A new article has recently been published that shows that a gluten-free diet reduces fat, inflammation and insulin resistance. This study was done in mice and the conclusion of the authors was “Our data support the beneficial effects of a gluten–free diet in reducing adiposity gain (fat), inflammation and insulin resistance. The data suggest that diet gluten exclusion should be tested as a new dietary approach to prevent the development of obesity and metabolic disorders (diabetes).”
The purpose of this study was to evaluate the “Wheat belly” syndrome and to try to understand if it is true. In addition, very importantly they wanted to understand the biochemistry that underlies the development of these other health issues from gluten. They were able to evaluate intermediate molecules with names like PPAR, and HSL, and found through this, how gluten contributes biochemically to weight gain, inflammation, and insulin resistance.
This is especially relevant because both groups of mice were fed high-fat diets. The gluten-free mice however lost weight.
Sayer Ji of GreenmedInfo.com proposed this analysis: “… the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins … disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression … to alter mammalian metabolism in the direction of weight gain.”
I already mentioned to you in previous newsletters, that we have a new blood test for non-celiac gluten sensitivity. I have been running this test for about the last six months. In patients with gluten sensitivity, I have seen revolutionary changes in their health when they stop all gluten.
If you or a family member is having trouble losing weight, or controlling your diabetes, you do not need to do this blood test. You can simply eliminate gluten from your diet for 6 to 8 weeks, and see if you begin to lose weight, and your diabetes begins to get under better control.
As more and more people in our country are going gluten-free, health food stores and even regular grocery stores are creating “Gluten-free Departments”. Please always read the labels of these products very carefully. Often they use sugars and artificial ingredients, to try to compensate for the absence of gluten. In addition a lot of these products use corn to replace gluten. A large percentage of the corn in our country is from Genetically Modified crops. Therefore you may want to avoid this type of corn as well. (Please see the most informative article on GMO’s, in this newsletter!)
If you do try this experiment, please drop me a note and let me know if it works for you!
J Nutr Biochem. 2012 Dec 17. Epub 2012 Dec 17
About Dr. Soram Khalsa
As an MD, Dr Soram specializes in Integrative Medicine combining diet, nutrition, acupuncture, herbs and nutrition. Visit Dr Soram’s Healthy Living Store where you’ll find high-quality nutritional supplements:
