Coeliac disease or gluten allergy, the current gluten hype is full of hysteria and we refute it. Why eat gluten?
Wheat germ is my preferred superfood because it is so rich in betaine and alpha lipoic acid. I always choose Amanprana’s raw wheat germ.Angelika Engelhardt, Vegan and raw food devotee, Berlin, Germany
Top 15 most common intolerances and allergens. Gluten is only in 14th place. Gluten allergy is less common than thought:
The 15 most common intolerances and allergens are soya, eggs, fish, peanuts, shellfish, milk, all nuts, celery, mustard, sesame seeds, sulphur dioxide, sulphites, lupins, gluten and molluscs. As you can see, gluten is also on the list, but a mere 0.03% of the population suffers from coeliac disease, also known as gluten allergy.*
Gluten allergy: hype or myth? The gluten-free hype is a myth for many of us. A placebo.
The Greek physician Aretaeus already wrote about gluten intolerance some 2,000 years ago. So gluten allergies, or coeliac disease, is nothing new. But today gluten is often unjustly accused of being the cause of many ailments. If you’re feeling fatigued or suffering from bowel complaints, it’s not necessarily gluten that is at fault. Fatigue and bowel complaints can be due to many issues – stress, the wrong combinations of food, junk food, allergies and/or environmental pollution.
The Coeliac disease elimination test, where you eat gluten-free for a given period, can solve the problem?
The only way to know for sure whether you have a gluten allergy or gluten intolerance is to have a clinical test performed. First perform the elimination test: for a given period do not consume any gluten in any form whatsoever (bread, pasta, cookies, processed foods), and if this test indicates an intolerance to gluten, then get a clinical test.
Only 0.03% suffer from coeliac disease (gluten allergy) and will gain from going gluten free* according to the University of Leuven (KUL)
The University of Leuven* states that screening has demonstrated that an average of 1 out of 266 people cannot handle gluten, but a clinical test showed that only 1 in 3,345 actually have coeliac disease – a mere 0.03% of the population! The gluten-free hype is a myth for many of us. A placebo.
The positive aspects of gluten. Gluten is healthy, there’s no doubt about it. The scientist Boucharat and even Kellogg knew this.
Over 1,000 years ago the Buddhists replaced meat with gluten. Because gluten is easier to digest, they were able to better concentrate and meditate.
Around 1900 doctors and health clinics urged their patients to eat a gluten-rich diet. Doctors at the time knew that gluten would stimulate our bowels for improved bowel movements and digestion. Gluten-rich macaroni, breakfast cereals, cookies, crackers and flour and bread all came into being.
In 1936 the French scientist Boucharat discovered that gluten was beneficial to diabetics, who had to avoid starch and carbohydrates. Around 1940 Dr John Harvey Kellogg launched Protose, a gluten-rich meat substitute made using grains, nuts and other ingredients.
Why rethink the gluten-free hype? Science tells us that high-quality food trumps gluten-free
Where there’s illness there are marketing opportunities, and gluten allergy and gluten intolerance have become commonplace. A rising number of people self-diagnose themselves as gluten intolerant, and an increasing number of them embark on a gluten-free diet. Gluten-free is the new magic bullet for a great many complaints. But this is not backed up by science, and not one scientific study has confirmed that eating gluten-free will cure the ailments gluten is alleged to have caused. In reality, many gluten-free products are actually unhealthier. “Going gluten-free, unless recommended by a physician, is a bad call,” says Carol M. Shilson, executive director of the Celiac Disease Center
A consumer survey conducted in the US and involving 1,000 people concluded that 63% of respondents believed that a gluten-free diet was healthier, and that such a diet improves digestion, weight loss, boosts energy, lowers cholesterol and strengths the immune system. But a new study by Dr Andrew Weil, doctor, author and nutritional expert, suggests otherwise. A gluten-free diet can do more harm than good. "There is no evidence demonstrating that a gluten-free diet leads to all the health benefits being claimed for it.” Dr Andrew Weil, doctor, author and nutritional expert “Only coeliac patients will benefit from a gluten-free diet. I know of no evidence demonstrating that following a gluten-free diet leads to the health benefits being claimed for it.” Dr Andrew Weil, doctor, author and nutritional expert
Coeliac disease: the gluten hype refuted. High quality food is much healthier than gluten-free flours. Wheat germ is better than gluten-free.
Whenever there’s a disease there are marketing experts and food engineers present. They market gluten-free flours and products made from gluten-free flours. Many gluten-free flours have been turned into unhealthy ones, and they lack not only gluten but also proteins, fibre, omegas, antioxidants, minerals and vitamins. The gluten is removed from all gluten-free wheat, spelt, Kamut, rye, barley and oat flours using a complicated process. But they are not healthy.
High quality food. Amanprana’s organic wheat germ is packed with goodness, such as vitamins, proteins and minerals. It also contains fibre and healthy omega 3/6/9 fatty acids as well as antioxidants, including the miracle antioxidant, alpha lipoic acid. Wheat germ also contains gluten, stimulating your intestines and giving you smoother bowel movements. Gluten is good for at least 98% of the population. And so organic wheat germ is highly recommended for a healthy diet and a healthy lifestyle! Eat healthily, eat gluten.
* source KULeuven, Vesaliusonline. Coeliakie, Martin Hiele, pg 4/49
- Rich in betaine and alpha lipoic acid
- Contains more antioxidants than fruit and vegetables
- Packed with minerals and vitamins
- Full of life energy