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Is Gluten REALLY The Issue?

Margaret Paul, Ph.D.
Co-Founder of Inner Bonding By Margaret Paul, Ph.D.
Co-Founder of Inner Bonding
Margaret Paul, Ph.D., is a best-selling author, relationship expert, and Inner Bonding® facilitator.
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I've been on a mission to have excellent health for the last 52 years, and I've learned to be very tuned in to my body. Long ago, I discovered that wheat and many grains caused problems in my body, so I stopped eating them. Recently, my intuitive discoveries have been verified by the research.

What I've learned is that there are two major reasons people have a problem with some grains:

As Dr. William Davis states in his best-selling book, Wheat Belly, since the 1950s, all wheat — even organic wheat — is genetically modified. Rather than containing its original 14 chromosomes, wheat now contains 42 chromosomes, which is too hard for the body to digest.

A strain of original wheat, call einkorn, is now available. I've shared this with many people and none of them have ever had a reaction to it!

I love fresh-baked organic sprouted sourdough bread, which I now make with half sprouted organic rye and half-sprouted einkorn. You've never really tasted bread until you taste this! Not only have I never had any bad reaction to it, I also don't gain weight from it.

The second reason has to do with whether or not the grain is sprouted. Sprouting grains not only significantly increases their nutrient content, but may also be easier for some people to digest.

The antinutrients present in the bran of all un-sprouted grains inhibit the ability of the body to digest the grain, as well as inhibiting absorption of calcium, magnesium, iron, copper and zinc.

The only grains I eat now are non-GM, organic and sprouted, and my body loves them!

As Dr. Davis points out in Wheat Belly, many of the foods that are marketed as “gluten-free” are filled with nonnutritive ingredients such as cornstarch, rice starch, potato starch or tapioca starch, which cause weight gain. He states that, other than for people with celiac disease, "there is no role for 'gluten-free' foods beyond the occasional indulgence, since the metabolic effect of these goods is little different from eating a bowl of jelly beans."

The food industry has hugely capitalized on the gluten-free craze, but this has not made people healthier or slimmer.

If you do not have celiac disease, I encourage you to try the einkorn products and sprouted grain products that are now available in health food stores, and tune in to how these foods make you feel. You may discover that they are nourishing and deeply satisfying for you, and that they don't trigger sugar cravings.

I've been astounded at how many people are currently gluten-free as a result of gastroenterologist Peter Gibson's research in 2011, which indicated that gluten causes "gastrointestinal distress" in people without celiac disease. After doing a more in-depth study, Dr. Gibson reversed the stance of his original study. Gluten is not the problem!

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