How To Make Sure A Gluten Free Diet Does Not Lead To Type 2 Diabetes
Many who choose to eat gluten-free diets mistakenly think gluten-free replacement foods are healthier, when they're not, and can in fact, be antagonists to underlying viral conditions as well as cause type 2 diabetes.
Low gluten diets linked to higher risk of type 2 diabetes have proven to increase a person's risk for developing the disease according to research findings from Harvard University.Instead, avoiding gluten-free replacement foods, lowering the fat and eating a high quality, high carbohydrate diet consisting of plant-based foods can reverse type 2 diabetes or at best, prevent the disease.
Gluten is a collective term for the protein found in wheat, barley, rye and oats. It is the “glue” that gives flour its flexibility and elasticity and helps dough to rise. Gluten is used primarily in the making of pasta, pizza, bread cereals and processed foods.
What Is Gluten?
Gluten is a protein that forms when two other proteins, gliadin and glutenin combine. Picture gluten as a microscopic link chain floating around your gut. When gluten is pulled in by the villi of the small intestine for absorption, this gluten “link” is rejected because of gluten’s inability to break down (or unlink it), thus leaving gluten to remain in the intestine, where it becomes an irritant. This creates the immune response of inflammation in the gut, until the gluten can be eliminated.
Does Gluten Affect Blood Sugar?
Both gluten foods and and low gluten diets linked to higher risk of type 2 diabetes in that they both raised blood sugar for extend periods of time. This is due to the fact that low gluten diets linked to higher risk of type 2 diabetes are lower in dietary fiber according to the Harvard study. They're also higher in starch. Therefore eating gluten free replacement foods can come with certain risks.
There’s More to Gluten Intolerance Than Meets The Eye
Popularity of gluten-free diets have been trending even among people without any noticeable or detected health problems by physicians. Increasingly, more and more people are discovering they cannot tolerate gluten due to an underlying herpetic viral conditions (also called autoimmune diseases) such as Hashimoto’s Thyroiditis, Lupus, Lyme disease, Crohn's disease, rheumatoid arthritis, and Multiple Sclerosis, which are caused by the Epstein Barr Virus, according to Anthony William, Medical Medium, as well as Celiac disease. As a result many have turned to gluten free replacement foods instead of a plant-based diet.
Gluten-free foods often contain more starch, less dietary fiber and other micronutrients, such as, vitamins and minerals, thus making them less nutritious and they also tend to cost more. Studies also show that gluten-free replacement foods may be higher in arsenic and mercury. This is significant, since heavy metals are known antagonists to underlying viral conditions such as those caused by the Epstein Barr Virus.
In an excerpt from the best selling weight-loss/nutrition/health book EAT!: Empower. Adjust. Triumph!: Lose Ridiculous Weight we learned that the way to remedy both a wheat allergy and a gluten intolerance is the same – by removing these offenders from the diet. Full healing of the gut is possible, but not guaranteed and can take years. Only about 66% of celiac patients studied had a normal intestinal biopsy after 5 years on a gluten- free diet, according to a study published in the American Journal of Gastroenterology.
Stop Gluten Cold Turkey And Don’t Replace It With Gluten Free Alternatives