Reading Time: 9min 5sec
by M LeMont
"Take Care of Your Body, it's the Only Place You Have to Live."
After reading this story you'll know the crucial facts your doctor forgot to tell you about Gluten.
Tonight was the last time that I would see my friend, Al Johnson alive as his organs began to shut down–one by one.
The doctor said, it could take a several hours or days once the process begins–it's already been 24 hours and he's in excruciating pain.
I found out that the Morphine drip wasn't to keep the patient comfortable in the final days or hours–but it was to keep their screams from disturbing the nursing staff. What a horrible thing to find out.
Al is dying from Ascites, the accumulation of fluid in the peritoneal cavity, causing abdominal swelling and makes it difficult to breathe. His stomach is about the size of two basketballs. It is commonly called a Beer Belly, but it really is a Wheat Belly from eating and drinking too much of the ingredient Gluten.
Al drank a pint of Jack Daniels and two six packs of beer each night while smoking weed and listening to music until he passed out. The next morning he'd get up, vomit, shower and walk to work.
That has been his routine for the last ten years that I've known him. He freely admits that kind of lifestyle is not good, but you have to die from something–pick your poison. So here we are–the day of reckoning.
Al Johnson was pronounced dead at 6:05pm, March 2013.
Someone from the hospital called to come and identify the body. He had listed me as an emergency contact and had no family or friends. His body was turned over to the State. There would be no funeral. HarrisCounty buried him six feet down–and no mourners came around.
It's because of Al Johnson that I took an interest into learning more about Gluten and how it affected the body.
In 2014, a health blogger started a petition to get Anheuser-Busch to reveal the ingredients in their Budweiser and Bud Light beers. After gathering over 44,000 signatures, the company revealed the ingredients as: Water, Barley Malt, Rice, Yeast, Hops.
A spokesperson for the company said they will disclose the ingredients of it's other beers–Beck’s, Michelob and Stella Artois—in the coming days.
Now read those ingredients: Do you see the killer? It's right there–Yeast which is used in bread to make it rise–a form of Gluten.
The purpose of this essay is to make you aware of what you consume.
WHEN YOU ARE AWARE YOU HAVE OPTIONS.
WHEN YOU ARE IGNORANT YOU HAVE NONE.
At some point we will make a volunteer change in our diet or our immune system will make an involuntary change for us.~ Roger Bezanis
Gluten is in everything we eat and drink.
As a child, my sisters and I used to make paper-mache projects for school with homemade glue. We would boil 5 cups of water–then take a bowl and mix 4 part flour & water until you get a gluey, sticky substance.
I also remember growing up, and my favorite food was chicken and dumplings–my mother would cook it a least once a month.
Later, I realized that our school projects and the chicken & dumplings–were the same– GLUTEN, that's been destroying our bodies.
Here's What Gluten Does To Your Food. Click video
Keyword: Science: A Closer Look at Gluten
Now you know why you feel bloated after eating a sandwich or hamburger.
We've been literally bloating and gluing our insides together.
What is Gluten?
At its core, Gluten is a protein waste and it comes from oats, wheat, barley, and numerous other grains. It is a toxin that food manufacturers use to change the appearance and texture of foods. For example, if something is stretchy or chewy, it will probably have some form of Gluten inside. As mentioned earlier, the problem with this is that it inflames and bloats the body, which can be painful. In terms of health problems, it has been directly linked with irritable bowel syndrome, carpal tunnel syndrome as well as MS and many others.
The USDA Certified Gold Seal Label
Many people think that as long as it has the USDA certified gold seal on the label, it's safe but this isn't the case. In fact, products with this label are 100% whole grain, and contain high levels of Gluten which is the real danger; this renders the stamp of approval almost useless.
Gluten is used to make our food taste better and provide texture. It's in almost all foods, including hamburgers, ice cream, donuts, pizza, cake, fried chicken, cereal, fried seafood, salad dressing, cookies, spaghetti sauces, crackers, bread, and soups, candy, gravy, gum, cereal, french fries, jelly, syrup, pancakes, barbeque, sodas, beer, milk shakes, etc.
It's Not the Calories You Should be Counting it's the Gluten
As you can see, it's included in just about everything that tastes good– crunchy or chewy.
Gluten dominates most people's diet–breakfast, lunch, and dinner.
Try going one full day without eating food that contains Gluten and see how difficult it is.
Obesity on the Rise
There are more people overweight and bloated than ever before, that includes children under 6 years old.
For many years, we have been blaming the sky-rocketing obesity levels on the burgers but as it turns out, this isn't even the main offender. The huge buns and large portions of fries are actually more dangerous; McDonald's fries are cooked in natural beef flavorings that contain Gluten. This obviously gives it a nice taste, but it also ramps up the level of Gluten in your meal; the same is true for their hash browns.
If we eat portions similar to fifty years ago, this wouldn't be a problem but we are increasing the size of our plate too. This, coupled with the ingredients, is having a double effect and putting many people at risk for other diseases.
This doesn't mean that you should never have fast food because there are occasions where you want to treat yourself or simply don’t have the time to cook. If you do want a fast food meal, choose to eat the burger alone with no fries or eat the meat without the buns and smaller portion sizes.
Sadly, Gluten isn't visible and it isn't a general rule that all sticky and chewy foods are using the ingredient.
Therefore, the best way to identify Gluten in what you're about to eat is to check the label. In the ingredients, you will see things like soybean oil, wheat, flour, and you may even see Gluten itself.
One thing that doesn't help this growing problem is the lack of restrictions of food manufacturers; somehow, food producers often get away with disguising Gluten with such names as caking agent, silica, buckwheat flour, soy, wheat, yeast, coca powder, malted barley, malt flavoring, malt syrup, baking soda, etc.
If you want to truly prevent any problems with your health, all it takes is a simple look at the ingredients.
Don’t just look at products you know will have Gluten, look at absolutely everything because cosmetic products, baking sprays, shampoos, and cranberries all contain the Gluten.
I know, it's scary.
Swelling of the intestines
If you consume a three-meal a day diet and they all have Gluten, over time this can lead to a number of health issues. Not only does Gluten cause swelling of the intestines, but it can also cause general tiredness.
Furthermore, you could also develop Gluten sensitivity, cancer, MS, heart disease, gut inflammation, irritable bowel syndrome, or other chronic diseases.
Ultimately, you know your body best and can detect any problems long before a doctor so always listen to what your body is saying. If you receive any warnings, don’t just ignore them and carry on with what you’re doing. It is always better to be safe than to be sorry.
Symptoms of Gluten Intolerance
If you start to experience any of the following, try and eat Gluten free for a week. If the symptoms go away but come back again as soon as you resume your normal diet, you will know what the problem is.
Some of the main symptoms include; weight gain, arthritis, heartburn, abdominal pain, depression, constipation, aching joints, bloating internally and externally, nutritional deficiencies, fat in the stool, eczema, headaches, poor digestion, exhaustion, hemorrhoids, and more.
Of course, it may not be a problem if one of these occurs infrequently. For example, one headache out of the blue doesn't necessarily mean you're Gluten intolerant or have Celiac disease.
But you can detect Gluten's presence long before your doctor because he's not looking for it.
Most doctors will misdiagnose the symptoms and treat you for something else–when all you had to do was reduce or eliminate Gluten.
According to Mark Hyman, M.D., eating a nice wholesome slice of wheat bread could kill you. It's Gluten– a protein that's found in wheat, barley, rye, and oats and is hidden in most process foods. And the worse part is 99% of the time the doctors will prescribe your ill health to something else. Gluten masquerades as dozens of other diseases with different names.
Now did that get your attention?
If so, let's delve a little deeper. Video
Keyword Gluten: What You Don't Know Might Kill You
It's a vicious cycle of senseless unintelligence– treating the symptoms or the disease and not the source.
Gluten expert Roger Bezanis said, "A doctor is responsible to diagnose and prescribe medications; a surgeon's job is to cut, a chiropractor job is to manipulate the bones; and then scientists get to come along and give the names of the diseases, such Carpal Tunnel, MS, Lupus, and Cancer which all could have their origin in Gluten. At some point we will make a volunteer change in our diet or our immune system will make an involuntary change for us."
How to Control Your Gluten Intake
Take Care of Your Body, it's the Only Place You Have to Live
Recommended books to help live a healthy lifestyle. If you buy any of the books mentioned on this page I may earn a commission under Amazon's Affiliate Program. #Comissionsearned #Paidlinks.
Buy on Amazon Lies My Doctor Told me Second Edition https://amzn.to/3nj9p6r
Buy on Amazon Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap https://amzn.to/3nc7Abi
Buy on Amazon 7 Steps to Get Off Sugar and Carbohydrates: Healthy Eating for Healthy Living with a Low-Carbohydrate, Anti-Inflammatory Diet (Healthy Living Series Book 1) https://amzn.to/2Zo4n0q
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Posted on 01/12/2023 at 10:03 PM
