How Much Should Baby Weight Gain By 2 Months Old Type 2 Diabetes, Gluten Intolerance and the Rise of Industrialized Food

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Type 2 Diabetes, Gluten Intolerance and the Rise of Industrialized Food

Everywhere I look these days I see the words gluten free. Many people I talk to tell me they are either gluten intolerant or have decided to go gluten free for their health.

So I decided I wanted to look into why there seems to be this huge increase in both the gluten free community and type 2 diabetes.

There was a time not too long ago when only people with celiac disease or gluten intolerance were told by their doctors to eliminate gluten from their diet.

There was also a time when most people who had diabetes had type 1 diabetes and were most often born with it.

Gluten intolerance

Celiac disease used to be primarily linked to a genetic predisposition, and then certain factors would trigger the symptoms of the disease. The seriousness and primary symptoms of celiac disease are that gluten sticks to the intestinal walls and shuts down the body’s ability to absorb nutrients. This causes malnutrition. If left unchecked, a person can essentially starve to death, even if they eat plenty of food.

Gluten intolerance has to do with the body identifying gluten as a pathogen and causing symptoms such as indigestion, irritable bowel, fatigue and other unpleasant allergic reactions. When gluten is removed from the diet, the symptoms stop.

Another group of people go gluten-free because of sensitivity, they don’t always have intense symptoms, but they just don’t feel well, they can be irritable, have low energy.

The last group are people who choose to follow a gluten-free diet based on their own personal belief that they will achieve health benefits, weight loss, better energy, increased athletic performance, etc. by eliminating gluten.

All of the above groups must be gluten-free with the exception of the last group who chose to go gluten-free for perceived health benefits.

History

Since the 1950s, there has been a steady increase in the number of people developing celiac disease and gluten intolerance. In the last 40 or 50 years, the number has grown to an epidemic. Another widespread disease, type 2 diabetes, has also steadily risen to an epidemic during the same general period. Both of these conditions are related to nutrition and food consumption.

This parallel can be attributed to another steady increase, which is the industrialization of food. People are eating far more gluten than ever before, often without even knowing it. Wheat, rye and barley, which are the main source of gluten, have been industrialized to the point that these grains do not even resemble what they originally were in nature. Wheat derivatives are now used as additives in not only a large percentage of processed and packaged foods, but also in a wide variety of other products that we use on our skin and take as medicine and medicine. These wheat-based additives have names that most people don’t recognize and therefore don’t know they’re eating gluten.

The nutritional quality of all this industrialized processed food is very low, it is full of bad fats processed sugars and salts which has led to the obesity epidemic and subsequently to people developing type 2 diabetes.

Another cause of gluten intolerance that was mentioned when I was doing my research is the issue of feeding children grains with gluten too early in life, like before three months. There is also evidence that babies who were fed cereal after seven months had a greater chance of developing celiac disease or gluten intolerance. This may also have to do with the fact that the baby food and cereals these babies are fed are highly processed and have chemical and wheat derivatives which may be a contributing factor.

Some solutions

Get away from eating too much processed packaged food, change your diet to include a much higher percentage of fresh fruits and vegetables, including some raw vegetables, eat whole grains. If you must be gluten-free, replace the gluten grains with other healthy whole grains such as brown rice, quinoa, millet or amaranth. Read labels and become very conscious of knowing what the exact ingredients are in what you plan to eat, you may even have to go as far as calling a manufacturer to be sure there is no gluten of any species in the product.

Gluten intolerance and type 2 diabetes are two unfortunate consequences related to the industrialization of our modern food supply. Consider embracing a natural whole foods diet and limiting or eliminating processed and highly refined foods from your diet.

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