Grain-Related Sensitivities

There are Three (3) Major Grain Sensitivities

(adapted from Going Against the Grain by Melissa Diane Smith 2002, pp. 108-110

1. Carbohydrate Sensitivity

This is usually caused by an excess intake of carbohydrate in general but especially refined wheat and sugars. Combine this with a lack of total nutrients to process them efficiently, then the problem is compounded.

• Progression of Sensitivity

1. Healthy Blood Sugar metabolism
2. Glucose intolerance – blood sugar levels have highs and lows (characterized by tiredness or irritability after means and cravings for sweets and refined grain products)
3. Insulin resistance – difficulty making and utilizing insulin which may or may not show as weight gain
4. Syndrome X – a more serious form of insulin resistance characterized by abdominal obesity, high blood pressure, high cholesterol and/or triglyceride levels
5. Type 2 Diabetes – is the most serious form of insulin resistance characterized by high blood sugar levels and such symptoms as frequent thirst, urination, and hunger plus fatigue.

2. Gluten Sensitivity

This is caused by eating gluten-containing foods and may be combined with such environmental factors as stress, viruses, infections, surgery, pregnancy, drugs and medications, genetic factors.

• Progression of Sensitivity

1. Little or no sensitivity
2. Immune system reactions in the gastrointestinal tract characterized by bloating or no symptoms at all.
3. Immune system reactions in the blood which can affect other systems in the body. This is generally characterized by symptoms ranging from none to severe with minor damage and malabsorption in the small intestine.
4. Silent Celiac disease which is characterized by few or no symptoms but may present an autoimmune response and overt damage in the small intestine that characterise celiac disease.
5. Classic Celiac Disease characterized by autoimmune reactions and severe damage in the small intestine with other gastrointestinal symptoms and severe health complications.

3. Wheat Sensitivity

This is caused from consuming too much wheat (pasta, bread, bagels, cookies, cakes etc) and may be increased with accompanying environmental and genetic factors.

• Progression of Sensitivity

1. Little or no sensitivity
2. Inflammation and immune system reactions in the intestinal tract which may be characterised by abdominal discomfort.
3. Immune system reactions in the blood which can affect the whole body with symptoms and complaints ranging from minor to severe including a strong craving for wheat (which can happen with any grain if there is a strong craving for it)

January 2013