… och skadar många ovetande som lider av den direkta påverkan (inflammation) såväl som följdsjukdomar (pga av försämrat näringsupptag mm).
Läs hela artikeln och finn alla källor under rubriken (följ länken).
Mark Hyman MD, practicing physician
”Something you’re eating may be killing you, and you probably don’t even know it!
If you eat cheeseburgers or French fries all the time or drink six sodas a day, you likely know you are shortening your life.
But eating a nice dark, crunchy slice of whole wheat bread–how could that be bad for you?
Well, bread contains gluten, a protein found in wheat, barley, rye, spelt, kamut, and oats. It is hidden in pizza, pasta, bread, wraps, rolls, and most processed foods. Clearly, gluten is a staple of the American diet.
What most people don’t know is that gluten can cause serious health complications for many. You may be at risk even if you don’t have full blown celiac disease.”
”The Dangers of Gluten
A recent large study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and ”latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer. (i)
This study looked at almost 30,00 patients from 1969 to 2008 and examined deaths in three groups:
Those with full-blown celiac disease, those with inflammation of their intestine but not full-blown celiac disease, and those with latent celiac disease or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).
The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.”
”Yet an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else–not gluten sensitivity, which is 100 percent curable.”
”Another study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period. (ii) If we saw a 400 percent increase in heart disease or cancer, this would be headline news. But we hear almost nothing about this.”
”And it’s not just a few who suffer, but millions. Far more people have gluten sensitivity than you think–especially those who are chronically ill.”
”Why haven’t you heard much about this?
Well, actually you have, but you just don’t realize it. Celiac disease and gluten sensitivity masquerade as dozens and dozens of other diseases with different names.”
”A review paper in The New England Journal of Medicine listed 55 ”diseases” that can be caused by eating gluten. (iv)
These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, (v) and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric (vi) and neurological diseases, including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix) migraines, epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism.(ix)
We used to think that gluten problems or celiac disease were confined to children who had diarrhea, weight loss, and failure to thrive. Now we know you can be old, fat, and constipated and still have celiac disease or gluten sensitivity.”
”Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more.
It can be the single cause behind many different ”diseases.” To correct these diseases, you need to treat the cause–which is often gluten sensitivity–not just the symptoms.
Of course, that doesn’t mean that ALL cases of depression or autoimmune disease or any of these other problems are caused by gluten in everyone–but it is important to look for it if you have any chronic illness.
By failing to identify gluten sensitivity and celiac disease, we create needless suffering and death for millions of Americans.
Health problems caused by gluten sensitivity cannot be treated with better medication. They can only be resolved by eliminating 100 percent of the gluten from your diet.
The question that remains is: Why are we so sensitive to this ”staff of life,” the staple of our diet?
There are many reasons …
They include our lack of genetic adaptation to grasses, and particularly gluten, in our diet.
Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease (HLA DQ2 or HLA DQ8), (xii) which increases susceptibility to health problems from eating gluten.
American strains of wheat have a much higher gluten content (which is needed to make light, fluffy Wonder Bread and giant bagels) than those traditionally found in Europe.
This super-gluten was recently introduced into our agricultural food supply and now has ”infected” nearly all wheat strains in America.
To find out if you are one of the millions of people suffering from an unidentified gluten sensitivity, just follow this simple procedure.”
Jag vågar påstå att Livsmedelsverkets matcirkel och råd är farliga och gör oss sjuka på flera vis – bland annat rekommenderas ett dagligt intag av bröd och pasta:
”För att få i sig alla näringsämnen kroppen behöver är det bra att äta varierat. Försök att varje dag äta livsmedel från matcirkelns alla delar, se bilden. Läs mer om matcirkeln på rubriken till vänster.”