Gluten takes much of the blame for digestive and systemic symptoms experienced following the consumption of wheat products, but perhaps it is the process that is responsible.
Recent theories suggest that the modern population would tolerate gluten far better if it weren’t for the ‘ultra-processing’ techniques that have been adopted. Hybridisation of wheat has led to increased protein/gluten levels. Processing alters the protein’s structural integrity and cause loss of companion anti-inflammatory, antioxidant and fibre compounds found within the grain. In addition, modern processing methods add sugar, fat, salt and other additives which make the entire grain more inflammatory. According to authors of recent research, whilst we continue to process foods, we transform gluten making it toxic, unhealthy and difficult to digest.
If in doubt, consult a qualified natural health practitioner for a personalised assessment and nutritional guidance.
True Medicine offers a variety of functional pathology tests to identify what foods may be contributing to discomfort and inflammation. Call 07-55301863 for an appointment.