In the past I have been somewhat
critical of the media’s ‘profiling’ if you will, that a gluten-free diet is the
latest weight loss craze. My upset came from the fact that gluten causes so
much more than weight gain. As a toxic protein, gluten can create problems in
literally every system of the human body in those who are sensitive to it. And,
due to our poor diet, increased toxic environmental load and drug exposure, the
incidence of gluten intolerance and celiac diseases rises every time we
evaluate it.
I think you would agree that a substance
that has been linked to depression, migraines, fatigue, joint pain, autoimmune
disease, infertility and autism and yes, weight gain, deserves more ‘press’
than a quick quip about it being the latest diet of the stars.
But let’s look at fat and overweight
for a moment. Weight gain poses a very serious problem here in the US. A full
two-thirds of our population is overweight while one-third is obese. The
diseases we now appreciate that are caused by an abundance of fat cells is
staggering. In fact, we now understand that fat cells literally explode and the
chemicals they release directly cause degenerative diseases, such as heart
disease, cancer, diabetes and more.
So while I don’t like press that places
gluten put into the same category as the latest and greatest weight loss fad, I
am happy at any evidence that shows gluten to be a serious weight loss tool
that not only lowers the pounds but has a profound effect on the overall health
of the body.
I was therefore delighted to read a
study that was just published last week in The
Journal of Nutritional Biochemistry. The title is a mouthful, as so
many scientific articles are, so I have included the full reference specifics
below.
The researchers, out of Brazil, took a
strain of mice and divided them into two groups. Both groups were fed a
high-fat diet but only one group’s diet contained gluten at 4.5% of their total
diet. The other group were completely gluten-free.
Body weight and fat gains were assessed,
as were blood profiles that measured insulin resistance and inflammatory
chemicals released from fat cells. In addition, positive measurements that were
protective against disease and anti-inflammatory were also evaluated.
What they found was not only beneficial
effects of a gluten-free diet in reducing fat gain, but the gluten-free diet
also was anti-inflammatory and reduced insulin resistance.
If you haven’t heard these terms
before, know that inflammation and insulin resistance are key issues in the
development of the chronic degenerative diseases that are killing most
Americans, such as heart disease, diabetes and cancer.
The authors’ conclusion was that gluten
exclusion from the diet should be tested as a ‘new dietary approach’ to prevent
the development of obesity and metabolic disorders.
That would mean that anyone with a
weight problem, type II diabetes, heart disease, etc should be tested for
gluten intolerance.
Now one thing I can guarantee you,
these mice were not living on sugary gluten-free cookies nor were they lounging
on the couch all day! You get what I mean. These were mice that were put on a
healthy diet that contained no gluten, and they exercised at a healthy level.
And, while I appreciate that you are
not a mouse, do understand that animal studies on mice and rats translate quite
nicely into human biology. Otherwise there wouldn’t be such an abundance of
research using these animals.
The takeaway from this study goes
beyond the healthy weight and fat percentages that these gluten-free animals
attained. Their blood profiles, when on a gluten-free diet were exceptional.
The blood tests revealed that these animals were also less likely to develop
the chronic degenerative diseases that afflict most Americans.
For me, that was the exciting part as
it went way beyond simple weight loss.
My recommendation? Listen to these
researchers and try a gluten-free diet. If you can get a blood test first to
determine if you have celiac disease or gluten sensitivity, that’s best. But if
that’s not available to you, try a 30 day gluten-free trial. After 30 days, see
if you feel better. Maybe a specific symptom abates but perhaps it’s just a
general feeling of improved well-being. Such changes indicate a positive test
and remaining gluten-free is heartily recommended.
Do you want to lose weight? Give this a
try and let me know how you do.
I look forward to hearing from you.
If your health is not where you want it
to be, consider calling us for a free health analysis. We are
here to help!
Our destination clinic treats patients
from across the country and around the world, so you don’t need to live locally
to receive assistance.
Visit us at www.RootCauseMedicalClinic.com. If you have questions or need any help, I’m here for you! Call 408-733-0400.
I look forward to hearing from you.
To your good health,
Dr Vikki Petersen, DC, CCN, CFMP
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”
Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”
Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Reference:
The
Journal of Nutritional
Biochemistry. 2012 Dec 17. pii:
S0955-2863(12)00226-4. doi: 10.1016/j.jnutbio.2012.08.009. Gluten-free diet reduces
adiposity, inflammation and insulin resistance associated with the induction of
PPAR-alpha and PPAR-gamma expression.
