Column #77

Gluten intolerance (celiac disease) is an autoimmune disease that impacts one out of a hundred Americans. In other words, it’s not an issue for 99% of us. Yet, it seems everyone is gravitating toward anything “gluten free” whether they need to or not.

In their quest for gluten-free food, many wonder, especially celiac sufferers, if they should eat any fresh meat from an animal that has been fed grains, especially wheat? We’re conditioned to think animals are what they eat, but is that true? Are there exceptions?

For the record, symptoms of celiac disease include stomach issues, diarrhea, gas, listlessness, joint pain, arthritis, depression and anxiety. It’s caused by a compromised immune system reacting to ingested gluten. The immune system, which usually attacks germs, is triggered by gluten to attack the digestive system. That causes malnutrition and, left untreated, leads to other conditions, several of which are potentially fatal.

Gluten is a natural part of the endosperm of cereal grains. Its chemistry is a composite of proteins found in seeds from the Triticeae grasses which includes barley, bulgur wheat, durum, einkorn, farro, graham, kamut, rye, semolina, spelt, triticale, and wheat.

Does gluten contaminate animals?

The answer lies in knowing what happens when animals ingest plants or flesh. Proteins, fats, and carbohydrates are generally large molecules. Therefore they cannot pass into the blood stream whole; they must be broken down by digestive enzymes. Proteins are split into amino acids. Carbohydrates are split into glucose and other monosaccharides. Fats are split into fatty acids and glycerol.

Since gluten is a protein it must be digested which breaks it down into amino acids. Presto, the gluten no longer exists. This is true for all mammals and birds. Therefore all fresh meats are Gluten Free no matter what the animal is fed.

Gluten Free means a food contains less than 20 parts per million of gluten. Someone with celiac would have to eat 2.5 pounds per day of that food to cause a reaction. Gluten free is extremely safe, even those sensitive to cross contamination.

Is there a cure for celiac disease? Currently the only official treatment for celiac disease is a gluten free diet for life. It’s very effective, but not necessarily a healthy diet.

Most gluten-free diets typically recommend:
     ●    Cereal grains (corn, rice, buckwheat and oats)
     ●    Seeds (millet, amaranth, quinoa)
     ●    Cooking oils (corn oil, peanut oil, sunflower oil)
     ●    Sugar (high-fructose corn syrup and table sugar)
     ●    Nut Flours (almond flour, peanut butter)
     ●    Grain-fed meats (beef, chicken, pork, buffalo, eggs)

Many of these foods are high glycemic. All have extremely high ratios of Omega-6 to Omega-3 essential fatty acids (EFAs). Sugars (carbs) and high EFA ratios create inflammatory conditions. High EFA ratios cause autoimmune diseases, mental issues, and damage to the nervous system. This can’t be good for anyone much less someone with celiac disease.

To all celiac sufferers, like a broken record I recommend green leafy vegetables, grass-fed and Slanker Omega-3 meats, and wild caught seafood because they are low glycemic, nutrient dense and diverse, with very low 1:1 Omega-6 to Omega-3 ratios. This inflammation-reducing diet totally avoids gluten while it improves the immune system, brain function, and nerves.

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

Don’t miss these links for additional reading:

Thinking About OTHER Nutrition Issues in Celiac Disease

Anatomy and Physiology of Animals/The Gut and Digestion

Questions and Answers: FDA Gluten-Free Food Labeling Final Rule

Gluten from Wikipedia, the free encyclopedia

Does Chicken Contain Gluten?

Understanding Autoimmune Diseases

Four Papers about EFA Ratios by Artemis P. Simopoulos, M.D.