Gluten Replacements Can Be Bad for Health

by Carolyn Pierini, CLS (ASCP), CNC

Common grains such as wheat, corn (and corn syrup), oats, spelt, barley and rye are found in a majority of foods from the grocery and fast-food markets but also in foods from specialty markets viewed as more “natural.” The healthfulness of grains is being increasingly challenged today as evidenced by a rapidly-growing gluten-free market. However, the grains used to replace the wheat proteins, such as corn in many gluten-free products, contain similar proteins that can cause related problems.

Gluten is the term being loosely used to describe a mixture of particular proteins found in all grains but primarily wheat. Increasing studies link these grain proteins, identified as lectins, prolamines (gliadin), or glutelins, to many health conditions that go far beyond celiac disease, the poster child for grain-induced diseases. Perhaps the sheer volume of grain being consumed may overwhelm the body’s coping mechanisms, but there are many factors being investigated for the negative effects of grain such as genetic modification (GMO), and the multi-phase processing including additives and biocides, that bring modern grain to the form it takes on the store shelf.

Regardless, trying on a grain-free or reduced grain approach for the New Year may serendipitously uncover the underlying cause or contributor to many nagging health issues including intestinal imbalance, stubborn weight, constant physical discomfort, skin problems, immune system imbalance, sinus issues, water retention, constant fatigue and much more. This approach may be the only way to uncover the true contribution that grain makes to persistent health challenges. In addition to dietary changes, by interfering with the mode of action of lectins, the product Lectin Lock™ offers support for those concerned about the effect of grain proteins such as lectins in the diet.