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Gluten: A History and Your Health

Gluten: A History and Your Health

History of Gluten & How It’s Affecting Our Health

In the past few years, many people have been focused on gluten and what it brings to a diet.

The word gluten brings to mind bread, but it is a little deeper than just bread. Read on to find out a brief history of gluten and how it may affect your health.


Wheat, and other similar grains are considered by many to be blessings. Since humans became self-sufficient, and discovered farming and agriculture, we have utilized wheat and various grains in different ways.

Wheat and grains have been found in many items in our food. From bread and pasta, to beer and wine, wheat is seemingly the gift that keeps on giving.

There is a downside to being self-sufficient.

Unless you’ve been living under a rock for the last decade or so, you’ll have noticed how more and more people seem to be adopting a gluten-free diet.

At first it was thought to me a fad, or a trend a few looking to standout and rebel against society, but as tt turns out, gluten-free diets were not just fads at all. In fact, they are able to provide a wide range of health and wellness benefits to those that follow them.

Even in the discovery that gluten-free diets are beneficial to many, a question still remains, “Why do people feel the need to adopt a gluten-free diet and lifestyle in the first place?”

In order to obtain an answer to that, we need to go back in time a few years.

The Caveman Diet

Back in the Paleolithic era, back when our caveman ancestors roamed the earth, we had no farms, no convenience stores, and no pizza delivery services.

The food we used to eat back then had to be found, foraged, or killed.

Cavemen would hunt and kill wild animals, even catch fish. If available, they would eat nuts, seeds, berries, and anything else deemed edible that grew in the wild.

Today, Paleo diets are hugely popular.

The common misconception about these diets is that they are for weight loss. In actuality, they are not. Many use them to avoid common food allergies and intolerances, and the nasty side effects that go with them.

From what we are able to garner from history, cavemen were probably not obese nor did they suffer from food allergies. Because of those two factors they didn’t need to use prescription medications to control and regulate health issues based primarily on the modern Westernized diet.

While life expectancies are considered to be low for that period of history, the causes of death were deemed natural. Even though wheat and similar grains did grow in the wild, back then they had no idea they were edible, so they stayed well clear.

Farming, Agriculture, and Gluten

A few thousand years ago, give or take a few decades, something changed. Humans went from hunting and foraging our food to being self-sustainable.

Yes, we discovered farming and agriculture. During this time people discovered that grains could be grown, harvested, and processed. This would make edible items like primitive types of bread.

 What this mean is, we have only been eating gluten for a few thousand years.

While a thousand years seems like a long time, it is really closer than what you and I may think.

Consider the other foods, like those followed on Paleo-based diets, have been consumed previous to the agriculture diet. When you consider the changes in the food we eat, you can see that our digestive systems may not have actually had time to catch up.

It is believed that we first began harvesting wheat in Egypt, Mesopotamia, and Assyria. A little while later many other parts of the world were also harvesting wheat. During the Bronze Age, spelt became a staple ingredient in diets all over the globe.

Into the 15th Century, the New World was regularly harvesting and processing wheat and similar grains to make all kinds of delicious creations.

By the 19th century, brewing and bread-making techniques really improved, and things continued to grow and expand from there.

How Is Gluten Affecting Our Health?

Here is where you will begin to see the difference in the word gluten and how foods are processed today.

Gluten comes from the Latin word for glue. This is because it holds grains such as wheat together and bind them. This protein is responsible for giving grain-based products such as bread and pasta, their soft and chewy texture.

Many people can quite happily eat gluten to their heart’s content, so surely, it’s harmless enough?

Well, not exactly.

About 1 in 133 US citizens suffers from some form of gluten intolerance.

With more and more research being conducted on gluten and the potential health risks it presents, scientists are finding more and more evidence to suggest that to some individuals, gluten does appear to be more harmful than others.

Experts believe that, if we were to go back to how we initially farmed and processed grains, we woud be much healthier than we are now.

Experts believe that most grains consumed today have been so heavily processed, altered, and modified, that they are very different to the ones we ate thousands of years ago.


As you can see, a brief history helps to understand how food was eaten before current times and how we may see more processed food than previous generations.

Stick with us in our series and see how you can begin, or continue, to live a healthier life.

Low-Carb Cauliflower “Rice”

Low-Carb Cauliflower “Rice”





Prep Time:



Cook Time:



Total Time:





  • 20-22 oz. cauliflower
  • ¼ tsp salt
  • ¼ tsp turmeric
  • 2 oz. butter


  1. Blend cauliflower and set aside
  2. In a skillet melt butter, add cauliflower and cook for 8-10 minutes
  3. Add turmeric and salt while cooking
  4. When ready remove and serve
Is Organic Worth It?

Is Organic Worth It?

When you head to the grocery store, shopping for products like eggs, meat, fish, milk, and produce can be very tricky. You will see signs posted everywhere labeling food as natural, organic, and several other things—but what’s the difference? Learning what specific names mean can help you decide if you should spend extra money on a product if it is a marketing ploy. 

Natural is a term associated with several fruit and vegetable products. Think about the previous sentence for a moment. Typically, this is a marketing ploy to convince you to buy the product. All fruits and vegetables are natural, right? Unless it’s a new food that has been developed and processed, the product is natural. What you probably want is organic. Organic foods are grown without chemical pesticides and fertilizers. 

There are two main benefits to organic foods:

First, you are helping the environment because those chemicals are not being introduced into nature.

Second, you are avoiding ingesting chemicals and are therefore healthy more healthy foods. 

However, organic products are usually more expensive. 

Many people who are on a tight budget, will skip organic fruits and vegetables that can be peeled, like oranges and bananas. Once the peel they discard the peel, the chemicals are also discarded. (There has been an ongoing debate whether the chemicals soak through the peel and get into the fruit. This will continually be a subject that will be researched.)

Instead, opt for organic items like apples, where you eat the peel. No matter what you buy, however, make sure you rinse off the food when you get home. 

Another tricky label you will see is “no hormones.” The label “no hormones” is usually regarding milk or meat products and is false, since all animals naturally produce hormones. Hormones help an animal (even a human) regulate body organs, have young, and otherwise function. All meat products have hormones; natural hormones.

The label “no hormones” really means that no hormones were unnaturally given to the animal, which is sometimes done to increase milk production. Regardless of hormones, however, the milk and meat is safe for a person and not a violation of an animal’s rights. 

Lastly, a label on eggs and meat can show if the animal was caged or penned. This does not make a difference in the quality or nutritional value of the egg, but is a matter of animal rights. These products may be more expensive, but if you want to make human decisions, that is the way to go.

Reading the label and making healthy choices can sometimes be difficult but learning how to do so can help you make the best choices for you diet.

Check back later for more. 

What Exactly Is A Gluten Free Diet & Is It Right For Me?

What Exactly Is A Gluten Free Diet & Is It Right For Me?

What Exactly Is A Gluten Free Diet & Is It Right For Me?

Now it’s time for us to look at what a gluten free diet really is, and whether it could be right for you. Remember, gluten is a very complex ingredient and is far more complex than a lot of people seem to realize.

In basic terms, a gluten free diet is a diet which excludes all foods and beverages containing gluten, or ingredients which may contain gluten.

Those affected with Celiac disease will commonly cut gluten out of their diets. However, those with gluten sensitivity issues will also need to do the same.

If you have experienced any adverse reactions or side effects when consuming foods or drinks containing gluten, such as those that we have listed previously, it may be time for you to adopt a gluten free diet.

Some people choose to cut gluten out of their diets anyways, even if they aren’t actually suffering from any form of sensitivity to it.

Foods To Eat And Foods To Avoid

So, as you can see, a gluten free diet is very easy to describe, and diagnosing issues pertaining to gluten sensitivity, is fairly simple.

So, what foods can you eat, and which foods should you avoid if you choose to go gluten free? Does this mean you can never eat a delicious pizza or bacon double cheeseburger again? No, absolutely not.

The good news is that, because more and more people are adopting a gluten free diet and lifestyle, there are now more delicious gluten substitutions than ever before. You can even purchase gluten-free flour, so you can literally bake your own breads, doughs, and bases using ingredients that are 100% gluten-free.

To ensure your gluten-free experience runs as smoothly as possible, we’re now going to list some of the main foods you can eat, and foods you should avoid, while following a gluten free diet. We’ll begin with what you can eat.

Foods You Can Eat

Most Wholegrains – Yes, that’s right. The common belief is that all wholegrains contain gluten and are therefore very bad for anybody suffering with gluten sensitivity issues.

The truth is that most wholegrains are actually free from this pesky protein. The thing to remember however, is that a lot of grains are processed in facilities that also process gluten-containing ingredients, so cross-contamination can occur. This is especially true when it comes to oats.

Examples of gluten-free wholegrains however, include the following:

  • Quinoa
  • Buckwheat
  • Wild rice
  • Brown rice
  • Oats
  • Arrowroot
  • Teff
  • Millet
  • Amaranth
  • Tapioca

Fruits And Vegetables – As long as they are natural, and haven’t been processed in any way, all fruits and vegetables are naturally free from gluten. Fruits and veggies are ideal for any diet plan pretty much, as they are loaded full of vitamins, minerals, and other nutrients that the body thrives upon.

We won’t list each fruit and vegetable that you can eat on this diet as that would take an eternity. Just be wary of canned fruits or veggies, or preprepared ones.

Proteins – Again, as long as they are natural and haven’t been processed or tinkered with in any way, all meats and fishes are naturally free from gluten.

Meats and fish for example, are rich in vitamins, minerals, and even some healthy fats and beneficial amino acids. Processed meats however, such as sausages, are sometimes bulked out with cereals and ingredients which do contain gluten.

Eggs are another great source of protein that are naturally gluten-free. Nuts, seeds, and most legumes are also perfectly acceptable on a gluten-free diet.

Fats – Fat is a macronutrient that plays a crucial role in our day-to-day lives. It is essential for a number of natural processes within the body and, providing we get it from healthy and natural sources, it is actually extremely healthy.

Fats are also naturally free from gluten. Just be wary of cooking sprays, or oils with added seasonings, as they may sometimes contain ingredients which could contain gluten. Examples of healthy fats include:

  • Oily fish
  • Coconut oil
  • Olive oil
  • Grass-fed butter
  • Avocados
  • 100% natural nut butters with nothing added

Beverages – As well as whole foods, you will also no doubt need to consume something to wash everything down. Most beverages are perfectly fine on a gluten-free diet, with drinks like water, fruit juice, tea, and coffee, all proving perfectly acceptable.

Just be wary of smoothies, alcoholic beverages, and malt beverages which are often made with grains and/or ingredients containing gluten.

Dairy – Dairy is another food stuff that is generally perfectly acceptable on a gluten free diet, again, as long as it hasn’t been tampered with in any way.

Dairy such as: milk, cheese, cream, butter, yogurt, and sour cream, are all perfectly fine as they do not contain gluten.

A lot of people following a gluten-free diet however, often make the mistake of avoiding dairy because of the lactose. Lactose intolerance and a wheat intolerance are two completely different things entirely.

Foods To Avoid

Below we’ll be listing a series of foods and drinks to avoid on a gluten-free diet. We won’t be going into detail about why each one should be avoided because we all know that it’s because they contain gluten, or they have been prepared in an environment where gluten is present, and cross-contamination could have occurred.

Foods to avoid on a gluten-free diet include:

  • Pastas
  • Breads
  • Seasonings
  • Spice mixes
  • Crackers
  • Wheat bran
  • Wheat starch
  • Cereals
  • Durum
  • Couscous
  • Wheat germ
  • Spelt
  • Semolina
  • Rye
  • Barley
  • Sauces
  • Processed meats
  • Beer
  • Wines
  • Some ciders
  • Some liquors such as whiskey
  • Brewer’s yeast
  • Baked and processed goods
  • And more…


As you continue through our Gluten Free information on our blog, you’ll find even more detailed information on what to eat so keep reading!

Be sure to read out the other articles spotlighting “Living Gluten-Free.”

Your Gut and Gluten

Your Gut and Gluten

Can Gluten Cause Gut Issues?

For most people, digestive issues are not very common and often only occur every so often. However, for people suffering with gluten-related issues, whether they be: Celiac disease, gluten sensitivity related, gluten intolerant related, or anything else digestive issues are unfortunately a part of everyday life.

For those with gluten issues, their gut related issues will continue until a diagnosis is made, and gluten is removed from the diet. 

Gluten-free diets are more prevalent in 2019 than ever before, and that trend looks set to continue for 2019.

But the great question is, “How does glutes cause havoc in your gut?”

Let’s find out, shall we?

What is gluten?

First things first, to find out how gluten affects the gut, we first need to find out what it is. 

Gluten is a collective term used for a series of proteins found within grains. It is most prevalent in grains such as barley, rye, and wheat. 

The protein is referred to as a sticky protein because it helps to hold the nutrient stores of the plant. It is the protein that gives dough that stretchy and elastic feel. Because it is so sticky, it is the perfect addition to many processed foods because it helps to bind them together. 

Some people can consume gluten with no ill-effects, while others are not so fortunate.

Why is gluten such an issue now?

More and more people are adopting gluten-free diets and lifestyles. They are enjoying countless health and wellness benefits and many admit to wishing they’d started sooner. 

Many experts believe that the gluten we consume nowadays, is not the same as the gluten that was consumed generations ago. 

Wheat, and other grains have now been so heavily processed and genetically modified that the proteins they contain are essentially ‘brand new’. These new proteins are considered to be the root cause of the problems relating to gluten intolerances, sensitivity, and other issues.

What happens when we eat gluten? 


When we consume products containing gluten, bread for example, once it reaches your intestines, an enzyme produced in the intestinal wall known as tissue transglutaminase, gets to work on breaking down the gluten and converting it into gliadin and glutenin, which are the original building blocks making up the gluten in the first place. 


Here’s where things get tricky for some people. 


As the product travels along your digestive system, gut-associated lymphoid tissue, or GALT, gets to work. 

GALT is basically the immune system of the gut. It works like a security guard, examining everything to ensure that there are no potentially dangerous ingredients. 

If you can eat gluten with no issues, this process runs smoothly. If however, you suffer from a gluten-related condition, the GALT identifies the gliadin protein as a threat. It dispatches antibodies to try to neutralize the threat. 

The problem is that these antibodies also attack the tissue transglutaminase which causes disruptions to cells in the gut known as microvilli, which are responsible for nutrient absorption. This negatively impacts nutrient absorption. 

Inflammation in the gut also occurs, leading to bloating, pain, gas, cramping, and other digestive issues.



The numbers of people experiencing gluten related issues is trending up over the past few years. With this rise with issues, many are starting to reexamine their eating habits and the food they are buying.
This article is a small example of how gluten can have an effect on some.

As always, this article is written for informational purpose. It is not meant to diagnose or cure any disease or illness. Before making any changes, consult with your medical professional.
What is Gluten?

What is Gluten?

As you may or may not be aware, the gluten-free craze is very much now a thing. Not only is it a thing, but it is a thing that is here to stay.

More and more people are making the decision to cut gluten from their diets, and they are reaping the rewards as a result. There is however, a great deal of uncertainty behind why people cut gluten from their diets in the first place, and surrounding what gluten actually is.

We’ve all heard of gluten, and gluten-free diets, but do we know the heck gluten actually is? The answer for many of us is no. After reading today’s article however, all will become clear. Today we’re going to be looking at what gluten really is, where it comes from, and why some people choose not to consume it.


What the heck is gluten? 

Starting as we mean to go on, we’ll begin by taking a look at what gluten actually is. Gluten is a protein found in certain grains. In fact, gluten is a collective term used to describe a series of proteins found within certain grains. Gluten is responsible for giving certain baked products like bread and bagels, their elastic and stretchy texture. All grains come from plants. In fact, the grains are the reproductive seeds of the plants, so technically, all of these plants come from grains. The seeds consist of three individual parts:

  • The endosperm (the interior)
  • The bran (the exterior shell)
  • The germ (the core)

Now, the gluten is found within the endosperm, which means it is found inside the seed. When we consume wholegrains, this means that we are consuming all three individual parts of the seed. When we consume refined grains, this means that we are eating the endosperm as the bran and the germ have now been removed. So, refined grains are predominantly where gluten is found. You’ll find gluten in a variety of grains, including wheat, rye, and barley.


The science behind gluten free grains 

Now we’re going to get a bit more technical and look at gluten in more detail. Gluten actually consists of two individual proteins. These are glutelin proteins and prolamin proteins. You’ll find these proteins in most grains, although it is wheat, rye, and barley that generally spring to mind when defining gluten. You can purchase gluten-free grains, which still contain these glutelin proteins and prolamin proteins, so how come they don’t cause digestive issues? Well, they have unique amino acid chains which are different to the gluten-containing grains. As proteins are broken down into amino acids they don’t cause the same ill-effects as gluten-containing grains. Basically, the different amino acid chains help render these grains safe.


Celiac disease and gluten sensitivity

Until fairly-recently, doctors thought that all gluten-related issues were linked to Celiac disease. This is an autoimmune condition which causes inflammation inside and outside the intestinal wall when gluten is consumed. However, experts now know that there are a series of other gluten-related issues, which although very similar to Celiac disease, are actually still different and unique in some ways. Gluten sensitivity is a prime example as it means we don’t synthesize antibodies for our own tissues, nor do we experience the same levels of intestinal distress. The other symptoms however, are virtually identical. 

Check back with more to come!