Gluten, keep you in the loop

Gluten - keep up to date

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The biggest danger that today's bred wheat harbours is gluten. Gluten is a very sticky, tough, transparent and greasy substance that is transferred into the blood and lymph. There it assimilates and causes the blood and lymph to become thick and pathologically altered.

Gluten, affecting the natural properties of body fluids and mucoproteins, has a structure alien to the body's metabolism; it sticks to everything and encapsulates smaller molecules such as sugar, cholesterol, fats and salt. These are then carried off into the blood ineffectively digested. Gluten by-products enter the blood very quickly, even within an hour, especially through damaged intestinal walls.

A healthy person has a hearty gut lining and favourable bacterial flora, so that many gluten particles are eliminated in the faeces. Disease, however, disrupts this protective process; a person's intestines become easily permeable, so that gluten is transported mainly through the small intestine. From there, it then reaches other organs such as the liver, spleen, pancreas and gallbladder and impairs their function.

Gluten in current grains is a major factor in disrupting all digestive processes, to a degree far beyond that of many other substances. It is most serious especially in the early periods of life - toddlerhood, childhood and adolescence. Gluten enters the blood as if it were a real protein, yet it is a foreign invader. Of course, our bodies need protein, which is found in all grains. However, current gluten mixtures are harmful because they are not easily washed away; their molecular weight and density is so high that they manage to mimic human protein chains, but their molecular activity is completely different.

In response to the violent allergen that gluten is, the body produces large numbers of white blood cells (leukocytes) in its defence. Leukocytes are whitish, elastic and very similar in structure to gluten; they produce a thick mucous-like substance that coats the food so that the result is a virtually indigestible protein binder. When the small intestine is full of this sticky mucus, the "good" bacteria cannot survive in such an alkaline environment and the entire small intestine is colonised by Candida albicans and other pathogens. These common yeasts then thrive and destroy the remaining beneficial bacteria. This leads to poor digestion of food and the result is that the person is not properly nourished.

Westerners in particular are used to eating so much bread, biscuits, pasta, muesli etc. that gluten grains make up the majority of their food intake. As a consequence of this diet, joint problems such as arthritis can occur. The first step should be to clean out the small intestine along with the colon; otherwise the blood will carry by-products, allergens, gluten, etc. to the already weakened tissues wherever they are.

Today's gluten is not the same as it was until about 1900; for that is when the hybridisation of cereals began. Before that, gluten protein had completely different properties. Since the end of the First World War, the owners of large mills and large farms have been growing specific types of wheat that are better sorted and have better baking properties, but at the same time have altered genetic and biological properties. This is a completely new phenomenon in human history, caused by changes in agriculture, hybridisation, plant and animal genetic engineering, but also by the genetic manipulation of humans through the use of contraceptives and hormone therapy, which often conflicts with the function of systems.

Cancer is very rare in people who eat (gluten-free) maize, especially where the handling of the grain is still correct; i.e. good storage, no hybridisation, proper growth and maturation. Research has been done in Canada and the USA in which doctors looked at 236 babies who were stillborn with no apparent cause. It was found that up to one third of their body weight contained toxic metabolites in the following amounts: 53% gluten, 27% cow's milk by-products transferred via the placenta, 20% fungal, bacterial and viral deposits.

Of this number, 171 children had so much gluten in them that their organs could not function. These children were consistently ingesting toxic residues from the womb that they simply could not handle or process adequately.

Gluten sensitivity or gluten intolerance manifests as dyspepsia (indigestion), abdominal cramping, poor digestion, swelling, constant tiredness, and burning eyes. Many patients who never eat gluten-containing foods also hate milk. Scientists therefore believe that there is a relationship between milk intolerance and gluten intolerance, especially when the animals from which the milk comes are fed cereals. Gluten intolerance may be the result of milk intolerance in childhood. When gluten is not properly broken down, degenerative diseases occur.

A number of research teams around the world have clearly demonstrated that when material is labeled with radioisotopes, gluten particles are visible in the blood less than two hours after digestion. It is therefore a very rapid process, but one that occurs only in cases where the intestinal lining has become diseased.

The authors of the book It's a matter of life (Coates, N., Jollyman, N., published by Erika in 1994), from which this information comes, make the connection between exposure to gluten and the development of diseases such as multiple sclerosis, rheumatoid arthritis and schizophrenia. It has been shown that gluten by-products and other toxins can enter and damage brain tissue, as evidenced by the fact that people who do not eat gluten often develop schizophrenia (author's note: it has long been reported that monosodium glutamate, a derivative of gluten, can damage the brain - especially in children). Their mental disorder disappears when they start following a gluten-free, low-toxicity stress diet. In schizophrenics, gluten has been found to penetrate the blood/brain barrier and thus interfere with neurological commands, hormone metabolism and nutrient assimilation.

Gluten is not a carcinogen per se, but it forms a thin coating on the tissue and thus impedes oxygen uptake, modification and repair of damaged tissue, which should be accomplished by the natural movement of major repair agents. In lymphadema (lymphoedema), a gluten-free diet will increase the flow of lymphatic fluids and patients will soon show improvement in lymphatic drainage. Changing the diet together with other treatment methods such as physiotherapy gives excellent results.

Anyone who has a degenerative disease or an all pervading chronic disease probably has a damaged intestine that allows the transfer of toxic material from the intestines into the blood. We cannot stop this transport mechanism until we stop the intake of food that can produce toxic waste; thus, we cannot stop the allergic process until we stop eating unwanted food. We can choose from many other foods, which means that we do not have to follow a very strict restrictive diet.

Gluten is found in wheat, rye, oats and barley, but not in millet, rice and most grains; although some rice and corn already contain gluten, due to hybridisation. Oat bran and oat germ, on the other hand, contain almost no gluten because the gluten is in the centre of the oat grain. It is really up to us whether or not we eat gluten-containing foods; and it should not be forgotten that people who already have cancer should eat wheat and other gluten-containing grains only occasionally. The diet of cancer patients should be different from the normal way of eating, mainly by eliminating all products containing gluten.

The most toxic gluten-containing cereal is wheat, but many modern cereal hybrids also have an unsuitable composition for the human body. The original species provided the best composition in terms of nutrients. This is not the case today. Healthy people can eat wheat products in limited amounts because their immune response and healthy flora in the gut keep fungi and gluten in check. However, when many protein compounds, especially gluten, accumulate in the body, the result is contemporary epidemics of more serious degenerative diseases.

The bodies of people born at the turn of the century were nourished with food in its original natural form, but since the advent of hybridization and pasteurization, everything has changed. Of course, a small amount of bread does no harm to anyone, but the constant ingestion of gluten causes long-term damage.

Author's Note: If we accept the truth of this information, which is shocking to the "bread" nation, then the thought occurs to me that man, in an attempt to be wiser than God (the Creator of the original grain species in the most optimal composition and genetic structure), has brought upon himself a scourge and has caused consequences that cannot be undone. What has always been a staple of the human diet has become a threat to the health of many (often unsuspecting) people.

After reading this information, we tried to make the best of what we had. Having previously overcome cancer myself, I had all the more reason to change. At the time of my treatment, Dr. Kempny (Eva Veskrnova's husband) advised me to leave gluten out of my diet, and I did - but only for four months. I can say that I felt much better despite the current effects of the disease. When forced by circumstance and fear, one takes advantage of all the opportunities that present themselves. Moreover, the preparation of a gluten-free diet was well managed thanks to regular shopping at the health food store.

Previously, as an author of cookbooks, television healthy cooking courses and public courses, I have eagerly recommended seitan in my recipes. I taught many people to prepare it without being aware of the potential dangers of isolated gluten.

After several years and reading the above information, I am again aware of the dangers that I have stopped perceiving since my initial "cure". Today, seitan that is isolated from wheat (including seitan flour or products made from it) is not recommended even for people who have not yet manifested any problem associated with its use.

We recently bought a grain and flax mill, bought one of the original kamut cereals, and with the addition of gluten-free flours, we bake bread, pastries and make various cereal porridges at home. We also sometimes use okara left over after making soy milk as a baking additive. We also use buckwheat, rice, corn flour, sometimes spelt (which is less allergenic) and sometimes oatmeal. Wheat and wheat products are avoided if possible, although not 100%. In any case, the proportion of gluten in our diet is much more limited.

However, when people call us for help and advice with cancer and some other diseases, we definitely recommend - even if it has no known connection to the disease - to limit or eliminate gluten as much as possible, including all foods that contain gluten. It could act as a negative, if not threatening, factor in the process of stabilising health. However, the degree of its impact depends on the individual intolerance of the organism. Do not expect doctors to give you the necessary information and recommendations regarding lifestyle changes (including diet), as they probably have little (if any) information themselves. In addition, they have almost no experience with these procedures and are obliged to fulfill the prescribed course of treatment and recommendations. However, information of an alternative type will be considered by a reasonable and open-minded physician, and you can therefore consult with them about these treatments.

From Roman and Halina Uhrin's book "Don't Cook by the Cookbooks".

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