When we think of protein we generally think of meat and other animal products – some of us even think of bulky bodybuilders and big tubs of protein powder. At least that’s what I used to think in my younger days while working on the GNC floor.
A high protein diet is good for most people, in fact, most of the patients I have treated are deficient in protein and amino acids so increasing their intake of animal protein such as eggs, grass-fed beef, salmon and other fatty fish, turkey, and even chicken (which I’m not a huge fan of) tends to help them relieve symptoms of fatigue, digestive issues, and sometimes even depression.
However, protein’s come in many forms and some of them are not so good for our health. The protein that I will cover in this article is gliadin.
Gliadin refers to a class of proteins found in wheat and other gluten-containing foods. Gliadin appears to be the primary cause of celiac disease and non-celiac gluten sensitivity (NCGS). When gliadin is consumed and digested it causes an inflammatory response by stimulation of T-helper cells. This inflammation can damage the microvilli of your small intestine and cause poor nutrient absorption. I have seen countless patients who eat plenty of animal protein and are still deficient in iron (ferritin), folate, and vitamin B12. In these cases, it is not an intake issue but rather an absorption issue. Furthermore, almost every IgG food intolerance test I have analyzed has come back positive for gliadin intolerance.
The standard Australian or American diet (the SAD diet) is characterized by overconsumption of sugar, processed foods, and gliadin-containing foods such as wheat and cereal. Cutting out gluten and gliadin-containing foods always results in better health outcomes and relief of symptoms, even in the absence of celiac disease.
I have been following a gluten-free lifestyle for the past 5 years and have completely healed my psoriasis, which I suspect was actually dermatitis herpetiformis; a chronic skin condition caused by gluten sensitivity – amongst other improvements in my health such as a reduction in IBS symptoms, fat loss, no more chronic sinusitis, and no more chronic staph infections.
When in doubt, cut out gluten.