Celiac disease is something that’s on a dangerous rise and it could be a possible reaction to the rise in genetically modified wheat.
It wasn’t until the 1960’s that we decided to genetically modify wheat and cross-breed for different varieties. Since then, studies have shown that the number of celiac disease patients has risen tremendously. The correlation between the two results demand a more natural form of the ancient grain.
Video – modern wheat and ancient wheat
What are the symptoms of celiac disease?
While the symptoms may be worse for some than others, there are differences in symptoms in kids and adults. Some adults may not have had any complications whatsoever when they were growing up and this is proof that the modification of wheat could be the culprit and not natural wheat itself.
Some of these symptoms in children are:
- Abdominal cramps
- Foul smelling stool
- Weight loss
- And many more.
If you suspect your child has a gluten allergy, it’s important to cut out unnatural wheat products and document whether or not there is a change. Because these symptoms are common for many diseases or sicknesses, there could be another culprit at hand.
Adults have it much worse and way weirder than children when it comes to celiac disease. The symptoms are much more dangerous in comparison. Unlike children, only 1/3 of adults experience diarrhea, where as diarrhea is extremely common within kids. Adult symptoms include:
- Unexplained iron related anemia
- Bone pain
- Join paint
- Tingling in hands or feet (often related to diabetes)
- Missed periods
- Sores in mouth
- Dermatitis herpetiformis
- Such symptoms are much more serious; they could be due to the abundance of exposure to wheat if someone’s celiac disease is left undetected.
How is the screening done?
Celiac disease is actually an autoimmune disease that cannot be cured and it is considered life long, even if it doesn’t flare up. Unfortunately it can flare up whether or not you’re on a gluten-free diet. It’s important to get screened if you or your child meet the criteria below:
- If your child is over 3 and experiencing symptoms
- First-degree relatives of people that have a gluten intolerance
- If the person already has an autoimmune disorder
If you or your child meet the above screening requirements and suffer from the symptoms, you may or may not have a gluten intolerance on your hands.
There is a blood test available that takes a look at the antibodies produced by the body, which are affected by celiacs disease. This main test is called the tTG-IgA test. If this specific test shows that you may have celiac disease, your doctor will then have a biopsy of your small intestine done to confirm if the diagnosis is correct or not.
When your doctor screens you, you will have to eat at least 4 pieces of bread per day over the course of 1-3 months to confirm that gluten is causing the intolerance. This is much like an allergy test where you’re exposed to the suspected allergens to confirm the diagnosis.
Diet and fitness for men (Adonis Golden Ratio)
It’s no surprise that foods are modified and made completely different than they were ancient times. In ancient times, foods were often more natural than how food is today. In this article we’ll discuss the differences between ancient wheat and modern wheat.
The question is whether these dietary modifications have any impact on modern day fitness and health for men, women and children. Certainly if you look at programs lie the Adonis Golden Ratio, they do focus attention on the need for a good diet. Indeed, they aim to produce great health through a combination of diet and fitness for men who want to stay in shape.
There’s a term related to ancient wheat that sounds mysterious and mystic. This term is “ancient grains”. What this means is that grains were cultivated and grown in a certain (natural) way for thousands of years before ever being modified by mankind.
The main difference between grains then and today results from cross breeding and manipulation done to their genetics as far back as the 1960’s. This was to create a variety of wheat resistant to disease. In the ancient times, there was no such genetic modification or variety.
This manipulation resulted in a less natural product that was subject to stripping and over-processing. The problem with this is that it could be a huge causative factor explaining why people with Celiac’s disease are having trouble eating modern wheat flour.
What are the symptoms of a reaction to wheat?
While it may not show itself as anaphylaxis, those with Celiac disease may experience the following:
- Abdominal pain
These symptoms feel much different than the average stomach ache! Many of these symptoms occur in celiac patients, who react this way when consuming wheat.
Is it really caused by gluten?
While most people with gluten allergies blame it on the gluten, which is the main protein in modern wheat, there may be another issue at hand. Many people are trying to prove if the cause really is the macronutrient of gluten or if this “gluten intolerance” is really just a cover-up to hide how bad the modification of wheat has become since the 1960’s.
Many consumers who are aware of this crossbreeding stand fully behind the ancient grain. This is because wheat used to be far higher in fiber, minerals, protein and vitamins and unfortunately that was taken away when gene manipulation in wheat started to occur.
Bringing back the ancient grains
There are some types of wheat products that have much better oxidative protection, which has been proven to work better for those with a gluten “allergy”. Natural farmers are trying to bring wheat back to its original form, which is very hard after over 50 years of cross manipulation and breeding.
So there are plenty of wheat products that try to bring consumers the best and pure form of ancient grains available from modern farming. Some of these brands include:
- Millet and Eikorn
- And many more.
These brands are a counterpoint to the rise of celiac disease, as they avoid the genetic manipulation done in today’s world. Bringing back ancient grains is something that could help those with a gluten insensitivity get back to normal and begin eating wheat products again.
Until then, buying whole grain products that are GMO free may be the best plan for those with a gluten intolerance, as it’s one of the more pure forms.