Paleolithic Diet Of Wheat Research Paper

Wheat, especially when genetically modified, has been scientifically proven to cause many human health problems such as vitamin deficiency and gluten sensitivity, and humans should aim to replace wheat with more healthier grains in order to maintain a healthy diet. Humans, who were originally hunters and gatherers, followed a Paleolithic diet for most of their existence, which excluded wheat, but the introduction of grains was followed by a decrease in bone and muscle health as well as other important components of the human body. A Paleolithic diet includes fish, fruits and vegetables, and various berries and nuts, which contributed to a healthy vitamin and mineral consumption. This diet did not include any grain or dairy, making it obvious …show more content…
Even worse, consuming gluten can even lead to celiac disease, or a form of gluten intolerance. Gluten is characterized as “a gluey, hard-to-digest collection of proteins” (Smith 1). Gluten almost acts like a poison because it slowly forces ones body to develop immunity to it, so when gluten is consumed again, the body reacts uncontrollably with severe symptoms. Most of these symptoms can be avoided by simply not consuming gluten. Celiac disease is so severe that it can cause damage to the small intestine lining when gluten is consumed. This damage is caused due to the fact that the sequence of amino acids in food proteins and tissue organs are similar. The fact that gluten is so disruptive to the body and the body has such a bad reaction to it shows how dangerous wheat and gluten can really be. In fact, the cases of celiac disease are increasing rapidly with more than 300 health conditions such as digestive problems, headaches, migraines, and arthritis (Smith 3). The fact that so many conditions are the result of celiac disease show how important it is to limit wheat consumption in order to prevent oneself from developing this disease. With more than 300 health conditions plus a major one being the destruction of the small intestines, celiac disease makes gluten a major threat to the people who have been diagnosed with it. As Dr. Aristo Vojdani, with a PhD in Immunology & Microbiology, says, “research has found that when CD patients were put on a gluten-free diet, after six months only 8% of these patients had reversal of villous atrophy. An additional 65% of patients showed 50% improvement” (Vojdani 2), he proves that the restricting wheat prevents villous atrophy, which is the destruction of the human gut. This research points towards gluten being the culprit for celiac disease