WHY GLUTEN IS A TROUBLEMAKER FOOD

WHY GLUTEN IS A TROUBLEMAKER FOOD

To this day, medical studies and science still do not understand why gluten is so harmful. We're told it's because people have gluten allergies or diseases like celiac disease. However, this does not explain why so many people are gluten intolerant. Is this even true? Yes, we are sensitive. What you won't hear is the real reason why we react to wheat and other sources of gluten.

Think about it. Do you know 80-year-old people who have eaten gluten their entire lives and never developed a single symptom of gluten sensitivity? We can probably all think of people of this generation who feel good about eating wheat. Now think about how many people you know—children, teenagers, or people in their 20s, 30s, 40s, 50s, or 60s—who are avoiding gluten at all costs because of celiac disease or other problems related to this protein.

One of the most common reasons people avoid gluten is because they have been told by today's doctors and health professionals that gluten causes inflammation or even autoimmune disease. This is a relatively new theory that is being spread without a real understanding of how gluten causes inflammation and why gluten intolerance is common in autoimmune diseases.

Here's the truth: gluten feeds pathogens. The very viruses that create autoimmune conditions thrive on gluten. This is the cause of the inflammation. It is not the other way around - that gluten causes inflammation, which causes an autoimmune reaction in the body. It is gluten that feeds the microbes that lead to inflammation in the body as the immune system tries to eradicate them. Note that medical studies and science do not yet know this. There are only two causes of inflammation: (1) physical trauma, resulting from applied force or contact with toxins; and (2) pathogenic activity in the organism. Pathogens can cause inflammation either by entering organs or tissues, which can cause their own type of cellular damage, or by feeding on certain pests and problem foods in the body and releasing inflammatory toxins and byproducts. Gluten cannot cause inflammation by itself - it feeds the pathogens that cause it. That's why so many people, especially the older generation, don't develop reactions to gluten. In order for inflammation to occur, there must be certain pathogens in the body that feed on it. Pathogens such as viruses, not gluten, are the real cause of celiac disease.

This truth about autoimmune diseases remains a mystery to medical research and science. Even our best doctors and specialists get confused here, explaining countless symptoms and conditions as an attack by the body's own immune system against itself. When you hear this, know that it actually means that medical research has not yet gotten to the root of the disease, so their best explanation is that it is the body's fault. In reality, your body's immune system would never destroy your thyroid gland ( as is the Hashimoto's theory, without any evidence ). Your body's immune system would never destroy your skin ( which is the flawed theory behind eczema and psoriasis , without any evidence ). And it's not possible for gluten to cause your immune system to react in a way where it attacks the lining of your gut, causing damage, which is the flawed theory behind celiac disease. It is a pathogen, such as a virus, that feeds on gluten and causes intestinal damage.

What your immune system does is hunt down the pathogens that create autoimmune conditions. The reason gluten comes into play is because it is fuel for pathogens. Gluten feeds viruses, such as over 60 varieties of EBV , which cause conditions such as fibromyalgia , Hashimoto's disease , eczema, psoriasis , multiple sclerosis , Lyme disease , polycystic ovary syndrome (PCOS) , endometriosis, psoriatic arthritis, lupus, chronic fatigue syndrome (CHD) , amyotrophic lateral sclerosis (ALS) and others – which are now classified as autoimmune. Well-meaning medical practitioners cling to the outdated 1950s theory that the body attacks itself as an explanation for chronic conditions that science still does not understand. Today, this theory has a new version, according to which gluten causes inflammation, it confuses the body and it attacks itself. It's not about new discoveries, it's about misleading information.

Anthony William's books mention in many places how gluten feeds the microbes that create symptoms and conditions, and health professionals are already beginning to use this information from the Healing Medium in their practice. They achieve results for patients by helping them understand the source of their suffering - that gluten is fuel for pathogens, so when we consume it, viruses and even non-productive bacteria in the body can embed themselves deeper in the organs, damaging cells and developing autoimmune and other chronic diseases. When you have any health concern, whether it's autoimmune or not, eliminating gluten is a very important step. The next step is to understand why it is disrupting your body's functioning and playing a role in your condition so you can protect yourself and heal yourself.

You may not currently have pathogens in your body that readily feed on gluten. You may be able to eat wheat and other sources of gluten and feel fine. This does not mean that symptoms will not appear in time. Everyone carries germs, and they come in different strains and varieties that take different amounts of time to multiply. It's possible that a mild pathogenic environment is brewing in your body, creating the mildest symptoms that you don't even suspect are a problem. Many people start a cleanse with no specific health goal in mind and only then realize they feel as good as ever.

After eliminating gluten, they find they have more energy, which they didn't expect because they never thought they were sensitive to it. They notice that they think more clearly, that they need less sleep, and that the aches and pains they used to ignore are gone. The mild water retention they didn't even suspect was gone—and the reason is because the mild, systemic inflammation they were too busy noticing was gone because their gluten-containing foods were missing from their diet.

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