New Study Has Discovered Gluten’s Evil Cousin

New Study Has Discovered Gluten’s Evil Cousin

Gluten-free is a growing diet trend that has proven to relieve intestinal suffering as well as providing other physical benefits. Unfortunately, a new study has discovered that there’s another culprit besides gluten.

What’s in Wheat?

In recent times, those who suffer from Celiac disease, have been fortunate enough to be able to identify their challenge. A simple blood test ordered by your doctor can diagnose if you have the ailment. For years, some people experienced bloating, nausea, headaches, vomiting, diarrhea, and foggy brain, and had no idea why. Gluten’s impact on digestive health was the cause.

Small Numbers, Big Problems

The percentage of people with actual Celiac is tiny. Others, however, experience similar symptoms without having the disease.  The medical community now recognizes this condition, which has been named “non-celiac gluten sensitivity.”

A new study, however, has revealed a protein in wheat that causes all kinds of trouble. Although it makes up less than 4% of proteins in wheat, amylase-tripsin Inhibitors (ATIs), they can trigger inflammation in the gut and systemically.

The Problem Protein

Research from this latest study shows that ATIs can activate the inflammation of chronic health issues. This particular protein complicates asthma, MS, lupus, arthritis, IBS, and a host of other autoimmune diseases. ATIs trigger inflammation in the gut, lymph nodes, kidneys, and even the brain.

For those non-Celiac, ATIs increase the risk of developing gluten sensitivity. It’s a frightening find; ATIs create such powerful immune responses through digestion that reactions spread to other tissues and organs in the body.

Scientists Speculate

This study has researchers explaining that gluten may not be the cause for all the awful symptoms that non-celiac gluten sensitive people experience. It’s the ATIs that contaminate the gluten.

So, certainly, a gluten-free diet is necessary for someone with celiac disease. But perhaps an ATI-free diet would benefit everyone. Eliminating this protein would reduce risk of inheriting celiac-type symptoms as well as decrease inflammation throughout the body.

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Check it Out

If you feel you could benefit from removing ATIs from your diet, it is definitely doable. You’ll want to target foods that contain wheat and replace them with wheat-free selections. There are all types of different flours available that you could use to substitute when cooking and baking. Choosing fresh produce over many carbohydrates is a simple and nutritious way to make the change. Beans, legumes, and other grains are delicious choices to keep your diet gluten- and ATI-free.

Inflammation is a precursor and antagonist for chronic disease. Anyway to keep inflammation levels low is a plus.

 


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