More and more people are asking about gluten. From seed germinators to fast food eaters, everyone has heard about gluten and its effects on health. This is called a subject with strong charismatic potential :)
"Gluten-free" has become a major commercial and health issue. In France, the market has increased from 35 to 78 million euros between 2013 and 2014. Worldwide, it is estimated that in 2020 it will represent 3 billion euros in turnover. Impressive. Some detractors of "gluten-free" consider this to be a "fashion"  and that it is popular because people do not really need to change their diet to eat gluten-free. They would keep the same diet as before, transformed and consumerist, while thinking to do good because the product is stamped "gluten-free". On the other hand, we hear people truly conquered by the effects of a gluten-free diet on their health. They no longer have digestive, dermatological or even psychological problems following the elimination of gluten from their plate. Can we deny their state of well-being? In the face of all these questions, it is normal to ask: what about me, what do I do? Should I stop gluten? Is this an unfounded fashion? With this article, my intention is to inform you clearly about what gluten is and what Ayurveda, the medicine that I practice, thinks of its impact on health.
Gluten, to make it simple, is a protein. A protein rather difficult to digest. It has been present in some cereals since the birth of agriculture 10,000 years ago. And for 10,000 years, it's no secret, our agriculture has changed. The cereals have been modified to adapt to our needs and desires. For example, to make bread more "vaporous". Gluten makes flour bread-making, making bread dough once kneaded more elastic . The result is a less compact bread. This explains, among other things, why modern wheat contains more gluten than ancestral wheat. Or the modification of cereals to make them more resilient to climatic hazards. This was the alleged objective behind the creation of 42-chromosome "hexapoid wheat"  born from the hybridization of durum wheat and a herbaceous plant. In short, modern wheat that we eat today and which some call "mutant wheat" is a wheat created by man in the 60's after hundreds of hybrids and crosses between different species.
What is important to know?
No one needs gluten to survive. But at the same time, gluten is a protein that has always been present in cereals that humans consume. The issue of gluten is a roundabout way of talking about the issue of our agriculture and the relationship of men to agricultural production. Does a wheat really have to be modified to withstand the vagaries of the weather? Or is this plant not rather fragile in the face of climatic hazards because we have gradually destroyed the soil quality (under the effect of chemical fertilizers and plowing )?
GLUTEN ON A DAILY BASIS
Here is the classification proposed by Julien Venesson  to know in which foods the gluten is found.
WHERE IS GLUTEN?
GLUTEN AND ME
In the case of gluten, 3 categories were created to describe the relations of each with respect to this protein. There is :
People allergic: it is out of question that they consume them because their life is in danger,
The intolerant: their body would react to the consumption of gluten by defending (by the creation of antibodies) which would participate in creating diseases, the best known being celiac disease. This autoimmune disease is triggered by permanent intolerance to gluten, destroying the villi of the small intestine and causing deficient absorption of nutrients.
Sensitive: no illnesses but symptoms of discomfort following the consumption of gluten.
WHAT DISEASES ?
We associate a long list of imbalances with intolerance or sensitivity to gluten: autoimmune diseases (when your body turns against yourself), digestive imbalances (diarrhea, bloating, gastro-cyclic, gastric acidity, irritable bowel, etc. .), Skin problems, depression, headaches, etc.
AYURVEDA & GLUTEN
There are many sites, experts, food companies that can give you even more comprehensive information, alarming or not alarming, on the subject. My role here is not to talk gluten up and down, but the light that Ayurveda brings to this question. Ayurveda is a millennial and holistic science that approaches man and his health as a whole.
1. « Happiness is largely a question of digestion » Ayurvedic Proverb
In Ayurveda, our undisputed champion is first and foremost: digestion. You are what you can digest and assimilate. And beyond the diet, we can even say that whole life is a digestion! We are constantly absorbing elements of the outside world (food, ideas, content, artistic creations, presence of people), digesting and assimilating them (a food becomes our body, an idea becomes a habit of life, We incorporate into his daily life, a content makes us think, a painting inspires us, a person makes us advance, etc.). Our ability to incorporate these external elements and make them ours, in balance and joy, is a mark of lasting health. For Ayurveda, the first question to ask is: why do not I have the digestive fire needed to digest gluten? We're going back to the question. We no longer seek to demonize gluten but to look within ourselves. And our digestive fire (Agni).
2. Dear Agni
If our digestive fire is weak (Agni), we will feel better by eliminating gluten. Because gluten is difficult to digest and our Agni is not optimal.
There are two choices: reducing or eliminating foods that are complex to digest or restoring a strong and balanced digestive fire. As long as our digestive fire is weak, the consumption of gluten can create all the digestive problems I mentioned above (diarrhea, bloating, gastro-cyclic, gastric acid, irritable bowel, etc.). Because these proteins are difficult to digest, they can not be properly assimilated by a febrile digestive system. They may pass into the lymph and create congestion of the lymphatic system. Apart from this system is responsible for circulating the nutrients in the body, participating in detoxification or allowing the circulation of white blood cells that create a rapid and targeted response of the immune system. You see the pattern that takes place when the lymph does not work optimally: illness, fatigue, imbalance, lethargy, pain. If you do not digest gluten well, chances are you will not digest many other foods. Or that you can not naturally eliminate some heavy metals that are part of our environment. It is time to understand and cultivate a strong digestive fire.
3. Gluten should not be eaten all year round
Seasonality also plays a major role in the gluten problem. Nature nourishes us in a rhythmic, wise and diversified way. From the moment we believed in happiness through abundance and we made the choice of kitchens filled with the same foods throughout the year we have disconnected from the cycles of nature and natural medicine Brought by seasonal food. Before cereal hybridization and intensive agriculture, harvesting of cereals such as wheat (which contains gluten) took place in autumn. Their consumption lasted the time of the stocks: in autumn and winter. Why ? In the case of gluten-rich cereals, they meet a characteristic need in autumn and winter: heavy, compact, insulating and nourishing foods. An offering of nature perfectly adapted to our needs, when the weather is cold, dry and the days are short. Today, all cereals are available all year round. And if every morning you eat rusks, you buy a white baguette from your baker, you taste cakes and biscuits, and you eat pasta or pizzas, you are eating gluten 24/7. If the cycles of nature were respected, this over-consumption of gluten would be impossible. Reconnect to the production and harvest cycles of nature.
4. Seasonality is not sexy
That is true ! When one decides not to eat gluten one can stay in the same logic of consumption and abundance. We change brands, try new recipes, it's creative, it's new, but we consume everything the same way. Seasonality asks us to consume differently. Less. More consciously. In a way that may seem more restricted at first. You close the door to certain foods but you open the door to other varieties that you had forgotten. The apparent restriction sensation turns into abundance that makes sense.
5. Gluten or not gluten, that is not the (only) question
Whether you decide to eat or not gluten, it's your right. And unlike other foods (such as dairy products), your choice will not have a major influence on the quality of natural resources or deforestation in the Amazon. So, it's an even more personal choice :) Whatever your choice, Ayurveda offers us this guideline:
Diversify our consumption of cereals,
Prioritize the consumption of whole or semi-complete organic rice,
Reduce or eliminate our wheat consumption in the spring and summer,
Restore a strong digestive fire, as number one priority.
And invites us to question aspects of our society through the prism of gluten, such as:
Our intensive and chemical agricultural model,
Our obsession with the abundance of choices,
Our disconnection from nature and its rhythms,
The way we sit down to eat every day.
SOME TIPS FOR BETTER DIGESTIVE CAPACITY
SOME TIPS FOR BETTER DIGESTIVE CAPACITY
Reduce processed foods and increase the natural foods you consume. When one hears "processed food" one often thinks of foods particularly harmful by which one feels little concerned. But all foods that are not a single ingredient, obtained as such, raw, in nature, are processed foods. A bowl of blueberries is a raw food, a jam of blueberries is a processed food.
Trust nature and freshness. When shopping, observe what is the share of foods that come in boxes, bags and jars and what is the share of food that is alive and will start to wilt in a few hours / days only. Aim for the loss :)
Digestion is a matter of secretions (salivary, pancreatic, etc.) and of mechanics. As soon as you start to stimulate your senses and deposit a food - however tiny it is - on your palate, digestion is started. It's like a switch. At the moment, we spend our time switching it on and off between the breakfast, the apple crunching on the way to work, the almonds nibbled at 11 o'clock, the meals, the snacks, the aperitifs, the herbal teas and the cravings evening. This inability to eat for long periods of time and not to nibble out of the table is one of the main causes of our digestive upset.
An annual or quarterly probiotic cure can help you restore a balance of the intestinal flora to better digest proteins like gluten while protecting the permeability of your intestinal barrier .
Finally, invisible but essential: change our attitude towards the act of eating. Consider that the meal is a time that is self-sufficient. He needs our sight, our hearing, our touch, our presence. As soon as one takes advantage of the meal to do something else at the same time (watching a video, talking abundantly, reading a book, calling someone, looking in the void, being completely absorbed by his thoughts) Consequently we diminish our ability to digest this meal. This way of eating is symptomatic of a society where one must "run after time" and be "productive" or "entertained" at all times. You do not have to be productive or creative when you eat! Give yourself moments of silence and emptiness. You deserved your meal, sit down and enjoy it in full consciousness :)
 Le boum des aliments sans gluten – http://www.lefigaro.fr/conso/2015/03/01/05007-20150301ARTFIG00045-le-boum-des-aliments-sans-gluten.php
 How to become gluten intolerant https://www.youtube.com/watch?v=Oht9AEq1798
 « La fabricatio chromospn du pain » Oldu – Risque et résilience
 Gluten. Comment le blé moderne nous intoxique de Julien Venesson
 Claude Bourguignon – Microbiologie des sols https://www.youtube.com/watch?v=VS10A0vQ_tc&feature=youtu.be
 « Gluten – Comment le blé moderne nous intoxique »
 De Angelis M, Rizzello CG, Fasano A, et al. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue. Biochem Biophys Acta. 2006; 1762(1): 80-93