Lisa tells a moving story of a life transformed by wheat elimination:
About 3 years ago I was struggling with crazy inflammation: moderate at times, but also spiking and leaving me barely able to walk.
I was turning 40 and felt 90. Doctors diagnosed me with “fibromayalgia” and “Auto Immune Disorder–Etiology Unknown” and gave me pain pills and steroids, which I tried but the side effects were terrible. I knew they weren’t the answer, but I had no idea how to figure out what was wrong.
I basically suffered for years until I found your book. Within a week–days, really–of staying away from wheat, my pain was gone. My stomach issues, which had plagued me for several years, as well: gone.
I climbed a mountain on my 43rd birthday with my two daughters. Two weeks prior (before I found your book) I could barely climb the stairs. At the top of that mountain, I cried like a baby, so thankful for the chance to do this with my girls and live a full life again. Sometimes I can’t believe I feel this good.
I now row on my rowing machine 1500 meters a day, and will do more as times goes on. It feels great: no joint pain, no trigger points. I could go on and on here, but all I really need to say is thank you.
Wheat can be crippling.
What is it about wheat that can so profoundly impair muscles, bones, and connective tissue, the body parts we need to carry out activities like walk or climb a mountain? Here are a few reasons:
1) The gliadin protein of wheat induces increased intestinal permeability that allows foreign substances to gain entry into the bloodstream. This is the first step in autoimmunity, the body’s immune system attacking itself. While it’s worst in people with celiac disease, it applies to everyone else (though varies in intensity, depending on haptoglobin 2 genotype; see http://www.pnas.org/content/early/2009/09/14/0906773106.full.pdf).
2) Wheat germ agglutinin–The lectin protein of wheat, in addition to its direct toxic effects on the intestinal lining, can also enter the bloodstream. Even in microscopic amounts, it is highly toxic and causes joint, connective tissue, and cartilage inflammation.
3) Anti-transglutaminase antibodies–We know that the gliadin protein of wheat oddly resembles the transglutaminase enzyme of the intestine, a situation of “molecular mimicry.” Celiac disease is diagnosed by a positive test for an antibody against transglutaminase, which cross-reacts with (deamidated) wheat gliadin. BUT there are emerging data that the antibodies generated against transglutaminase may also be responsible for inflammation in other organs even in the absence of celiac disease. This may especially involve joints, brain and nervous system, and liver.
4) The amylopectin A of wheat, the “complex” carbohydrate responsible for the high blood sugars of wheat consumption, triggers glycation of cartilage tissue that leads, over time, to brittle cartilage, then arthritis. (This part of the process of wheat-induced joint dysfunction is not reversible, however, so likely did not play a big role in Lisa’s case.)
In addition to being a perfect obesogen and perfect bowel-toxic food, wheat is also perfectly crafted to impair your joints, muscles, and connective tissues. Get rid of it . . . and climb a mountain.