Why Not Eat This?
● Consider making all meals dairy-free. Dairy free means avoiding milk and milk products. Casein is one of two types of protein in milk, whey is the other. While whey can be safe for some, it can also trigger an immune response because it is a common allergen.
Anyone with an immune reaction to gluten might also be sensitive to the casein protein. Our body breaks protein down into a combination of amino acids called a peptide chain. Casein has a very similar peptide chain to the gluten protein.
So, it may act like the gluten protein and cause digestive disorders of a similar nature. Additionally, partially digested casein proteins can produce peptide chains with opioid-like activity. Like opioids, they are addictive and can impair brain function.
Since both casein and whey can potentially trigger an immune response, inflammation is sure to follow. As a result, a skin rash may develop among other things from consuming milk and milk products. As with gluten, be aware – hidden sources of casein and whey can be found in all ultra-processed food.
● Popular emulsion stabilizers that are used commercially include mono- and diglycerides, xanthan gum, carrageenan, lecithin, guar gum and cellulose to name a few. Emulsion stabilizers give food a uniform look, texture and an extended shelf life. They are added to all ultra-processed foods (gluten-free is no exception).
Research has come to a disturbing prediction – emulsion stabilizers may be altering the microbiota (bacterial ecosystem) in our gut. Consequence – the bacterial species in our gut may develop the capacity to digest and penetrate the mucous membrane that lines our intestinal wall. A damaged mucous membrane may results in a leaky gut.
If this was to happen, harmful bacteria, undigested food particles and toxic waste will be able to move through the gut wall and into your bloodstream. Our immune system would naturally launch an attack on all foreign invaders by first producing an inflammatory response. At this point, inflammation in your gut and throughout your body will be going off like fireworks at the start of a new year.
If the above reading seems somewhat familiar, that’s because – wait for it – gluten is classified as an emulsion stabilizer. Since these food additives may be responsible for triggering an immune response. It should be no surprise why emulsion stabilizers can cause your sensitivity to gluten to worsen even in the absence of gluten.
With the aforementioned in mind, it would be prudent for anyone with an immune reaction to gluten to avoid emulsion stabilizers. Cook with only minimally processed food (MPF) because MPFs are all free of emulsion stabilizers. By the way, non-glutonians are not resistant to the effects of emulsion stabilizers.
There could be a cause and effect reaction to emulsion stabilizers ingested by non-glutonians with intestinal inflammation. An effective treatment for intestinal inflammations in non-glutonians may be as simple as avoiding ultra-processed foods. Emulsion stabilizers are also used in some way in almost all fast foods.
Always Supplement Your Gluten Free Diet
● Here are a few things you can do to complement your diet. Drink about 1 quart (1L) of my homemade electrolyte water (when possible) daily. Homemade Electrolyte water is easy to make.
From a 1 gallon (3.8L) container of filtered water, pour 16 oz. (480ml) into a 4 cup (1L) measuring glass. To that, add 1/8 level teaspoon (0.63ml) of Celtic sea salt, 2 teaspoon (10ml) of organic corn sugar (dextrose) and 1/4 teaspoon (1.25ml) of organic lemon juice. Stir until salt dissolves fully.
Pour homemade electrolyte water into filtered water container and mix well. Each 16 oz. (480ml) glass of my homemade electrolyte water contains about 30mg of sodium and about 1g of sugar. Keep refrigerated.
Electrolyte water has a refrigerated shelf life of 2-3 days. On day three – before lunch – discard any remaining electrolyte water and make a new batch. But first, rinse container with 1/2 cup (120ml) of filtered water.