Folk drugs milk and wheat

Table of contents

  • Cow’s milk and wheat troublemakers in our diet
  • Casein and Gluten intolerance is the rule
  • Casein and Gluten – Leaky-gut-syndrome
  • Casein and Gluten – Intoxicated of proteins
  • Gliadin wheat is addictive
  • Wheat Gliadins are appetite-stimulating opioids
  • Gluten – and casein-free diet therapy improves autism
  • Gliadin-intolerance: ignorance of the school of medicine

Cow’s milk and wheat troublemakers in our diet

Perhaps you know of it or remember it well: You can treat yourself at the Meeting in the Café, the occasional Latte Macchiato, even though you know that there is abdominal pain. It engages in the Restaurant boldly in the bread basket, although the ordered main dish appeases all. We call these “rituals” of food culture.

That cow’s milk and wheat from the perspective of human Evolution are absolute newcomers to our dining table, and due to the lack of adaptation of our digestive system is a tremendous burden for our organism, is the most Connoisseurs are not aware of.

As recently as about 10,000 to 12,000 years ago people began to use the milk of animals. By today’s standard of mass consumption, it was removed but is still light-years. Mostly, it was initially, sheep and goat milk consumed, which was thought to have medicinal and restorative properties and whose protein structure for the people is something better than cow’s milk.

This is mainly due to the significantly lower casein content of milk from sheep and goats. Because casein is very difficult to digest.

This protein mixture (Alpha-S1-casein) determined to be about 80 percent of the cow’s milk protein. As an Allergen, it can skin a variety of health problems such as digestive complaints, and respiratory ailments cause.

Is wheat as the breeding form only since about 500 years ago part of the human diet. As a product of decades of breeding and genetic research, the cereal with the original wild grasses together. Especially critical today, the gluten content in the wheat is to be assessed.

By crossing different species for the industrial baking processes perfected, there is wheat to well over 50 percent from the adhesive protein Gluten, the basic structure of bread, rolls and other pastries. 50 years ago, there were just 5 percent.

Both wheat and cow’s milk proteins are nowadays almost omnipresent in processed foods. Not surprisingly, the increasing intolerance reactions in consumers. While the school of medicine to Allergy sufferers, however solely milk protein, lactose intolerant and gluten intolerant of milk and wheat products is advised against, the proteins of these foods apparently healthy people negative.

Casein and Gluten intolerance is the rule

Officially, only a small minority suffer in Germany under a diagnosed Allergy or intolerance to milk or wheat. A 650 of the test persons, a study by Dr. Axel Bolland suggests, however, that the majority of Germans unrecognized tolerates neither casein nor Gluten really.

Similarly, it should stand to other Western societies, in which milk and wheat as a modern basic food to determine the food plan. Symptoms such as malaise or gastric pressure may be many acceptable, while others are Suffering like migraine, inflammatory diseases, joint pain, depression, skin and respiratory diseases in the first place with casein and Gluten be associated. Various complaints in the case of a casein – and gluten-free diet how to disappear by itself.

Casein and Gluten – Leaky-gut-syndrome

While casein has been already used in the stone age as a binder for paints, also carries Gluten without reason that the epithet of “adhesive proteins”. In the industry of Gluten even for the production of adhesives. Similar to the casein the Gluten gelatinized in the truest sense of the word, the intestine and preventing nutrient absorption. The resulting nutrient deficiency can eventually lead to physical and psychological damage

Since most people casein and Gluten due to the lack of enzymes not fully exploit and undigested peptides (i.e., organic protein compounds consisting of several amino acids) remain in the intestine, it can come in particular in the small intestine in chronic inflammation and atrophy of intestinal villi.

This, in turn, the uptake of nutrients deteriorates even more. In addition, the damaged intestinal wall is permeable, which is referred to as Leaky gut syndrome. Undigested peptides penetrate now freely in the bloodstream and promote an unwanted immune response. Not only that, but with the addition of these peptides to elicit an opioid effect in the brain.

Casein and Gluten – Intoxicated of proteins

In the case of the undigested peptides from the milk, which penetrate through the intestinal wall into the organism, is, strictly speaking, to opioids Exorphine and opioid peptides, which in combination with the opioid receptors in the brain a similar effect in the nervous system such as morphine. This is medically used opioid is after all, as one of the strongest pain relievers. Because of the similar reaction in the body, one also speaks of Kasomorphinen. “Intoxicating” are the Gliadins of wheat, which form Gluten, the glutenin from the protein mixture. The effect of Gliadins, also glial dorphine called, should be up to a hundred times stronger than those of morphine.

Although this “noise not veiled” our senses, such as drugs. Rather, a food creates addiction. Cheese, milk chocolate, pasta and bread, the classic “food addictions”, to indicate to us a sense of well-being are, in fact, but simply our senses numb and sleepy.

Gliadin wheat is addictive

Dr. William Davis, cardiologist and author of Wheat Belly, is convinced that us wheat-dependent, very dependent, and that this genetically modified crop, as the Western world nowadays, mass-consumed, our thoughts and our behavior. We find it in Breakfast cereals, bread and rolls, pastries, Pasta, and Pro rata in a variety of processed products.

Wheat products are meant to manipulate our bodies so that we can get after a short time, the Desire for more, i.e., a bun, a biscuit Because the dull feeling many feel after the consumption of wheat, suggests to us, our energy to recharge. What? More Wheat!

In the event that you consume daily, wheat products, make the attempt and abandon it for a few days on grain. Most likely, you are phenomena in solid withdrawal through suffering. (v. a. severe fatigue, brain fog, emotional upsets, depression).

Wheat Gliadins are appetite-stimulating opioids

The appetite-stimulating effect of wheat is set by the already mentioned Gliadins. These proteins (Prolamins) in wheat gluten have outgrown the genetic research of the 1970s and have since been modified continuously, in order to increase the income.

Today, we know that Gliadins in the intestinal tract in Exorphine split and to the opioid receptors in the brain. This merger created a strong hunger feeling, which we must yield. Unquenchable Hunger and food addiction can be the result.

Only a few changes in the amino acid composition was sufficient to make wheat an appetite stimulator and fattening. Studies have shown that the consumption of wheat products increases the daily intake of calories by an average of 440 kcal.

With whole wheat you are doing in terms of Gliadins. The wheat Dilemma remains the same. Not without reason, many “fresh-baked” to take full value köstler as a result of increased grain consumption, in spite of their supposedly healthy diet.

In addition to their appetite-stimulating potential of addiction, including the possibility of many diseases (e.g. Diabetes) can Gliadins trigger allergens in the genetically induced celiac disease. In the case of this allergic-autoimmune disease-chronic inflammation of the small intestinal mucosa. However, mental disorders are to increase Gliadins.

Gluten – and casein-free diet therapy improves autism

What is the impact of both Gliadins from wheat products as well as casein from dairy products on the brain, research with autistic children. A conjecture in this direction was already in the 1960s by the American neuro-Dr. F. C. Dohan pathologists expressed. First the scientific evidence in 1981, followed by the Norwegian scientist Karl Reichelt, the traces of opioid peptides in the urine has demonstrated to the satisfaction of autistic children. With a gluten – and casein-free diet therapy, a significant improvement in the symptoms Reichelt scored in both autistic as well as schizophrenic patients.

The Penn State College of Medicine according to a gluten – and casein-free diet, a significant improvement in the social behaviour of autistic children (e.g., language production, eye contact). Came to this result, the research team led by Dr. Laura Cousino Klein, by means of an Online survey, of the 387 parents and caregivers participated. The participating medical student Christine Pennesi said:

Even if skin and blood tests for Gluten – and casein precipitate intolerance negative, they can lead to allergens in the intestinal tract an immune response to trigger the behaviour. In people with autism can worsen the symptoms, because there are strong Links between the in the intestine, localized immune system and the brain. To Do This, Small:

Gliadin-intolerance: ignorance of the school of medicine

Unfortunately, in particular the effects of Gliadin in the case of many gastroenterologists encounter is still on deaf ears. In the narrow-minded consideration of many of the school physician before the way, there is the opinion that only celiacs should refrain from Gliadin and Gluten. Although there are legitimate reasons for this, not specifically gluten-free produced food to avoid, which often contain a lot of fat and sugar. Based on a gluten-free diet, however, natural Alternatives and dispensed as possible on industrially-processed imitations, outweigh the health benefits.

So you can protect your gut and do not become the slave of a manipulated appetite! Choose gluten-free Alternatives from nature. Cereals containing gluten such as wheat, rye, barley, oats and spelt, for example, rice, millet, buckwheat, Quinoa and amaranth to replace.

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