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The Hidden Truth about Gluten and What It Does to Your Body

June 22nd, 2018

Foods That Contain Glutenthe Protein to Avoid.

Gluten is a protein that occurs naturally in wheat, barley, spelt and rye. Acting as a binder, gluten holds foods together and lends a pliable, stretchable quality to dough and other food mixtures. Many other grains also contain gluten, including semolina, farro, farina and triticale, which is a blend of rye and wheat. Although natural oats are free of gluten, oats may also contain some gluten when they are processed in the same facilities as grains with gluten contents.

Other common sources of gluten are monosodium glutamate (MSG), soy sauce, modified food starch, lecithin and some vitamins that have wheat starch fillers or outer coatings. Some people may also be unaware that seitan, the vegan food that is high in protein is actually wheat gluten.

Negative Responses by the Body to Dietary Consumption of Gluten

Consuming gluten in foods has proven to be problematic and unhealthy for many people. Especially for individuals who eat a diet high in content of wheat and other grains, the gluten in their daily intake of food can result in side effects, some of which can be serious. In some cases, the body may treat gluten as a toxic substance, which triggers the immune system to take strong action, attacking the gluten.

When people with gluten sensitivity consume gluten regularly, not knowing that they are gluten intolerant, this can cause internal inflammation. The resulting adverse effects may be mild, such as bloating, fatigue and alternating occurrences of diarrhea and constipation. Some people may have much stronger reactions, including malnutrition, intestinal damage and weight loss. Major health conditions that signal the need for a significant reduction or complete elimination of gluten from the diet include:

  • Celiac Disease. – This serious autoimmune disorder affects people who are genetically predisposed to develop this condition and who consume gluten regularly in their daily diets. Celiac disease can cause lasting damage to the small intestine and lead to many long-lasting health problems such as Type I diabetes, multiple sclerosis, osteoporosis and epilepsy. When people who have celiac disease ingest gluten, their immune systems respond, attacking the small intestine. During this attack, the small finger-shaped projections lining the small intestine to enhance the absorption of nutrients, known as the villi, are injured. This damage to the villi causes poor nutritional absorption rates. Globally, approximately one in every hundred people are affected by celiac disease.
  • Gluten Intolerance. – This type of intolerance to gluten has symptoms similar to those of celiac disease  minus the heightened levels of antibodies and the resulting intestinal damage. Although there is no diagnostic test for this condition, it is identifiable by its lingering symptoms and a non-positive diagnostic test for celiac disease. Gluten intolerance is also referred to as gluten sensitive enteropathy (GSE) and non-celiac gluten sensitivity.
  • Wheat Allergy. – Caused by an allergic reaction to one or more of the proteins contained in wheat, this condition can be diagnosed by immunoglobulin E blood tests that are positive and a change in diet. Its symptoms may vary from mild to severe, including itching or swelling of the throat and mouth, itchy eyes, hives, nausea, diarrhea, cramps, anaphylaxis and increased breathing rates. This condition most often develops in children, and most youngsters outgrow it by their late teenage years.
  • Dermatitis Herpetiformis (DH). – This skin rash can develop after eating foods containing gluten. As an autoimmune reaction to gluten intake, its symptoms include a red and itchy skin rash that may develop into  bumps and blisters. Some people who have celiac disease also have DH.  However, people with DH are not plagued by the digestive symptoms of celiac disease.

Numbers of Australians Adversely Affected by Gluten in Their Diets 

According to data provided by the Coeliac Society of Australia,¹ coeliac (celiac) disease affects about one in every 70 Australians today. The majority of people affected are west Asians and Caucasians. This condition is not commonly found among other Asians and Australian Aboriginal groups.

In addition, researchers estimate that approximately 80 percent of Australians who now have this condition have not yet been diagnosed. Many Australians who have developed symptoms of coeliac disease, although not medically diagnosed as having this health condition, have simply stopped eating foods that contain gluten to alleviate, and often eliminate, the adverse effects of ingesting gluten.

Symptoms they reported were those normally associated with coeliac disease and its diagnosis, such as bloating, fatigue and alternating occurrences of diarrhea and constipation. Many people who have gained personal knowledge about gluten intolerance and symptoms common to coeliac disease are simply, and wisely, self-treating their symptoms through dietary modification.

By excluding gluten from their diets, they are alleviating, and often eliminating, these disruptive and worrisome signs of gluten intolerance. By removing gluten from their daily diets after first experiencing the discomforts associated with dietary intake of foods containing gluten, these people can often prevent any lasting damage to the villi of the small intestine.

Long-Term Bodily Damage Caused by Gluten in the Diet 

For people with severe, toxic bodily reactions to consuming gluten, the results can be lasting, such as persistent weight loss, malnutrition and intestinal damage. These symptoms may or may not indicate a diagnosis of the autoimmune disorder, celiac disease. However, over a period of time, both malnutrition and intestinal damage that results in malabsorption of nutrients can lead to other serious or chronic maladies.

Although when gluten is removed from the diet of a person experiencing these unhealthy symptoms, the symptoms may disappear, and often, any physical damage incurred may be reversed, other types of injury or damage may have already affected this person’s body tissues, vital organs and internal systems.

Some people who have celiac disease may also be at higher risk for development of such serious ailments as anemia from poor absorption levels of calcium and iron. They may also be susceptible to developing nerve disorders, osteoporosis and other health problems associated with ongoing malnutrition.

Other health problems that may have connection to continuous dietary intake of gluten include development of infertility or occasionally, tumorous growths in the body. Individuals with high gluten levels in their diets may also be more susceptible to the onset of depression, dementia or Alzheimer’s disease. Especially when symptoms of celiac disease or other types of serious gluten intolerance are misdiagnosed, additional health problems and symptoms may develop.

Importance of Adopting a Gluten-Free Diet 

Many people who have the strong desire and willpower to completely eliminate all foods containing gluten from their diets are not aware of the numerous food types that contain gluten and in what quantities. However, by engaging in some research and consulting a natural nutritionist or natural healthcare expert, they can obtain valuable information concerning what foods to avoid. Along with helping to eliminate serious symptoms of gluten intolerance and related maladies, eating a gluten-free diet can also be of benefit to people with chronic gastrointestinal conditions such as irritable bowel syndrome (IBS), colitis or Crohn’s disease. A gluten-free eating habit is part of a low FODMAP diet (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.These sugars and starches in foods can ferment when exposed to intestinal bacteria, which can result in intestinal cramps, bloating or diarrhea. In some cases, a gluten-free diet has also been reported to improve the general behavior patterns, learning rates and social skills of children with autism. Many people who are not gluten intolerant simply find that eating a daily diet that does not include gluten results in better digestion, nutritional absorption, energy levels and overall good health and a genuine sense of wellbeing.

Kapai Puku® as a Purpose Built Factory and Diet Excluding Gluten and Nuts 

Kapai Puku’s founder, Graeme Johnstone, and his entire team have invested 18 years of indepth research and development in making Kapai Puku products the ultimate pure, healthpromoting dietary enhancement formula known as “The Seed of Life®.” The result of this comprehensive and detailed research is the current variety of Kapai Puku products. The fabulous vitalizing blend of high fibre content, raw foods and fresh whole grains that compose the outstanding Kapai Puku products will act to thoroughly cleanse and exfoliate your intestinal tract and boost your metabolic rate while suppressing your appetite—all in just one serving. As one of the very best sources of high fibre counts for increased and sustained energy, this formula of 100 percent all natural components has no added dairy, nuts, salt or preservatives and absolutely no gluten. In fact, all products of the Kapai Puku brand are completely free of GM, gluten and wheat and suitable for a vegan diet. Composed of all pure, unprocessed foods, all products of this brand are health-promoting, empowering and nutrient-rich remedies—just like Mother Nature’s own recipes.

With their content of highly nutritional, pure fibre from natural seeds, whole grains and purefoods, the Kapai Puku products cleanse, nurture and strengthen your entire digestive tract. They exfoliate, cleanse and detoxify your small and large intestines while distributing pure nutrients throughout your system, fueling your muscles, joints, organs and body tissues. Because they are completely free of gluten, these energizing blends guard your system from developing such unhealthy conditions as celiac disease, gluten intolerance, wheat allergy and Dermatitis Herpetiformis, all of which are caused by ingesting gluten as part of your regular diet. The Kapai Puku® “No. 1 Gut Health” product contains the amazing pure and robust ingredients of Buckwheat, Sunflower Kernels, Linseed, Sesame Seeds, Pumpkin Seeds, Millet Seeds, Chia Seeds, Poppyseeds, Natural Sundried Raisins Sulphate Free, Lions Mane, Chicory Root and Monk Fruit Powder. Every ingredient nurtures and vitalizes your system with highly nutritional, pure components.

When you consume this empowering formula daily, mixed with cereal, included in smoothies, added to the ingredients of baked goods, sprinkled on salads and cooked foods or eaten straight from the packet as a delicious, energizing snack, you will be nurturing your mind, body and emotional state with the most nutritious, health-enhancing, all-natural fuel obtainable today. With daily use of this purifying, empowering and gluten-free formula, you will also be protecting and strengthening your system against the onset of all forms of gluten intolerance, for the best of digestive health and a healthful lifestyle.


¹https://www.sbs.com.au/topics/life/health/article/2016/09/26/one-three-australians-avoid-glutendairy-or-meat-csiro

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