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The word gluten means 'glue'. Saliva? Of course not, a glue does not encourage the desire to ingest it. Why does it act like this ?, because it agglutinates and behaves like a tail, gives consistency, and therefore is included in many foods as a binding agent. In short, cereals, like carbohydrates, are the great catastrophe of modern food. A criterion error that has led us to the current obesity and diabetes epidemic.

I do not think most people are obese because they eat too much, but because they eat the wrong foods.

As far as I know, gluten is an amorphous protein found in the seeds of cereals such as wheat, barley, rye, triticale, spelled, and hybrids and their derivatives. It is 80% of the proteins in wheat, and is composed of gliadin and glutenin. What you do not know is that it causes "leaky gut syndrome" and myriad health problems. It is a highly inflammatory protein, only for that reason should be discarded and not allow the immune system to go mad.

I believe that gluten is the first risk factor in the health of any person. Ignoring this threat (the cereal threat) is irresponsible with what is now known about this issue. I understand that having a cupcake tastes very good, but we should not deceive ourselves, as the ostrich does, looking elsewhere. The facts and proven facts are incontestable.

I do not know if anyone who reads this book follows or will follow a diet, or many, but just get away from gluten will get a quantum leap in their well-being. Abandoning cereal (and its gluten) is the most transcendent change that can be made.

If the reader believes that this does not go with him, he is wrong, it is not necessary to be celiac (celiac disease affects 0.01% of the world population, although depending on the countries, it goes up to 1, 2 and even 3%) Be on guard against this neurotoxic. It is estimated that between 10 and 30% of the population is hypersensitive to gluten, without knowing it. It is what is called SGNC (non-celiac gluten sensitivity). And I enter that "package". What represents a third of the population!

The rest of the population is apparently not affected, it is an asymptomatic group, but you will undoubtedly see your health compromised in the long term due to the regular consumption of toxic protein (gluten).

Gluten acts silently, without you noticing, with devastating effects on long-term health. It is a time bomb that we should deactivate everyone as soon as possible. And be celiac, SGNC, or asymptomatic, it does not matter.

Celiac disease is intolerance to the gluten protein. It is chronic and has no cure. The symptoms of this autoimmune disease are identified by diarrhea, malnutrition, belly swelling, vomiting, nausea ..., also extradigestive manifestations such as pain, cramps, fatigue, dermatitis ... The only solution is (in Europe) to look for the barred spike that guarantees the absence of gluten in the products we consume. And follow a gluten free lifestyle.

Gluten intolerance is not just a problem of the intestinal tract, its relationship with neurological diseases is proven. Perhaps, your digestive system does not show sensitivity to gluten, and do not feel discomfort when consuming it, but that does not rid you of its silent and invisible effects on the nervous system. We are all neurologically sensitive to gluten. No one escapes its effects, whether there are symptoms or not.

In fact, anyone can be compromised the impermeability of their intestine by eating foods with gluten. And, without wanting to discourage anyone, I must clarify that the few gluten-free cereals do not rid you of problems either: keep in mind the cross-contamination. In addition, gluten is added to other processed foods.

Sometimes I give thanks for my headache because it is a symptom of a bigger and more serious problem. The small symptom always warns that something greater is not in order. Thanks to the warning that is the headache I can focus on correcting the problem that causes it before those headaches give way to something really serious. I have been very fortunate for my sensitivity to gluten, I believe that it has saved me from much greater problems in the future than I have suffered in the past.

No matter the size of the dose (do not fool yourself with "I will take a little food with gluten nothing else"). The least amount of gluten triggers all the effects, regardless of the dose, think that what you eat is information, and that information is what activates the reaction.

It is not about negotiating the quantity but the quality of what is eaten.

And if it is not for direct consumption, it is due to cross-contamination, or even for "cross-reactivity": the immune system confuses gluten-free cereals with cereals with gluten simply by a phenomenon of "molecular mimicry". For example, why do thyroid patients get better with the elimination of gluten? Because gluten mimics the structure of the thyroid cell. The immune system confuses them and, instead of attacking gluten, attacks the thyroid. And although the causal element is different, the effects end up being the same.

O.M.G. (Oh my God) If I had known before!

Maybe you're wondering: And our ancestors? Did not they suffer all those pernicious effects of gluten? Of course they suffered, although they did not relate it to wheat and its derivatives.

But above all it is because this matter has worsened. The current wheat has nothing to do with the original. And if we go further back, about 10,000 years before today, the problem did not exist because modern foods that cause inflammation simply were not consumed.

In the Paleolithic, humans were hunters and gatherers, not farmers or ranchers. The non-agricultural humanity lived millions of years without eating wheat and it was only in the last thousands of years when it began to do so. Do you see the reason why our body considers it strange?

Formerly, having a "wheat belly", which is known as "love handles", was a sign of social status (overfed people were rich). But above all, it was a reservoir of energy, in the form of fat, to which to go when the inevitable famines arrived.

Today it is not necessary to accumulate fuel in our body. Nowadays, food is practically guaranteed in most of the world and available at any time and in any place. There is food everywhere, even in excess in most of the planet (reader, remember that there are still countries with famines, please collaborate with the NGOs that help in this).

The reserve of accumulated fat in the body is no longer necessary; In addition, excess fat causes various health problems.

With this reading, you will discover that the wheat that we consume today has been genetically modified. And it does not even look like what our grandparents used to eat, that's why they call it "frankenstrigo." It contains 40 times more gluten than the one our ancestors ate. Yes, you are being bombarded daily by a weapon of mass destruction: gluten. You are in the middle of a food war in which you play your health, and I think that to date nobody has informed you of it.

Thank God you bought this book, it will open your eyes.

Let's continue with the cereal threat. You should know that gluten consumption can occur involuntarily since it is not only present in the grains and their products, but it is added in cosmetic creams, toothpaste, moisturizers, shampoos and bath gels ..., with what is absorbed through the skin without being aware of it. That is why it is very important to read the list of ingredients of everything we use well. The enemy lurks everywhere.

To make it worse, they hide it on purpose. They use deceptive synonyms, numbered codes that only the experts know, play with the proportions to not even have to declare it in the table of ingredients ... The industry knows all of them to make you believe that you eat healthy when your products get sick. You have to be very alert to the covert names that are used in the ingredient lists.

The following ingredients are often used as synonyms for gluten (Dr. David Perlmutter, from his book Bread Brain):

 •Modified starch

 Avena sativa

 Cyclodextrin

 •Caramel color

 Amino-peptide complex

 Dextrin

 phytofingosine extract

 Extract of fermented grains

 •Yeast extract

 Hydrolyzed malt extract

 Hydrolyzate

 Distichon hordeum

 Hordeum vulgare

 Brown rice syrup

 Maltodextrin

 •Soy protein

 •Vegetal protein

 •Hydrolyzed vegetable protein

 Natural flavors

 Secale cereale

 Tocopherol / Vitamin E

 Triticum aestivum

 Triticum vulgare

All that is gluten. Buff.

If you pay attention you will realize that gluten is at home in an infinite number of processed foods. It is also found in some additives. The additives from the E-1404 to the E-1450 contain it. About additives, in general, it is advisable not to consume them and, in any case, discard foods that include more than three additives ("E"). Come on, better eat real food, and no processed chemicals.

And I take the opportunity to introduce a sister cousin of gluten: transglutaminase, which is included in gluten-free products to sponge, but which has equally disastrous effects on the intestinal wall. So much so that whoever believes to react to gluten is actually doing it to transglutaminase for its similar effects. He has already warned you that you are in the midst of gusts of crossfire and that you may be a victim of "friendly fire."

Food bioengineering has created a monster that sneaks into every house, every day. We simply can not assimilate their inventions and occurrences. The human body evolves very slowly, the opposite of food technology, which goes at full speed ... to take us to the abyss.

What follows is as scary as the previous ...

When you hybridize two different species of cereal, you get a third species with a new form of gluten that the body can not recognize because you never had to digest it before, so the immune system will fight against it with all its inflammatory arsenal. Yes, 100% inflammation, total, life or death. Do you remember that you are in a state of war? Just pay attention to the casualties.

This terrifies more than any novel by Stephen King: the wheat that is consumed today did not exist only a few years ago.

Now imagine the immense problem that the organism poses. Unmistakably, modern wheat is not a natural food, it is a laboratory monster, a Frankenstein (frankenstrigo), an invention that has gotten out of hand with agricultural engineers and whose devastating effects are yet to be discovered in the years to come .

The problem is that we face the new proteins (hybrids) of gluten with an increased overexposure, and continuously (it is everywhere). The film could well be called: «The Cereal Threat» or «Gluten Nightmare in the kitchen». And if you wait to know the outcome and I anticipate that it has a very bad end. Bad, bad, bad.

You, me, and we are all an experiment, in which we play health and life.

Keep reading because this has just begun.

If you wonder about the side effects of filling the cereal belly every day (it's the only thing they serve: satiate hunger, and little else), there are some: destroy the walls of the intestine, are toxic to the brain, They decalcify the bones, acidify the organism, alter the metabolism, cause malnutrition, invite to eat more, are addictive, inflammatory... All of which leads the body to countless diseases; from mild, through chronic, to deadly.

I do not understand how an inferior and harmful food has risen in the collective of the species to place it at the base of the food pyramid. Oh, yes, I forgot: because it fills the belly, it's cheap and tastes good.

Alternatives? We have certain cereals without gluten but also generate inflammation through inflammatory chemical compounds. In addition they are confused by the immune system for cereals with gluten (the "crossed reactivity" of which I have already spoken to you). Everything that contains lectins has a high inflammatory effect. Because gluten is very inflammatory, whether the celiac condition is present or not, it is necessary to remove it from the diet forever.

Of all, if I allow myself to consume some cereal, it is rice but in a very, very limited way. And I limit it because it's a carbohydrate (I'll tell you why it's better to forget them). If you take rice, better the white basmati, from India, because it has the least amount of lectins (forget the integral).

But my interest in cereals is almost nil for one reason: they are carbohydrates and soon I will explain the problem they pose to health.

I know that rice is what an important part of the human population eats for centuries. It is cheap, easy to store and satisfying ... But rice always presents some problems. By the way it is cultivated (flood of fields) it absorbs the cyanide from the soil, it also fattens up as a carbohydrate that is, and if it is integral, it damages the intestine.

I only take it as an exception when I eat at a Japanese restaurant (fan sushi) very occasionally.

Without wheat and without rice? Do not panic. When I mention the convenience of abandoning foods that contain wheat, people succumb to an anxiety attack. Do not believe it possible, "deprive myself of wheat and other grains?", You ask. If you think you can not stand it, I'm afraid you're already addicted.

As you hear, I discovered that gluten is addictive as an opiate, since it contains gluteomorphine, which creates anxiety by eating gluten-free foods. Gluten is added to countless processed foods, probably to create addiction in the consumer. Yes, modern cereal has been designed to create addiction: you need to consume it regularly. Do you understand that anxiety that you feel mid-morning or afternoon for a bun or a roll? This war is a chemical war.

Dr. David Perlmutter explains it perfectly: "Gluten is broken down in the stomach in a mixture of polypeptides that can cross the blood-brain barrier. Once they have access to the brain, they are able to adhere to the morphine receptors to produce a sense of ecstasy. " The body gets used to these pleasurable sensations and demands its daily dose under pain of suffering the withdrawal syndrome. Wow, who was going to say that eating cereals turned us into junkies?

Do you begin to understand why gluten is added to so many food products, cosmetics, supplements ...?

I am here to tell you that leaving cereals is possible. I got it. I left them because I have no interest in intoxicating myself and destroying my brain gradually. I also did not want to get fat, get gut and jowl, and I have to say that few foods get as fat as bread. When I left the cereals (including the rice, which is a pseudocereal), I lost 7 kilos (two sizes of trousers) in a few weeks, and effortlessly. In my lifestyle there is no need to go hungry to look cute.

I remember that in my wheat season, I discovered a gourmet bakery that made an exquisite bread of mother yeast. It was not cheap, every time I went there, I spent about 60 euros on various loaves that lasted a couple of weeks. You can imagine it? That's a real fortune compared to the couple of euros that anyone would spend for a couple of loaves of bread (or something very similar) bought at a gas station!

He was so innocent, but so much, that he thought that paying more would get a healthier bread. Error. It was only more tasty but equally or more dangerous. I got worse, and over paying a surcharge, since the bran of the integral carries a greater load of lectins. More inflammation.

I'm not a celiac, I'm halfway there, I'm just gluten intolerant (which affects 10-20% of the population), which is a very light form of celiac disease. But still the gluten left scars of war on me: irritable bowel syndrome and leaky gut. Although I am not a doctor, I have been able to recognize myself as gluten intolerant, not because I like to "play doctors", but because they did not find out, I had to do it myself.

My luck was to discover it in time and remedy it through a military nutritional discipline. Remember that you are in a food war. Few people have as much discipline as me, they are my strong point, and I think that has saved me from serious illnesses. Other people did not notice, as I did; and now they are sick.

I have written this book for anyone who wants to hear my message: food can get sick. And kill.

Imagine hearing my voice while reading something that I am sure: gluten, whether celiac or not, intolerant or not, affects 100% of people who consume it. The poison is for the whole species. Some people, like me, will have the "luck" of having symptoms that will help them to look for and recognize the problem in order to correct it; the rest will suffer its effects sooner or later, suddenly. That is what everything is reduced to, when and how.

I no longer believe in the myth of "Taking whole grains is good for fiber" because it turns out that cereal fiber is not the most recommended, and also poses a challenge for its lectins, gluten, phytates ..., the number one enemies of intestinal health There are other, healthier sources of fiber.

Gluten is the silent enemy that destroys long-term health, whether it is with symptoms or not. It is inflammatory. Therefore, showing intolerance is somewhat lucky because it allows you to react in time. The problem of tolerating gluten is that you do not realize the evil that is causing you.

When you feel tired or lack energy, headaches of greater or lesser intensity, brain fog or lack of mental clarity, abdominal distension, etc., you are being warned that something is wrong in the digestive system. These discomforts can be the prelude to serious illnesses.