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Curing Gluten Intolerance

Asher jumping

That’s my goal. Total healing. I think it can be done too, but the only problem I have is that I don’t know if I’m celiac or not, which would be a whole other story. If it is ‘just’ gluten intolerance though, it seems like it should be something one could get over, with the proper nutrition specific to those with weaker digestive tracts and supplements to support rebuilding the digestive process. It seems like all the people who have problems digesting wheat, and there are many, probably have a variety of reasons for their gluten issues other than today’s gluten being notoriously harder to digest than it used to be. Here are two reasons that I can think of, though I’m quite certain there are many more:

1. Digestive process being hurt by antibiotics in both food and use in medical treatment. Why? Because antibiotics kill the good bugs as well as the bad bugs, meaning the probiotics in our guts are killed off when we take antibiotics, which is why (some) doctors encourage eating yogurt a few hours after taking antibiotics. Once the micro-system of one’s gut is out of balance, the whole digestive system gets wonky. One reason is that bad gut bacteria flourishes on sugars and partially digested food, and guess what we eat way more of than ever before~ sugar. So the chances of taking antibiotics and messing up the little micro-environment down there is very high, and it tends to have a snowball effect.

2. Our diets are largely sub-optimal for digestive bliss. Fruits and vegetables contain enzymes that break down food but our diets mostly do not contain a large percentage of fruits and vegetables. Even vegans and vegetarians usually eat more beans and processed carbs (which are very hard to digest) than fresh produce. If you are familiar with the low-FODMAP diet, then you will know that even many fruits and veggies are on the ‘gassy’ list because they are harder to digest and therefore tend to sit in the gut too long. If your digestive system is ‘off’ I suggest looking at low FODMAP information to see if this rings true for you. If you are eating foods that are causing any kind of digestive distress, you are weakening your system which again, has a snowball effect. People of course can have different foods set them off other than the high-FODMAP ones so it is important to be aware of your body and it’s reactions to any food, but looking at the FODMAP information might be a good place to start for many. Another place to start might be an IgG food panel test that your doctor or more likely, a naturopath, can administer.

2.5 This is related to the above but needed its own space. There is a book, website, and subsequent subculture and devotees to the idea that even severe digestive disorders such as crohn’s disease, IBS, and Celiac can indeed be cured with a specific diet. I read the book a couple of years ago and was intrigued but my lifestyle right now doesn’t lend itself to following a strict diet like the one they tout which is, as you might suspect, very light on carbs and liberal with meat, though vegetarians are given options. If you are interested, check out the website and if you try it please let me know how it goes because I really want to hear all about it.

So if there are causes to gluten intolerance, it seems to me there must also be ways to correct the issue, such as looking at the micro-biome of the gut and working toward long-term probiotic health by taking supplements, being mindful of antibiotic use, and when antibiotics cannot be helped eating more fermented foods, taking higher dosage probiotics and eating less sugar. Then looking at other supplements that support the digestive system as well as taking an honest look at one’s diet and focusing on (personal) gut-friendly foods as much as possible.

So far, my action plan is the following: I always take high potency probiotics and change the brand each time I buy to get the biggest variety of strains into my system. Other supplements I take in support of my digestive system are apple cider vinegar before meals mixed with water and aloe juice. Enzymes before meals if eating anything at all questionably hard to digest. Turmeric on a daily basis for inflammation throughout the whole body including the digestive tract. And most recently I’ve added in Vital Nutrients GI Repair Nutrients.

There are other herbs that I am considering adding in but I take a lot right now so I’m going to hold off and see how a couple of bottles of the GI Repair work for me. I have no idea when I’ll feel comfortable testing this out but I am guessing it will be a while~ probably when I feel like no foods are troubling my system then I’ll give wheat a try to see what happens. Incidentally, I just read a brief article on Schar’s fb page that said if you are already eating gluten-free and want to get tested for celiac, you need to eat wheat for at least a month at a rate of 4 servings per day before getting tested. That’s a lot of wheat! But so good to have the specific amount in mind for future testing. I might do that at some point, but for now I am just going to focus on healing what I can.


13 thoughts on “Curing Gluten Intolerance

  1. I was only telling someone today that I went to Italy for our honeymoon years ago. As a gluten intolerant women, my family thought going to Italy was an odd choice. In Naples I decided to have a pizza (can’t go to Naples and not have pizza). I fully expected being sick for days. However I had no issues so they next day I had another. I only encountered mild pains.

    The same eating action in Australia would have me sick and in pain for a week.

    Kristen in your research have a look into how wheat is made today in Australia and USA compared to years ago (genetically modified, perserving additives and extreme high cooking temperatures). You may not want to cure yourself totally i.e most wheat today isn’t necessarily a good choice for a healthy eater (again in Australia and USA).

    Liked by 1 person

    1. Do you know that I’ve heard that from several people~ that they can eat wheat in Europe even though they react to wheat here (U.S.)?! And you are right that the wheat we get isn’t worth curing myself over, but the ancient grains like Einkhorn look like a great way to bake with at home, if I can cure the three of us. I don’t want to eat a lot of wheat (like I used to!) but I’d like it to just be easier to travel and go out to eat. Plus I don’t like just avoiding wheat b/c there is a problem when I think the problem stems further back and is deeper than that~ namely digestive weaknesses. Thanks for commenting Sarhn! So interesting that Australia has the same sub-optimal wheat that we do. Boo!

      Liked by 1 person

      1. Apparently Australia has the highest amount of gluten intolerant people per capita in the world. I was chatting with a head chef of a cruise ship once. He said he increases the gluten free options depending on how many Australians are on board. I think he actually had a mathematical equation for it – now that is nuts but a little funny. 🙂

        Liked by 1 person

      2. Wow! So fascinating! I’d love to know the mathematical equation. I wonder if part of it is attitude…? Are Australians clued in to how food makes them feel? Here in America people are very threatened by the idea that gluten might be something they should do without therefore many are in denial or untested for other reasons.

        Liked by 1 person

      3. Not sure but I would say generally Australians are open to taking something out of their diet if it means feeling better – as long as it is relatively easy.

        Liked by 1 person

  2. This is a great article. I’m on the same mission. I’ve been looking into trying the GAPS protocol which use high amounts of pro and pre-biotics in order to heal the gut and possibly reverse sensitivities in the long term.

    I’m in Australia too and the wheat is different here. When I was in Italy I was at a cooking school making pasta and bread every day and had no problems. In the South of Italy they use 1/3 buckwheat to make the pasta, so maybe that helps as well.

    Liked by 1 person

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