Could it be that our breads, pastas, & cerials are at the root of everything from anxiety, depression & migraines to autism, Crohn’s & diabetes. Everyday papers & studies are emerging confirming just how bad this stuff really is. With the threat of GMO’s at a all time high, the stakes have never been greater.
There is no dietary requirement for wheat/grains, yet in most cases it makes up the majority of our diets today. A lot of the time people can eliminate just this one thing & feel a dramatic improvement in mental clarity, energy, mood & even sleep. That is, if your sleeping well now, are you sleeping well? We never stop & ask ourselves how we feel, how we think, or how we sleep. There is a lot to be said for getting adequate quality sleep regularly. If I could sell quality sleep in a bottle I would be rich!
In my previous blog I went into detail about all the different classes of proteins found in wheat & why they are so important to be aware of. Deamidated Gliadin & Gliadorphins (aka Gluteomorphins) are simply the by-products of partially digested wheat. Remember, 100% of us do not have the digestive capability required to completely break this stuff down. So this means we are all affected in one way or another by what I’m about to explain, if you choose to eat wheat or any other gluten containing grains.
These peptides or partially digested gluten molecules just so happen to be toxic to our brains. They call these particular peptides Gluteomorphins because they bind to the opiate receptor sites in the brain like morphine. This stimulates our opiate receptors producing endorphines, the feel good hormones. You’d think this is a good thing, but when you have a bagel for breakfast, sandwich for lunch, pasta for dinner & this continues everyday for a lot of us. Eventually this causes a down regulation of the receptor, causing it to stop working.
We are no longer able to recieve the endorphin signaling in our brains. This is why Gluteomorphines are associated with anxiety, depression, attention deficit & autism. Bottom line is eating gluten makes it harder to feel happiness & life satisfaction.
Believe it or not, this is the exact same mechanism in the development of type II diabetes. We all grow up eating this way, from birth we eat so much sugar that we down regulate our insulin receptors. I know your thinking, “but I don’t even eat a lot of candy”. The truth is any form of carbohydrate is eventually broken down by our bodies into glucose. To make a long story short, a whole wheat muffin or bowl of oatmeal gets turned into the exact same thing as a can of soda or bag of candy. Not to mention the roller coaster of high blood sugar levels followed by insulin rebounds & insatiable hunger.
Think about this, what if I’m right…what if we’ve been going through life this whole time & been constantly dealing with low levels of inflammation. Well, I can tell you with 100% certainty we have. If you don’t believe me, good, I dare you to be a experiment of one.