Benefits of a Long-term Gluten, Dairy & Soy Free Diet
Gluten intolerance is a very common undiagnosed problem that can be a serious health complaint causing a variety of symptoms, from weight gain and fatigue to Irritable Bowel Syndrome.
As Dr. Tom O’Bryan explains, humans DO NOT have the enzymes to fully break gluten down. Over time, exposure to gluten can cause increased intestinal permeability and leaky gut. It binds up immune cells. It causes leakiness of the gut, allowing microbes and other proteins to get into the parts of your physiology, your bloodstream, where they don’t belong, stimulating the immune system and turning on inflammation. Inflammation is the cornerstone of Alzheimer’s disease, ADHD, coronary artery disease, and opens the door for cancer and diabetes. This wheat germ, agglutinin, is present throughout all varieties of wheat.”
Although not everyone is gluten-intolerant, everyone benefits from a gluten-free diet, because it forces us to eat less of the processed, refined foods that contain gluten, and more unprocessed foods such as organic vegetables, quality proteins, fats, and healthy carbohydrates. Recent research has found that the use of glyphosate, the active ingredient in the broad-spectrum herbicide Roundup, appears to be strongly correlated with the rise in celiac disease.
Eating gluten-free means avoiding all foods containing gluten, including wheat, rye, spelt, bulgur, semolina, couscous, triticale, and durum flour.
Gluten can be hidden, so it is important to read labels carefully.
Be wary of modified food starch, dextrin, flavorings and extracts, hydrolyzed vegetable protein, imitation seafood, and creamed or thickened products such as soups, stews, and sauces.
Starchy foods that are allowed technically gluten free include amaranth, arrowroot, buckwheat, millet, potato, quinoa, and rice.
Food reactions to pasteurized dairy products are the most easily detected. These products are pasteurized milk, cheese, yogurt, and cottage cheese — but not eggs. There are two potential problems with dairy products: lactose intolerance, which is an inability to digest the carbohydrate or sugar portion of milk, and milk allergy, which is a reaction to the protein in milk.
Pasteurization and homogenization destroys the enzymes in milk that help us digest it, the healthy bacteria in milk that help keep the gut working well, and the beneficial fats in dairy, rendering what could be a very nurturing and healing food a potentially harmful product.
While pasteurized dairy is to be avoided, raw dairy may be introduced after two weeks of a diet free of dairy. After two weeks, most people will be able to tell if they are sensitive to dairy by drinking a large glass of whole raw milk first thing in the morning on an empty stomach. If you have no digestive symptoms from doing this, then you can likely consume raw dairy products. Raw butter has butyric acid, which along with the healthy bacteria in butter helps heal the GI tract in dramatic ways. It’s best to choose grass-fed butters such as Kerrygold for optional quality.
Approximately half of those sensitive to gluten are also allergic to soy and soy products. Part of this may stem from the ways in which soy has been genetically modified and the frequency with which it is used as a food additive. It is one of the top genetically modified foods in our country.
Many foods are goitrogenic (thyroid suppressing), but soy is king of them all. Goitrogens work by preventing your thyroid from getting the necessary amount of iodine. If your thyroid fails, what happens? You gain weight. You have a harder time regulating your moods. You get colder more easily. You’re more easily fatigued. You demonstrate an inability to concentrate and remember details. The list goes on. You simply don’t want to mess with your thyroid.
Phytates are enzyme-inhibitors that block mineral absorption in human digestive tract. They are naturally present in all grains, seeds, nuts, and legumes but soy is super high in phytates.
Soy must be fermented in order to be digestible to humans. That means that if you eat soy at all, you should stick to fermented soy products like miso, tempeh, natto, or a naturally fermented soy sauce (tamari).