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Gluten, Wheat and Weight Gain
By Dr. Jeff Bartlett

We would like thank Debbie, owner of Curves in Tampa Bay, Florida, who asked us to write an article on the issue of gluten/wheat-intolerance and weight gain. Most people who hear the phrase 'Gluten-free diet' may automatically assume it is only for people who suffer from Celiac Disease (intestinal disease), but in fact, there is a significant percentage of people who are intolerant to wheat and gluten and don't even know about it. On the plus side, eating a diet low in 'wheat-gluten' foods will enhance one's weight loss success. Please remember that simple carbohydrates (sugars and low-fiber carbohydrates) are the major contributing factor to the obesity epidemic in North America.

In one of our past articles, when we discussed the issue of 'the diet evolution,' we brought attention to the fact that we (mankind) introduced wheat into our diet just 8000 years ago. After more than 700,000 years, mankind transitioned from the traditional diet of the hunter-gatherer, which featured protein and fat from fish, vegetables, shellfish, animal meat, and/or dairy products, to a more grain-based diet. Think about it; basically everything we eat today contains wheat in one form or another: breads, pastas, cereals and baked goods...and the list goes on. The point I'm trying to make here is that our body's digestive enzymes have not had ample time, in evolutionary terms, to adapt to the major transition in our diet. According to Dr. Eades (Protein Power), it may take another 10,000 years before our body's digestive system can successfully adapt to properly utilize wheat products.

I believe strongly, along with Drs. Eades and Dr. Joseph Mercola that our high consumption of wheat is a major contributor to the vast array of auto-immune diseases, celiac disease, dermatitis herpetiformis, psoriasis, rheumatoid arthritis, and many other illnesses that are plaguing us today. As we mentioned earlier, beyond the health concerns related to gluten-wheat intolerance, medical studies have also confirmed that the key to successful weight loss is managing the carbohydrate-insulin-obesity connection—and that's the foundation of our nutritional weight loss philosophy at www.curveshealthclub.com. So let's dive into this issue of gluten/wheat intolerance a little deeper, and I ask that you reflect on your nutritional habits and the habits of those around you and see if you can extract some helpful tips from this article.

What is gluten?

Gluten itself is a 'gum-like' protein that is found in all wheat, rye, and oat products. The gluten protein is hard for many people to digest. Gluten has been shown to cause damage to the digestive tract, creating complications that can lead to disease. A gluten-free diet actually involves the complete avoidance of wheat, rye and oats – a task that is very difficult to accomplish in today's world. We highly recommend that you first make a conscious effort to simply "cut back" on wheat products. Reassess how you are feeling after a month, and if you are feeling better or your symptoms are in remission, than we recommend taking these dietary changes much more seriously.

What are the gluten-intolerance symptoms?

Gluten causes allergic reactions in certain people, so individuals who are sensitive to gluten may have the following symptoms:

• Abdominal cramping and pain
• Bloating and flatulence
• Chronic diarrhea
• Bone and joint pain
• Canker sores
• Delayed growth or short stature
• Dyspepsia (Dyspepsia is a pain or an uncomfortable feeling in the upper middle part of your stomach)
• Emotional disturbances, such as anxiety and depression
• Fatigue
• Infertility
• Painful skin rash
  

How do I know if I'm gluten-intolerant?

If you think you may be gluten intolerant, you can go to a Naturopathic Doctor who will conduct a food intolerance test, and/or talk to your GP.

What do I need to avoid?

To avoid gluten completely, ask about ingredients at restaurants and others' homes, in addition to reading food labels. The following list is not complete.

• Barley
• Beer, stout, lager
• Cereals (some)
• Baking powders (some)
• Flour: bread, brown, durum, granary, strong, and whole-meal
• Hydrolyzed vegetable protein
• Oats (While oats contain a substance similar to gluten, modern research has found that eating moderate amounts of oats does not appear to cause problems for people with celiac disease or dermatitis herpetiformis.)
• Pasta
• Rye
• Soy sauce and shoyu tamari
• Spelt
• Starch and vegetable starch
• Wheat

What foods are gluten free?

Ask your local grocer about the products you're unfamiliar with.

• Fresh fish, fruits, meats, and vegetables
• Amaranth
• Arrowroot
• Bean flours
• Buckwheat
• Corn
• Millet
• Potato flour
• Quinoa
• Rice
• Sorghum
• Tapioca
• Teff
• Wild rice

To lose weight and turn around your health, we highly recommend that you make an attempt to avoid grain products. Not only will this help with your symptoms, but will aid in weight loss. Lastly, if your children or grandchildren have allergies, we highly recommend getting them tested for wheat intolerance, because young children are more susceptible. Don't forget that you can email us with additional questions on this, or any other topic...because we care about your health!

Recommended Books:
1. The No-Grain Diet, Dr. Joseph Mercola
2. Curves, Gary Havin
3. The Protein Power Life Plan, Drs. Michael and Mary Eades