It is well known and documented that we tend to crave those foods that we are allergic to.

Food allergies and sensitivities are on the rise all over the world. Have you ever eaten a standard American breakfast and felt the need to stop at the donut shop a couple of hours later? Have you ever experienced hunger pangs within 20 minutes to 2 hours after a pizza or a pasta meal? Do you ever feel like you need to go for a nap after a meal or even after a simple sandwich? Do you suffer from either diarrhea or constipation?

The answer to all questions is that you may suffer from addiction to a protein contained in many of the grain carbohydrates that you are ingesting. What concerns us in the context of diabetes is its underlying addiction forming mechanism. The most offensive three gluten proteins are called gluten, glutenin, and gliadin. These are found largely in wheat, barley, rye and, in North America due to the contamination factor, also in oats. Other sources for gluten are spelt, triticale, and kamut.
From prescription medications to creams, the glue strip on your envelopes, to lipstick and toothpastes, from malt in cereals and beer to soy sauce, the list of gluten content in processed foods is long. So what is it that makes gluten-containing carbohydrates so addictive?
In search of an answer we must consider several patterns:
1. The grain connection
2. The gastric connection
3. The mental addiction factor.
Let us look at each one of these three components in greater detail before we consider some of their effects, namely how the macro-mineral and the trace mineral balances are affected by gluten in people sensitive to it.

Most grain carbohydrates contain a series of proteins called gluten. Gluten is the binding factor and, for this very reason, plays a major role in all baked goods and is routinely included in a large majority of processed foods.

The gluten content also influences the storage ability of the grains. Considering that, for instance in Canada's grain silos in Manitoba, grain is stored for up to six years before it comes to market a higher gluten content in grain becomes a major asset for its market value.

Grain carbohydrates also act in a way that deprives your body of the necessary oxygen reserves. A high-carbohydrate diet may have you exhale an amount of carbon dioxide equal to that of your oxygen intake. This leaves your body short of the roughly twenty percent oxygen surplus from every breath that it needs to nourish your various tissues.

Allow me to use a somewhat drastic but real picture of what grain carbohydrates do to your body:
Excess grain carbohydrates suffocate your cells!

Prolonged bloating may indicate a condition called leaky gut syndrome. Grain is apt to prompt the absence of certain enzymes (proteins) and essential minerals. This interferes with your digestion. The constant bloating and the presence of gas easily lead to a distension of your gut and to a constant level of inflammation.

Your intestinal cell walls become perforated and allow undigested food molecules into your bloodstream where they cause further inflammation. At the same time, the normal function of your gut no longer works properly.

Many of the valuable essential nutrients and minerals are being lost. Your body's power plant goes on strike.

To stay with our somewhat harsh picture:
Reduced gastrointestinal health starves your cells!

Grain proteins contain a small amount of morphine. Is it conceivable that in people of a specific genetic make-up even these relatively small amounts of grain- and casein-derived opioids lead to a massive addiction factor? While more research into this aspect of carbohydrate-induced addiction is needed, we can safely assume that-in conjunction with today's accumulated toxin levels from heavy metals and a variety of plastic compounds-any addiction factor is more likely to become exacerbated.

It is worse for today's kids because, already prior to birth, they have experienced this carbohydrate rush in their mothers' womb. It is uncanny how many mothers-to-be over the past few years have mentioned to me how-during their pregnancy-they mostly lived or wanted to live on pasta, breads, and other "comfort foods." They all claim that vegetables and all "the healthy stuff" made them feel nauseous. There is quite a simple explanation to such a bout of nausea. With good and healthy foods your body starts an immediate and natural detoxifying action. As the toxins leave the fat cells where they were stored and reenter your active system nausea is but one of the signs you can expect to experience. Shouldn't we truly clean our bodies before allowing them to nurture a new life? Wouldn't that be the first step towards height-weight proportional, healthy, and addiction-free kids, teenagers, and young adults?

This mental addiction factor of carbohydrate appears to be the third nail in the coffin of your body:
Your body is out of control!

If you suspect that carbohydrate addiction and with it gluten-sensitivity may be part of your pattern there is a proven and workable solution:

GO 100% GLUTEN-FREE

To find out more about a gluten-free lifestyle visit these lenses:
Gluten-Sensitivity
No Gluten Plan