The Root Cause of Gas Ain't Gluten
| Gene Ridley
We wanna say this first and clearly, the root cause of many gut ills is not gluten! Now here’s why.
A MORE DYNAMIC AND DOCUMENTED PLAYER IN THE GUT ECOLOGY IS YEAST, A MEMBER OF THE FUNGAL FAMILY.
Since antiquity this nutrient fed nations, even sustained the Roman armies as they conquered the West. What is it? Wheat. In most parts of the world, the Middle East and Europe especially, this grain is still supreme. In many parts of the industrialized world, however, it is thought to be the agent of disease – especially in the gut. According to statistics and surveys, GI problems are still the biggest reason for over the counter and non-emergency care visits. Many of us have stopped eating its supposed offending agent, gluten.
For further reading on the hybridization and genetic alteration of wheat, go the following links:
“What’s Wrong with Wheat” – http://www.underwoodgardens.com/sandbox/whats-wrong-with-our-wheat/
“Hybrid Wheat is Not the Same as GM Wheat” – http://www.thehealthyhomeeconomist.com/hybrid-wheat-not-the-same-as-gm-wheat/
Gluten is not the cause of our burping, belching, flatulence, GIRD, IBS and generalized stomach pain and discomfort. Although symptoms do subside after eliminating gluten from our diets, many still suffer the same problems later. Could it be that we’re all wrong in our assessment of what bothers our guts?
Excluding gluten goes against tried and tested principles as no one thing causes disease. A more dynamic and documented player in the gut ecology is yeast, a member of the fungal family. Yeast and its overgrowth wreak havoc on gut function, health and well-being more than any other agent. Yet, yeast is the root cause of gas and other gut problems; and it’s mostly not being addressed in the scientific and health community.
Yeast is normal part of the human flora and fauna. Medical science underplays the fact that yeast overgrowth can wreak havoc on the human gut.
Yeast has been well known and documented in science since the mid-1800s when Sir Thomas Huxley, an English scientist, biologist and physiologist, documented the behavioral modification on host species by this organism. He conducted research on jelly fish and other mammals and noted that they adapted their behavior and physiology to be more symbiotic with the invading yeast organism. This has also been substantiated by the Human Biome Project, which documents that the ratio of non-human slightly outnumber human cells in the body. (https://www.sciencenews.org/article/body%E2%80%99s-bacteria-don%E2%80%99t-outnumber-human-cells-so-much-after-all)
Yeast is a normal part of the human flora and fauna. Medical science underplays the fact that yeast overgrowth can wreak havoc on the human gut. Why? We believe it’s because it’s considered an inconsequential agent for testing in general, and there are no effective long term treatments available. However, its actions in the gut are well known and documented.
This organism is known to embed itself in stomach and other tissues in an effort to stabilize itself. Secondarily it causes tissue to become inflamed and leaky.
Yeast’s fundamental nature and function is to consume a lot of simple sugar and simple fats, to produce a lot of carbon dioxide (which causes much gut distress, including bloatedness, GIRD and iBS). It is known to embed itself in stomach and other tissues in an effort to stabilize itself. Secondarily it causes tissue to become inflamed and leaky.
There is much published information about Leaky Gut syndrome – here are but two:
“Leaky Gut Syndrome #1” – http://www.webmd.com/digestive-disorders/features/leaky-gut-syndrome#1
Here’s the relationship between gluten, grains, stored food, and any food high fungal content and us:
Wheat is a highly-hybridized grain and has had much genetic alteration. This alteration is facilitated using viruses – common in gene manipulation – and implants a mycobacterium and fungus into the new hybrid.
The hybridized wheat will produce this same mycobacterium and fungus generation after generation.
If one has an overgrowth of this class of organism then the consumption of gluten could act as a trigger for the body’s immune response, with gut inflammation, bloating, gas, flatulence, belching, GIRD, IBS and other gut discomforts.