I don’t see it that way!

Why should you treat the symptoms when you can treat the cause so easily?

Avoiding products containing cereals and avoiding wheat, rye and spelt directly means that gluten protein and unhealthy lectins, phytates and highly glycemic carbohydrates are omitted.

Damage lectins and phyates:

Plants, though, are passive organisms without the ability to move, think, and react (for the most part). They must employ different tactics to ensure propagation, and they generally have to rely on outside forces to spread their seed. And so various methods are “devised” to dissuade consumption long enough for the seed to get to where it’s going. Nuts have those tough shells, and grains have the toxic anti-nutrients, lectins, gluten, and phytates. (Of course there are some obvious exceptions

via Why Grains Are Unhealthy Mark’s Daily Apple.

Highly glycemic foods (bread, pizza, pasta, cereals) produce a rapid increase in insulin and promote fat storage. In German: GETREIDE MAKES DICK!!! This is proven by the way (Gary Taubes)…

Doubtful? Ask yourself why fattening feed often consists of soy and wheat (cereals). . It is cheap, and due to the high sugar content, a strong insulin output, which in turn promotes fat storage. To put it simply: the animals become fat and fat! And produce besides still miserable meat quality

How did I find out my own sensitivity?
In the middle of 2010 I first encountered a LowCarb diet. This is a low carbohydrate diet.

Renouncement of:

artificial sugar, like juices.
And moderate consumption of fruit.

The term carbohydrate minimization or Low-Carb (from carb, abbreviation for carbohydrates – carbohydrates) refers to various forms of nutrition or diets in which the proportion of carbohydrates in the daily diet is reduced. Motivation is often a desired weight reduction, as a therapy for a metabolic disease or as a general form of nutrition with hoped-for positive prophylactic health effects.

via Low-Carb – Wikipedia.

My goal was to lose a lot of weight.

Besides, I also lost 25 kg of weight over a period of about 18 months.

Due to the low carbohydrate diet, I noticed that my digestion functions much better and the spontaneous diarrhoea no longer occurred.

Since I can remember, I have often had problems with diarrhoea. Also as a child or teenager.

Since the diet without problems with gastrointestinal problems and diarrhea have disappeared!

But which carbohydrates have I left out? For example, all the bread, pasta and noodles, i.e. all the toxic products in general. This however rather by chance…

LowCarb had worked well for me, so that I lost a lot of weight, as already mentioned and with some research I found the solution that I can’t tolerate glutinous foods. And this is the reason for the now perfect digestion!

So I eat also today no defective food, in order not to damage my body further by this protein.

Which foods are without the toxin?
The following foods and foodstuffs are toxin-free:

In the unprocessed state, the following foodstuffs are toxin-free:

Fruit and vegetables
potatoes, salads
milk, natural yoghurt
Buttermilk, curd cheese
butter, cream cheese natural
natural cheese
vegetable oils
Fish and seafood
honey, jam, marmalade, maple syrup
pure spices and herbs
Which cereals are safe?
The following cereals:

and pseudo cereals such as quinoa, amaranth and buckwheat
By the way, I like buckwheat very much.

Is corn and corn flour gluten-free?
Maize is suspected of triggering similar allergies, symptoms and intolerance and should be avoided according to experts!

The proteins in corn have a similar structure to gluten protein.

I personally avoid corn products as much as I can!

But here, not because of intolerance, but to exclude future problems. And besides, it is extremely sugar-preserving, and has only conditionally few nutrients. There are better foods, so to speak.

What tests are there?
In case of gluten intolerance, the following tests can be carried out:

Blood test that detects antibodies in the blood.
Small intestine endoscopy shows damages in the intestine.
The absence of symptoms in a gluten-free diet is clear that one should also keep away from gluten protein in the future.

The effects of a gluten allergy can therefore be easily treated by a change in diet.