Wheat is a primary contributor to the inflammation process
which leads to many chronic diseases.
Inflammation is a natural reaction of the body, such as when you sprain
an ankle and it swells up and becomes painful to keep you from doing further
damage. It is when the process goes on
and on due to constant insults to the body that inflammation becomes a contributor
to other problems. Think of eating wheat as getting up the next day after an
ankle injury and going out and spraining it again as it is trying to heal. Then do it again the next day. Keep it up for a year or so. What is the condition of that ankle after
repeatedly injuring the ligaments, tendons and muscles? It will be weak, inflamed and prone to
re-injury because it never gets the chance to fully heal. When certain proteins in wheat, primarily
gluten and lectin, are consumed they have an inflammatory effect on the lining
of the digestive tract. Over time as
this lining is worn away by the constant re-injury of the tissue of the
digestive tract from contact with these proteins we start to see a host of chronic
conditions develop. That is the reason some people take years to develop certain
health problems and then have a tough time healing from them. Constant re-injury from wheat proteins
leading to chronic inflammation of tissues, leading to chronic disease.
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