The ugly truth: gluten

Without an exception, nearly every person is motivated to seek happiness and a better life. The Matrix Drops research group has invested time and effort to facilitate bringing about successful results in this effort. Individuals can achieve true happiness in a state of mind, when and where they don’t have to struggle with illness or compromised health on a daily basis.
Numbers of chronic illnesses has increased inexplicably throughout the world the, meanwhile the pharmaceutical industry floods the market with newer medications. From the marketed medications only a few save lives and the remaining ones are inefficient against illnesses. The latter ones may sooth the symptoms on the short run, but have more negative secondary effects on the long run. Pursuant to the increase of inefficient medications, a slightly parallel increase is noticeable of products that ease the negative secondary effects of these medications.

Learning from unsuccessful attempts to fight illnesses during the past decades, when putting together the Matrix Drops (MD) Protocol we have centered our attention on the prevention of disease rather than its treatment. The Matrix Drops method carefully re-thinks and maintains on the long-run a restored and balanced life. Self-trust and discipline is the proposed way to break any vicious cycles in one’s life and take control over personal health. A self-realization centered path can help anyone conquer fear and uncertainty, where individual truths lie within and not with others. We have discovered the causation of disease symptoms, and the path to their solution at a new level of understanding.

One of MD Protocol’s main propositions is based on correct alimentation. A majority of current chronic illnesses became frequent in the past hundred years; moreover, some only came to existence since the industrial and technological revolution of the last century. For example, the bad and good blood cholesterol hypothesis, comparisons of vegetarianism versus numerous diets, are still topics of medical controversy that are only scratching the surface of finding a cure for many chronic diseases with an underlying metabolic cause (coronary heart disease, diabetes, and even cancer). On the altar of unsubstantiated scientific experiments, and delusional denial by millions of people, patients still become victims of the same ill faith year-to-year. The introduction of healthy alimentation and the disciplined omission of harmful foods serves as a start towards achieving an indispensable condition to the maintenance of our health. Authorities all over the world which monitor public health remain biased on one level or another with certain scientific statements unfortunately linked to serious economic interests.

Repetitive normal fission of our cells, or pathologic type due to causative agents (such as cancer, bacteria, viruses, or parasites) results in unavoidable accumulation of genetic mistakes, a phenotype that’s more commonly known as aging. These genetic mistakes can be controlled, corrected or selectively destroyed by the organism up until a certain time in life. This is what epigenetic biology and inheritance studies, a currently growing field in finding cures for many diseases where a set of reversible heritable changes in gene function are a focus. These changes (or “genetic switches”) may be induced in a programmed or spontaneous manner in response to environmental factors, even if they’re absent from subsequent cellular generations for a period of time. The MD Protocol focuses on certain nutritional triggers that may also cause deregulation of this carefully controlled epigenetic switch mechanism.

It is a cardinal problem that people are strongly committed with their eating habits, which could be of cultural or economical necessity. The grand enemy of good health is not originated from nutrition derived of animal origin, but from fast absorbing and metabolizing simple carbohydrates (in addition to bovine milk, see MD Protocol on milk). People have hunted, fished, and gathered fruits and seeds as food for thousands of years, while their organism has adapted to the digestion and utilization of these aliments. There were no historical accounts of production and use of processed simple carbohydrates like cereals or sugars, or even milk consumption. As game animals ran short, a hierarchical change occurred from the top of the food chain with substitutions arriving as early as late BC time-frame in the close-East, then North Africa and Europe’s Mediterranean regions with the start of agricultural farming. A gradual introduction of farmed and mass-produced grains accrued, with a significant impact on the consumers. Average heights decreased by 10 centimeters, recorded cases of neonatal death increased, as human health started to deteriorate. Number of metabolic and heart diseases started increasing in proportion to people’s increased grain consumption, dedicated to the earliest farming and animal husbandry nations.
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The Industrial Revolution of the 19th century brought about changes of most dramatic magnitude and severity. By that time, through centuries of selective cross breeding and fertilization grains with high gluten content were giving cheap and massive amount of crop across the civilized world. While today approximately 70% of the adult population suffers from excess weight, the earliest days of development of modern agriculture epitomized by the Industrial Revolution era marked the emergence of pathologic obesity. According to early observations, comparing cereal and meat aliments of similar calorie count, glutinous wheat consumers tended to gain more weight than largely meat consumers.

Centering our attention onto gluten content of grain (wheat, rye, sty, oat) based cereals, and populations which rely on large consumption of foods that contain these, statistics show higher incidences of alimentation problems. Cereals are not only built up of starch, but of gluten, opiates, lectins and phytates, in addition to elaborations of modern flour mixes harboring preservatives, pesticides, and different chemicals that are introduced to protect the product from spoilage. Furthermore, artificial color and flavor additives serve the basis of today’s bred, pastry, beer, pudding, different biscuits, chewing gum, and candy (among others) snack industries. Modern meals are heavily complemented with baked goods, topped with pastry deserts, or flour condensed bases/broths. Parallel to this gluten overload, vitamin and mineral sources have diminished catalyzing epidemics of chronic and degenerative illness.

Gluten is a protein only found in wheat that human organism is unable to digest properly. More specifically one of its contents is the alpha gliadin, that resists to digestive enzymes and arrives intact to the intestinal wall to intensify its permeable capacity. The intensified permeability of the intestinal wall slowly destroys the health of the organism. Unnoticeable initially, with time it generates approximately 80 different autoimmune illnesses. According to genetic exams 99.6% of the population is sensitive to gluten consumption at some point in life, because sensitive genes can activate themselves at any point in time. Gluten’s impact on the small intestinal microvilli destroys selective good/bad nutrient absorptive capability of the gastrointestinal (GI) tract. Deregulated digestion results in chronic GI tract inflammation and digestive problems, including recurring heartburn that can lead to erosion of the esophagus and GI cancers. In case of the IBS syndrome (Irritable Bowl Syndrome) sufferers it is rare that they test negative to gluten sensitivity, in the meantime reports indicate that 83% of these people suffer from different degrees of coccidiosis. To relieve temporarily stomach irritation many patients consume antacids, anti-inflammatory medicines, laxatives, or even anti-laxative medicines which have a slew of reported warnings and side-effects of their own. Simply choosing a gluten free alimentation will eliminate all of the above mentioned symptoms.

Lectins found in the skin of the wheat and in certain aliments are proteins that affect the quality of blood and possess agglutination or “glue” effect. They resist digestive enzymes as well and provoke colon problems. Their inherent cytotoxicity can cause liver cirrhosis, as well as persistent chronic kidney circulation disorders that endanger the organism by a lack of detoxification and bodily fluid pH regulation. Normal cooking (denaturing) cannot deactivate these negative effects due to their heat-resistant nature, hence the generate many harmful metabolic byproducts that need to be removed by the immune system after absorption. Pursuant to this, a critical part of the immune system (innate immunity) is constantly occupied with cleansing byproducts of dietary gluten and lectins, leaving the host vulnerable to attack from more serious and contagious invasions.

As gluten and the lectin together make the intestinal wall permeable, this is known as the “leaky gut syndrome” phenomenon. Normally, organisms are capable of recognizing their own structures (self vs. non-self), and commence an immune response against foreign proteins penetrating their protective barriers. Similarities of proteins found in gluten and lectins to ones normally accruing in the digestive system, can lead to an adaptive attack onto the endogenous, self components over time. This autoimmune disease condition can have a systemic impact reaching out to other organs, like in the nervous system. Cases of psychosis, hyper activity, decrease of mental capacity, schizophrenia and depression have been suggested to be linked to gluten-related alimentation. Also, gluten sensitivity is reported to be 4 times higher in epileptic children, meanwhile it is 10 times higher in people with chronic migraine conditions.

According to Hippocrates “Every illness starts in the colon”. This truth stands its place even after 2500 years. Close relationship exists between the normal intestinal functioning and normal thyroid gland. It was shown that gluten consumption highly affects the thyroid gland’s hormone production which also plays a role in the regulation of stomach and small intestinal epithelial permeability. The weekend gastrointestinal wall allows the inner mucous membrane to protrude through the epithelium, enabling ulcers to form under stress. Remarkable, prior to emergence of modern medicine, serious psychiatric symptoms were primarily treated through the curing and cleansing of the colon. In this respect, autistic children, people with schizophrenia, Guillain-Barré-syndrome (GBS) an autoimmune disease in which the body’s immune system attacks part of the peripheral nervous system, all mild or server cases suffer from digestive problems.

The weakened intestinal flora produces many toxins that get absorbed into the blood-stream through the damaged intestinal wall, reaching the brain and capable of causing neural or mental sickness. There are also reported links of patients with sclerosis multiplex and gluten- gliadin proteins. This hypothesis is around similarities of gluten with myelin sheath protective layer that develops over nerve fibers in the central nervous and peripheral nervous system. Beyond the nervous system, the quality of blood can be affect by gluten in the diet with reports of nutrition-linked autoimmune attack on bone marrow. For example, iron and red blood cell deficiency related anemia are reported to be linked to gluten aliment absorption-sensitivity. Consumption of gluten reaches beyond autoimmunity in the ultimate case of cancer. Statistics show that chances of developing a Non-Hodgkin lymphoma (“NHLs”, are diverse group of blood cancers) is 100 times more frequent among gluten consumers.

People who have switched to a gluten free diet report that their craving and feelings of hunger are less frequent, severe, and tempting, than during the period of their life when they did freely consume gluten containing foods. Daily nutritional intake of a gluten free lifestyle also allows responsive, and not chronologically-based eating, since daily caloric burn varies constantly relative to work, stress, exercise, weather, and other environmental stimulus. In an ideal situation, people’s alimentation schedule should vary through every day/night cycle to supplement that particular time periods’ needs and past energetic consumption. Furthermore, people that lead a gluten free lifestyle tend to experience more intense reactions to harmful foods like milk, sugars, preservatives, artificial processed, manipulated, or flavored foods, or those with gluten. These can be manifested as skin redness and irritation, diarrhea, or throat itching.

Moreover, all these are to be considered positive signs, since their organism is able to give out warning signals in a timely manner. When these subjects respond appropriately to these signals, their organism regains the original balance it had before the unhealthy nutritional onslaught. Before making the switch to a gluten free lifestyle, existing gluten consumers require a minimum of half a year for their organism to regain its balance. Our digestive system is maintained by the intestinal flora and it is crucial to make sure it functions well. Aliments have a direct impact on the GI tract, and those that pay high importance to their alimentation regime can change their health to a normal and balanced state. Investing and self-discipline earlier in life, considering the MD protocol, is a relatively simple way to avoid paying and suffering consequences later in life.