inflammation. It is said that our gut is our second brain and it is almost common knowledge by now that the immune system lives in the gut. So it is no wonder that the Bowel Nosodes can not only help with digestive issues but with skin and other problems as well. So if you have any issues you want to address, give me a call on 07813 195468. Looking forward to hear from you to help you on your way to health.

Bread made from Einkorn flour is sometimes easier to digest.