How our health is connected to a protein called gluten.

[Guest guest]

This is an extremely good article not just about gluten but our red blood cells, lack of oxygen and energy, high blood pressure, joint problems and how it's all connected to a protein called gluten. Janice. ~~ GLUTEN ~~ Gluten is a Latin word for glue and is a protein from wheat and other grains. Humans have been on the planet for about 2 million years. Only about ten to fifteen thousand years ago did humans begin to eat gluten grains. This is only one half on one percent of the history of humans. Carbon dating studies have found that heart disease in humans began with eating gluten grains. (And margarine…my note).! The gluten gains are many and include wheat, rye, oats, barley, etc. The most common symptom of eating gluten grains is bloating, gas, weight gain and intestinal (celiac) disease. Celiac is a Greek word meaning belly. In medicine it means relative to the abdominal region of the body. The desease is intestinal malabsorption characterized by diarrhea, malnutrition and a bleeding tendency. In some the diarrhea is interspersed with constipation. Many foods are gluten free and some of these are including brown rice, potatoes, corn and buckwheat. (my note: .sourdough is the best bread for if you have candida, the basis of all diseases.) Our bone marrow manufactures many of the cells in the blood stream. The blood through good circulation nourishes and clears toxins from out tissues. One of these cells, the red blood cells, carries oxygen to the tissue and removes the waste material carbon dioxide to carry it back tot he lungs from excretion. The red blood cells are like fuzzy tennis balls. The stem cells in the bone marrow product 20 billion red blood cells per day. After about 90-120 days these red blood cells shrink with age and pass out of the

blood stream into the large intestine for elimination. This gives our stool added immune function and appears as the dark color pigment, of the stool. The passing of old blood is similar to a size mechanism like a spaghetti strainer. The passing of old blood leaves room in the circulating blood for fresh new blood that is young and carries oxygen better than the old cells. At the tissue area the arteries become very tiny and a capillary network penetrates deep into the remote tissues. These capillary networks are deep in the tissues of the heart, kidneys, liver, brain, tendons and muscles. When we eat gluten grains we absorb the gluten into the blood stream. Here it acts like the glue that it is and it sticks our fuzzy tennis ball like red blood cells together. The area that is stuck together cannot carry oxygen. Less oxygen and carbon dioxide are transported and they are less able to do their job even when they are fresh and young. As time progresses they become old and shrink but being clumped together are unable to pass into the intestine for elimination. The old blood accumulates in the arteries and there is no room for new young ones. This will show up in lab reports as irregular shapes and deformities of red blood cells. We become anemic and feel tired. Iron accumulates in the blood stream because the bone marrow has no where to put new young red blood cells. Taking more iron doesn’t work. We remain anemic and tired. When the clumped blood tries to enter the capillary network they are too big and clog the area. Tiny areas of our tissues starve for oxygen and they die. We experience cold hands and feet and sometimes numbness at the ends of our fingers or toes as the nerves become starved for oxygen. On a larger scale we develop blood clots that float around to clog larger arteries

and we experience strokes and heart attacks. A large cell in the bone marrow is pushed through the spaces in the bone to shave off fragments to form platelets. The body uses platelets to plug up any leakage or rupture of the arterial system. This is how our blood coagulates and we are able to stop bleeding. The number of platelets and their stickiness is controllable by the body. The body is not able to control the stickiness of gluten and struggles to control blood clotting and over clotting. Over clotting is found with strokes and heart attacks. The body responds by reducing platelets in the blood and we experience an increase in bruising and bleeding disorders, as in celiac desease, where there is blood in the stool. Over time the gluten begins to collect along the arterial walls and sticks calcium to it causing a very hard arterial plague. This also robs the bones of calcium.

Supplementing calcium worsens the problem and we develop high blood pressure. In the joints the gluten sticks particles of calcium in what is normally a flexible and smooth surface. We experience joint pain and swelling which often leads to joint replacement surgery. All the while the gluten in the intestine is giving us malnutrition and a loss of energy. The outer husk of the gain contains an enzyme that inhibits digestion. This is a protective measure for the seed to discourage a bug from eating it. This outer husk is included with the gluten as whole grain, such as whole wheat. Eating whole wheat further causes our intestine to be unable to function with nutrition. The digestive process can be somewhat improved by taking the outer husk away as is the case in white flour. Digestion is furthered by fermenting the gain with nutritional (bakers) yeast. Then the gluten’s stickiness can

be reduced by ingesting wine or vinegar (or kombucha) at the same time This is why we often eat a pickle (vinegar) with a sandwich or a glass of wine with bread. Some dunk the bread in olive oil and balsamic vinegar. The fat of the oil or butter keeps of gluten in the stomach acids longer and helps to break up the gluten. The French have the second lowest death rate from heart disease and they learned how to eat bread. White, unbleached, leavened with yeast, include butter or cheese and consume with wine. Whole wheat muffins are not leavened with yeast and cause life threatening health problems as are common in North America with very low fat diets. If you have a health issue that is bothering you it may be worth avoiding all gluten until you are well again. Gluten gains and absorptive diseases are associated with cancer, auto-immune diseases, chronic pain syndromes, psychiatric and other brain disorders, night blindness, diabetes, lupus, infertility and premature death. There are also clear casual connections with osteoporosis, epilepsy, learning disorders, attention deficit disorders, miscarriage, premature births, chronic liver disease and short stature. References: Braly J., Hoggan R., Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous To Your Health. Fauci AS Harrison’s Principles of Intenal Medicine 14th Edition, Chapter 323 Reginato AJ, Hoffman GS. Arthritis due to deposition of calcium crystals, Chapter 285 and 336. Primary immune deficiency diseases. 1998 McGraw-Hill Health Professions Division. Source of this article: By Bryon Verhaeghe of “Rebound Health” www.reboundhealth.com in the March 2006 Balanced Life Health Magazine. Movie "What the Bleep Do We Know" and quotes from myslef: The human body is a protein production system, and when we age the emotional

abuse harms the quantity of minerals and vitamins that create the proteins like elastin in our skin, sinovial fluids in our joints, and aging is a decay of the protein production based on our quality of life. Proteins are also the building blocks of the cells. We need fats to be able to digest proteins, like essential fatty acids, which also make up not only the brain but also the cellular membranes of our cells, and when they remain soft and flexible the toxins can escape and be eliminated from the body. We are of one race, the human race.There are no boundaries or divisions from Space.Humanity has relied on the earth since time began, she is our home.