You have such a great way of explaining things. I follow a gluten free diet since the dx of celiac dx. My allergy includes dermatitis herpetiformis, so I'm extra careful with gluten. I look at gluten as poison and was told by my GI doc that if I was to continue gluten I had an 80% chance of intestinal cancer. That was enough info for me to say "YES, I can make that change". There are so many wonderful other things to eat.
Within 2 weeks of going gluten free my joint pain decreased by 90%, my GI issues resolved and the energy increased 10 fold.
Now I'm dealing with post Lyme and new dx with babesia. Mepron & Zithro seem to be working.
Thanks for your informative entries.
Krissy, Our new modern day wheat has been hybridized and has been changed radically from the original wheat. It has been changed so fast that the immune system hasn’t had to time to change with it, therefore the immune system sees it as a foreign object and tries to get rid of it. In so doing, it causes much inflammation (arthritis etc.) and the last thing you need with lyme is more inflammation. Kamut is one of the earliest wild wheats from Bible times and has only 1 chromosome. Then people started planting the Kamut and transformed it into a 2 chromosome wheat (Spelt and Durham). Then the Americans came along and hybridized these grains into a 3 chromosome wheat which our bodies haven’t had time to adapt to. We use Spelt to make our bread out of. Kamut just doesn’t have enough gluten to make bread. In fact, we have developed a no kneed sourdough Spelt that is wonderful. Don’t like modern whole wheat. If you strain your back and are having pain, try going on a gluten free diet until the inflammation subsides. Try using brown rice pasta from Trader Joe’s. We use the Spelt grain for bread and a mix of Spelt and Buckwheat ( a seed) for pancakes. Sure don’t recommend your using splenda and hope you can cut your intake of coffee way down. Hope this helps!