Is Gluten Sensitivity a Factor
in Your Health Issues?
What is Gluten Sensitivity?According to Wikipedia, *gluten* is a mixture of proteins found combined with starch in some grains, notably wheat, rye, and barley. "It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. It is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels." In "The Answer", Dogtorj states that some glutinous grains have a much, much higher 'gluten' content today than in biblical times. The content in wheat today is around 55% compared to 5% in original ancestor wheat (The Answer, Dogtorj.net). Why? One reason is that more gluten in the grain creates a grain that makes lighter and less crumbly baked goods, which is a desirable product in the United States. However, high glutinous grains are creating havoc for many, many people. This havoc is called gluten sensitivity, gluten intolerance and or Celiac Disease. Carol E. Semrad, M. D. explains that Celiac Disease is when "the wheat protein gluten triggers an inflammatory reaction in the small bowel which results in a decrease in the amount of surface area available for nutrient and fluid and electrolyte absorption."
Health Problems Associated with Gluten Sensitivity In the last couple of years, I have come to better understand the negative effects that refined grains, especially glutinous grains are having on our health. 
Learning disabilities, behavioral problems, skin disorders...like eczema, and allergies are a few conditions that in some instances are now being attributed to gluten sensitivity. Gluten protein is an irritant to our digestive systems and for some it can damage the intestinal walls and create what is known as “leaky gut syndrome”. Holes are made in the intestinal wall which then allows foreign food particles and other toxins to leak directly into the blood stream causing a multitude of symptoms and illnesses. Gluten in the diet also plays a role in liver dysfunction. In one study according to Dr. Joseph Mercola, four liver dysfunction patients were advised to eat a gluten-free diet. Two patients that adhered to the diet had their liver dysfunction reverse. Another patient started the diet but didn’t stick with it and later had to have a liver transplant. If your diet has been less than ideal, chances are your liver is congested and sluggish and in need of cleansing. A congested liver cannot metabolize protein efficiently or cleanse the blood properly. Allergies are one sign of a congested liver.  Arthritis, miscarriages, digestive problems, indigestion, allergies, autism, skin disorders and inflammatory diseases, just to name a few, are linked to gluten intolerance, also known as celiac disease.
Reducing the amount of grains in the diet, especially glutinous grains, is a good idea when dealing with health issues. Adding more fruits and vegetables in their place is an optimal choice.
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