威胁健康的食物（五）- 小麦和麸质 Health-Damaging Foods (V) – Wheat and Gluten

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Anjani 蜂鸟健康TheHummingBird 2019-05-08 原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3392.html

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许多人将小麦制品从饮食中去除后，会感受到病症得到缓解以及健康状况总体得到改善。这是因为从20世纪50年代以来，由于人为干预，这样人类赖以生存的主食发生了极大的变化，变成了一种会导致高度炎症的食物，真正的原因是它喂养我们体内导致各种疾病的病原体。

大家现在开始逐步了解的是小麦中所含的麸质（gluten）是造成问题的原题，其实现在小麦还含有其他喂养病原体的化合物，会导致各种疾病和症状。避免麸质的原因不是现在所认为的由于麸质含有霉菌毒素(mycotoxins)，或者小麦本身是一种炎症食物，而是因为麸质是病原体的食物之一，特别如果小麦是转基因的话，情况会更糟糕。

在食用小麦制品或其他含麸质的食物后，相当于病原体摄入了一顿美味的自助餐（疯狂进食），之后释放出的神经毒素会引发各种症状，诸如各种胃肠道疾病（诸如乳糜泻、克罗恩病和结肠炎），刺痛和麻木、头痛、偏头痛、疲劳、脑雾、眼睛模糊、疼痛和情绪波动等症状。所谓麸质过敏其实是身体对于病毒分泌的毒素的过敏反应，而不是直接对小麦制品或者含麸质的食物的反应。

如果你摄入小麦制品且没有什么反应，这是因为你体内暂时没有摄入麸质的病毒或细菌导致症状，但如果你有任何健康问题或症状，避免含麸质的食物对于疗愈非常重要。

麸质是在许多谷物中存在的蛋白质，诸如小麦、大麦（barley）、黑麦（rye）等。要知道的是，中餐中的面筋和烤麸等都是主要以麸质为原料的食物。燕麦由于生长和加工有时会与含有麸质的谷物接触因此容易交叉感染，请尽量选择标有不含麸质的燕麦。

含有麸质的谷物同时还含有多种可引发任何病症的过敏原和化学物，会对身体健康造成破坏，导致炎症，特别是肠道炎症，还会干扰我们的免疫系统。肯定不含麸质的主食有米、小米和藜麦（quinoa）。

幸运的是，现在有越来越多的无麸质食品供选择，因为许多医生和患者意识到在饮食中去除小麦之后可以大大改善一个人的健康。吃这些含麸质的谷物会让身体很难疗愈。如果想尽快疗愈或维持健康，请尽量减少或避免任何含麸质的谷物。

Health-Damaging Foods (V) - Wheat and Gluten

Many people feel a difference when they take wheat out of the diet,alleviation of specific symptoms as well as a general increase in well-being. That’s because again wheat is one of those foods that’s changed in usefulnesss over the years. What was once a staple of survival has altered since the 1950s due to human intervention. Recent tinkering especially has made wheat a highly inflammatory food,because it feeds pathogens in the body. Its not just gluten that makes wheat a problem for so many people,there’re other compounds in it too ,that gives fuel to pathogens,which in turn gives rise to all types of symptoms. The reason to avoid gluten is not because gluten contains mycotoxins or is simply an inflammatory food,like theories out there say. Rather its because gluten fuels pathogens,when its gluten from GMO wheat,its even worse. Pathogens have a feeding frenzy after we consume gluten,giving off its waste product of neurotoxins in the process and setting off symptoms such as tingles and numbness, headaches, migraines, fatigue, brain fog, blurry eyes, aches and pains, and mood swings.

If you can eat wheat and feel fine,the changes are that you’re free from the various viruses (and sometimes bacteria)that disrupt the body and causes the illnesses so often labeled as autoimmune disease etc. if you have health troubles,avoid wheat until your conditions improves.

Gluten is protein found in many grains. The forms of gluten to which people are especially sensitive are in wheat,barley,rye and spelt (a type of wheat). When it comes to oats,be aware that growing and processing sometimes cross-contaminates them with grains that contain gluten.  Look for those that are labeled gluten free. Grains that contain gluten also contain multiple allergens and proteins that can trigger any condition. They create disruption and inflammation,especially in your intestinal tract and bowels. They also confuse you immune system,which is your primary defense against disease,and often trigger celiac disease,Crohn’s and colitis. Gluten free staple foods are rice,millet and quinoa.

Luckily people are catching on that gluten is problematic food for those with chronic health issues. Many more gluten free products and recipes are available today than just a few years ago,and it’s no longer so isolating to say that you’re passing on wheat. The reason gluten is coming off menus and ingredients list is not because what’s wrong with it is widely understood though. Rather it’s been process of elimination that’s shown many doctors and patients that life without wheat in the diet can signify improve one’s health.

Eating these grains makes it very difficult for your body to heal. If you’d like to recover from your illness as quickly as possible,minimize grains of any kind.愿天下人健康、平安、健康。