The Scintillating Smell of Bread Can Take You Down


Photo used with Creative-Commons license, flickr user surlygirl.

Photo used with Creative-Commons license, flickr user surlygirl.

Gluten is to some a marvelous ingredient which makes bread sticky, gooey and delicious. It makes our stomachs wake up and pay attention to its aroma. I know; I worked in a bakery as a college student. I could close my eyes and smell the scent and be happy just walking in the door.

Gluten is the term used for a group of proteins found inside many grains and seeds, such as wheat, rye, barley , kamut and spelt.  Gluten is not only in breads and pastas, but weasels itself into a variety of products like soy sauce, MSG, marinades, sauces and imitation meats. You don’t have to be diagnosed with celiac disease to have an issue with gluten.

What I did not know was gluten is a poison to my body. It could be to you too. Gluten caused chronic back pain, constipation and weight gain in me, despite high intense exercise.

How could I say that?

Our ancestors consumed little to no grains.  What we label as wheat has little resemblance to the Einkorn variety that they infrequently ate. The wheat molecule today has been changed from 13 chromosomes thick to 42 to increase the yield per square acre in farming. It is such a dense protein the gut lining cannot process it in a vast majority of us.

The average American consumes 133 to 150 pounds of wheat a year. This wheat has no generic, structural, or chemical likeness to what our ancestors ingested.  We have been duped.

Gluten’s damage can begin very gradual to irritate the nervous system  beginning in the gut and moving to the brain. The damage could begin with headaches, unexplained anxiety and progress to the more sinister conditions of depression and dementia.

In the book ‘Grain Brain’ Dr. David Perlmutter writes “When I tell people that gluten sensitivity represents one of the greatest and most under-recognized health threat to humanity, the response I hear is pretty much the same: ‘You can’t be serious.'” Part of this response is an understanding that gluten affects the gut but not necessarily the brain.

In individuals with celiac disease gluten attacks the small intestines. In non-celiac individuals the immune system attacks gluten mounting a full-scale war, like it would with a virus or bacteria.  The body produces an arsenal of antibodies to attack whatever gluten you’ve ingested-even if it is a tiny amount.

Over time every time gluten enters the body of someone intolerant,  in some of us it is three times day with what we eat, the immune system goes into a frenzy. Then gluten-induced inflammation seeps throughout the body, establishing remote outposts for chronic disease.

If you suspect you may have an issue with gluten, see your health care practitioner for specific testing to find out for sure.  Awareness is key here. We live in a day and age where gluten sensitivity is growing and the gluten-free options in our stores is expanding.

Now that I am gluten free I live without chronic back pain, constipation and a weight issue. You might fine by stopping your gluten intake your health challenges clear up or dramatically improve. It is worth a try.

To your health,

Dr. Dana

Remnant Health Center



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