My doctor says I have a gluten allergy and that I must follow a special diet. How do you deal with gluten?

It appears that 2-3% of people – primarily women – react in some way to gluten. And that number is increasing as GMO foods and the effects of agricultural chemicals such as glyphosate become more insidious.
Typical symptoms are for example headache, feeling ‘blown up’, diarrhoea or constipation, (chronic) tiredness, low blood-pressure, bouts of sneezing, excess mucous in nose and throat, irritability.
The strange thing is that even those with such sensitivity can eat seitan without any problem.
Made from grain – chiefly wheat or spelt – seitan is rich in protein and iron, low in fats and cholesterol, very easy to prepare and light on the digestion.
Seitan provides more energy and protein than lean beef and twice as much protein as tofu.
But seitan is substantially little more than the gluten of the grain it’s prepared from. So what’s the truth behind this story about this reaction?
Well, it’s most likely going to be different to the usual explanation!
Yes, there is certainly an issue about some specific sensitivity. One of the problems is very simply the lower quality of modern wheat in combination with new proteins (resulting from hybridisation) that the body has yet to learn to deal with. Spelt and kamut – ancient precursors of modern wheat – also contain gluten and seldom create problems among ‘allergy sufferers’.
Other sources of allergy reaction problems are nuts and crisps.
There’s an interesting point here, because taco chops and other such snacks made of corn (maize flour) are ‘safe’. And that most likely has to do with the production process.
Equally interesting and surprising is how many sufferers were regular recipients of antibiotics in their youth – and this fact contributes to an important insight.
Nuts (and that includes most peanut butter except the Surinamese version) and grains and coincidentally (!) crisps from potatoes (the majority) and potato flour (Pringles) are all extremely susceptible to fungus toxins (mycotoxins) – that is, the refuse created by fungi. Put another way, the fungus itself is rarely an issue; the issue is their waste products. One of the most dangerous of such waste products is aflatoxin. The laws governing the amount of aflotoxin in food involve a surprising range of food is: nuts, grains… and beer, too.
Early and excessive use of antibiotics leads to increased sensitivity for fungus toxins. Or, put another way, the antibiotics reduce the ability of the body to cope with fungus toxins. How that works, is another story…

For at least three weeks avoid all wheat products: bread, biscuits, cake, pancakes and processed foods which include wheat (by)products.
And avoid all nuts, which may require even more discipline because they’re included in so many processed foods – even in such apparently simple products as pesto.

Just try it for three weeks and notice the changes in how you feel.
If you feel a need for carbohydrates, eat potatoes, sweet potatoes, (wholegrain) rice (preferably fresh for each meal), rye crackers, fresh rye bread (pumpernickel) (without additives) and, if you truly can’t manage without bread, buy fresh spelt or kamut bread (you might have to search to find it!). Whether it’s sourdough or yeast is less important. Buy fresh bread, have it sliced or slice it at home, and put it in the freezer. Take out what you need when you need it and use a toaster.
If you notice that you react unfavourably to something you’ve eaten, as soon as you can take several grams of vitamin C and, especially if you experience headache, some iron tablets or preferably capsules from a reputable supplier of nutritional supplements.

This really happened:

While I’m preparing lunch, John tells me he’s got a gluten allergy.
I tell him that I’ll take this into account and begin explaining that it’s most likely quite different to what he thinks.
After lunch, I test him and, no, it’s not a gluten problem, but an issue with wheat… and primarily because his liver is lacking essential micronutrients to break down the mycotoxins that he consumes with his grain products.
Supplementation with zinc, copper, manganese and iron, along with sufficient vitamin C, is sufficient to cause the symptoms labelled as ‘gluten allergy’ to disappear.

Seldom are things as they appear at first sight!

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