Tag: gluten

• Changes to our Health Indicators

  Many of our health indicators have become worse over the past few decades (2000-2020). There has been a decrease in the United States in life expectancy. Below are some of the indicators that have been reduced, resulting in a society that is becoming increasing unhealthy and is placing an unsustainable burden on the families and health care facilities.

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  27 May 2021

• Impact of Gluten-free Diets

  There is a substantial difference between a standard western diet and a gluten-free diet. If a gluten-free diet is no warranted, a gluten-free diet may have unintended health consequences that are not beneficial as well as creating an additional inconvenience.

  Consumption of complex carbohydrates (polysaccharides) and dietary fibre can be significantly less.

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  1 January 2020

• Wheat and Inflammation

  William Davis is largely responsible for the low-wheat, low-gluten diets with the publication of his book Wheat Belly. In this book he states that we live in a ‘whole grain world’ and that wheat is responsible for the majority of our modern illnesses including wheat.

  Find out what the role of wheat is in inflammation.

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  26 December 2019

• Wheat and the Distorted Views of William Davis

  William Davis, a cardiologist, author of Wheat Belly, claims that “modern wheat is a perfect chronic poison”. He claims that modern wheat causes diabetes, inflammation, heart disease and high blood pressure and that eliminating wheat will cure these problems.

  Davis recommends the avoidance of foods such as corn, rice, quinoa, millet, buckwheat, beans and potatoes, even though they do not contain wheat or gluten.

  Davis's inconsistencies would be amusing if they did not have such serious health consequences.

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  18 June 2018

• The Gluten Lie: And Other Myths About What We Eat – A Review

  Alan Levinovitz is an assistant professor of Religious Studies at James Madison University, Virginia.

  His book, The Gluten Lie: And Other Myths About What We Eat, “takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from the anxiety of what we eat.”

  Whilst the book was fascinating in describing how easily it is for society to be deluded about food issues, the book adds several misconceptions of its own.

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  16 February 2018

• Dairy, Gluten and Autism

  Autism is defined by a set of behaviours. Key symptoms are: an extreme introversion; social indifference; stereotyped repetitive behaviours; language problems; problems with hygiene; temper tantrums; in some cases hyperactivity; irrational fears; decreased but fluctuating insensitivity to pain.

  At 2010, the rate of autism at age 8 was 14.7 per 1,000 which is 1 in 68. Boys are 4.5 times more likely to be affected than girls—rate for boys is 1 in 42 compared with 1 in 189 for girls.

  Rates of autism have been rising dramatically. The 2010 rate is: 29% higher than the preceding estimate of 1 in 88 children in 2008;  64% higher than the 2006 estimate of 1 in 110 children; 123% higher than the 2002 estimate of 1 in 150 children.

  Black children are affected at a rate 14% higher than Hispanic children and white children affected 45% more than Hispanic children.

  The association of autism with severe gastrointestinal problems has been documented since the 1990s.

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  29 December 2017

• The Nature of Food Allergies

  Food allergies have become a major concern with parents, health practitioners and school administrators. However, the estimates of prevalence of allergies varies widely.

  A commonly accepted definition is an “adverse immune response that occurs reproducibly on exposure to a given food and is distinct from other adverse responses to food, such as food intolerance, pharmacologic reactions, and toxin-mediated reactions.”

  However, most people are not going to make such a fine distinction between food allergy and food intolerance. Non-celiac gluten-sensitivity (NCGS) does not cause an IgE response so with this definition it not classed as a food allergy.

  Dairy, in particular, cow’s milk and gluten, wheat and grains are commonly avoided as a result of concerns about food allergies.

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  15 December 2017

• What is the Problem with Wheat and Gluten?

  Gluten-free foods is a huge industry. It is estimated that approximately 2% of the US population, that has not been diagnosed with celiac disease, is consuming a gluten-free diet.

  The CSIRO reports that, “ as many as 1 in 10 Australian adults, or approximately 1.8 million people, were currently avoiding or limiting their consumption of wheat-based products. Women were more likely to be avoiding wheat than men. The survey also revealed that over half (53%) of those who were avoiding wheat were also avoiding dairy-based foods.”

  There is an increasing awareness of the importance of gut flora and its role in health.

  People who embark on gluten-free diets frequently have significantly impaired health outcomes due to changes in gut bacteria.

  At one clinic in Rome, only 30% of people suffering from irritable bowel syndrome (IBS) were sensitive to gluten.

  At another climic, in Maryland USA, only 6% of those suffering from IBS were affected by gluten.

  It is apparent that digestive problems are much more complicated than they first appear.

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  2 December 2017

• Worried about whether you should be eating eggs?

  The Australian Heart Foundation has the following comment regarding eggs.

  Worried about whether you should be eating eggs? They're really nutritious and it's fine to have them regularly as part of a healthy diet. Eggs contain good quality protein, 11 vitamins and minerals, and are a source of healthy fats including omega-3 fats. One egg has about 5 g of fat – but most of this is unsaturated, a fat that you need to be healthy. An egg contains only about 1.5 g of saturated fat and no trans fat. As part of a healthy balanced diet you can eat up to 6 eggs each week without increasing your risk of heart disease.

  However, according to the Physicians' Health Study, doctors consuming 7 or more eggs per week had a 31% increase in all-cause mortality compared with those consuming less than 1 egg per week. With diabetic physicians, the association was much higher with the increase in mortality doubled.

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  21 February 2016