Gluten & Autoimmune Diseases: The Longer You Eat Gluten the Sicker You Will Become

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It no surprise that autoimmune conditions such as Thyroid, Rheumatoid arthritis, Celiac disease, Multiple Sclerosis, Pernicious anemia, Diabetes, Skin conditions, as well as many others are on the rise.

What you may not know is that a gluten sensitivity and gluten intolerance may be a huge contributing factor. In fact the longer sensitive individuals eat gluten, the more likely they are to develop other autoimmune diseases.

Autoimmune diseases arise from an inappropriate immune response of the body against substances and tissues normally present in the body. In other words, the immune system mistakes some part of the body as a pathogen and attacks its own cells.

This may be restricted to certain organs (e.g. in autoimmune thyroiditis) or involve a particular tissue in different places. The treatment of autoimmune diseases is typically with immunosuppression—medication which decreases the immune response. But this approach ignores a very fundamental concept. The latest research is showing that certain foods, virus, parasites and toxins can be a major causative factor in autoimmune conditions. If this seems far fetched simply perform a simple Google search on Grains and Autoimmune disease.  READ FULL ARTICLE >>

EDITOR’S NOTE: Gluten-free grains include brown rice, pasta made from brown rice, gluten-free rolled oats, non-GMO corn, quinoa (a grain-like seed), more.

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