Many doctors, scientific researchers, and individuals who are unwell suggest that gluten isn't good for you, whereas some doctors and laypeople believe it's not a significant concern. Unfortunately, countless individuals don't understand what gluten is or what foods contain it, thus they can't determine the potential risks or benefits to their health of either avoiding it or reducing its consumption. Often, people recognize their gluten intolerance through immediate reactions or long-term health complications due to gluten. Most people consuming gluten without adverse effects assume it's safe, considering it to be okay. However, remember that sometimes it may take years for the detrimental impacts of consuming what's perceived as a seemingly harmless nutrient to become apparent.
A great source of gluten is found in the multitude of carbohydrates we consume daily. Many people ingest copious amounts of gluten-containing carbs because our FDA and HHS have endorsed the food pyramid chart for the last 45 years, advising doctors to recommend that most of our food servings come from gluten-rich sources. Typically, the body burns the most readily available sources of energy, such as carbohydrates, proteins, and fats. After decades of being advised to fuel our bodies primarily with carbohydrates, it's unsurprising that our bodies favor carbs as the initial energy source, followed by protein and fats. Athletes often consume carbohydrates for the energy they provide. However, did you know that proteins in eggs, meat, fish, and dairy provide the same amount of energy? If you're seeking even greater energy, you'd be surprised to find that healthy fats can produce up to twice the energy of proteins or carbohydrates.
So, is gluten your friend or foe? This depends on assessing the risks versus rewards through a clinically verified, science-based lens that may be new to you. Wondering what gluten is? Watch this doctor explain it as simply as possible.
“Catastrophic Damage To Your Body?
“The single most dangerous thing you can eat is gluten—specifically wheat, barley, rye, and oats.”
Why?
Because gluten destroys your small intestinal villi, the microscopic finger-like structures responsible for absorbing nutrients. When you lose those, it doesn’t matter how healthy your diet is or how many supplements you take—you’re starving at the cellular level.
But it gets worse:
• Gluten opens the door to leaky gut, allowing undigested food, toxins, and pathogens into the bloodstream.
• This sets off autoimmune responses, chronic inflammation, and a cascade of diseases—MS, lupus, fibromyalgia, type 1 diabetes, psoriasis, IBS, and more.
• It blocks absorption of the 90 Essential Nutrients, which leads to everything from joint problems and hormone imbalances to brain fog and degenerative disease.
Close runners-up?
• Fried foods – Cause free radical damage, cancer, and destroy arteries.
• Oils (even “healthy” ones like olive or canola) – When heated, they oxidize and cause cellular damage.
• Processed meats with nitrates – Proven carcinogens and nerve toxins.
• Carbonated drinks – Strip calcium from your bones and destroy stomach acid.
But gluten is the king of destruction.
Because it silently kills your ability to absorb life-giving nutrients. It’s the root of chronic disease and immune chaos. “ Breck Rubin
“If you want to live long and live strong, gluten’s gotta go. That’s non-negotiable.”
– Dr. Joel Wallach
Bruce Jacobs 90hive.com Certified Wholistic Health Coach https://90hive.com/wellnessbuzz-6343/ https://www.facebook.com/HiveHealthSolutions
*These statements have not been evaluated by the FDA. This is not intended to diagnose, treat, cure or prevent any diseases.
Bruce Jacobs