Monday, July 28, 2014

On Gluten and Grain Intolerance

Back in 2006, after battling with allergies, skin problems and recurrent ear infections for seven years, we took our Griff, Baxter, off of ALL grain. He lived another six happy, healthy years without a single skin allergy problem or ear infection. Not one.

So we started our little dog, Kirby, on grain-free dog food the day we rescued him from the shelter; and our Griff Remy, now 2 months shy of 2 years old, has been grain-free from the day we brought him home as well. Remy has never shown any signs of allergy to anything, and we don't know if the grain-free food has anything to do with it, but we're not taking any chances. He's a healthy pup.

When Dr. Pema (the holistic vet) explained to me that dogs didn't evolve to be able to digest grain effectively, it made perfect sense. I even wrote an article about it for The Polishing Stone, a wonderful (but sadly now out-of-print) magazine. Sure, dogs are omnivores who seem to be able to eat just about anything, but they're primarily meat eaters and historically they got their grain pre-digested in the guts of the animals they ate. Industrially-processed food didn't enter into the equation until fairly recently, and grain makes a great (and cheap) filler.

So, after all this, I'm not sure why I didn't really give much thought to grain's effects on people. That is, not until recently, as more and more of my friends and colleagues started going "gluten free." Yes, I live in Portland, and the gluten-free craze has risen to the level of being a Portlandia send up. I fully admit I was one of those people who believed that a certain percentage of those "gluten-free" people had real problems and the rest were just jumping on the bandwagon. The fad would soon be over and everyone would find some other food to vilify. But the more I read about gluten and grain issues in people, the more I'm realizing there actually is a lot more to it. The thing is, when people get off wheat and other gluten grains, many, if not most, of them feel better. There are multiple reasons for this. But, nonetheless, I thought I'd try it and see what happened.

It DID make a significant difference in a number of ways. I'll spare you the details, but let it suffice to say I feel a lot better. This article by Dr. Mark Hyman explains a lot about why grains -- particularly wheat -- are making many of us unwell and we don't even realize to what extent. Most importantly, the wheat we (and our dogs) are eating today is NOT the wheat of our ancestors.

"This is not the wheat your great-grandmother used to bake her bread.  It is FrankenWheat – a scientifically engineered food product developed in the last 50 years...Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes."
 I wish I hadn't noticed significant things when I got off gluten. I LOVE bread. I love many, many things that involve flour (which, in our culture, is just about everything). I wish it were all in my head or that I was just on some fad diet. But the truth is, I, like Baxter, seem to have some pretty obvious allergic reactions when I eat gluten-y, wheat-y foods and all of those reactions go away when I stop eating them.

I would cry. But it's hard to get too bummed out when I feel so much better. I will, for a while, lament the loss of wheat and some of my other favorite grains. I may try to have it narrowed down a bit to see if maybe, just maybe, I can eat some rye or barley or other good grains that make those micro-brews I love.

For now, though, I just have one more thing in common with the dogs...

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