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Latest from Deeks - Grain-Free Bakery Products

By Christie Stuart Christie 7/05/2019 8:33 pm

Eating bakery products is a part of our cultural heritage. When we consume normal grain-based bakery products and are not completely healthy, then lectins such as gluten, zein, orzenin and other prolamins, can stimulate the release of zonulin and can affect the function of protective gut proteases that are involved in gap-junction permeability (such as Serine proteases, metalloproteases, luminal proteases). This happens in everyone, however people with coeliac disease, atypical coeliac disease, silent coeliac disease, pseudo coeliac disease, gluten intolerance syndrome, and non-coeliac gluten sensitivity, have greater and longer lasting zonulin responses to gluten consumption, and experience more intense bouts of Irritable Bowel Syndrome, than do other people.

Increased zonulin secretion is being linked to more and more to plant-stimulated diseases, including: Type-1 diabetes; Multiple sclerosis; Obesity; Insulin resistance; Polycystic ovary syndrome; Coronary artery disease; Necrotizing Enterocolitis; Iron-deficiency anemia, Crohn's disease, Ulcerative colitis and many others.

Eating bakery products that are not made from grains improves gastrointestinal health and unloads the immune system from inappropriatly expending resources (Note up to 80% of all immune resources can be diverted to the gastrointestinal tract when needed).

Deeks makes bakery products from Quinoa seeds, tapioca root, potato, amaranth seeds.

These plant products are safer than glutin-containing bakery flours. Their lectins denature at normal baking temperatures, and do not possess quantifiable amounts of celiac-toxic prolamin epitopes: https://www.ncbi.nlm.nih.gov/pubmed/24445568

Deeks also use soy flour from soy beans in some of its products. Soy lectins, although not denatured by heat or human stomach enzymes have not been shown to trigger leaky gut in humans.

While there have been no comprehensive studies evaluating the detrimental health effects of all the different types of grain prolamins, there is much similarity in structure and function between the different prolamins of the different grains, including rice, oats and corn.

All of these cereal seeds can be a potential threat to people with a combination of weakened immune systems and inappropriate gut bacteria populations. Changing to grain-free bakery products is a wise and healthy choice for taking care of your gut microbiomes. A grain-free diet has the potential to extend your lifespan and lower your risk of chronic diseases.

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