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Is Gluten Really a Problem?

Updated: Oct 8, 2023

The short answer is yes. Research tells us that gluten negatively impacts the lining of our gut, creating “leaky gut” or what is officially called; intestinal permeability, even in people who do not have celiac disease.


The Science.

The lining of our gut is supposed to be strong and tight, keeping food waste, and microbes inside the digestive tract. Gluten can cause the release of an inflammatory protein - zonulin, which opens up the junctions in the lining of the gut and creates gaps, which then allow particles to ‘leak’ into the bloodstream [where they don’t belong] and create an immune response. This sets the stage for systemic inflammation.

What Has Happened to Wheat?

To create a higher yield, new forms of hybridized wheat, known as dwarf wheat were developed. The goal was to improve efficiency and output, with little regard to the effect on nutrition.

“This thing being sold to us called wheat - ain’t wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used, genetically and biochemically removed from the wheat of just 40 years ago” Dr. William Davis

Today we have modified seeds, grown in synthetic soil, and bathed in chemicals. Then this pseudo-grain is pulverized, bleached and chemically treated to then create a product with little nutrient value and a host of health issues we now accept as normal.


What Can I Do?

  1. Try eliminating all gluten foods for 3 weeks to actually see how gluten affects you.

  2. Consider what kind of gluten products you're eating?

  3. Stop buying and eating modern wheat products that are full of chemical fertilizers, herbicides, fungicides and pesticides of modern industrial farming.

  4. Choose organic small milled products, farmers market bakers who use quality wheat and ferment their dough and well-sourced ingredients in the wheat you choose to eat.

  5. Try heirloom gluten grains like einkorn wheat, true fermented sourdough or heirloom rye or barley - these can be well tolerated by many people who are not gluten sensitive.

Eating foods that don’t love you back has become normalized and feeling bloated, gassy, fatigued, and achy is just part of life.

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  • Online/ 5 weeks - every Tuesday evening /6:30-7:30pm.

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Thanks for reading,


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