The Connection Between Wheat and Gut Health
Every time humans eat wheat, it tears the delicate lining of their gut, which is known as the “cheesecloth”. Although the gut lining can heal quickly, repeated exposure to wheat over time can lead to a condition called “pathogenic intestinal permeability” or “leaky gut”.
With leaky gut, the tears in the gut lining don’t heal properly, allowing larger molecules of food (known as “macro molecules”) to pass through into the bloodstream. The immune system sees these molecules as foreign invaders and mounts an attack, leading to food sensitivities and autoimmune diseases.
The Problem with Modern Wheat
The wheat we eat today is very different from the wheat our ancestors ate. In an effort to increase crop yields and feed the world’s hungry, wheat has been bred with other grasses and subjected to methods like mutagenesis (using toxic chemicals and radiation to induce mutations).
As a result, modern wheat:
– Is shorter and stockier (only 18 inches tall compared to 4-5 feet historically)
– Has more inflammatory gluten proteins
– Has a higher starch content (two slices of whole wheat bread raise blood sugar more than 2 tbsp of sugar!)
The introduction of this high-yield semi-dwarf wheat in the 1980s coincides with dramatic increases in calorie intake, autoimmune diseases, type 2 diabetes, and obesity.
The Autoimmune Connection
Over 2,000 years ago, Hippocrates said “all disease begins in the gut.” We now know this is especially true for autoimmune diseases.
When someone has leaky gut, undigested food particles, toxins, and bad bacteria can pass from the intestines into the bloodstream. The body mounts an immune response that, if not corrected, can lead to autoimmune diseases affecting the:
– 🦿 Joints (rheumatoid arthritis)
– 🦴 Thyroid (Hashimoto’s)
– 💩 Colon (Crohn’s disease)
– 💪 Muscles (fibromyalgia)
Other Factors Contributing to Leaky Gut
While wheat is a major culprit, other dietary and lifestyle factors can also lead to leaky gut, including:
– 🍬 Refined sugars (which feed harmful gut bacteria)
– 🌽 Genetically modified foods
– 🍟 Hydrogenated oils
– 🥤 Artificial sweeteners
– 💊 Antibiotics
– 🍼 Lack of breastfeeding
– 😖 Chronic stress
– ☣️ Environmental toxins
Benefits of Going Gluten-Free
For those with inflammatory or chronic conditions, eliminating gluten can have profound effects. Professional tennis player Novak Djokovic credits going gluten-free (along with removing dairy and sugar) for his rise from an average player to the world’s #1.
After making these dietary changes in 2010, Djokovic said: “I felt so strong as a tennis player on the court. I recovered better, had more endurance and more clarity of mind. All of a sudden, all the horizons of life opened up to me.”
Interesting Facts:
– A study comparing blood samples from 10,000 people 50 years ago to 10,000 people today found a 400% increase in celiac disease.
– The gut lining renews itself every 3-7 days, but repeated damage from inflammatory foods can prevent proper healing over time.
– In one study, a gluten-free diet was shown to reduce pain and inflammation in fibromyalgia patients.
– Non-celiac gluten sensitivity is estimated to affect 6-7% of the population, with symptoms like bloating, brain fog, joint pain, and skin problems.
