Gluten, a component in many grain compounds has been known for years to cause diseases such as Celiac and Sprue.  Now research and patient experience is confirming that gluten can cause many symptoms that are digestive in nature and have far reaching consequences.  Headaches, bloating, constipation, diarrhea, joint pains and fatigue are among the common symptoms associated with gluten intolerance. 

Today, up to 90% of the protein in wheat is gluten.  This is a ten fold (1000%) increase in the past 100 years.  The average American is now consuming 150 lbs of wheat per year.  As a B.E.S.T. (Morter Health System) Practitoner I am very aware of the potentially toxic effects of too much protein.  This combined with excess meat, junk food/drink creates a perfect storm of protein overload (excess acid) and vitamin-mineral-enzyme defeciency with toxic foreign hormones.

A 2009 a study published in JAMA (Journal of  the American Medical Association) found an increase of heart disease and inflammatory conditions (cancer) with Celiac and gluten intolerance.  There was an increased risk of 39% for those with Celiac and a 72% higher risk with gluten intolerance.  Roughly 30% of Northern Europeans carry the gene for gluten intolerance.  However, this is not a death sentence. 

In alignment with epigenetics, it’s your choices that determine your biologic/genetic expression.  A whopping 30 to 40 % of Americans may be adversely affected by gluten, which has only recently been introduced into mankind’s global diet (15,000 years ago). 

In a 2002 study in the Journal of Medicine, 55 different disorders were linked to gluten intolerance and it’s ill effects.  Named were Anemia, Osteoporosis, Epilepsy, Type 1 Diabetes, Cystic Fibrosis…the list goes on.

Here’s some gluten free grains:

rice, corn, quinoa, buckwheat, millet, aamaranth , teff, wild rice, sorgum

And gluten containing:

wheat, rye, barley, spelt, kamut, duncan, triticale, einkorn, couscous, wheat germ, seitan, bulgar, farina, matzo.

Most practitioners can either send out for lab tests or use applied kinesiology (muscle testing) or other mind/body testing to discern if you have a gluten intolerance.  

A recent client came in with fatigue, joint pain, and a diagnosis of gout.  Upon mind/body testing wheat and gluten were a culprit.  He eliminated these from his diet and within 1 month his gout, fatigue and joint pain were gone; since they were no longer necessary to make him aware of his habits.  He explains it was difficult at first, yet he was determined to succeed and he now has the energy of a teenager. 

If you suspect a gluten intolerance, over the course of a week, eliminate all gluten based grains and products.  Stay with this for 30 days (note how you feel), then reintroduce those products.  If you have a flair up of any symptoms, there’s your sign!

You Decide, Your Health is Your Choice.

In Health & Service,

Dr. Roland F. Phillips Jr., BA, BS, DC