Glutenunverträglichkeit mit Brotweizen und Warnschild auf weißen Brettern Großaufnahme

Every where I look these days I see the words gluten free. A good deal of people I speak to tell me they are gluten intolerant or have opted to go gluten free due to their wellbeing. So I decided I’d look into why there appears to be this enormous increase in both the gluten free community and the type 2 diabetes. There was a time not that long ago when only people with celiac disease or gluten intolerance were advised by their physicians to remove gluten from their diets.There was also a time when most people who had diabetes had type one diabetes and were often born with it.


Früher wurde die Zöliakie vor allem mit einer genetischen Veranlagung in Verbindung gebracht, und dann waren es bestimmte Aspekte, die die Symptome dieser Krankheit hervorriefen. Die Schwere und die Hauptsymptome der Zöliakie bestehen darin, dass sich das Gluten an den Darmwänden festsetzt und die Fähigkeit des Körpers, Nahrung aufzunehmen, beeinträchtigt. Dies führt zu Mangelernährung. Unbehandelt könnte eine Person im Grunde verhungern, obwohl sie viel isst.

Bei der Glutenunverträglichkeit hält der Körper Gluten für einen Krankheitserreger und verursacht Symptome wie Verdauungsstörungen, Reizdarm, Müdigkeit und andere peinliche allergische Reaktionen. Wenn Gluten aus der Ernährung gestrichen wird, hören die Symptome auf.

Another group of individuals go gluten free as a result of sensitivity, they do not always have any extreme symptoms but they just don’t feel great, they may be irritable, have low energy.

Die letzte Gruppe sind Personen, die sich für eine glutenfreie Ernährung entscheiden, weil sie der Meinung sind, dass sie durch den Verzicht auf Gluten gesundheitliche Vorteile, Gewichtsabnahme, mehr Energie, bessere sportliche Leistungen usw. erzielen.

Alle vorgenannten Gruppen müssen glutenfrei sein, mit Ausnahme der letzten Gruppe, die sich aus vermeintlichen gesundheitlichen Gründen dafür entschieden hat.


Since the 1950’s there was a steady growth in the quantity of people developing celiac disease and gluten intolerance. In the past 40 or 50 years that the numbers have swelled to an epidemic. Another broad spread disease, type 2 diabetes has also steadily increased to an outbreak within the same general period. Both these conditions are linked to nutrition and food ingestion.

This parallel can be credited to another steady increase, that’s that the industrialization of food. People are eating a lot more gluten than ever before, often when they do not even know it. The wheat, rye and barley that’s the chief source of gluten has been industrialized to the point that these grains do not even resemble what they were initially in nature. Weizen derivatives are now used as an additive in not just a huge proportion of processed and packaged foods, but also in a broad array of different products that we use on our skin and take as drugs and drugs. These wheat based additives have titles that most individuals do not recognize and there for do not know they’re eating gluten.

The nutritional quality of this industrialized processed foods is extremely low, it’s full of bad fats processed sugars and salts, which have contributed to the obesity epidemic and then to may people developing type two diabetes.

Another cause for gluten intolerance which was cited as I did my research, is the dilemma of feeding kids grains with gluten too early in life, such as before three months. There’s also evidence that infants being fed cereals at seven months had a greater likelihood of developing celiac disease or gluten intolerance. This may also have to do with how the infant food and cereals that those infants are fed are processed and have wheat and chemical derivative additives which might be a contributing element.

Einige Lösungen

Move away from eating a lot of processed foods that are packaged, change your diet to include a far larger percentage of fresh produce, including some quantity of raw vegetables, eat whole grains. If you will need to get gluten free then replace the gluten grains along with other healthful whole grains such as brown rice, quinoa, millet or amaranth. Read labels and become very aware about understanding what the specific ingredients are of what you are planning to eat, you may even need to go so far as calling a producer to make certain there isn’t gluten of any sort in the product.

Glutenunverträglichkeit und Typ-2-Diabetes sind zwei bedauerliche Folgen, die mit der Industrialisierung unserer modernen Lebensmittelversorgung zusammenhängen. Erwägen Sie eine biologische Vollwertkost und schränken Sie verarbeitete und stark verarbeitete Lebensmittel in Ihrer Ernährung ein oder lassen Sie sie ganz weg.