Hundreds of years ago we were eating gluten we were eating wheat and we didn't see these levels of autoimmunity as we now can see these levels of Autoimmune disease, Is now the world overreacting to this gluten issue or is it a fad or is there something ? 

In this Blog we understand why Psoriasis and gluten sensitivity and why so many of us are suddenly experiencing challenges when it comes to eating gluten.

My American friend, who is now in Sardinia in Italy, said he has trouble eating pasta in America because he always gets a stomach ache, but he is in Italy now and he does not have a problem eating it there. 

Let's get an explanation why we all of a sudden got this way. What are the changes that happen that make people more susceptible because this gluten has always been there, so, is the gluten different, in the we have or is something else changed in our guts and environment like what is this ?

The driving force first of all the timeline that this epidemic is materialising is telling us that it's not genetic mutation, a human kind that makes us more susceptible, so most likely we're changing the environment way too fast for us to adapt.

The example I was mentioning about my friend and actually I hear this many times from my US clients and friends.How come that I go to  bed good in Italy? I'm fine, looks like I can tolerate stuff that I cannot even look at when I'm in the United States !

Definitely the GMOs is not the only issue because,  Europe in general is very strict in regulation of GMOs more much stricter than in the US  when you talk about grains like wheat there is no GMO's there, and it's not an isolated phenomenon and every chronic inflammatory diseases are on the rise, the allergic disease, autoimmune disease, disease like everybody's is inflamed. 

The thing is we as human beings do not have enzymes to completely dismantle gluten its basic elements into amino acids, so presently what we do is we do a partial digestion and what is left over, these un digestible fragments, that instigate inflammation to Psoriasis. 

We know that, to make bread you take yeast, you take water, you take the flour and you  make your dough.Now yeast has those enzymes they can completely dismantle these toxic elements.

In Europe bread is still made the old-fashioned way. This is an overnight process so you have 10 to 12 hrs hours, that these enzymes can dismantle the load of these fragments. But not in the US. In the US the process takes 2 hours because now it's accelerating artificially, so you give only two hours to these enzymes to lower the load,  so it's a risk and an incomplete process, the grain is the same, the culture is different, the way it's made is different. 

Paste is the same story again, the way that you prepare pasta is, there are processes that you have to go through the dosing and mixing, kneading and shaping, the drying of the pasta and so on and so forth, yet again give less time if you speed up the process to make this thing right that's the primary reason.

The other thing is, US uses pesticides and there in Europe they are not allowed and again that completely  changed the landscape because now you introduce another variable that can affect the way that we in terms of our immune system can react or any given product and then it happened to be grain but it can be any other produce that can give you the same kind of reaction.  

Then of course the great unknown we still don't understand because even in the United States it's not homogenous,  you have pockets of places in which this phenomenon seems to be much stronger than other pockets in some ways so there ought to be some environments of situation that we still poorly control.

Of course you lose some of the factors, our lifestyle mostly we're living a rural lifestyle one or two generations ago we were living in the vicinity of animals, a lot more microbes, a variety you name it parasites viruses you know but bacteria but there was a full exchange. 

We make these by the convention that we are isolated sios in terms of environment, we are in a continuous sequel of life, Soil, Animal, Human & back to soil and the waters, and we conventionally analyze them separately but we are a unified  ecosystem. 

Whatever we are because we co-evolve with microbes, it's not that we are sterile and we came from Mars and then all of a sudden we've been exposed something never seen before. 

We look and act and are shaped the way that we are because we co-evolved with this ecosystem.

If you affect food you affect the composition of the microbiome, if you bring the microbiome back in balance where they are supposed to be based on our evolutionary plans, the immune system will defend us rather than be belligerent against us and we will unleash inflammation when it's definitely needed. 

if you have a balanced microbiome you also will have good gut permeability, and they will go back to where they're supposed to be and in a good gut permeability will make the immune system to be less belligerent, so it's all interconnected.

One of the things I read out is, that in the effort to increase food production US hybridize and bread wheat to contain more starch and to be shorter and drought resistant and grow better and produce more carbohydrates called as a dwarf wheat, and in this process they combine the genes of different wheat strains which led to more Gliadin proteins in the dwarf wheat and those Gliadin proteins seemed to be more of the ones that trigger inflammation and that is why we've seen this increase.

There's been such a change no question about that, Romans and Greeks used to eat a very tall crop of wheat, and this wheat what we eat is not wheat absolutely. 

It was a plant of which only 5% of the top had seeds 4% of the dry weight was gluten at that time and later on during the Renaissance US increased the yield to make more produce wheat  by doubling the amount of gluten in there from 4% to 8%.

And then the last iteration during the Agricultural Revolution that came, this dwarf wheat became one-third of the plant now as seeds, so now the efficiency is much higher and now we are at about 12% percent rather than 4% gluten as in the journey a thousand years ago.  

The epidemics that we have seen have materialized after this event so, we don't think that is the cultivars behind this but that have been pretty much fuelled by Farmer to increase the yield and that's what is fueling the the epidemics.

I really do believe that it's more the way that we handle, mean right from sowing to cooking to digesting the products, and what my friend experienced in Sardinia in Italy, it's a testimony that is not that the genetics and the load of wheat which is the culprits and not like Europe grow more ancient strains, yes Europe strains will have less gluten in there and ancient grains can be beneficial. 

Gluten has been found to negatively impact the lining of the gut creating leaky or intestinal permeability even in those who do not have Psoriasis disease this is why as a part of this Program we recommend avoiding gluten and any such preparations which is not TRADITIONALLY PROVEN.

If it's traditionally cooked and consumed then go ahead moderately. Why Moderately, thats a question "WHY" again and for the next blog..

But, if you use Gluten Free product and cook it with accelerating artificially in 2hrs : then you are trouble again... got the point ?

It's all still in the traditional way of food preparation which can shield and keep you away from any Disease.

Ayurveda, Sidda have been proven for centuries now more than 10,000 years old methods and traditions, tried and tested, which are surprisingly NOT a medical field, the teaching and writings are  about how you lead your life and yes what to do if something goes wrong.

Unlike Modern Medical science, all of the chemical base which is just about 150 years old and yet to be proved and still is being tested on people's lives.

Combining what's been tested and Proven is the way forward.