For many, eliminating gluten seems like just another health trend. Older generations, who ate wheat without issue, often question this change. But gluten is now linked to problems like bloating, inflammation, and fatigue. So, what’s going on?
Experts suggest that it’s not just our bodies that have changed. The wheat itself is different. Today’s grains are often highly processed and genetically altered. These changes may affect our gut health in ways that previous generations didn’t experience.
Dr. Alok Chopra, a cardiologist with over 40 years of experience, emphasizes that modern gluten can harm our guts. In a recent Instagram video, he explains how this altered form of gluten can lead to inflammation, making it harder for our bodies to process.
What’s Different About Today’s Gluten?
Dr. Chopra points out that the gluten we consume now is not the same as what our grandparents had. Earlier wheat was less processed and simpler for our bodies to handle. He states, “The gluten they ate is not the gluten you’re eating today. Modern gluten is altered and can irritate your gut.”
This irritation can lead to a condition called “leaky gut.” When this occurs, tiny tears in the gut lining allow undigested particles into the bloodstream. Our immune systems react by treating these particles as threats, which can lead to autoimmune responses over time.
Signs of Gluten Sensitivity
Dr. Chopra identifies several symptoms of gluten sensitivity:
- Constant gas and bloating
- Food intolerances, especially with wheat and dairy
- Autoimmune conditions
- Unexplained fatigue
- Difficulty concentrating
- Joint pain
- Weight gain despite dieting
- In children: issues with focus and recurring tummy problems
How to Manage Gluten Sensitivity
Dr. Chopra offers a two-step plan for healing. It includes dietary adjustments and therapeutic measures:
Gut-Healing Foods: Incorporate bone broth, fresh meats, fruits, and vegetables into your diet. Fermented foods, rich in probiotics, can also help.
Supportive Supplements: Consider taking L-glutamine, probiotics, and digestive enzymes that aid in gluten breakdown.
Dr. Chopra advises trying a gluten-free diet for four weeks. Many people notice improvements in their health during this time.
Conclusion
The rise in gluten sensitivities today can be tied to both our diet and changes in modern wheat. Understanding these factors can empower individuals to make informed choices for their health.
For further information and research on gluten sensitivity, you can visit The National Institutes of Health.
This conversation about gluten is ongoing and reflects larger trends in health and nutrition.
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