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Gluten free small book big ideas


Gluten Free

Small book big ideas

© 2016 by Ash Bunsee All rights reserved.

Union Square Publications

ISBN 978-0-620-70607-0

All rights reserved. Copyright under Berne Copyright Convention, Universal Copyright Convention, and Pan-American Copyright Convention. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form, or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the author.


union square publications can be contacted on: [email protected]

Gluten Free

Small book big ideas

Disclaimer: Please note that nothing in this publication should be construed as medical advice, but only topics for further discussion with your doctor. Further note that the medical terms and explanations used in this book are for illustrative purposes only. It is not medical advice in any way whatsoever; it should not be misconstrued as such in any way. If you feel that you may suffer from any symptom as mentioned herein, please contact your medical doctor/physician for discussion/advice and treatment if advised. This book is not for, nor does; it intended to make any medical or any other diagnosis in any shape or form. This publication is produced and sold for information purposes only. The information as contained herewith is not intended or should not be construed as a medical journal or as a source of medical advice or literature. The author or distributor/publisher/or its agents of this book/eBook in whole or in part is hereby absolved from any/all claims arising from anyone, ether intended/construed suffering injury or prejudice, as a result of information as contained herewith. For a more in depth written disclaimer please contact the author/publisher in writing.

Gluten Free

Small book big ideas


“There are more than 50,000 edible plants in the world, but just 15 of them provide 90 percent of the world’s food energy intake. Rice, corn (maize), and wheat make up two -thirds of this. Other food staples include millet and sorghum; tubers such as potatoes, cassava, yams, and taro; and animal products such as meat, fish, and dairy.”

The National Geographic Society

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Gluten free small book big ideas is about a real life journey into the uncharted waters of food consumption. It tells the true story of a man who is of sound mind and body who suddenly finds himself plagued with a string of unexplainable illnesses. At first he grapples to undersatnd this sudden change in him. He consults medical doctors to no avail. Until he discovers through trail and error, that he is allergic to mainly wheat and gluten.

Some of his friends and family are confident that the condition is just a figment of his fertile imagination and nothing else. He bravely decides to enter deep into the rabbit hole by following a wheat and gluten free diet plan, dispite advice, to the contary by, family,friends and professional people. In doing so, he finds himself entering a mindfield of dietrery choices and encounters, and some alienating relationships as well, The alienation seems to be based on possible, social dogma, due to his sudden severe weight loss from the condition of gluten related disorders.

He not only tells of his varous expiriences, and the subsiquent journey, that beckons him into an uncharted world, devoid of amongst other things, wheat, gluten of which some may say is the so called bases of the comfort foods of life. And the powerful mindset that one forms around the notion of modern food consumption.

One tends to look back at ones old culinery world with great mystery and nostalgia. I must confess that I have been pleasantly surprised as I was ushered into a new world of different eating expiriences, choices and of course a strong new mindset.


Told in simple language, as this compelling story closes, in its latter half of the book, it fittingly morphs into a how to guide, drawn from the writers personal, and other research expiriences on being gluten free.

This trail and error expirience is bound to assist anyone in avoiding the steep learning curve of being wheat and gluten free in an uncomplicated kind of a way. This easy reading story is bound to answer many questions that one may have on the subject of wheat and gluten intollerence,and then some. It is sure to lend itself positively to those that grapple gluten related disorders and those that are not gluten sensative, but nevertheless wish to know more about this subject.


The Journey

As we know that, there is nothing dangerous, or unusual about one eating a sandwich. I have properly eaten thousands of delicious sandwiches over the long memorable years.

Then one lunchtime, for no apparent reason, and without any warning at all, when I took my first, and generous bite of my whole-wheat, health bread, grilled vegetable sandwich, “now” “that’s a mouthful!” something very unusual, and strange occurred out of the ordinary.

After ingesting the first and tasty bite, not even within a split second, the right-hand side of my face just shockingly began to puff up and swell like a balloon. I threw down the sandwich in stunned amazement coupled with sheer horror. I just could not believe what had shockingly occurred; I could almost hear myself silently scream out “what the Hell?” I was stupefied and confused! This definitely was not my imagination playing tricks with me. My mind began to race, wondering, and simultaneously searching for answers that I could not find as to why this was happening! Was it the stone ground wheat composed slice of bread that caused my reaction? Or was there some alien ingredients that were contained in the spread or filling? I just could not fathom this out for myself. I began to pace around “shell – shocked” Wondering what should I do next? Then slowly the obvious struck me. Call up the doctor! I immediately called up my doctor and made an appointment to see him as a matter of urgency. I couldn’t get to his practice fast enough. I arrived at my doctor’s practice within the hour, on that very self – same day. I explained to him what I had just experienced. He immediately informed me that it may be an allergic reaction of some sort. “I thought to myself, how be it possible, for one to get an allergic reaction from eating a healthy meal?” Because that’s exactly what it was! A healthy meal in most languages! He checked all my vital signs and then informed me that, except for my blood pressure, which was a tad high at the time, all else was in order. He proceeded to take a sample of my blood, which he extracted into a glass vial, and immediately had it sent over to the laboratory for various tests.

When the tests results returned from the laboratory, it showed that the only thing that I was allergic to was dust mites. I was much relieved to be informed that it was something that simple, after all. Dust mites, which are a microscopic bug that lives in household dust, posed no real problem, I thought to myself! Dust mites could be controlled fairly easily, I guess! But my musings would prove to be off tangent in this regard, as this situation slowly and painfully unravelled itself over a longer period of time than I anticipated.

I got back home and immediately began to steam clean all my beddings, and the entire room. Once I was sure that my room was dust free, and of course mites free, I felt satisfied. I was destined to learn that, rather, unfortunately, that the problem was not to be that simple.

A few days had passed, and the swelling on the right – hand side of my face still remained, rather persistently if I may add. This was not in line with my doctor’s medical advice, which advised me that, the swelling would go away by the following morning. I began to get a bit worried, and bearing in mind, that I am not the worrying kind. A deep sense of gloom and unease began to take a hold of me. The swelling on my face was persistent, but that in time, would prove to be the least of my problems.

To compound my problems, I began to feel light headed and dizzy. I became concerned that I may have developed a high or low blood pressure condition. For fear of being labelled as a hypochondriac, I did not call back at my regular doctor. I instead visited a retail chemist store and requested that the in-house nurse checks my pressure. For a nominal fee, the in-house nurse carefully checked my blood pressure using a sphygmomanometer, stethoscope and a pressure gauge. I was duly informed by the nurse in a serious tone that my blood pressure reading was on the high side. She then preceded to hand me a diet sheet, which outlined a special low to sodium free diet plan, catering for those that suffer from high blood pressure. She informed me that, if the condition remained, then I would have to be put on special prescription medication. She requested that I call back in a few days so that my pressure could be rechecked.

Within a day or two, my memory started to become fuzzy. I felt like I was a thousand years old. “No exaggeration here” “OK maybe I do… But I promise that it is just a little bit!” I was battling to remember simple ordinary things and occurrences. Some of my joints started to ache and gave off a kind of a weird creaking sound with each and every movement. This was a concern to me, so I decided to do some research on the matter. I did some of my own research on the subject concerning my aching creaking joints. The best conclusion that I could draw, after considering all the facts, was that I may have contracted Lupus which is a chronic, autoimmune disease, which can damage any part of the body (skin, joints, and/or organs inside the body). The instability of my joints when coupled with my foggy memory and difficulty of co-ordination was causing me great discomfort. It was impairing my ability to interact meaningfully with people, and also to operate my motor vehicle efficiently. I felt that I was being uncontrollably unstable on the road whilst driving. I must confess that parking had also become an effort as well; my parking skills just seemed to lack proper mind and body co-ordination.

I asked myself the question, how on earth, was it possible for someone to become so ill so quickly? It was mind boggling. As far as I was concerned, this was not possible at all! But on the other hand, I was sure that my body was not lying to me. I definitely was not imaging all of that! It was as if my body was just all of the sudden breaking down for no real apparent reason!

Then for seemingly no fathomable reasons, I began to experience severe bodily weight loss and developed constricted feeling in my throat and respiratory problems. I had a developed a sinking feeling, that something was very wrong with me. I even began to believe that my doctor and the laboratory had not picked up on certain possibly serious medical conditions, that I may have contracted, albeit rather suddenly.

How else could anyone explain my sudden bad and deteriorating health problems? I had a funny feeling that something within me was wrong, very wrong.

So I decided to pay my doctor another visit, sheepishly requesting a recheck. He diligently gave me a thorough check-up and smilingly informed me that I was in peak condition. I informed him that, I did not feel that way. He again smiled and told me to relax, and not to worry amongst other words of encouragement.

I hobbled away from his practice feeling miserable, and not so sure of my health. I was not only feeling weak and feeble, but I was also beginning to walk, talk and act that way too.

I could not help remembering his words as I walked to my car in the parking lot, of not having to worry. He further told me that, in a short while, I will start feeling much better again. He impressed upon me that I was probably letting my emotions overpower my better sense of judgment.

Over the next few days, I began to feel worse, much worse. My dizzy spells were getting worse. I felt a sense of vertigo as well. I felt as if I was going to fly off into space. It was a kind of a horrible scary feeling. My confidence levels began to crumble. I felt that I had lost control of my own body.

The torment of ill health, the stream of new signs and symptoms seemed never-ending. Most nights, before I could fall off to sleep, I would take a good look around my room. I was not sure that I would see my room again, or the beautiful morning sunrise.

I would greet the new day with much surprise! Saying to myself that, “I made it through the night!” I still felt weak on the left- hand side of my entire body. I still tried to remember my doctor’s advice and tried not to worry.

Then slowly a nagging pain crept in around the left- hand side of my lower abdomen. I still kept the faith, and tried not to worry, but it was becoming more and more difficult to do so. As the days went by, my health just went further, and further downhill. As far as I was concerned, this was it; a series of dark thoughts entered my mind and wreaked havoc.

I began to break out in rashes, at first on my neck, and when I applied some topical ointment for rashes, the medication seemed to cure it. A few days later, a new rash broke out, this time on my forehead. My skin began to become dry and itchy, more so whenever there was a sudden change in weather.

Whenever I ventured into a shopping mall or any other confined spaces, I felt a sense of nausea that seemed to overwhelm me from time to time. I just couldn’t wait to get out of these confined places.

I began to feel like an alien from another planet. I observed the other people merrily strolling about in these shopping malls, seemingly, totally unaffected by what was causing me extreme discomfort. I began to ask myself over and over again, the difficult question, what’s wrong with me? I felt so helpless, that sometimes it made me feel angry with myself, but that did not stop new problems from cropping up. The tips of my fingers began to tingle and sometimes became numb. I developed another problem which was using a headphone to listen to music. The hearing device plugged into my ear, caused the nerves in my upper back to twitch uncontrollably. As a result of this, the veins in my left arm would become swollen, and throbbed and twitched gently.

I could not lie down for long periods on my back. This action would cause my arms to become numb to the point that, my fingers would become paralyzed for a good few seconds.

I started having major acid reflux issues. There, was a continuous burning sensation in the pit of my stomach. I was haunted by a slurping sound quite often. The sound seemed to emanate from the area around my spleen. My sleep pattern was becoming irregular and affected. I sometimes lay awake in my bed battling to fall off to sleep, whilst at other times, I fell off to sleep quite easily, but later awoke suddenly with a jolt, only to sense that my entire body was in a kind of a shock mode, drenched with perspiration, and a parched mouth. I would lay in bed. I could feel tiny electrical-like jolts, shoot through my entire body. I had no idea what was causing this. I would sit up in my bed for a while. And try to regain some semblance of composure and normalcy.

Sometimes, I would stumble out of bed, to get a drink of some water, and then, hobble back into bed. Whenever I had difficulty sleeping, I would count sheep in an attempt to fall off to sleep. It was because of my newly induced nightly experiences, that most mornings, I tended to oversleep. Sometimes, I only arose at around midday still feeling rather tired but always trying to look on the bright side of things. I was just happy to be alive.

In the days to follow, I started becoming sensitive to bright light and artificially produced sound. The sound just seemed to echo so much louder, that it hurt my ear drums

I began to experience problems doing simple things, things which one normally takes for granted. I could not type efficiently on a keyboard. I began to experience problems with my typing co-ordinations because my fingers were not doing what my brain had instructed it to do! I started becoming edgy and impatient with, at first some things, and eventually with everything. My health problems seemed so incurable to me.

It began to impact on both on my business, and personal relationships. I was now more convinced than ever, that I was just fading away. I became morose and quite. Something within me seemed to sense my demise close at hand, and like the proverbial tiger, I became fiercest, as I sensed my end was near.

Reluctantly, I went back to my doctor. I requested that I be sent over to a radiographer to be x-rayed. I felt that something terrible was going on with the left side of my body, that he was just not picking up with his examinations.


The x-ray results came back all clear. Although this gave me some hope. I still did not feel confident about my health. I decided to seek a second opinion from another doctor. The second doctor, after carefully checking all my vital signs, and conducting a physical check-up, informed me that, the pain in the area around my lower abdomen was my liver playing up. He told me that I had liver damage. The burning sensation in my stomach he advised me, could be a stomach ulcer. He then proceeded to advise me that my dizzy spells were being caused by fluid build up in my head. He gave me medication to control these symptoms. He asked me to come in for regular checkups. His treatment lasted for two months.

He prescribed more and more medication and different diet plans that kept me away from acidic foods and the like. Coupled with physical therapy, I felt slightly better. I did not feel cured. I still felt a bit dizzy every now and again. The pain in my abdomen, well it was still there! During my treatment with this doctor, I noticed that every time that I ate a sandwich or something that contained wheat, my face began to swell on the right-hand side. I started feeling very ill after this.

My weight loss still continued. I had gone from being well built to skinny in a fairly short space of time. I did some of my own research. I was amazed to learn that, there was a condition called gluten-related disorders, of which, wheat allergy and celiac disease comprised but two of these disorders.

I then remembered a while back, seeing some bread and stuff in supermarkets labelled gluten free. I did not pay any attention to these items, as it was of no interest to me. Now that I look back at my ignorance, I realize, what a foolish and shameful attitude for one to adopt. I did not even know what the term gluten free meant right up until now!

What does this term mean? This means that, when persons, who suffer from this disease, as defined herein by Quest Diagnostics,


“The spectrum of gluten-related disorders refers to all conditions related to gluten, the protein found in all forms of wheat, rye, and barley. They include celiac disease, wheat allergy, and non-celiac gluten sensitivity” Quest Diagnostics


My condition when framed against the information of my research, pointed me in the direction of being inflicted with gluten-related disorders!

I immediately informed the doctor when I visited him again, that I suspected that; I may have gluten-related disorders. He softly informed me that, from his years of experiences as a doctor, this was not the case. My symptoms implied otherwise. I felt that I should not push the issue as doctors know best. I then reached an epiphany, that is to say, a moment, when I suddenly felt that, I understood, and suddenly become conscious of my condition. I decided to take matters into my own hands. I felt that, at that stage, I had nothing to lose. On the other hand, I had everything to gain. I cannot remember when was the last time, for reasons unknown something made me so excited. I decided to go on a wheat free, gluten free diet plan, just for the heck of it. Even if this was to be my last, and final worldly experience! At that stage, I had become a “desperado.” I had nothing to lose. This decision was easier said than done. This desperado soon discovered that being wheat and gluten free is nothing short of stepping into a live minefield!


There were just so many variables that had to be considered. Things that I never even thought about previously, there are just so many food items, personal toiletries, and medication, that one would never suspect in a million years, that it would contain wheat or gluten, but they do. Why is this so? The answer is, I really don’t know! But Doctor William Evans, Of “Wheat belly Fame” has a theory about this, of which we shall discuss a bit later.

Some of the best examples of this situation that I found are, ground black peppercorns; would you ever think that “ground black peppercorns,” would contain wheat and gluten? I am sure most persons would answer, obviously not! Well, some brands just do!

The other inconspicuous product that I have discovered, that has wheat added to it, is Indian chilli powder, and other spices! I now grind my own spices, just to be on the safe side. The homemade spices taste amazingly better than the mass manufactured spices


The confusion

It can never be overstated that the learning curve was steep. Once I was convinced that I had contracted possibly, gluten-related disorder, due to the exclusion of wheat from my diet, and my subsequent improvement in health. I decided firmly to take steps in order to enhance my corrective action in order to remain gluten free.

Just when I told myself that, I had familiarized myself with all that I needed to know in this regard, various other variables would pop up. This is when, without anticipation, or expectation; the minefield seemed larger than anticipated and a perilous one too. It was a crawl rather than a walk to get to the door that led to an unknown maze, and a new world! A new world! Because nothing seemed as it ought to be. There were many products sold in health food stores, and other specialty stores, that had products with eye – watering prices that were labelled as gluten free.

I suffered an allergic reaction, after using some of these so called gluten free products. I was dismayed to find out first hand that, some of these products did, in fact, contain gluten, that was being conveniently labelled on the pack by some other scientific or technical term, or name.

In my attempt to bring back some normalcy into my daily life, I attempted to incorporate my old ways as much as possible into my new lifestyle.

I was delighted to see pizza stores and other restaurants advertise gluten free products on their menu. I soon discovered, much to my dismay, and adverse reactions, that much of these so called gluten free products, were being prepared in the same kitchen, using the same utensils, that was used to prepare wheat products. How nice, how thoughtful!

I stumbled across another one of the specialty stores. I was delighted to come across a brand of potato crisps, advertised as gluten free and allergen free. I hadn’t eaten crisps for a while. Many of the big brands of potato crisps have gluten in them. I enthusiastically bought a few packets.

I did not read the ingredient label on the packs as I would normally do. It was nice, fresh and tasty. In a while, I felt a bit queasy. I immediately scrutinized the label. What do you know? It contained gluten! But using a different name “maltodextrin” I was able to glean the meaning of this additive from the manufacturers. Of the crisps

I soon discovered that a large amount of information derived from the internet was not accurate, to say the least. It appeared to me that, there were persons on the internet for reasons unknown, who were deliberately trying to detract people like myself, who were gluten intolerant and seeking help. It appeared as if these types were having a field day by posting dubious facts and information in blogs, and in other media, as well, that I had come across. Maybe they were all well-meaning souls, who were so confused themselves! After all, who’s to say? I am sure, that they had good intentions. Bless them I say!

I soon discovered, without realizing it at first. The old way (Lifestyle) of doing things were slowly going out the window!

Having said that, please do not let that deter you. You will soon get the hang of how to appropriately steer and position yourself in the correct direction, through trial and error. It may be painful, and yes, it may be expensive, but you will eventually get there. You will soon discover many inexpensive and better more convenient alternatives in your guest to be wheat free and gluten free. I sincerely hope that the information contained here helps you out as well in your endeavours.

I had spoken to many other people, who I had encountered in my adventures in all things gluten free. In many instances, there were persons, who were not only gluten intolerant but also maize, soy, the scientific name for soya is (Glycine max) and dairy intolerant as well.

I found that, although the packaging of most products stated that the contents were free from wheat and gluten, in many instances, these products contained either soya, maize or dairy and in some instances all of the above.

Again the other danger that I came across was, as mentioned earlier in the case of an additive called, “maltodextrin” in the potato crisps. I discovered that some products, that were labelled as gluten free by the manufacturer, did contain gluten, disguised by other scientific or technical terms. I could be off track here, but I highlight it here again, because, to me, this looked like a growing trend among some manufacturers.

Over time, my shopping trips evolved to become an adventure of note! Yes, the pun is intended! I felt just like Alice in Wonderland. I could no longer just uplift and indiscriminately throw products into my shopping basket, like I used to do in the bad old days. (Note I deliberately did use the term “good old days”) Now, I had to become an explorer of products, and a label reader of note!

First, I had to look at the product to see if the packaging looked natural. I then had to satisfy myself that, the material used for the manufacture of the packaging was, in fact, earth friendly. By that I mean, non-poisonous to its contents, and biodegradable, that is to say, a packaging material that is capable of being decomposed by bacteria or other living organisms.

I am not only a student of nature and green conservation. I have always maintained that I do not really take any manufacturer seriously, if they claim, on the one hand, to be proponents of healthy living, by claiming to produce healthy products. And then on the other hand, contrarily pack their products in poisonous non-biodegradable plastic packaging!

This act only makes the manufacturer and retailer self-contradictory. This not only destroys our precious environment but surely, it is bound to contaminate the healthy contents within the package. Plastic is a toxic chemical in anyone’s language!

Personally, I find that this is a totally unacceptable. I am sure that these are the sentiments of the vast majority of environmentally sensitive and truly sincere people. Please excuse me if I sound like I am blowing my own trumpet here. I am sure that you understand.

Think of plastic as a poisonous chemical in a solid state, formed into a container holding your organic food in the store. This concept may sound shocking to some, but the reality of the matter is, that’s exactly what it is!

It is these devastatingly horrible plastic packaging that will in many instances, give away the manufacturers true intention. It is their packaging, which ends up in the lakes, oceans, and landfills, and goodness knows everywhere else. The discarded plastic of commerce, pollutes our precious water tables, and all the other fragilities of fine earthly living? One of the consequences of which today sees us purchasing bottled water in a frail effort to avoid water from our poisoned natural water sources. Plastic is a scourge to humanity, and all the other life forms.

The question is, why chose to produce toxic plastic? When there are so many green and sustainable options available! Again I ask, with tears in my eyes, why waste more precious natural resources recycling deliberately manufactured toxicity. When earth friendly sustainable materials are freely available! The devastation of plastic on earthly living is there for those with eyes to see. The unnecessary pollution of this toxic rubbish creates devastating problems for our ecosystem, wildlife, and their habitats by creating disruption and disease and other problems for the human population as well.

One of the harmful components of plastic is a chemical called Bisphenol A (BPA) which is linked to diabetes and heart disease in Humans. In a survey 5% of Americans older than six years of age have tested positive for the chemical BPA.

Our Oceans are the biggest dump site for waste plastic. Make no mistake plastic kills. I can tell you that from a visual point of view, a very small amount of this toxic plastic, (which uses about eight percent of the planet’s annual crude oil production in its manufacture) is actually recycled.

Records show that less than one percent is annually recycled. I strongly believe that the person, or entity, that orders the manufacturing of poisonous non-biodegradable plastic, in all its forms, is the intelligent main culprits as the source of this type of pollution?

I must confess that I mostly lean on the side of paper and off cause other biodegradable packaging. I find paper packaging is visually appealing too. Once I am happy with the packaging, only then, would I conduct a study of the ingredients.

Although I have pretty good vision, there is a time, when that’s not good enough, because, of some really tiny ingredients table on some products. On occasions like these, if you are familiar with the character, “Sherlock Holmes” Who is a fictional detective created by Arthur Conan Doyle, Mr. Holmes hallmark, is a magnifying glass? Like Mr. Holmes, it is the humble magnifying glass, which may prove helpful in these respects. You will find some manufacturers that are in the habit of cramming information on to their labels. In-between the bar code, the recipe, (if in fact they do have one) the nutrition facts, manufacturer’s details; which makes it pretty impossible to read the contents of the product. This is done either by bad design on the part of the manufacturer, and the design artist or, these are deliberate attempts by the manufacturer to befuddle you with no – sensical information. Maybe to get you to buy highly processed junk food disguised as health food!

Well, here you have a choice. Exercising that choice is not exactly a too bad idea. Either replace the product back on the shelf or bargain table, out of frustration, or realization, wearing either a frown or a smile. And that too is a choice. Personally, I prefer the option of a smile.

Gung ho-style! Move on to a friendlier, nonplastic packaging style! Or wait for it, whip out the “ole” magnifying glass! This is the part where some shoppers, may quietly think that you may be the store detective! Amuse yourself by watching other shoppers give you curios glances, as you quietly make a study of the ingredients and other information that is displayed on the packaging.

I am in the habit when reading labels, of not purchasing any stuff whose labels are written in such a style and manner that, only those with a doctorate in chemical science can understand! As far as I am concerned, the manufactures may have something to hide, by using codes, and other technical jargon as smoke and mirrors, to disguise possibly harmful additives in their product.

I prefer those manufactures that keep it simple. Having said that, how many of them do? For all of those that do adhere, I can count them with leftover fingers on my one hand. I can state through trial and error, headaches and heartaches, one eventually learns to live with this befuddlement, but then again… for how long?


The alienation

I soon discovered that it’s a lonely world out there. In my case, like so many others that I have encountered. I have experienced severe weight loss.

There are those people that knew the chubby or well built me from prior to my weight loss. Sometimes, when I interacted with some of these persons. They seemed to look at me with a jaundiced eye. They don’t say anything. I can almost see it in their eyes. It shows in their demeanour too, the way they looked at me, I can almost tell what they were thinking, and what was running through their minds. Sometimes, it shows in their mannerisms, or maybe it’s just me being suspiciously paranoid, it could very well be, but I don’t know.

It has become awkward interacting with these negative types of persons. I imagine that it is best, just to keep away from these people, who seem to live within a confined mindset in an ever-changing world. Harbouring within dark stereotyped thoughts and notions. I tender my apologies in advance if I am foolishly imagining this whole scenario.

Members of my own family think that my condition is in my mind. I don’t really blame them for thinking this way. It must be difficult living in the same house with someone that is so finicky, and careful about what they eat, drink, and I guess, it is the whole gluten free lifestyle that goes with it.

I always and firmly believe that, for one to fully understand and respect the condition, in many instances, one really has to experience it first hand.

It was when an American talk show host, “Dr. Mehmet Cengiz Öz,” “(Dr. Oz).” Irresponsibly stated on international television that gluten-free diets are a scam, my family seemed relieved to hear that, it was as if to say, “We always suspected that!” “ so now you can easily go back to your old ways,” and eat the other “scam” which is “junk food,” a term coined in the early 1950’s generally referring to any food ( if we may call it food! ) that is lacking in nutritional value, and also high in calories, sugar or fat. Junk food is a quick and easy eat, with little to zero preparation.

I found this statement concerning gluten-free foods being a scam, to be not only odd, coming from a doctor. In this instance Doctor Oz, not because I think much of him and his show. It is because his statement appeared to me, to be medical advice beamed through the airwaves.

Maybe the questions that should come to one’s mind are, who is this person appearing on television? What does he or she represent or stand for? The answer is amazing! In the vast majority of instances! No one really knows! Yet, when these persons speak on television, there is a tendency by the vast majority of the viewers to believe unquestioningly in what they view and hear.

Who knows the reasons why a person may make certain statements? It could be made for the love and sincere caring of the wellbeing of the people in general, it could be made to sway and mislead! What about fanatical reasons? Or it could be made for financial reward. Who knows, and who will ever know the real reasons, or motive?

I find that, since I experience, what I believe to be gluten related disorders, I have become passionate and obsessive about the condition. Over time, I have learned that it is not everyone that shares the same burning feeling. I am told that apathy is a gluten induced condition. Personally, I have not experienced real gluten free food, or diet as being a scam. It has helped me flourish.

My heart really goes out to all the people who have gluten-related disorders. Of which Celiac Disease, which I am advised is quite serious, is but one of the disorders.

On the other hand, from my experience, I noticed that there are some people, who still consume wheat products happily. I have noticed that there are those amongst them that take a dim view of persons with gluten-related disorders. They seemed to relegate them into the fringe of society, as misfits and weirdo’s, or both. This is done for reasons that I simply cannot understand.

I strongly believe that, for those souls that find themselves at the receiving end of this negative situation. I find that it is important to wear a positive and strong psychological makeup. If one is not of a strong psychological makeup. I find that one can become morose and demotivated quite easily. The maintenance of a high moral works wonders. Never lose the faith and believe in yourself. Only you know what you feel, and what you are going through.

Globally one of the highest reported celiac disease rates of 5.6 percent is found in Saharawi, an African population. Celiac disease globally is on the increase. Gluten-related disorders can in many instances wreak havoc in personal relationships. It may not be that the other party in the relationship is not understandable of the situation, as a matter of fact, they may be to the contrary, quite understandable towards one. The problem that affected me personally is that I easily blamed myself for many things. Maybe it was I that created problems in my relationship. So that my girlfriend would get fed up with my unreasonable ways and break up with me. Cowardly, yes, but guilty am I none the less. Deep down, I always felt rightfully or wrongfully that she would be happier and better off without me in her life.

There are numerous times, that for those, that are not a part of a support group, must feel lonely. They may feel, and wonder if they are the only ones in the whole wide world because it’s quite understandable that, they would think that way. If you are reading this book, and you feel that way. I can assure you that, you are not alone. Not by a long shot. There are millions of us out there. Reach out to them, and many like yourselves who will reciprocate. It may not be a bad idea to build your very own gluten-related disorders support group.


Stepping out into a new world

After just a short while of going totally gluten free. It was almost immediately, that I noticed, and more importantly felt the difference in me, especially when I eat fruit and vegetable. I soon discovered that not all vegetable made me feel good. This was surprising for me to discover. I always believed that all vegetables were good for me. I soon learned by trial and error, that soon after my reaction, I felt worse when I consumed some green vegetable, like spinach, cauliflower, and celery. Overall, green vegetable aside, a diet of fruit and other colored vegetables began to make me feel better. I began to feel steady. The dizziness subsided. Over a period of time, the dizziness completely disappeared.

I had a feeling that I had been reborn. It was almost as if I was stepping out into a new world. Most of the terrible discomforts, aches, and pains that had a grip on me seemed to fade away into nothingness. Wheat stopped calling out my name. My painful craving for wheat products seemed to slowly leave me.

My memory not only normalized. I felt that it had improved somewhat, by being on a wheat and gluten-free diet. I could feel the new me so much so, that, I almost could almost even taste the new me, even, my taste buds began to improve.

I threw out all the doctors’ medication and stopped visiting him to take-up my treatment. I felt that his treatment was not helping me solve my condition.

Then, by stealth, I noticed something else that started affecting me, every time that I had consumed dairy products, I began to feel queasy, and a bit sick. This time again, I did some quick research into the subject. I was not surprised, that I might be lactose intolerant as well. This bit of information came as no surprise to me. I had already known from my research into gluten-related disorders, that there was a chance, that I could be allergic to dairy products as well, in terms of findings from my research, this showed that most persons that develop an allergic reaction, to wheat and gluten, and all the other products that are derived from wheat, in many instances, end up becoming amongst other things lactose intolerant. Here again, the “desperado” had nothing to lose, so dairy free was me!

I am informed that once my immune system has become stronger again, and my gut issues resolved. My body would, more than likely handle milk and dairy products, and be able to manage the digestion of milk quite easily without any side issues. I am also informed that people with lactose intolerance do not have to give up all dairy foods.

I have considered this suggestion, and have come to the conclusion that, why would I, want to subject my body to a substance that my body has rejected in the first place? I very much doubt that my body would have rejected dairy without merit, as my body knows best. I have always believed that one’s body communicates with one, and when mine does, I tend to pay attention.

I have completely cut out the dairy products from my diet that I loved and enjoyed so much. Drinking milk, and eating a variety of cheese, was an absolute favourite in my line of dairy products. It was hard at first, but as I always believes and holds dear. The concept and sole purpose for one eating food are to sustain and feed one’s body with healthy nutrients, and not for the purpose of tickling, tantalizing and then satiating one’s taste buds, with a barrage of flavours, some real and the vast majority artificial. The vast majority of these artificial flavours are derived from human hair which is referred to as L-Cysteine, an amino acid found in human hair, which is used, as a base to create artificial food flavouring.

“Human hair-Amino acids are your body’s building blocks, and while they can be good for your health, not all amino acids are created equal. L-Cysteine – an amino acid used to prolong shelf-life in products such as commercial bread – can be found in duck and chicken feathers and cow horns, but most that’s used in food comes from human hair. It has been reported that most of the hair used to make L-Cysteine come from China, where it’s gathered from barber and hair salons. You can avoid L-Cysteine by buying fresh bread from a local baker as it is not an additive in flour. Steer clear of fast food places such as McDonald’s, Dunkin’ Donuts and Burger King too, who all use L-Cysteine as an additive.”The guardian newspaper (UK edition)

A meaningful amount of L-Cysteine is added to most processed meat as a flavour enhancer including pet food and to other foods across the board. L-Cysteine is widely used in the beauty business, in anti aging products, skin whitening creams, permanent hair wave products. Other varieties of L-Cysteine is made from duck feathers, L-Cysteine goes under the E no 920.

Beaver anal glands are also used as a base for artificial flavour production and are known as Castoreum. This is used to create artificial vanilla and raspberry flavours. These artificial flavouring can legally be labelled as a natural flavouring on food products. As a vegetarian, and now vegan, I do not eat products that are artificially flavoured for moral and many other health reasons.

Over time, I found out that, soya and maize were also giving me an allergic reaction. I noticed that I would break out in hives or feel uncomfortable after ingesting these products. So, I cut out these two products from my diet as well, just to be on the safe side.

I was stunned to discover that in terms of a report by the United States of America, Department of Agriculture, 94 percent of Soya grown in America is genetically modified. (GMO)


I now feel fine, and well, and if tomorrow, for whatever the reason or reasons, I was given the option to go back to eating wheat, gluten, soy, maize and dairy products. Would I take up the option? I never will take up that option! Why? To answer my own question, the simple reasons are that, I found out, first hand, just how incredibly toxic these products are for my consumption, and the terrible side effects, that they manifest in my body. I have felt, and seen their effects firsthand, the harmful effects that wheat and gluten can cause, in line with my trinity of discomfort maize, soya, and dairy, having said that, I do not see a need to have my gluten related disorders specifically medically diagnosed. The fact that wheat and gluten affects me is good enough for me. I have no desire to eat anything that is even remotely associated with poison and it has been called a chronic poison.

I have changed my old mindset, in the order of worldly things. Previously, I would never think twice of writing out a large cheque for maintenance on my car. Now, at this point in my life, I realize the obvious, I cannot understand why this simple fact took me so long to realize.

I realize that my body is the most valuable “vehicle” in my journey in life. This amazing “vehicle” is unique. It only carries just a single passenger! Which is… my soul?

My allergy gave me the great opportunity to discover another healthy world, which was just waiting to be discovered. I discovered that, at first, I had sailed into choppy uncharted waters. Finally, I have learned how to sail the waters. Away from the eye of the great evil storm, that’s a brewing. Cruising into the calm of the waters, that lay passively harboured in the enclaves, which act, as a house constructed out of solid rock. This has been my journey into the unknown. I never knew what to expect next. I had so suddenly, been swept away into a specific tumultuous channel that floats on the embraceable ocean.

I like my new style of eating. I enjoy my new world so much so, that sometimes I think to myself, why did I not walk down this road much earlier? But in my old mindset, I was none the wiser!

Just trust me on this one; I think that the new world likes me too!


My life beyond wheat

Being born, and being raised into an adult, eating wheat, apparently impresses an amazing mindset upon one. One tends to take all things wheat and wheat flour for granted. One never really realises how much of domesticated wheat, and wheat derivatives, coupled with other wheat based products, the human race, and predominately some domesticated animal species consumes on a whole.

The quantity is not huge, in comparison to most other levels of staple food consumption, it is humongous! In terms of wheat production, it dwarfs all other huge food production, in terms of its scale, and sheer size. Besides the millions of acres of wheat that are produced in other parts of the world, about 13 percent of American farmland produces exclusively wheat. Stop for a minute, and think about this. We eat baked goods made from wheat, there are cosmetics, toiletries that have wheat, gluten in them, sauces, and condiments are adulterated with wheat, most eastern incense, and ashes used for religious rituals and prayer contain wheat and gluten, most Frankincense used in the Catholic Church rituals contains wheat, most snack foods contain gluten, both alcoholic and non-alcoholic beverages to a large extent contain one form of wheat or the other. Many prescription drugs contain gluten, a large range of our innocent looking so called breakfast goodies are made from wheat cereals; processed meats are famous for using wheat as fillers. There is also certain gluten free flour that has wheat blended into them; most flavoured coffee has gluten in it. There is even more than one brand of health coffee sold in health stores that are made from wheat.

Our mind has become conditioned to wheat. Having said that, one may inquire, what is the reason of adding wheat to the vast majority of consumer goods, and into most other unrelated food items? Which begs he questions, how and why? No one will go through this much effort without a valid reason! Could that reason be that wheat is a drug? As promised earlier, here is you answer! Apparently it is! Wheat is a drug! In terms of what, Doctor Evans has to say


“Wheat is a mind-active drug. Eating it distorts mentation and health. Stopping it, at least at first, disrupts mentation and health, complete with its very own withdrawal syndrome[* ”- Dr. Evans *]


When one becomes allergic to wheat, we seem to hold on rather desperately to our old wheat consumer mindset. Personally, I have held on to my deep desire, for the so-called comfort foods, I looked back at my comfort food eating days with much nostalgia, in a similar fashion to certain segments in the science- fiction movie called Soylent Green.

The movie Soylent Green is about a highly industrialized world that fails, this failed civilisation (world) has exhausted all natural resources and vegetation – why don’t I find that surprising? – Real fruit and vegetables are so rare, that they are considered a great “delicacy.” Nourishment is provided to the people of the overpopulated dystopia through a single food wafer that is rationed amongst others to virtually the entire unemployed and homeless street people in New York City.

In the movie, the mere sight of simple things like jam and vegetables makes one of the lead actors overcome by a flood of nostalgia of old world memories and of its values and of course its cuisine.

In a similar fashion, it appeared that I too desired and compared virtually all gluten free food items, to items, that are made from wheat. In shape, size, form, taste and possibly smell. The diehard. so called old world values, cuisine and nostalgia seemed to linger

I believe that the large mainstream conventional food corporations are attempting to capitalize on this nostalgia for those that have become gluten sensitive or intolerant. They attempt to produce gluten free products that are being made to look and taste similar to conventional wheat products.

This is being done, mainly through the use of a range of more than 3000 chemicals that are routinely used in the production of the vast majority of processed foods and artificial flavourings. If eating chemicals is a part of your diet plan, then you could not be in better company. It is one thing to eat gluten free food and another to eat gluten free chemical food!

I am of the opinion that, the use of chemicals to disguise the unique taste of wheat free and gluten free foods, just defeats the whole idea and propose of being wheat and gluten free, even, if one follows a wheat and gluten free diet plan out of choice.

How often have you heard someone say that this gluten free loaf of bread is not as high and fluffy as the wheat loaf? Or this pastry is not as flaky, as the pastry made from wheat! Quite simply put, over the years, wheat flour has set the precedent, and all else is measured and compared to it, period.

The wheat producing industry can bask in their glory considering this fact. It is the rich cousin so to speak, or the thoroughbred of flours! Wheat is made out to be the pedigreed base of flour! But, having said that, and in the same breath, I beg to differ.

Comparatively speaking, between gluten free flour and wheat based flours, over centuries, if not thousands of years, the wheat industry, has spent considerable time, and of recent, millions upon millions of dollars promoting, and advertising wheat as the king of flour.

As we are aware, millions of acres of land have been set aside for the farming of wheat. Large storage facilities and silos have been built all over the world, to store and distribute wheat. Large ships have been constructed to transport wheat to the four corners of the planet. Special road haulers have been kitted out to transport this powdery white magic to both near, and far-flung processing facilities. There are both large and small factories and bakeries that have also been built all over the world, to process and make up the finished wheat products, and not forgetting the many stores that sell exclusively wheat and wheat based products. Novelty sugary snack items are made from wheat that competes, for the hearts, minds and taste buds and possibly the very souls of children. Most pet food contains wheat. This is truly a slick and mind-boggling setup and operation.

When it comes to gluten-free flours, except for a few mom and pop stores, and even fewer micro gluten-free mills, there is not much else. Think of gluten free flour as being the poor cousin. If the gluten-containing wheat flour is the mainstream, then gluten free flour is the fringe.

Harkin back to the time, when flour was not just made from wheat. A time when flour was made from everything else, like grains, legumes, and non-wheat sprouts flour, which was made from freshly ground sprouted grain, which was considered normal in those times.

Legume bread made from this non-wheat flour was neither high nor flaky. As a matter of fact, it was downright flat and solid loaf of bread. The old loaf had a role and function, which was, to both, satiate one’s hunger, coupled with being a source of nutrition. That’s what mattered the most, and that’s what still matters! The business of taste was a side issue. The colonization of the taste bud is a new game in town!

Whenever I happen to see an advertisement, for extremely high rise wheat loaves of bread especially those realistic-looking colourful advertisements that appear on multi-story billboards. For some inexplicable reason, it causes a kaleidoscope of images in my mind. I conjure up images of a combat engineer with a grappling hook, that is to say, a person who is a soldier specialist who performs a variety of construction and demolition tasks under combat conditions, including scaling high structures. This is a strange thought, indeed, but none the less true!

I guess that my point here is to enjoy the taste without trying too hard to change the look. Most things have their very own distinctive natural look, feel, style, and in this regard taste. Appreciate gluten free flour for what it is. Embrace its naturally enriched nutrients, and goodness.

I don’t think that it is neither wise nor prudent, to take gluten free flour, and then, attempt to convert it to look, taste, and perhaps smell like wheat flour. What’s the point? It just destroys its unique identity and utility. It is similar to this quote by investor Warren Buffet on the point on utility.


“[Gold] gets dug out of the ground in Africa, or someplace. Then we melt it down, dig another hole, bury it again and pay people to stand around guarding it. It has no utility. Anyone watching from Mars would be scratching their head.”- Warren Buffet


It is a known fact, that gluten free flour does not have the stickiness, and elasticity of gluten-containing wheat flour, so why not just enjoy a traditional flatbread or smaller loaf, then trying to add glue substances to the gluten free flour in order to create a bigger higher loaf of bread. All of this mainly for aesthetics! I guess one tends to apply a similar strategy to other baked products as well.

I believe that this just defeats the whole gluten free experience of rustic wholesome naturalness. Think of the explosive variety of gluten free flours available. These gluten free flours, that, affords one, the grand opportunity of not being beholden to just a single plant and thus its flour. And off course not just to a single texture, structure, taste, and smell!


What is gluten?

Hundreds of years ago, the term gluten was used to denote the protein from animal tissue. Later on, when translated via French from Latin, it literally means glue. The word gluten refers to a mixture of proteins found in wheat, and related grains, including barley, rye, oats and including all their hybrids such as triticale which is a hybrid grain produced by crossing wheat and rye which is grown as a fodder crop. Kamut is one of the so-called ancient grains.

It is the endosperm which is a type of tissue produced in the seeds that are ground into wheat flour.

You will notice that throughout this book, we will touch on the fact that gluten is paramount for holding the dough together and allowing it the ability to achieve a greater height than normal, elasticity and chewiness. This fact cannot be overstated, as this seems to be one of the main, if not the only reason for wheat to contain this much more gluten in the new variety of wheat crop, the other reason being insect pest attack. But is this a valid reason? As the old wheat dough, for many years that grandma and grandpa ate, was just fine!

As we know, gliadins which are a component of gluten, it too also plays a big part in allowing wheat flour baked goods to rise much higher, when compared to the baked goods of other flours, say for example rice and tapioca flour blend.


Wheat and gluten

Wheat is the product of a cross between three different grass species, which is reputed to have occurred about 10,000 B.C.

Over the years, wheat has been modified several times. Inorganic fertilizers are used to help boost the yield of the wheat crop. Wheat grain used to be prepared differently in the old days.

They were health beneficially soaked, sprouted, fermented, and bread was baked, using a special kind of slow activating yeast. One of the benefits of this method was to make nutrients more accessible.

Modern methods today are wanting, the wheat flour is bleached, and the bread is baked with quick rise yeast. The grains certainly aren’t soaked, sprouted or fermented!


Doctor William Davis has called “Modern wheat a “perfect, chronic poison,” On CBS Television. Dr. Davis said that “the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60’s and ’70’s,” he said on “CBS This Morning.”

“This thing has many new features nobodies told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.” Dr. Davis, a cardiologist has published a book all about the world’s most popular grain called “Wheat Belly”Dr. William Davis

Over the years, a new modified variety of wheat was introduced. This wheat plant resulted in more gluten, and it goes without saying, more glue, higher, fluffier bread and flakier baked goods. The question that always hovers over my mind, is, how does a fluffier loaf or flakier baked goods, do anything to enhance the taste? I think not! Does it add to the flours nutritious value? I don’t believe so! New and novel ways were found to consume more wheat.

In the 1890’s breakfast cereal was invented, that promoted wheat cereal as a health food. We now know that the cereal of today is not the health food that we were promised at the time of its invention.

Today is no different, where we find that wheat is being introduced in virtually all foods and consumer goods. In many areas like slow stone ground flour and brown whole wheat flour, it is also being touted as health food!… But we know better.

If an item has less than 20 parts per million (ppm) of gluten in it, it may be labelled as gluten free, in terms of the laws as set out by the Food and Drug Administration (FDA) of America.


“Herewith, are a few interesting excerpts for your evaluation. All emphasis is ours.”


Doctor Edward, “to enrich something means to make it richer by adding good things to it. If you add some organic apple cider vinegar to your water, you’ve enriched it.

[_ Enriched white flour must have lots of good things added, so it’s good for you. Right? Wrong! The reality is that many of the good things that were originally in it have been stripped out through Refinement. The components added back to the flour are actually toxic! Iron is a “nutrient” added to enriched flour, except the type of iron added is not really a nutrient at all but is considered a metallic iron. Metallic iron is not bioavailable to the human body and was never meant to be consumed. Enriched flour is not absorbed by the body as wheat* or a grain, in which case your body could use the energy slowly and effectively, but as a starch. That is because the wheat germ has been stripped from the flour; the FDA states that enriched flour cannot have more than 5% wheat germ” - _] Dr. Edward. Group DC, NP, DACBN, DCBCN, DABFM



Dr. Mercola on “white flour” that is bleached, it’s generally understood that refining flour destroys nutrients and removes the most nutritious part of the grain. White flour essentially becomes a form of sugar. Consider what gets lost in the refining process:



• Half of the beneficial unsaturated fatty acids

• Virtually all of the vitamin E

• Fifty percent of the calcium

• Seventy percent of the phosphorus

• Eighty percent of the iron

• Ninety-eight percent of the magnesium

• Fifty to 80 percent of the B vitamins


The important point to take away is, beware of any processed food because chemicals are always used. And we simply don’t know what the long-term effects will be of ingesting chemicals, on top of chemicals, on top of more chemicals. Strive to stick to whole unprocessed foods that are as close to their natural state as possible. If you’re going to eat grains, make sure they are at the least unbleached, whole, and organic, and eat them in the proportion that is best for your nutritional type”. – Dr. Mercola



“Most commercial wheat production is, unfortunately, a study in pesticide application,” beginning with the seeds being treated with fungicide. Once they become wheat, they are sprayed with hormones and pesticides. Even the bins in which the harvested wheat is stored have been coated with insecticides. If bugs appear on the wheat in storage, they fumigate the grain.” – Healthy Eating Politics.



”It is wholly unscientific to state that a well-fed body is more able to resist disease than a poorly fed body. My overall opinion is that there hasn’t been enough experimentation to prove that dietary deficiencies make one susceptible to disease.”Dr. Elmer Nelson, former FDA Medical Consultant


It has been said that the more that you eat healthy food the better it taste.


Gluten – related disorders

Earlier on we looked at the definition of gluten-related disorders as defined by Quest Diagnostics; let us take a more in-depth look at Gluten-related disorders, gluten-related disorders are the umbrella term for all diseases triggered by gluten.


Gluten-related disorders include:

• Celiac Disease (CD),

• Non-Celiac Gluten Sensitivity (NCGS),

• Gluten Ataxia,

• Dermatitis Herpetiformis (DH)

• Wheat Allergy.

Research shows that Celiac disease, wheat allergy, and non-celiac gluten sensitivity can cause similar symptoms. There are also other known severe cases, where a person can become ill, not only by ingesting gluten but, also by inhaling gluten, that is airborne. This airborne wheat can stay airborne for many hours in bakeries, supermarkets, and restaurants. Areas outside pavement cafes or even at home, also pose a risk of being contaminated. Airborne wheat contaminates exposed surfaces, utensils, clothing and other uncovered gluten-free products.

Likewise, food that is not produced in a controlled gluten free area stands at a risk of becoming contaminated. Further risk factors are, using utensils, and eating foods that have been cross-contaminated in restaurants, bars, public eating houses and mass transportation systems for an example, a passenger aircraft.


What is celiac disease?

Celiac disease, “Celiac disease as an immune reaction to eating gluten, a protein found in wheat, barley, and rye. If you have celiac disease, eating gluten triggers an immune response in your small intestine.” – The Mayo Clinic


Celiac disease can be difficult to diagnose because it affects people differently. There are about 300 known symptoms which may occur in the digestive system or other parts of the body. Some people with celiac disease have no symptoms at all. However, all people with celiac disease are still at risk for long-term complications, whether or not they display any symptoms – Celiac Disease Foundation

Research shows that eating gluten will cause ones “autoimmune” system to destroy one’s villi. There are other autoimmune triggers as well besides gluten, but more on that a bit later. The health consequences are serious, which may include permanent intestinal damage. How does gluten attack the body in the case of celiac disease? Gluten causes gut inflammation and another bodily inflammation as well. Gluten’s inflammatory effect in the gut causes intestinal cells to die prematurely. No surgery is required. No medication is required. The only known treatment for celiac disease to date is a gluten-free diet.

A study published in 2009 in Gastroenterology, highlighted that celiac disease has increased from one in 650 people to one in 120 people in the short space of 50 years.

Research shows that it does not matter what you eat, whether it’s an organic (organic means a product not grown by synthetic fertiliser, a compound made artificially by chemical reactions. sewage sludge, genetically modified organisms, or ionizing radiation) loaf of bread, stuffed with healthy seed from an exclusive gourmet store, or a greasy pie, from the dive down the road, the ill effects of gluten on your health is the same.

This is what gluten does to your gut when ingested. As this protein, gluten, which are various proteins including gliadin, found in wheat, barley, rye, oats and several other cereals within the grass genus triticum (The term genus triticum means including, the wild and domesticated species usually thought of as wheat.)

As these proteins travel through your digestive system, your immune system in your gut reviews them for potentially harmful substances. Upon exposure to gluten, an abnormal immune response may lead to the production of several different autoantibodies that can affect a number of different organs.

For those with gluten sensitivity, the protein is identified as a dangerous substance, and the body produces antibodies to attack it. These antibodies don’t just attack the protein since proteins also serve as a major structural component of the body. These antibodies end up attacking your body as well.

The microvilli, which means any of the minute hair-like structure projecting from the surface of certain cells such as the lining of the small intestine in your gut is also attacked.

The attack renders the microvilli incapable of absorbing nutrients and allowing the walls of your intestines to become leaky (Leaky gut syndrome)

The McGraw-Hill Concise Dictionary of Modern Medicine defines Leaky Gut Syndrome as Intestinal permeability syndrome A GI tract dysfunction caused by permeability of the intestinal wall, which allows absorption of toxic material – bacteria, fungi, parasites, etc; leaky gut syndrome may be linked to allergy and various autoimmune conditions.

This can manifest itself in digestive symptoms, including bloating, diarrheal, constipation, weight loss, malnutrition and fat malabsorption, causing iron deficiency or anemia, low vitamin D or even osteoporosis. The damage of the microvilli is one of the calling cards of a celiac disease attack so to speak. In time and in conjunction with a gluten-free diet, the microvilli will repair. This does not mean that you will become gluten tolerant.


Symptoms of celiac disease.

Research into this condition shows that the symptoms of celiac disease can be any of the following, and may vary, from person to person; these are some of the symptoms:

All emphasis is ours. The list below though substantial is not a complete list of know symptoms.


Gastrointestinal disorder: Gastrointestinal diseases refer to diseases involving the gastrointestinal tract, namely the esophagus, stomach, small intestine, large intestine and rectum, and the accessory organs of digestion, the liver, gallbladder, and pancreas.

Fatigue: (also called exhaustion, tiredness, languidness, languor, lassitude, and listlessness) is a subjective feeling of tiredness which is distinct from weakness, Tiredness, overtiredness,

Bladder infections: bladder infection is an infection of the bladder. Bladder infection is also called cystitis and is a type of urinary tract infection

Dizziness: dizziness is not a disease but a symptom of other disorders.

Severe weight loss: often, a combination of things results in a general decline in your health and a related weight loss.

Hair loss: hair loss, also known as alopecia or baldness, refers to a loss of hair from the head or body.

High blood pressure: high blood pressure is a common disease in which blood flows through blood vessels (arteries) at higher than normal pressures.

Irregular heartbeat: a condition in which the heartbeat is irregular, too fast, or too slow.

Low blood sugar occurs when blood glucose drops below normal levels.

Migraines: is a primary headache disorder characterized by recurrent headaches that are moderate to severe. Typically, the headaches affect one-half of the head,

Sleeping disorders: If you have trouble falling off to sleep, or sleeping through the night if you wake up too early or have a hard time waking up at all.

Joint pains and spasms: pain in joints, a spasm is a sudden, involuntary contraction of a muscle

Mouth disease: may be characterized by sores in mouth.

Menopause: menopause, also known as the climacteric, is the time in most women’s lives when menstrual periods stop permanently,

Acid reflux: a condition in which acidic gastric fluid is regurgitated into the esophagus, causing heartburn.

Brain fog[*:*] brain fog is the sensation of being abnormally forgetful and detached

Memory loss: memory loss (amnesia) is unusual forgetfulness.

Suicidal[*:*] suicide, also known as completed suicide, is the “act of taking one’s own life”.

Mood swings: a mood swing is an extreme or rapid change in mood.


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Gluten free small book big ideas

Foreward Gluten free small book big ideas are about a real life journey into the uncharted waters of food consumption. It tells the true story of a man who is of sound mind and body who suddenly finds himself plagued with a string of unexplainable illnesses. At first, he grapples to understand this sudden change in him. He consults medical doctors to no avail. Until he discovers through trial and error, that he is allergic to mainly wheat and gluten. Some of his friends and family are confident that the condition is just a figment of his fertile imagination and nothing else. He bravely decides to enter deep into the rabbit hole by following a wheat and gluten free diet plan, despite advice, to the contrary by, family,friends and professional people. In doing so, he finds himself entering a minefield of dietary choices and encounters, and some alienating relationships as well, The alienation seems to be based on possible, social dogma, due to his sudden severe weight loss from the condition of gluten-related disorders. He not only tells of his various experiences, and the subsequent journey, that beckons him into an uncharted world, devoid of amongst other things, wheat, gluten of which some may say is the so-called basis of the comfort foods of life. And the powerful mindset that one forms around the notion of modern food consumption. One tends to look back at one's old culinary world with great mystery and nostalgia. I must confess that I have been pleasantly surprised as I was ushered into a new world of different eating experiences, choices and of course a strong new mindset. Told in simple language, as this compelling story closes, in its latter half of the book, it fittingly morphs into a how-to guide, drawn from the writer's personal, and other research experiences on being gluten free. This trail and error experience are bound to assist anyone in avoiding the steep learning curve of being wheat and gluten free in an uncomplicated kind of a way. This easy reading story is bound to answer many questions that one may have on the subject of wheat and gluten intolerance,and then some. It is sure to lend itself positively to those that grapple gluten-related disorders and those that are not gluten sensitive, but nevertheless, wish to know more about this subject.

  • Author: ash bunsee
  • Published: 2016-06-17 20:35:22
  • Words: 28588
Gluten free small book big ideas Gluten free small book big ideas