Digestion

Digestion is a simple act. We eat our food. The food goes to our stomach for digestion, on to the small intestine for absorption, while our organs & millions of cells get nourished. Then the waste is eliminated. Right? Not for all people. One of the most common and sometimes perplexing health problems can be digestive disorders. The assimilation of the nutrition in the food can be affected by poor digestion. We often lose essential minerals. If we do not absorb the minerals and fatty acids our cells may get unhealthy. Our bodies may be strengthened by eating natural wholesome foods which nourish the digestive system. Negative processed foods, stress, tobacco, alcohol, drugs and constipation may cause digestive upsets. Let us look at some of the most common digestion problems.

From the time you put a morsel of food in your mouth, it takes a thirty foot journey until it is eliminated from the body. It starts with your teeth grinding the food, progresses to the acid bath of the stomach and encounters billions of bacteria in the intestinal tract. The environment of the stomach and intestinal tract are key to good digestion. The American Gastroenterological Association reports that fifty percent of Americans suffer from digestive problems. That number is on the rise. Why in the land of plenty is this happening? Could it be unnatural, over processed food?

Indigestion, acid reflux, heartburn, constipation, irritable bowel syndrome, diarrhea and gluten sensitivity are just a few of the many digestive disorders. All of these may be helped by following a natural diet of whole fruits, vegetables, nuts, legumes and a good source of fish or chicken. Normally I would have said to include whole grains but gluten sensitivity would prohibit whole grains. For our purposes in this article we will focus on gluten sensitivity.

It has been proven by Dr. Shari Lieberman that many maladies of the digestive tract may be helped by eliminating gluten from the diet. Dr. Lieberman is the author of The Gluten Connection among many books to her credit. Dr. Lieberman also has had a private practice for over twenty years as a nutrition scientist. With a PhD and many more credentials to add to her work she speaks with much authority.

It seems that most physicians would never suspect gluten-sensitivity for the many problems which may be related to the skin, neurological system, muscles or gastrointestinal tract. Dr. Lieberman lectures to physicians and the general public on gluten-sensitivity. As she plainly states there is no downside to trying the gluten free diet. In many cases all symptoms of the disease disappear once gluten is removed from the food intake. So what is gluten?

Wheat, barley and rye contain a protein identified as gluten. Gluten is needed to bind the dough and give it its elastic texture. Practically all breads, cakes and like products have gluten. It may be found in other foods as well. Ice cream, soy sauce, soups, teriyaki sauce, many prepared foods and imitation crab and beer may contain gluten. Labels must be read to identify which foods contain it. Gluten is also in hydrolyzed vegetable protein. Bulgur, kamut, triticale, spelt, semolina, graham, durum are some of the forms of wheat containing gluten.

Dr. Lieberman points out that gluten sensitivity is not an allergy; it is a food intolerance. An immediate reaction would be typical of a food allergy. It can take up to two days to notice the effects of an intolerance of gluten on our immune systems. An immune reactivity is the result of gluten intolerance. Since our immune systems are very complicated, it can affect different people in many different ways.

According to Dr. Lieberman a gluten free diet may help people with skin issues, intestinal bowel issues, obesity, Parkinson’s disease and autism, just to name a few. It seems that gluten may also affect the thyroid causing weight gain. A gluten free diet has helped many people lose weight when all else fails.

Over eighty percent of Americans may have a genetic disposition to gluten sensitivity. Women over forty years of age are the fastest rising diagnoses of celiac disease. According to scientific literature celiac disease is just one manifestation of gluten intolerance. Health care professionals need to become aware of the connection of gluten and disease. The general public needs to educate themselves as well. Taking responsibility for their health, giving themselves a chance to try a gluten free diet may make all the difference in the quality of their lives.

Perhaps we humans were not meant to eat the gluten which develops from the grinding of the grain. Maybe we should all try the gluten free diet. What have we got to lose? A diet full of many vegetables, fruits, legumes, nuts, lean poultry and fish could be very good. If you have health issues, talk with your health care professional. It might be just the answer.

Next month we will look at other digestive issues.

This information is not meant to diagnose, prescribe or treat anyone. Until next time I am wishing for you, good health.

Eva may be reached at littleherbshoppe@hotmail.com