Welcome to my page about gluten-free nutrition!

My name is Alexander, I myself have a gluten intolerance.

I will share my experiences and recipes with you on this page.

With this website I also explain about the symptoms and the consequences and how you can help with natural supplements to rebuild your intestines.

I don’t see all this as a “disease or allergy” or as a problem.

We humans are not equipped to digest the large amounts of gluten protein (wheat is contained in almost every processed food…) that are common today.

And this without unwanted symptoms!

For me, cereal products are not part of a healthy diet.

In addition to gluten, cereal products also contain high amounts of pesticides, too many carbohydrates (highly glycemic) and also anti-food substances such as lectins and phytates – and also too many pectins…
In my diet I take care not to use any products that contain these harmful substances.

And I can now live completely grain-free.

What kind of protein is this?
This is a specific protein that is found in practically all cereals. It is called gluten protein and is used in food to thicken and “stick”.

Gluten can cause allergies and intolerances in anyone (!!!) (source: Chris Kresser).
Wikipedia says in addition:

Gluten (lat. gluten ‘glue’; pronounced [ˈgluːten, ˈgluːtʰən], colloquially often analogous to the pronunciation of other chemical substances [gluˈteːn]), glue or gluten protein is a collective term for a substance mixture of proteins that occurs in the seeds of some types of grain.

If water is added to cereal flour, it is gluten that forms a rubbery, elastic mass when it is added. It is of central importance for the baking properties of flour. Components of gluten can lead to celiac disease in people with a predisposition to it, an inflammatory disease of the intestinal mucosa with far-reaching health consequences.

via gluten – Wikipedia.

Where is all this contained?
It is contained in practically all cereals.

Grains with a very high gluten content:

Wheat, spelt, emmer, einkorn, rye and durum wheat.
Flours or products of these cereals therefore contain dangerously high amounts of gluten.

Oats and barley have a low proportion, but this should be avoided.

In which foods and foodstuffs is this toxin?
Many processed foods also contain this toxin.

Ice cream is processed with flour – which I recently discovered with horror!
Bread, pizza, pasta
Bread rolls, cakes, pies – I’ve never liked cakes on the side…
Oatmeal, muesli bars – I used to think such things were healthy…
Beer also contains this toxin in smaller quantities. I prefer to drink wine anyway!
Flour binder – alternative to potato flour!
This protein is a cheap binder for the industry.

I advise anyway to avoid industrially processed food as far as possible!

What is celiac disease, what is sprue?
This is a sensitivity towards the cereal protein which occurs in the cereals mentioned.

In childhood one speaks of celiac disease, as an adult one speaks of Sprue.
Gluten intolerance and gluten intolerance Symptoms

In this short article I will explain to you which symptoms I experienced with gluten intolerance and gluten intolerance.

Spontaneous diarrhoea
gastrointestinal problems
The worst part for me has always been spontaneous diarrhea.

I practically never knew if I would get diarrhea within two hours after an unknown meal or if it was problem-free…

All the problems disappeared when I fed without this toxin!

Due to the cereal-free diet I did not have any spontaneous diarrhoea any more!!

Celiac disease and gluten sensitivity
Celiac disease and gluten sensitivity, what’s the difference? That’s what I’m trying to explain to you in this article.

What is gluten?
It is called gluten or gluten protein and refers to a protein that occurs in large amounts in cereal products and grains. It provides a sticky mass so that flour bonds with water in the first place.