The problem is complex. I start with wheat flour, the pillar of European nutrition. First of all, the wheat flour we consume is not the same as the wheat flour 100 years ago. Because since then, as a result of plant breeding, the content of gluten, lectin and phytate in flour has increased. The whole wheat flour, whether it is rye, wheat or spelt flour contains even more of these than refined ones.
The other huge problem is that in the recent 100 years our society and our lifestyle have changed so much, we take the constant existence of food for granted. Anytime, anywhere, even in the rush we can swallow some cheap pastry, yogurt or sweets. Our grandparents didn’t eat croissant, brownie, and whole-wheat baguette with light margarine, fast-ripened meat and sliced cheese every day, just to mention a few of these. In food industry dumping, it is highly difficult to choose consciously and well when ads are roaring everywhere and all our senses are stimulated (plenty of brilliant marketing professionals are working on it). In addition, we have been nourished with gluten as a supplement material (furthermore with lectines and phytates that are present in dairy products) since babyhood, so by the time of raising our consciousness and remembering, around the age of 3 we are already addicted. Gluten is a mixture of two proteins, gliadin and glutenine occurring mostly in cereals. Refined sugar and gluten containing carbohydrate cause addiction! Beside addiction the big volume of phytate, lectine and gluten in soy and cereals obstruct the absorption of trace elements and minerals.
In the mechanism of addiction the gluten and the lectines of cereals confuse the organism’s leptin balance, which is responsible for our sensation of hunger and satiety; we can still feel hungry even when we are already full. They interrupt in the hormone system of the body in many points. They irritate the small intestine so the trace elements cannot be absorbed, in the large intestine the gluten subsides and behaves as glue, just as in dairy products. Wheat is refined this way containing the highest level of gluten to be better commodity, to be easier baked with more spectacular result. It sticks together with the semi-digested food and causes diarrhoea, slow digestion and kills intestinal bacteria. The intestinal bacteria are responsible in 70 percent for our immune system. The lectines cause leaky gut syndrome, which is very dangerous because any undigested protein got into blood circulation can cause autoimmune processes (allergy, eczema, psoriasis, diabetes, food intolerance, etc). Milk proteins are very similar to our immune proteins. The cows on factory farms are under hormone treatment. The milk proteins reaching the blood stream upset the balance of our hormones.