Before I get into today’s topic is I would like to announce our exciting:
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Now on to today’s very appropriate topic—the ever-growing (and scary) health dangers associated with gluten.
At last weekend’s A4M Health Conference in Las Vegas, many medical practitioners stopped by our booth to talk about a variety of health issues that they are seeing in increasing numbers of patients.
And one of the hot topics that kept coming up repeatedly was gluten problems.
Many MDs and naturopaths were asking for my input as to what the deal is with gluten and why it seems to be an issue for more and more people.
Plus the problems with it go far beyond the once-typical stomach ache or diarrhea!
What I told many of the practitioners made their jaws drop.
You see, when you look at the health risks and history of gluten over the last 50 years, it’s downright frightening.
Let’s start with…
Higher death risk from heart disease & cancer
The health issues associated with gluten are nothing new, and the medical community is embracing the fact that this is a serious problem.
That’s resulted in some pretty interesting studies.
For example, a recent study in the Journal of the American Medical Association found that people with celiac and gluten sensitivity had a higher risk of death, mostly from heart disease and cancer.
This study examined 30,000 patients from 1969 to 2008 and their cause of death in three groups: Those with celiac disease, those with gluten-induced intestinal inflammation (but not celiac) and those with gluten sensitivity.
The findings were startling. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gluten-related gut inflammation and 35 percent increased risk in those with gluten sensitivity!
Clearly we’re talking about something way beyond a stomach ache here.
Five times more people have celiac
Another study was conducted that compared the blood of 10,000 people from 50 years ago to 10,000 people today.
The results were shocking–the rate of celiac disease increased by 400 percent (in other words, five times as many people have it now as compared to before)!
If we saw a 400 percent increase in cancer or heart disease, you can bet the world would know about it. But the average person hears next to nothing about gluten problems, despite the fact that they’re skyrocketing.
Why is this happening?
The answer is simple: Gluten problems have skyrocketed because the AMOUNT of gluten we’re eating (as compared to 50 years ago) has also skyrocketed.
And our bodies are simply not biologically designed to handle all that gluten!
Thanks to bioengineering of crops and hybridization to increase yields, the wheat harvested today has nearly double the gluten of wheat of 100 years ago.
Plus practically ALL processed foods contain gluten as a thickener, and our consumption of those foods has exploded over the last 50 years.
So, my friend, it should be no surprise at all that many of us are getting sick.
Why doesn’t the average person know about gluten?
Well, most people do know gluten on a very personal basis, but they just don’t realize it. That’s because gluten-related health problems disguise themselves as many other diseases with different names.
The New England Journal of Medicine listed 55 “diseases” that can be caused or worsened by eating gluten. These include osteoporosis, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), anemia, cancer, fatigue, rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases.
Heard of any of those?
Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, migraines, epilepsy and neuropathy (nerve damage).
Plus of course, it has also been linked to autism.
The stereotype for someone with gluten problems or celiac disease used to be children who had diarrhea, were dangerously thin, and failed to thrive.
Now it’s been shown that you can be young or old, thin or overweight, and have diarrhea or constipation and still have a gluten problem.
And by failing to diagnose gluten sensitivity or celiac disease, it means pain, suffering, needless (or inappropriate) medication and possibly early death for millions of people.
What to do
So if you suspect you may be gluten sensitive, how can you find out for sure, and more importantly, what can you do about it?
And what if you’re not gluten sensitive but still want to avoid gluten?
Glad you asked. Here are three very helpful measures you can take to minimize gluten’s effect on you and help restore and maintain your strong state of health:
1) Get it out of your diet
First and foremost, it can make a tremendous difference to remove gluten from your diet.
And Great Taste No Gluten has all the answers and guidance you need.
The Great Taste No Gluten manuals will teach you about the many faces of gluten sensitivity and how to properly test for a gluten problem.
(The tests for gluten sensitivity and Celiac are different, so if your doctor has only done one test, you have not been completely tested and may still be needlessly suffering from gluten.)
Plus you’ll be armed with all the facts you’ll need when deciding to live a gluten-free lifestyle, including shopping lists, substitution guides and hints for creating a gluten-free household.
And of course the recipe book is chock full of 160 of the most mouth-watering, delectable gluten-free recipes. Wait until you taste the breads, cookies and cakes–you’ll swear they’re fresh from the bakery!
And of course it’s 50% off now, so get it at this very special price!
2) Restore your flora balance
Gluten sensitivity and the resulting effects on your intestinal tract can also upset your flora balance, giving harmful bacteria the “upper hand.”
Not only does this mean a weakened immune system, but since your flora helps to digest certain foods, it can mean even MORE gut misery!
But Super Shield multi-strain probiotic formula can help you easily and naturally restore your intestinal flora to the more ideal 85/15 (good vs. bad) balance recommended by health experts.
Super Shield’s 13 strains of quality, potent friendly bacteria are eager to line your intestinal walls, crowd out the harmful bacteria, help strengthen your gut wall, encourage a sharper immune system and help keep digestion smooth.
And that means you can start feeling much better…fast.
Learn more about Super Shield here:
3) Enzymes if necessary
Because our bodies were not meant to handle the onslaught of gluten that they are now faced with, and because gluten is so difficult for your body to break down, you can expend a LOT of digestive enzymes in the process.
And if that continues over time, your enzyme making ability can become greatly diminished.
That’s when a digestive enzyme supplement like Digestizol Max can be a huge help.
Digestizol Max gives your body a boost of 14 natural, plant-derived enzymes to help it break down all your foods–including gluten–and help make digestion more thorough and efficient.
Complete digestion helps encourage your wastes to move through the intestinal tract easier…and you can have fewer gut aches as a result!
How does that sound?
The health issues caused by gluten continue to grow, and it’s not something you can close your eyes to any longer.
If you know or suspect gluten is a culprit behind your health issues, you can take a big positive step in the direction of lifelong good health for you and your family with Great Taste No Gluten,