No Wheat, Dairy or Sugar


No Wheat

In today’s life many people suffer from allergies, digestive problems like bloatedness and IBS, constipation, weight gain, sinus related problems, eczema, asthma, ADD etc. In the many years I have spent in clinical practice, the single thing that have stood out more than any other is the little or no attention medical professionals give to the role diet plays in a patients health. The medical view is that diet is not important as all foods gets broken down into glucose anyway. They see allergies and digestive problems as disorders, syndromes or illnesses for which the only remedy is a chronic drug or surgical procedure. When a patient asks a doctor whether changing his/her diet will make any difference in their health condition, the answer is a stern NO!

I have never heard of any Ear Nose and Throat (ENT) specialist or Gastroenterologist (specialist in bowl disorders) ask a patient about their diet or recommend a diet change to alleviate their symptoms.


According to these specialist the problem usually lies somewhere inside the body and it needs to be treated, but in actual fact, the problem lies outside the body.


Consider the following analogy;

It is common sense not to eat wood. But if some clever marketing is done to improve the taste, texture, and appearance and if people in authority on nutrition starts proclaiming the health benefits of it, people will eat it. Over time it will become part of their daily diet.


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When people start developing digestive issues, allergies and other ailments from eating wood and end up in the doctor’s consulting room, they will leave with a drug to suppress the symptoms of eating wood. No doctor will tell them to simply stop eating wood! Dietitians will tell them they need wood as part of a balanced diet. Fellow humans will tell them that God created wood, so it must be ok - how can we live without eating wood.

If they meet someone with some remaining common sense, they are amazed (if they follow the advice) that they got well by simply changing their diet - avoiding wood.


Most problems of people I consult with on a daily basis, is the diet. We live in a society where people will eat just about anything, as long as it tastes great, has the CANSA or Heart Foundation stamp on it and is fat free. Although people are very particular about what kind of oil or fuel they put in their expensive vehicles, they seem oblivious to the fact that the body, a far more delicate machine is affected by what they consume. This is affirmed by specialist doctors and dietitians that keep hammering it into people’s heads that you can eat everything and that diet plays no role in your health - just eat a balanced diet and you don’t need any supplements. 


In a World filled with lies, the Truth is often more bizarre than the Lie


There are THREE main culprits in the daily diet, and the first is wheat.


Wheat

The problem with wheat is that we no longer have real wheat. We have something created or “improved” by scientists in a laboratory to give a high yield, be resistant against pests and plant illnesses and grow in any part of the world. Part of the “improvement” is that the wheat kernel has a higher and molecularly altered gluten content. This is what makes it possible to bake feather light breads and delicate cakes with modern day wheat.

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The problem comes in when your body no longer is able to digest (take it apart on molecular level) the wheat because it does not know how to do it with a foreign (“improved”) substance. However, the body is very clever, and tries to do it’s best at digesting it. This means that substances (mostly molecularly altered proteins - gluten) that should not be in the blood, ends up getting into the blood. When these substances are not recognized as food by the immune system, it responds and the result is allergy, eczema, sinus or if it ends up in the brain a range of brain related issues may result. 

This wheat is what is used to create the bread you buy, the pasta you cook, the cereal you have for breakfast and the flour you buy to bake anything in your kitchen.


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This is touted as scientific advancement. Further (lucrative) scientific advancement is to be able to “treat illnesses” like sinusitis, eczema, asthma or ADD/ADHD etc, mostly caused by what the “scientific advancement” of wheat brought about - at great expense of the consumer and for benefit of the pharmaceutical industry.


Some claim that they have organic wheat. What this mean is that you have wheat, created in a laboratory with all the flaws of modern science, but grown and produced without pesticides. Although it’s better to eat something grown without pesticides, it still is inherently flawed and creates the same symptoms in the body.


Wheat alternatives.

You may have heard some people say they want to start living healthy and that they are  now eating wheat-free / gluten free. They then stop eating all grains. So that means that gluten is the culprit right? Well, usually it’s not the case. 

Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grain species, including barley, rye and spelt. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

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The gluten in wheat has been “improved” by science (molecularly altered) but the gluten in barley, rye, oats and spelt is largely untainted by science. For this reason gluten from barley, rye, oats and spelt is quite often well tolerated by individuals that have shown to be sensitive to wheat (or wheat-gluten)


So gluten is not the main culprit, when wheat sensitive, rather wheat-gluten.

That means that when you are wheat sensitive, you can still use barley, rye, oats and spelt as alternatives to wheat, because they contain gluten that is not the same as the gluten found in wheat. Still confused? Eat wheat free - not gluten free, when Wheat sensitive.


Gluten free?

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There are certain rare individuals with inflammatory bowl diseases that are not able to eat any type of gluten. The problem, in these cases, lies with the individual’s bowel. Where the intestinal lining is damaged by some event/drug/procedure/vaccination etc that they underwent. This damaged the intestinal lining. When they eat gluten of any sort, the inflamed/diseased bowel’s condition is aggravated, plus they may suffer secondary symptoms like cramps, seizures, total loss of brain focus, severe skin rash etc. In these individuals any product that contains gluten of any origin (wheat, rye, barley, oats or spelt) should be avoided.


In some of these cases it is possible to heal the intestinal lining, and later they may be able to tolerate gluten again. This usually takes a long time and a lot of effort, but is doable.

No Dairy

Raw and cultured dairy products from healthy grass-fed cows are one of the healthiest foods people have ever eaten. However, pasteurized milk products have caused more disease than perhaps any other substance people are generally in contact with.


Dairy is something that has it’s origin in a female animal, usually a cow. Dairy products include: Milk (including fat-free, low-fat, 2%, full-cream and reduced lactose milk, UHT process, Homogenized or pasteurized milk);

Yogurt (all kinds, even plain bulgarian, and with added flora);

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Cheese (in a spread, cottage, hard, soft, matured, white, yellow, etc); and

Hidden in: Milk shakes or meal replacement shakes, Ice creams, frozen yogurts, Cheese curls of various sorts, Ideal milk, condensed milk, powdered milk, milk chocolate and white sauce.

Egg is excluded (Egg usually has it origin in a bird, so eggs are fine…)


So what is the problem with dairy?


The type of proteins in milk and the proportion of various proteins, varies depending on the breed of cow and the type of animal (sheep, goat, cow, etc.).

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One of the major proteins in cow’s milk is casein, the predominant variety of which is called beta-casein. In older breeds of cows, such as Jersey, Asian and African cows (called A2 cows), the beta-casein contains an amino acid called proline.

In newer breeds of cows like Holstein (A1 cows), however, the proline has mutated into an amino acid called histidine.

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This is important because beta-casein also contains an amino acid called BCM-7, which is a powerful opiate linked to negative health effects. Well, the proline that exists in A2 cows (the older breeds of cows) has a strong bond to BCM-7, which helps keep it out of the cows’ milk. The histidine in the newer A1 cows, however, has a weak hold on BCM-7, which allows it to get into the milk, and also into the people who drink the milk.

So the theory goes that by drinking milk from A1 cows, which are the predominant cows used for dairy products in South Africa, you’re exposed to BCM-7, which has been linked to:

Neurological impairment, including autistic and schizophrenic changes

Type 1 diabetes

An impaired immune response

Autoimmune disease

Heart disease


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I do not recommend drinking pasteurized milk of any kind because the pasteurization process, which entails heating the milk to a temperature of between 63 to 65 degrees C and keeping it there for at least half an hour. This completely changes the structure of the milk proteins into something far less than healthy.

Pasteurized cow's milk is the number one allergenic food in the country. It has been associated with a number of symptoms and illnesses.

Depending on where you live, A2 milk may not be hard to find at all. In fact, herds in much of Asia, Africa, and parts of Southern Europe still produce primarily A2 milk. If you live in the United States, New Zealand, Australia or other areas of Europe or westernized countries like South Africa, however, you’ll need to look a bit harder.

To find A2 milk, the type that has not been associated with illness and instead appears to have numerous health benefits, look for milk that comes from Jerseys, Asian and African cows. The best way to do this may be to get to know a farmer directly and find out what type of cow is used. And as always, stick to milk that is raw, NOT pasteurized.


Alternatives to Dairy

Raw goat and sheep’s milk is another option, as these types of milk do not contain BCM-7.

One other point, people with healthy digestive tracts do not absorb as much BCM-7. So this is yet another incentive to keep your gut in tip-top condition by eating healthy and getting plenty of good bacteria, either by eating naturally fermented foods or taking a high-quality probiotic -- especially if you enjoy drinking raw milk, and are not sure whether it comes from A1 or A2 cows.

So there you have it, quite a technical explanation but worth the read. I took most of the milk related problems from Dr. Mercola. Worth looking up some of his articles.


Some people, especially children suffering from autism, ADD, sinus, allergies etc are extremely sensitive to any milk product or derivative, to them I would simply say - stay away. There are also studies that show a direct link between the consumption of dairy and the increased incidence of breast and prostate cancer, mostly due to the hormones found in milk, even organic milk, so I would be cautious  in any case.


Some alternatives to animal milk is Rice Milk, Oat Milk, Quinoa Milk, you also find Coco-nut milk, but because it’s not compatible with any of the four blood types, I don’t generally recommend using it. Soy milk is often touted as an alternative, but because of all the controversy surrounding it’s negative effects of genetic modification and the difficulty in identifying such products I tend to steer clear of it. Another fact is that 40% of people that is sensitive to dairy, is also sensitive to soy and may experience the same health issues when they switch to soy.

No Sugar

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Table sugar comes from the sugar cane, and for this reason is often deemed ‘natural’.  Well as you may have guessed, man once again got his hand to it and messed it up.

The sugar (white or brown) you put in your cereal, coffee, tea or your baking has been refined seventeen times! This refining process strips the sugar of all it’s natural fiber, minerals and vitamins. You are left with a bare Glucose-fructose molecule - that does not exist on it’s own in nature. The body knows what to do with Glucose, but not fructose. Fructose goes directly to the liver and gets converted to fat!


Glucose on the other hand can be used for fast energy as it does not need to be digested , it can simply be absorbed. Thus the reason for its fast (and negative) effect on the blood sugar. It makes the blood sugar rise almost instantly to which the body’s response is secretion of a lot of insulin to bring down the blood sugar - but because the blood sugar rises so fast, it looks like a runaway situation to the body, the body over-compensates. This results in a fast drop in blood sugar, and, storing FAT around the waistline!


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Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as empty or naked calories. In addition, sugar is worse than nothing because it drains and leeches the body of precious vitamins and minerals through the demand it’s digestion, detoxification and elimination make upon the entire system.

So essential is balance to our bodies, that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and Magnesium (from vegetables) and calcium (from bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a normal state.

Sugar taken every day produces a continuously over-acid condition, and more and more minerals are needed from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin.

Sugar Blues, by William Dufty 



So to summarize: Sugar makes you fat, makes you acid - which leads to more than 150 degenerative diseases, suppress your immune system and is an addictive mind-altering drug. Maybe you should re-consider next time you want to take that cola drink on a hot day…!


Alternatives to sugar.

Brown sugar is no better than white sugar (also called sucrose). Brown sugar is simply white sugar with some molasses added.


Artificial Sweeteners also called non-nutritive sweeteners gets their sweetness from chemicals produced in laboratories - NON natural! Some of these chemicals include, aspartame, Acesulfame K, sucralose, Saccharin, Sodium cyclamate etc. PLEASE don’t be fooled into thinking that just because a sweetener is sold in a health store, its healthy or good for you…!


Xylitol is an alcohol sugar. For this reason it makes you very acid, and we now know how acid causes a lot of secondary health issues. It can further induce stomach cramps or diarrhea. A range of similar sugar alcohols exist as well, these include: Glycol, Mannitol, Sorbitol, Isomalt, Maltitol, Lactitol etc.


Fructose 

Fructose is usually derived from corn, and can cause dangerous growths of fat cells around vital organs and is able to trigger the early stages of diabetes (insulin resistance) and heart disease.

It can lead to elevated levels of triglyceride levels, depletion of essential nutrients in the body, elevated blood pressure and even cancer.

Studies have shown that fructose, a cheap form of sugar used in thousands of food products and soft drinks, can damage human metabolism and is fueling the obesity crisis.

Again, don’t be fooled into thinking fructose is good, as it is still touted as ‘healthy’ by some so called ‘health experts’.


Rapendura Sugar is a natural product from Brazil and is evaporated cane sugar. Although it will still give you a sugar high, it has not been robbed of all the good nutrients that is obtained in the sugar cane. This is a healthier alternative to sugar and can be used in baking.


Agave syrup (if organic) is a natural alternative to sugar, is generally well tolerated and can be used in baking.


Honey (raw) is about as natural as a sweetener come. The only thing is that in nature we would not be able to get it in the vast quantities that we consume it in modern days. Honey can be used as sweetening agent in tea, coffee and baking. It’s also doubles as a natural anti-biotic, burn remedy etc.


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Stevia is an extract from the leafs of the stevia plant. It does not spike the blood sugar and actually supports the pancreas. It can be used in baking, but high heat can destroy it and the result may be an unsweetened product. Stevia comes in powder form which can be stamped into tiny pills or be dissolved in water for ease of use.




The unholy trinity

Wheat, dairy and sugar.


So the wheat, causes digestive problems and can end up in the blood, causing eczema, constipation, chronic allergies and a range of mind related issues.

Dairy increases the mucus production in the body, which leads to chronic allergies, sinusitis and a range of mind related issues.

Sugar makes you fat, unable to focus, suppress your immune system which leads to chronic allergies and other diseases.

That’s why we say, NO - WHEAT, DAIRY and SUGAR


© Eirene Health Shop 2014