Bodies are Amazing Things

I'm slightly worried about you, you should probably eat a normal diet for a month to regulate your body and then get blood work to check for celiac disease and have a lactose test to see if your lactose intolerant. Just an idea. You don't need to "detox" and clense your body, bodies are amazing things and are made to clean themselves.
- An e-mail from my loving little sis

I let her know that I'm fairly certain that I don't have celiac disease because I do not get severe sudden allergies when I eat wheat, but that doesn't mean that I don't have a slight gluten intolerance. This has a slower onset and may be hard to diagnose due to the broad range of symptoms and causes.

Both celiac disease and gluten intolerance can be exacerbated by emotional and physical stress. Some of the symptoms of a gluten intolerance or celiac disease include:

• Nutritional deficiencies e.g. low iron levels
• GI problems (bloating, gas, constipation, diarrhea)
  
• Aching joints
• Depression
• Eczema
• Head aches
• Exhaustion
• Irritability and behavioral changes
• Infertility, irregular menstrual cycle and miscarriage
• Decline in dental health

Undiagnosed for long periods of time, food intolerances have been found to contribute to diabetes, bowel cancer, anemia and osteoporosis.

My sister's right, I could go get bloodwork done that will test for raised levels of certain auto-antibodies in my blood. If the results indicate an allergy, a doctor would then perform a small intestine biopsy. This will reveal any damage to the villi in the small intestine. And before doing the biopsy it is important to eat an "ordinary diet" including gluten, before being tested.

But this all brings to question: what is considered a "normal" or "ordinary" diet?

Some experts speculate that gluten intolerance has been around since humans switched from a diet consisting of meat, fruit and nuts (hunter and gatherer lifestyle) to a cultivated agricultural-based diet including grains, like wheat.Others point to the mass-production of processed foods. A fellow blogger in Australia explains:

I would often visit our local bakery with my uncle, who home-delivered bread for many years. During the 50’s, the US-based bakery giant Tip Top came to Brisbane, and started to buy up all the small bakeries it could; other giants competed with them, meaning that in very quick time we had only 2 or 3 bakers in the entire city, and same with all other parts of Australia.

One of the very first actions these corporate bakers were to take was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for half, or one entire shift, of their labour force. This was actually required by a new law called The Bread Act.

This seemingly innocuous cost-cutting decision would relentlessly impact and compromise the health of each and every bread lover since – very basic bread that had once been fermented for a healthy 8 hours or more was now brewing in just 2 hours! Yeast levels were increased, accelerants and proving agents introduced. Glutens, starches and malts were not given the remotest opportunity to convert to their digestible potentials, in a sickly anti-nutrient-laden, gluepot stew.

Breads are still made this way, even the so-called health breads! Fast-made bread is one of the most destructive implementations into the modern diet. It has become normal fare, and poorly-prepared and poorly-digested wheat is the chief contributor to the current plague of “gluten-intolerance”, obesity, diabetes, candida diseases and many allergenic conditions.

The catastrophic changes in bakery procedures were a disaster that went largely unnoticed in the 50’s, except by my baker/uncle and a few other observant souls. Of course the 50’s also saw the introduction of mass pasteurisation of milk and other food perversions, so there were several developing culprits. This period marked the beginning of the end for bread and milk as healthy, nutritious staples, and signalled the onset of the demise of food in general.

The tremendous upsurge in cases of gluten, carbohydrate and lactose sensitivity is a totally modern phenomena, and finds its origins in quick, economically convenient, and incorrect food preparation - forging a delusional, diversionary path that we have charted in just the last 50 years, far far away from traditional lines.

Bodies are amazing things. We have been able to adapt from a whole foods diet to a highly processed diet in under a century. Humans have had thousands of years to adapt to the agriculture-based diet, but less than a hundred to adapt to the industrial-based diet.

I can't wait to explore more...