Every now and then we come across something that we think the whole world should know about, kind of like GMO foods. Gluten is another. Today, more than 1 in 133 Americans suffer from gluten related health problems while an even higher percentage of the population goes undiagnosed with an emerging condition called ‘gluten sensitivity.’ From a website doctorauer.com we discovered, but have not yet fact checked this following historical mention:
“In 1843, a physician named Stanislas Tanchou spoke at the Paris Medical Society Conference. He claimed that he could predict the cancer rates in major European cities over the next 50 years. He based his predictions on the percentage of grains being consumed in each major city. What is astonishing is that, over time, his predictions turned out to be correct. In the cities that had the highest grain consumption, cancer rates were the highest. This is in stark contrast to the fact that in populations who did not consume grains, cancer did not exist.” – article link
Here at The Gait Guys, being doctors who treat athletes and non-athletes, we have written about gluten in previous blog posts on “Gluten Ataxia” (Link) and Running yourself into Hormone Trouble (link) because we felt it was important to spread the wisdom. We even recently talked about gluten and how it can damage your thyroid profile and gut via one of the gluten subfractions called gliadin on podcast #12 (link).
These dialogues seemed to spur one of our brilliant and engaged readers and listeners. Jim sent us a series of emails which you will find below. We obtained his permission to reproduce the emails (thx Jim !). We will also welcome him to chime in further on Facebook when this post cross-links if he has further input.
We are building a wonderful and brilliant readership and fast growing podcast following. We have smart folks joining the brethren here at The Gait Guys ! And we are blessed to have Jim, and celebrate his homework and knowledge here.
Everyone should read this, especially if you have tested gluten insensitive but still have gut issues or immune issues. You may have your eyes opened !
PS * at the very bottom of this blog post you will find a link to a wonderful video youtube lecture by Dr Osborne. If you watch the first 4 minutes you will learn that corn, millet, oats, rice, rye, sorgum and barley all have their own types of gluten in them. You will clearly understand why a sensitive person MIGHT get away with rice but not wheat. Hence why this is a very difficult problem for the average consumer.
Thanks Jim !
Greetings Gait Guys!
In Nora Gedgadaus’ book “Primal Body, Primal Mind”, she explains that there are actually 12 subfractions of the gliadin protein (gliadin is a biproduct of gluten metabolism). According to her, at least at the time she wrote the book (2012 or 2011) there was only one lab in existence that could test for all 12 subfractions: Cyrex Labs. Most of the other labs only test for the “alpha” subfraction. This is why there are so many false negatives. But the best way is just to go by how one reacts individually to it. For some reason, science doesn’t trump nature as some would have us believe…
“Grains are truly humanity’s double edged sword. They enabled us to leave behind our hunter gatherer lifestyle and created the foundation for the modern societies as we know them today. On the other hand, there is growing evidence that they are one of the major culprits for our health problems.
We must remember that evolutionarily speaking, we have been around for almost two million years, but we have only been eating grains for a few thousand. As such, our bodies have not had the time to adapt to this “new” food in our diet. Furthermore, modern farming, harvesting, and processing methods have stripped grains of their nutritional integrity, decreasing their digestibility, and making them highly toxic and inflammatory food to our bodies. With no doubt, today’s grains are proving to be one of the major underlying contributors to the development of degenerative diseases as we known them today.”