Why you need a diet without gluten, sugar, dairy

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Briefly

Gluten

Found in bread, cookies, baked goods, many cereals, pasta, etc. It works as a “glue”. It is harmless on its own, but after treatment it works as a magnet for bacteria and wounds. Imagine having a micro-scratch in your gut that you poured glue over - it hurts.

Sugar

Sugar (fructose, corn syrup, sweeteners…) are simple carbohydrates. It tastes good to you since sugar doesn’t need to be digested. Unfortunately, the harmful bacteria in your gut know this too, so if you eat sugar, be prepared for gut disruption, acne. It’s often thought that fruit is healthier - it’s not. Fruit also contains a lot of sugar (fructose). Bacteria don’t care about the chemical form, it is just as easily digested.

Dairy

Dairy. Milk consists of proteins (casein) and sugar (lactose). 70% of people have lactose deficiency, and casein contributes to the destruction of intestinal mucosa, leading to CIBR and autoimmune reactions, swelling, and fungal growth. That is why after parasitosis treatment it is necessary to refuse from dairy products, in order to restore microflora.

Detailed

Gluten

Gluten itself is harmless, contained in a huge number of products: barley, rye, wheat, spelt. Two concepts worth distinguishing are gluten allergy (celiac disease) and gluten sensitivity. People usually talk about allergies, but gluten sensitivity can manifest itself as abdominal heaviness, rashes, and dizziness. One must remember that couscous, semolina, bread, pasta, and dough all contain gluten. Gluten peptides are essentially gluten, a thickening stabilizer that is even used in mayonnaise, sauces, salad dressings, etc. It is actively added to cosmetics, food additives, and its use has increased many times over the past 50 years, as has the percentage of people allergic to gluten (used to be: 1:650, now: 1:120 are allergic). About 30% of the population has a sensitivity to gluten. One factor in why this is so is the changing composition of gluten, gene modification to protect wheat from pesticides, drought, insects. Over the past century, 5% of the new proteins in wheat have been added, which is what causes immune reactions, and modern gluten is better soluble in water, which increases the statistics of intolerance.

When gluten enters the body, the intestines produce an enzyme called transglutaminase, which breaks down gluten. If you are fine with gluten, it will be absorbed in the body, but if there is minimal impairment, our body will produce antibodies against gluten amino acids. Excess antibodies lead to adhesion of the intestinal villi, which provokes a violation of absorption of useful substances in the intestine, and the intestine itself is damaged. And, secondary: constipation, bloating. Because of the autoimmune reaction in the presence of atopic dermatitis or other immune diseases, gluten is categorically not allowed.

What contains gluten:

  1. Breads, pastries, pasta made from wheat, rye, barley
  2. Dairy products, yogurt, sour cream, ice cream (because of its thickening agents)
  3. Oat milk
  4. Industrial sauces: soy sauce, ketchup, mayonnaise
  5. Sausages, minced meat, sausages
    Alcohol: beer, vodka.
    More often than not, you’ll see “gluten-free” labels on store shelves. It is worth remembering that most of these products contain a lot of starch - sugar, syrup and other alternatives that are not healthy.

Dairy

Dairy. Milk consists of proteins (casein) and sugar (lactose). Many people (70% worldwide) have lactase deficiency - the sugars in milk, cheese, kefir, etc. are poorly digested. This usually manifests as diarrhea, eczema, etc. In all people, however, dairy leads to intestinal malfunction because of the casein content. Casein is divided into two types A1 (cow’s milk) and A2 (breast milk, goat’s milk, sheep’s milk…). A1 is broken down to beta-casomorphin-7 - this substance suppresses the immune system and increases damage in the gut. Goat’s cottage cheese is slightly healthier in this sense. However, in any case, casein increases the amount of fungal growth, so it is categorically not allowed in autoimmune dermatitis. It is also worth noting that dairy increases insulin levels, which leads to an increase in testosterone, acne, skin shine. Dairy provokes the production of the hormone aldosterone, which increases swelling. If you can’t live without dairy at all, the rating is about this:

Good: Ayranes, tans.

  • Not bad (little lactose due to fermentation): Raw yogurt made from unpasteurized milk, kefirs, yogurt
  • Tolerable: cottage cheese, young cheese
  • Poor: aged cheese, moldy cheese, milk, powdered milk
  • Terrible: glazed cheeses, cottage cheese mass.