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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

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Because of wheat’s addictive nature, there’s no way to go off wheat in stages. Wheat, like sugar, must be stopped cold turkey. Since wheat is an ingredient in virtually everything that’s processed, the easiest way to eliminate wheat from your diet is to avoid all fast and processed foods, and instead focus on natural, whole foods that your body can tolerate. However, this is where many people who go gluten-free for health reasons, make their biggest mistake – by eating gluten-free replacement foods.

Gluten Free Replacement Foods Are Not The Answer

Collectively, three large studies started forty years ago were reviewed in one long-term observational study. Researchers looked at the data from the Nurses’ Health Study and continued with Nurses’ Health Study II and the Health Professionals Follow Up Study to observe the effect of nutrition on long-term health.

Researchers found most subjects consumed less than twelve grams of gluten per day. Surprisingly, the subjects who ate the most gluten had a lower risk of type 2 diabetes during the thirty year follow-up. However, subjects who ate less gluten consumed less cereal fiber that is said to be a protective factor from progression of type 2 diabetes. As a result, during years of follow-up from 1984-1990 to 2010-2013, 15,947 type 2 diabetes cases were confirmed.

It is important to note that the study did not conclude the effects of gluten in the prevention of type 2 diabetes, but suggests that limiting gluten from the diet may lead to reduced consumption of cereal fiber or whole grains that help reduce diabetes risk. This fiber requirement can easily be remedied by adding more leafy greens and fruits into the diet.

Underlying Viral Conditions Contribute To Wheat Intolerance

Since gluten intolerance and gluten-free diets have grown in popularity, the evidence is lacking in how gluten intake currently affects long-term health, thus it is crucial to explore other variabilities that may initiate these drastic changes in the diet.

Studies have concluded with clarity that the gut microbiota has a profound and long-term effect on health and plays a significant role in so-called autoimmune disease conditions, such as Hashimoto’s Thyroiditis, Lupus, Lyme disease, Crohn's disease, rheumatoid arthritis, and Multiple Sclerosis, which are caused by the Epstein Barr Virus, as well as Celiac disease, both inside and outside the gut.

Medical practitioners can assist their patients by being more aware of the gluten triggers of the Epstein Barr Virus and by monitoring immune and autoimmune markers in the blood, thereby being able to take preventive dietary measures to avert the progression of Epstein Barr Virus as it relates to autoimmune disease.

Avoid Type 2 Diabetes By Eliminating The Gluten And Solely Eating Nature’s Fast Foods

Low gluten diets linked to higher risk of type 2 diabetes can cause, and even worsen, type 2 diabetes over time. While it may feel better going off the wheat, gluten free replacement foods present their own set of problems since they too, are processed, lack nutrients and are very high in starch and heavy metals. Therefore, a person eating a high fat, high protein diet -- a known factor in insulin resistance and a relevant cause of type 2 diabetes -- as well as high amounts of starch and heavy metals, can be disastrous in worsening Epstein Barr Virus and so-called autoimmune disease.

The long and short of it is this: avoiding low gluten diets linked to higher risk of type 2 diabetes and eating a diet high in nourishing, plant-based foods will improve gut health and keep it strong while processed and fast foods of all forms, even if they're gluten free, will destroy gut health, keeping you sluggish, prone to illness and obesity.