There are many reasons to limit your gluten intake, especially when it comes to the American way of processing and preserving bread, of all kinds. For starters, any food that enters the mouth and does not exit the intestines within 48 to 58 hours begins to become toxic to the body, no matter what it is. This is called whole gut transit time. Your body breaks down food and extracts the nutrients, and the rest is waste your body wants removed within a couple days.

When humans consume gluten and dairy, this clogs the intestinal tract and can cause inflammation, constipation, irritable bowels, polyps, diverticulitis and ulcers. Think about it, our intestines are more than 15 feet long. Imagine what is happening after someone eats a foot-long sub sandwich, several slices of pizza, a few hamburgers and hot dogs or a big bagel.

In America, this bread is loaded with emulsifiers, additives, preservatives, toxic leavening agents and other chemicals to stave off mold and mildew, and to keep it soft longer to improve shelf life, but all this is shortening human life by creating a toxic body that’s clogged up with poison. The saturated fat in dairy products adds to the chaos, and Americans love their dairy products, including drinking full glasses of conventional milk regularly, as well-advertised on TV.

Overconsumption of bread can lead to inflammation, constipation, irritable bowels, polyps, diverticulitis, Celiac disease, ulcers

The medical community rarely blames bread for so many health ills that befall Americans. We often hear of people who are “gluten-intolerant,” but medical doctors rarely tell people just bread can be when consumed regularly, especially non-organic bread. Even gluten-free products are often loaded with junk-science additives, but that’s a topic for a whole other article.

Eating bread and gluten regularly can lead to leaky gut syndrome, did you know? Consider this: You eat 3 or 4 meals in a row that contain a fair amount of gluten, plus some cheese and other dairy products containing saturated fat. You forget to consume healthy fiber to help move your bowels, and you don’t find time to exercise during this same period.

Then, you’re thinking, I’ll just eat some whole foods without gluten now, and that will fix everything, but the problem is that the gluten has clogged up your intestines, and now anything you eat gets stuck in 20 feet of digestive tract for days on end, sometimes even a week or more. Guess what? Not only is the food rotting in there, but it’s loaded with chemicals from all that bread and Americanized gluten. As the toxins leech into your blood, you feel ill.

Conventional bread often contains ingredients that are toxic to humans, including industrial applicants, glyphosate (weed killer), potassium bromate, azodicarbonamide (a foaming agent), GMOs, pesticides, dioxins, acrylamide, petroleum products, BHA, BHT, bleach and oxidizers that are linked to kidney and thyroid cancers.

Most countries around the world, including China, Brazil and members of the EU, have banned these ingredients from food and bread, but not America. We live in the land where the FDA promotes food toxins instead of banning them. They allow slogans on conventional food products that are complete falsehoods, like “heart healthy” canola, an oil that causes cancer, dementia and rapid weight gain, and which is found in most gluten-laden products.

Once the small and large intestines get clogged up with adulterated, carcinogenic gluten, it starts to rot, creating ulcers, divots and polyps. The first signs and symptoms of these disorders include chronic upset stomach, headaches, IBS, acid reflux, cramping, stomach and colon spasms, extreme pain, back ache, chronic inflammation, restless sleeping and infections.

So, keep in mind, American gluten is toxic, and it won’t matter if you buy “whole wheat,” or rye, or sour dough, especially if it’s not organic. Be a smart consumer, eat clean and limit your bread, gluten and dairy intake. Tune your food news frequency to FoodSupply.news to get updates on more toxic foods that are NOT safe to eat but approved by the FDA as GRAS.

Sources for this article include:

NaturalNews.com

NIH.gov

TheGuardian.com