Gluten Sensitivity, Toxicity & Allergies
by Xenia Stavrinides

Food allergies impact and affect about 15 million people across the United States, 17 million people across Europe, and about 250 million people globally and rising. 


Gluten is a naturally occurring combination of 2 proteins that causes a binding or bonding effect and the word means "GLUE". Gluten is mostly found in wheat, durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat, einkorn, rye, barley, triticale and many processed foods.


Gluten intolerance is a serious medical condition that can deteriorate and destroy the lining of the small intestine. Gluten blocks the small intestine from properly and efficiently absorbing essential nutrients from food intake. This damage is caused from the reaction, that stems from consuming gluten. As the phytic-acid blocks nutrient absorption. This is why products containing gluten are called "antinutrient"; Antinutrients are either natural or synthetic compounds that interfere with the absorption of nutrients.


Gluten intolerance is often misdiagnosed because the symptoms can easily be confused with other ailments. In fact, gluten intolerance is often misdiagnosed as Lyme Disease and sometimes, Vice-Versa. 


Some grains  contain the gluten proteins which are known to block the absorption of essential minerals, vitamins and,  valuable nutrients.  When chickens and, other livestock are supplemented with grains (wheat, corn, soy, barley, rye, nuts or similar); those chickens and livestock are storing fat, not lean muscle. And, because they are consuming grains that have gluten proteins, they are not absorbing essential nutrients because, gluten blocks absorption. 

People suffering from celiac, chrohn's, leaky gut, IBS, inflammation, kidney disease, and those sensitive to gluten proteins, should avoid grain supplemented, pastured poultry and, other livestock that is supplemented with grains(organic, non-organic and, GMO).  The products produced from those chickens and, livestock can cause further illness or cellular damage.


Although it's more labor intensive, more expensive and, requires extended education, knowledge and experience; It's definitely worth it. Our families,  customers and you deserve the very best, for your money. 


Food Allergy Laws Enforced Across Europe

Published on Dec 13 2014 10:36 AM in Packaging And Design


Restaurants and takeaways across Europe will now required by law to inform customers if the products they are purchasing contains ingredients that may trigger allergies.

Food service organisations, along with all packaged food suppliers, must provide information on the 14 everyday allergens such as gluten, wheat, soya, nuts and celery to customers.

The new measures will inform the general public of a food item's ingredients. The new law comes into force across Europe today. For more information and link to the original article click here. 


Why the Misdiagnosis?


Gluten sensitivity is a condition with similar symptoms to other diseases including Lyme disease; and even when based on blood testing and sometimes, biopsies; many people can test negative for celiac disease.


Gluten sensitivity is often un-diagnosed and therefore goes untreated. Similar to people who suffer from Lyme disease, the people suffering from gluten sensitivity may experience frequent common colds, flu-like symptoms, general discomfort, digestive issues, abdominal pain, headaches, nausea, joint pain, diarrhea, cramps, fatigue, depression, anxiety, sleeping disorders, tingling and numbness in their arms and, or legs and exhibit irritability and behavioral disorders. 


Due to the fact that gluten intolerance and Lyme disease share almost identical symptoms they are easily and, often confused. Also, Lyme disease is often prematurely treated based on the verbal complaints and, clinical symptoms, before the initial lab results are returned. 


Symptoms of gluten intolerance 


Irritable Bowel Syndrome, stomach discomfort, hormonal imbalance, joint pain, depression, anxiety, irregular menstrual cycles, confusion, excessive acid, headaches, Attention Deficit Hyperactivity Disorder (ADHD), inflammation, Calcium deficiency and mal-absorption, skin disorders such as rash, itching, burning sensation, blisters, acne and eczema, Adrenal hormone imbalance, gastrointestinal inflammation, fatigue, elevated and increasing cortisol levels, emotional instability, neurological disorders, weight gain, weakened teeth, tooth decay, ulcers and the list goes on...


The top 4 sources of gluten are Wheat, Barley, Rye & Triticale


Wheat is often found in:

  • bread, baked goods

  • livestock feeds (organic, non-GMO & conventional)

  • soup, pastacereals

  • sauce, salad dressings and roux

Barley is often found in:

  • maltfood coloring

  • livestock feeds (organic, non-GMO & conventional)

  • soupsmalt vinegar and beer

Rye is often found in:

  • rye and pumpernickel bread

  • livestock feeds (organic, non-GMO & conventional)

  • rye beer and a variety of cereals

Triticale is often found in:

  • pasta, bread and cereal

  • livestock feeds (organic, non-GMO & conventional)


Health issues related to misdiagnosed gluten allergies and gluten sensitivities may lead to very serious conditions including but not limited to celiac disease, ulceritive colitis, Crohn's, chronic inflammatory diseases, immunodeficiency disorders, as well as emotional and psychological disorders.  

For more information visit  US National Library of Medicine, National Institutes of Health.  


My personal note:


In my opinion and experience, it is poor livestock management to feed gluten-products to livestock, pets and animals. The reasons most farmers within the U.S.A. fatten livestock using gluten-feeds is simply because they are cheap, readily available and profitable. Feeding cheap, gluten-based feeds to livestock gives the farmer an advantage of putting artificial (toxic) weight-gain on the animal, in a much shorter time frame. Feeding gluten to livestock intended for meat, eggs or dairy is not in the best interest of the animal or the end consumer.