Monday, October 08, 2018 by Tracey Watson
Many of us grew up believing that wheat was the epitome of a healthy food. In recent years, however, the gluten-free sections in most grocery stores have gone from bare to bulging, as more and more people have decided to eliminate gluten – or even all grains – in a bid to improve their health. While some people are sensitive or even allergic to the gluten in wheat, others have decided to eliminate wheat in a bid to increase their energy levels and reduce the strain on their digestive systems.
As reported by Waking Times, a recent study has confirmed what these people have believed all along; that eating wheat makes them feel sluggish and unwell. The study, entitled, Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease, confirmed that wheat encourages the growth of pathogenic bacteria in the gut because gluten is very difficult to digest and these bacteria – including disease-inducing culprits like Streptococcus, Staphylococcus, Clostridium and Bifidobacterium – are needed to get the job done. (Related: Gluten attacks the brain and damages the nervous system.)
The abstract of the study, which was conducted by researchers from Spain’s Universidad de León and published in the journal FEMS Microbiology Ecology, explains:
The aim of this study was the isolation and characterisation of the human gut bacteria involved in the metabolism of gluten proteins. Twenty-two human faecal samples were cultured with gluten as the principal nitrogen source, and 144 strains belonging to 35 bacterial species that may be involved in gluten metabolism in the human gut were isolated. Interestingly, 94 strains were able to metabolise gluten, 61 strains showed an extracellular proteolytic activity against gluten proteins, and several strains showed a peptidasic activity towards the 33-mer peptide, an immunogenic peptide in patients with coeliac disease. Most of the strains were classified within the phyla Firmicutes and Actinobacteria, mainly from the genera Lactobacillus, Streptococcus, Staphylococcus, Clostridium and Bifidobacterium.
The researchers were pleased with the results of their study, since their aim was to discover which bacteria might be utilized to assist celiac patients with the digestion of gluten. However, the findings are also alarming, because they show just how difficult it is to digest this protein.
Most wheat is sprayed with toxic, cancer-causing Roundup as a pre-harvest desiccant, and animal studies have found that the glyphosate in Roundup contributes to the overgrowth of the dangerous bacteria Clostridium botulinum – the bacteria that produces botulism.
If we combine these two alarming facts – that wheat encourages the production of dangerous bacteria to assist in the digestion of gluten, and that most wheat is sprayed with Roundup, which promotes the overgrowth of other dangerous bacteria – it soon becomes obvious that wheat is anything but a health food.
It might be tempting to think that simply switching to gluten-free foods will solve the problem, but that isn’t necessarily true. As previously reported by Natural News:
Gluten-free foods are often packed full of other additives to make them either have the same texture or same taste as food that does contain gluten. However, this could be raising the risk of obesity, diabetes and malnutrition, according to an expert from Columbia University Medical Center, Dr. Norelle Reilly. …
Dr. Reilly states that, “There is no evidence that processed gluten free foods are healthier nor have there been proven health or nutritional benefits of a gluten free diet. … Gluten free packaged foods frequently contain a greater density of fat and sugar … Obesity, overweight and new-onset insulin resistance and metabolic syndrome have been identified after initiation of a gluten-free diet,” The Telegraph reported.
After weighing all the facts, many people have decided to eliminate all processed foods – including gluten-free products – from their diet, and instead increased their consumption of fresh, organic fruits and vegetables and free-range meats from animals which have not been given routine hormones or antibiotics.