Deglutenize your brain

A recent study from Monash University in Australia has the media declaring that gluten is good for everybody, harmful only to those with celiac disease.   Is this true? Has gluten from wheat, rye, and barley been exonerated? Should we go back to the supermarket and resume buying bread, rolls, bagels, and pasta? In this small study, 37 people with presumed “non-celiac gluten sensitivity,” NCGS, or celiac disease-like symptoms in the absence of the intestinal destruction or antibody abnormalities (e.g., transglutaminase antibodies), demonstrated no unique response to purified gluten protein. The investigators, followed by various hand clapping media, declared that NCGS was non-existent, a placebo effect and that gluten avoidance was therefore of no benefit. Oh, boy. Remember my low-tar cigarette analogy? Because tar in cigarettes, the brown residue left over after burning tobacco, has been associated with cancers, cigarette manufacturers developed both filters and low-tar varieties of cigarettes. Well, by George, if tar is removed, this must mean that cigarettes are now healthy to smoke! This is absurd, of course. Reducing or removing tar has virtually no effect on the carcinogenicity or heart disease causing potential of smoking. Remove tar, but mercury, cadmium, arsenic, formaldehyde and a multitude of other harmful compounds remain. Likewise, wheat is far more than just the gluten protein. Among the most important of the tens of thousands of other component...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Gluten sensitivity Gluten-free Source Type: blogs