Gluten is a protein prolamine in wheat, rye and barley and their by-products. Modern wheat used in pasta and couscous is up to 37% higher in gluten content than it was 30 years ago. Gluten is only one of over 35 allergenic proteins; albumins, globulins, gliadins or glutenins. Modern gluten comprises 78% pure gliadin. Gliadin is an extreme intestinal irritant. Gluten intolerance is now four times more common than it was 40 years ago. If you are unaware of your gluten intolerance or coeliac disease then you have a four-fold increase in your risk of death. Sadly, just 1 in 7 people have been diagnosed correctly. The modern high-gluten, wheat grain is a new addition to our food chain.
Gluten is addictive glue
Gluten has adhesive properties that hold bread and cake together, giving you that lovely, spongy texture but unfortunately often also causes sticky, bound-up bowel movements and eventually chronic constipation. With the amount of wheat added to almost all commercial foods, you can end up eating gluten 5-6x daily. This is where the trouble kicks in – overexposure.
Oats are often ok
Historically, people with gluten-intolerance were advised not to eat oats. Oats do not contain the irritating gluten and lack many of the irritating cereal protein prolamines found in wheat. However, oats do contain the prolamine avenin which can be toxic to the intestinal sub-mucosa and can trigger a reaction in some celiacs. A number of studies have confirmed that a moderate amount of oats – around 40-60g a day – are not harmful to some celiacs (who cannot tolerate any gluten at all), although highly reactive people are still advised to avoid them.
Jason wishes to deeply thank, acknowledge and recognise the effort and contribution that the PIF Foundation has provided on a voluntary basis since 2014, as we educated, motivated and inspired change that helps transform the health, vitality and longevity of people all over the world.