66. Effects of products containing gluten
Gluten is a carbohydrate bomb that causes an overproduction of insulin and has the effect of opening the intestinal walls. Gliadin-α circulates freely in the blood, and it is quite possible that this is at the root of neurodevelopmental disorders.
Much research focuses on gluten intolerance, but researchers have “missed the elephant in the room”. Gluten has far more significant disruptive factors, causing micro-inflammation and excess weight and disturbing the neurotransmitter system. “At times, I don't know whether to laugh or cry at this lack of awareness.”
In the case of autism-related disorders, adopting a gluten-free diet is recommended, at least for a while, along with avoiding lactose and casein, while supplementing plant-based milk with calcium and magnesium. This diet has the effect of considerably reducing AS disorders. Every product that causes inflammation (in the intestines) must be avoided!
If we adopt a low-carbohydrate diet, we find that carbohydrates lead to an unbalanced distribution of energy. After eating carbohydrate-rich foods, we feel a surge of energy, soon followed by a crash, which awakens the appetite again and restarts the cycle: eating, digesting, rising energy, then a sudden fall. Our bodies are thus overworked, subjected to constant harassment that creates an almost addictive imbalance.
Furthermore, gluten seems to cause an overproduction of insulin, which coats the gluten and transforms it into a form of body fat that is difficult to mobilise.
I recommend finding a harmonious balance between vegetables rich in slow-release carbohydrates, plant proteins and fast-release carbohydrates. To use a food-loving image, if our diet were a cake divided into three slices, the combination of vegetables and proteins should represent more than half of that cake.
Finally, it is preferable to eat fruit between meals and avoid combining it with cereals or sugars.