After the digestive tract, the most commonly affected system to be affected by gluten is the nervous system. It is thought that depression can be caused by gluten in one of 2 ways.
1. INFLAMMATION: A gluten sensitive individual’s immune system responds to the protein gliadin. Unfortunately, that protein is similar in structure to other proteins present in the body, including those of the brain and nerve cells. A cross reactivity can occur and the immune system “confuses” proteins in the body for the protein gliadin. This is called cellular mimicry and the result is the body attacking its own tissues with inflammation resulting. When inflammation happens in the brain and nervous system, a variety of symptoms can occur, including depression.
Please note, that even though most doctors will dismiss a gluten allergy/sensitivity if you don’t have any digestive issues, this is not true. You can have problems with gluten that show up in other parts of your body, not just the digestive track. Gluten can attack any organ: thyroid, gallbladder, nervous system, joints (arthritis), cellular membrane (multiple sclerosis), you name it.
2. SEROTONIN LEVELS: Gluten sensitivity interferes with protein absorption. Specifically the amino acid tryptophan, which is essential for brain health. Tryptophan is a protein in the brain responsible for a feeling of well-being and relaxation. A deficiency can be correlated to feelings of depression and anxiety (along with insomnia and constipation). 90% of serotonin production occurs in the digestive tract. So it makes sense that food has an effect, either positive or negative, on serotonin production. Our society is too willing to accept a “chemical imbalance” as an explanation for their symptoms and instead of getting to the root cause of the condition, simply swallow a pill – a pill that in the case of anti-depressants has very dangerous and undesired side effects.
The frequency with which clients can taper off their anti-depressants is considered “unbelievable” too many mainstream doctors, yet it happens regularly. How is that possible? Well, it is important to look at the root cause of the depression, rather than just putting a “Band-Aid” over the problem. Instead, I find success with a gluten-free diet as the main path to recovery, along with a therapeutic dose of amino acids, such as 5-HTP or GABA, along with Vitamin B and other key nutrients.
Food allergies can also affect our children’s behavior. Encounters with allergens stimulate the release of serotonin and histamine from mast cells in the body. This increase affect alters arousal, attention, activity and vigilance. As a result, a highly allergic child can be either quite sluggish or hyperactive, depending upon the system of the allergic reaction. Eliminating all allergens from the diet will eliminate hyperactivity or lethargy and inattention.
So when I tell clients to eat “gluten free” they often grab all the “gluten-free” pre-packaged foods on the shelf…but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our body. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain. To read more on how to fight depression through food and supplements, check out Secrets to Controlling Your Cravings Weight and Mood.
Here is another item to toss from your freezer! Marketing Marketing Marketing. Click HERE to read why trans-fats increase depression.
Ingredients: Crust: Enriched Flour Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid)Water, Tomatoes (Tomato Paste, Water)Cornmeal, Yeast, Vegetable Shortening (Partially Hydrogenated Soybean Oil and Natural Flavor, Salt, Sugar, Dough Conditioner, Diacetyl Tartaric Acid Ester Of Mono and Diglcerides ,Wheat Gluten, Sugar, Dextrose, Wheat Flour, Guar Gum, Active Malt Flour, Calcium Pyrophosphate, Lecithin, Ascorbic Acid, Enzyme)Butter Flavoring Oil with Garlic (Partially Hydrogenated Soybean Oil, Oleoresin Garlic, Salt, Soybean Lecithin, Natural and Artificial Butter Flavors Vitamin A Palmitate, Beta Carotene Added For Color)Dough Conditioner (Dactyl Tartaric Acid Ester of Mono and Diglycerides ,Wheat Gluten, Sugar, Dextrose, Wheat Flour, Guar Gum Active Malt Flour Calcium Pyrophosphate, Lecithin, Ascorbic Acid, Enzyme)Olive Oil, Modified Food Starch, Spices, Garlic, Garlic Powder Dehydrated Parsley, Xanthan Gun Topping: Low Moisture Part-Skim Mozzarella Cheese, Cultured Pasteurized Part-Skim Milk, Salt, Enzymes)Tomatoes (Tomatoes Paste, Water) Pre-cooked Barbecued Chicken Breast Rib Meat-Smoke Flavor Added (Chicken Breast with Rib Meat, Water, Salt, Flavorings, Dextrose, Grill Flavor (Maltodextrin, Salt Grill Flavor (from Vegetable Oil)Modified Food Starch, Corn Syrup Solids, syrup Solids, Smoke Flavoring, Modified Food Starch, Corn Syrup Solids, Sodium Acid Phyrophoshate)Cooked with Bacon Bites Smoke Flavoring Added (cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphates, Sodium Nitrite)Seasoning Blend (Sugar, Salt, Molasses Powder, Maltodextrin, Acetric Acid, Caramel Color, Sodium Diacetate, Smoke Flavor, Onion Powder, Mustard Flour, and Not More Than 2 % Silicon Dioxide Added To Prevent Caking, Spices, and spice Extra Extractives, Citric acid, Garlic Power, Anchovy Fish Powder Red Onion.
YIKES!!!! WHAT IS "Dough Conditioner"????? Let's toss those frozen pizzas and make our own!
Crust:
1/3 cup almond flour
1/3 cup unflavored whey protein
1/3 cup Parmesan cheese, shredded
1 tsp Celtic sea salt
Water (just enough to hold dough together)
Optional: Italian spices
Preheat oven to 375 degrees F. Sift all the dry ingredients together. Slowly add in water, 1 TBS at a time until dough can hold a ball shape. Grease a pie pan. With wet fingers, push the dough to cover the pie pan. Bake for 15 minutes or until golden brown. Remove from oven. Top with toppings listed below. Place back in oven for 5 minutes or until cheese is melted. Yum! Makes 2 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Frozen Pizza = 350 calories, 54 carbs, 5 fiber
"Healthified" Pizza CRUST Only = 208.5 calories, 4 carbs, 2g fiber
Layer the pizza with:
BBQ Sauce (no sugar)
Shredded Chicken (I precooked mine in a crockpot)
Freshly Shredded cheddar
Chopped Tomato
Red Onion
CLICK HERE TO FIND MY FAVORITE NO SUGAR BBQ SAUCE
