By: Dr. Carlos Viana
Foods made from wheat and other grains are staples in North American and European diets. We have been programmed to have grain products be our diet foundation. Shifting our eating habits towards breads and other processed flour products has been easier for government agencies and the food industry to manage.
Less refined grains, often in combination, as with granola cereals and whole wheat breads fortified with bran, coarse flours, and other additives are now eaten in large quantities because they have been presented as ‘health’ foods. Unfortunately, wheat and its close relatives, barley, rye and oats have been proven to cause health problems in the diets of many people. Wheat intolerance or allergies rank second only to milk allergies when we review our patient’s medical complaints. It could be that in the Bible’s Luke 4:4, which says: “Not on bread alone shall man be living, but on every declaration of God”, has relevance in today’s world. By the way, the bread of this time was usually made from the less offensive, whole grain millet, not wheat.
Grains are popular foods because of their ability to react with live yeast to form the rising or lightness and taste. The component that allows this reaction to take place is proteins in the grains collectively called “gluten”. The cereal grains, wheat, rye, oats and barley all contain similar proteins. In many people, especially in individuals with blood types O and A, gluten reacts by exciting our immune responses especially in the gastrointestinal tract. In other words, many people are allergic to gluten. Grains can present many other problems including negative reactions to the grain contaminated with pesticides, preservatives, and molds. But, that will be another article.
Celiac Disease is the best-recognized form of gluten allergy and is also called gluten intolerance. Actually, I am not the only medical professional who believes that every person with type O blood is gluten intolerant and, thus, on the waiting list to develop type II diabetes. Symptoms of celiac disease can range from diarrhea, weight loss, and malnutrition, to isolated nutrient deficiencies with no gastrointestinal symptoms. The disease is thought to be highest among people of Northern European descent, but we now know that it also affects Hispanic, Black and Asian populations equally as well. Those affected suffer damage to their intestines when they eat specific food-grain antigens that are found in wheat, rye, barley or oats.
The gastrointestinal tract is the primary target organ; however hidden symptoms may show as irritable bowel syndrome with iron deficiency anemia, with little or no diarrhea. Dr. Kelly, of the Boston University Hospital, in a clinic pathological review of celiac disease stated that: “…there is increasing evidence that most people with gluten sensitivity have latent celiac disease with such mild manifestations (in the digestive tract) that the diagnosis is never made.
Wheat intolerance or allergies are associated with a variety of autoimmune disorders, carcinomas of the gastrointestinal tract and lymphomas. Increased incidences of diabetes, autoimmune thyroid disease, sarcoidosis, vasculitis, pulmonary fibrosis, encephalopathy and cerebellar atrophy have been reported in celiac patients. This is serious stuff. This relationship re-stated as simple as possible says “cereal grains cause cancer”! Now, the implications are more easily understood.
We have had patients with inflammatory arthritis that improved dramatically when we removed milk and grain products, especially wheat, from their diet. The occurrence of pain in joints, particularly the hands, with slight swelling, stiffness and loss of mobility is the early presentation of allergic arthritis; can occur strictly as a manifestation of gluten allergy.
High cholesterol, skin disorders, obesity and its dangerous health consequences can all be effects of wheat allergies. If any of these symptoms are a problem, a visit to your clinical nutritionist could help you safely change your diet and regain your optimal health.
Get the Point! We have known about the disease bearing consequences of eating wheat and other grains for years already. Why have you not been informed by public health organizations? What about fiber? Brown (whole grain) rice, which is not known to cause health problems in any blood type is full of nutritious B Vitamins and eaten daily, keeps your colon clean and healthy. If you want to check what food and chemical intolerances are negatively affecting your good looks and health, check in with a Certified Clinical Nutritionist or holistic physician trained in nutrition. Who knows, the bread or the cancer you avoid might be yours.q
CARLOS VIANA, Ph. D. is an Oriental Medical Doctor (O.M.D.) having studied in China; a US Board Cert. Clinical Nutritionist (C.C.N.), an Addiction Professional (C.Ad.), Chairperson of the Latin American Committee of the International Academy of Oral Medicine and Toxicology (IAOMT), a Rejuvenating Cell Therapist specializing in Age Management, has a weekly radio program, writes and lectures extensively. For information: VIANA HEALING CENTER, Kibaima 7, St Cruz TEL: 585-1270 Web Site: www.vianaheal.com
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