“Give us our daily bread,” says the Bible. Bread has been our staple food for ages, so we cannot accept that it can harm us. But the wheat from which bread is made is no longer the same as the ancient wheat. Over the past 50 years, it has been genetically modified to resist pests and drought, and to produce as abundant a crop as possible to support an ever-growing population. The amount of gluten in the wheat grain was changed to make the doughs as elastic as possible. And gluten has been introduced into many foods (along with other additives: flavor enhancers, color enhancers, stabilizers and preservatives) to make them as viscous as possible, to give them an appetizing color and taste and to last as long as possible on the shelf.

The last thing the producers of these “enhanced” foods thought about was whether the human body could adapt to these rapid changes. The explosion of autoimmune illnesses began at the same time as these genetic changes to wheat, and this is no coincidence. More and more scientific research is beginning to show that gluten ingestion causes intestinal permeability, which is one of the triggers for autoimmune illnesses. Gluten causes and maintains inflammation. It takes at least 6 months to completely eliminate gluten from the body. On the other hand, gluten can mimic part of human tissue (from the thyroid, joints, or nervous system, for example), and antibodies created to destroy the gluten molecule can attack those tissues as well. This phenomenon is called “molecular mimicry”.

It’s no wonder that an increasing number of people with autoimmune illnesses are giving up gluten. There are many testimonies that the state of health improves, physically and mentally. But it is difficult to sneak through the elaborate traps of gluten which, as I said, is “hidden” in many products. In the e-book that I want to give you for free, I tell you how I gave up gluten 10 years ago and what are the first steps to be taken in this direction. I show you what I did, what I did wrong, and how I realized this lifestyle works for me. I have been gluten free for 10 years and my health has improved significantly. If you want to give up gluten and don’t know where to start, this e-book can help. I note that my e-book is aimed at people with autoimmune diseases other than celiac disease. May it be of use to you! 😊