Hi Reader
Most pasta — even the “gluten-free” kind — silently inflames your gut, spikes glucose, and weakens your mitochondria, which means it creates the perfect environment for less than optimal health.
If you struggle with fatigue, cravings, or bloating after pasta, it’s time to switch! You dont have to stop eating pasta, you just make a wiser choice.
I stopped eating wheat pasta!
Wheat contains a protein called gliadin, which can increase the release of zonulin (protein) in the gut lining. Elevated zonulin levels loosen the tight junctions between intestinal cells, allowing endotoxins and other unwanted molecules to pass through the gut barrier into the bloodstream, potentially triggering systemic inflammation.
What is also heavily sprayed with glyphosate, which acts like an antibiotic, causes direct damage to cells, binds to cell receptors, not allowing important endogenous molecules to bind, damages gut lining and microbiome - the foundation of optimal health.
Wheat also rapidly increases glucose in the blood → if this happens chronically, it leads to inflammation and gut lining damage, eventually stimulating immune response and creating disease.
I avoid the currently popular non-organic corn + rice pasta.
Corn is often contaminated with mold, and rice with arsenic, even if they are organic. Both have a super-high glycemic index, leading to glucose spikes and inflammation. These two gluten-free options create the perfect storm for glucose instability and a long-term increase in toxins.
