Yes, well I think we would probably have a 10 year shorter lifespan if we lived at 40 or more degrees below freezing most of the year!
And yes, I am taking the Inuit tribe as an example. Of course there are quite a swathe of people living and working in the colder climes - even those in Northern Scandinavia and Siberia, etc., have existed perfectly well on a similar diet.
I too felt that I have followed a fairly good diet - we generally would eat the wholewheat bread and butter rather than white putty and margarine, in fact my Mum used to make her own wholemeal bread for years, but she was totally oblivious to the fact that even that 'good, wholesome' bread was actually damaging her.
She died at the age of 64 after a lifetime of T1 Diabetes and latterly other health issues, of multiple organ failure. She had had lifelong anaemia. It was never investigated - her Doctors just kept doling out the Ferrous fumarate to top up her iron levels. She had fertility issues (me, followed by a stillborn, followed by 10 miscarriages). From about 5 years before she died she developed stomach problems, frothy diarrhoea and other symptoms which I now know to be symptomatic of Coeliac Disease.
Just 4 weeks before she died one of the Hospital Doctors suspected Coeliac and put her on a 'way too little, way too late' gluten-free diet. She died of MOF because her gut damage was so bad her body couldn't absorb nutrients any more - regardless of the fact that she was still eating, her body was devouring itself.
The Medical Profession had 64 years to diagnose the Coeliac Disease, and all they gave her was 4 measly weeks.
I now know that my Dad also was damaged by gluten - he too displayed typical symptoms - but you know, those with Coeliac disease can also display the same symptoms as people with any number of other diseases. So they will have all sorts of things as well as the gluten intolerance, like anaemias of different kinds, thyroid problems, digestive issues, IBS, Diabetes, skin conditions like Dermatitis Herpetiformis, etc., Arthritis, neuropathy, ataxia, mental issues like depression, brain fog, bipolar, schizophrenia etc., etc., etc. Coeliac can even masquerade as things like Multiple Sclerosis. Most, if not all of these problems have nutrient malabsorption issues of some kind at their root.
I see a far, far bigger picture here. Those with Diabetes are just another goldfish in the pond. and what we eat has a huge bearing on our health. Virtually all our ill-health has a common link.
What many with Coeliac and gluten intolerance find is that whilst some will get some kind of recovery after dumping the gluten foods, many won't, and that is because the (pretty disgusting) gluten-free foods that they transfer to are typically much higher in carbs and sugars than the gluten foods were and will help to keep the gut damage going. That is why so many are now following the Specific Carb Diet, because it removes all grains, starches, sugars and most dairy and focuses just on good basic food. That way we can get optimum nutrition to help rebuild our digestive systems and start to absorb the nutrients properly, and avoid consuming anything that will keep the damage going.
No. Eating a relatively 'healthy' diet including wholemeal bread, wholewheat pasta, brown rice, etc., etc., did not stop me getting Diabetes either. But perhaps an all natural, gluten, starch and dairy free one just might have.
After over 10 years with IBS my digestion finally collapsed. I was fortunate. I had recognisable symptoms - its those who don't get digestive issues (and there are many with Coeliac Disease who don't) who come off the worst. Things like IBS, and Diabetes, and Dermatitis, etc., are signals. But we are not understanding what those signals are telling us.
It is too easy just to write it all off to 'genetics' or some other scapegoat. But the fact that there are still many cultures in the Earth who are healthy and who do not die of disease like we do is a clear indication that genetics are not really to blame. Yes, we may have inherited vulnerabilities or weaknesses, which may make us more susceptible to certain things but it cannot explain everything.
There are many who appear to carry the supposed 'genetic markers' for Coeliac Disease but who never develop the 'disease'. That alone is enough to show that genetics are not that reliable. Genetics can be switched on and off by different factors and triggers. But diet is with us for life.
Gluten in itself cannot be blamed for the whole caboodle. Carbs in general fuels an overgrowth of yeasts and microbes in the gut. They often get their foot in the door when we are given things like antibiotics that don't touch them, but kill all their 'predators' and our gut defense bacteria (kill the soldiers and the city is undefended). We then treat them kindly by giving them lots of lovely carbs to eat and they reward us by causing mess and mayhem all over the body, dumping their toxic waste behind them as they go.
They damage the gut causing perforations which then allow substances to escape into the bloodstream triggering responses, hence the rapidly growing emergence of allergic reactions, asthma and other histamine-response issues either IgA or IgE, etc. Gluten, if it were able to remain in the gut might be manageable but between that and the bugs, damage is pretty inevitable. Gluteomorphins and Caseomorphins can then get through into the bloodstream and into the body causing problems, and the brain, triggering brain fog, depression and other issues (and possibly even Alzheimer's).
So, perhaps, now you have a little background, you can see why I have such issues with carbs. Maybe if we were healthy to start with, a bit of it here and there would not be that problematic, but by the time we have Diabetes, or Coeliac Disease, or any other health issue the damage has already been done. Yes, lowering carbs will help, but it is still a bit like shutting the gate after the horse has bolted..................if I had known thirty years ago what I know now I would not have eaten all those 'healthy' carbohydrates.
