Tip n°61 : Gluten

We talk about it, we talk about it... but do you know what GLUTEN is, exactly?❓

Gluten is a group of proteins (gliadins, glutenins, etc.) found in several grains such as wheat, of course, but also barley, rye, spelt, and kamut.

It's found in large quantities in bread 🍞, pasta 🍝, pizza 🍕, but also in cakes 🍰 and cookies 🍪.

The word gluten comes from the Latin glūten, which means glue, slime, or viscous substance. And for good reason: when mixed with water, it forms an elastic and sticky dough...

Imagine that gluten was once even used as glue ❗️

I say it's not very appetizing 😬 …

Anyway, it's this property that gives bread its airy and fluffy texture.

Yes, it's still good 😋.

It's good, but it's not very digestible 🤢. Especially if the bread is of poor quality (e.g., refined white flour) or if the quantity is too high (e.g., bread with every meal).

We tend to think that bread has been part of our diet "forever"... but not at all ❗️

Bread as we know it has only existed for about 0.5% of Homo sapiens' history... Yes, yes, 0.5%.

If we want to nitpick—or, let's put it another way, be completely precise 😉—and include ancient flatbreads made from wild grass flours (the ancestors of today's cereals), then we're looking at 10% of our history.

Which means that humans lived without bread for 99.5% of their evolution... Long live beliefs! ‼️

And what if I also told you that the bread our ancestors ate was very different from the bread we most often eat today ❓

When business comes before nutrition 🤑.

Yes, business is business, and high yield is the order of the day: after modern selection and hybridization, the nutritional value of our wheat is quite poor. These genetic manipulations have profoundly changed its nature.

In terms of nutrients, it's a complete downfall 🙈.

Some industrial processes even go so far as to add gluten to improve the elasticity of the dough. And it sticks even more 🙈🙈🙈.

So, I was saying that gluten wasn't very digestible.

Many of you have probably noticed this.

With time - and increasing wisdom 😇 - our digestive system is no longer as strong as it was in our 20s. It becomes more sensitive or more reasonable, depending on your point of view 😜.

If we bombard our bodies with a crusty baguette 🥖 at every meal or if we overindulge in pasta and cakes... it could be complicated: bloating, constipation, heartburn, or even reflux 🤢.

And since joys never come alone, you may experience various inflammations, joint pain 🥴, mood disorders 😢, skin problems (like acne in teenagers), widespread muscle pain, headaches 🤯, concentration problems 🫨...

Okay, I'll stop ❗️

Yes, business is business, and high yield is the order of the day: after modern selection and hybridization, the nutritional value of our wheat is quite poor. These genetic manipulations have profoundly changed its nature.

In terms of nutrients, it's a complete downfall 🙈.

Some industrial processes even go so far as to add gluten to improve the elasticity of the dough. And it sticks even more 🙈🙈🙈.

You've been warned 😉.

I very frequently see patients in consultations who, by limiting gluten, notice a significant improvement in their digestion or their joint pain 😃. And people with autoimmune diseases often see their health improve.

And then... there's gluten and gluten ❗️ There's more to life than modern wheat 😅. Older wheats like kamut, spelt, and even better, einkorn are much easier to digest because they're much less processed.

Many grains do NOT contain gluten, such as buckwheat (buckwheat pancakes are much easier to digest than wheat pancakes; the Bretons have it all figured out 👍), millet, or rice.

Quinoa, sweet potatoes, or cassava also contain no gluten.

But please, don't rush to buy industrial gluten-free substitutes; they're sometimes much worse 🫣❗️

Should you eliminate gluten completely?

It depends on the individual.

In the case of celiac disease (an autoimmune disorder with a strong genetic component), of course, the elimination must be total 🙅‍♀️.

Otherwise, choose the least processed varieties, don't eat them every day, and above all, chew properly (digestion begins in the mouth, don't skip this essential step 🙏).

And if you're unsure whether your joint pain, allergies, or digestive problems are aggravated by excessive gluten consumption, eliminate it completely from your diet for a few weeks and observe how your health improves 🤷‍♀️.

Personally, I almost never eat gluten at home. I don't buy bread and I rarely make pasta.

On the other hand, I'm fond of quinoa, sweet potato, or buckwheat (always accompanied by a good amount of vegetables, of course 😉).

But when I'm invited over, going to a restaurant, or traveling... I'm not picky 😆. As long as I don't eat them every day, everything's fine 👌.

I could write a book on gluten, there's so much to say... 📝

The above is a summary of the summary 🤓, so feel free to ask any questions you have; I'll be happy to answer them 😃.

Pour conclure le gluten c’est : un peu ou pas du tout … et on laisse de côté le beaucoup et passionnément 😉❗️

Wishing you a good week-end with ✨✨✨ MIAM la Vie ✨✨✨.

I'll see you next month and in the meantime I'm sending you lots of beautiful thoughts 🤗.

Docteur Sandra Stallaert 

Cabinet de Santé Holistique

Homéopathe - Nutritionniste

Consultation à distance