In this article a key question is brought to the forefront, namely, is eating wheat and gluten free enough to obtain optimal health? The mass market has done quite a good job of accommodating the gluten & wheat free movement by providing an increasingly wide number of good tasting and relatively nutritious "whole grain" products. But are whole grains like rice, or other substitute flours like potato, really good for us?
Did you know that most calcium supplements on the market are basically limestone? Yes, that's chalk. Conceal it within a capsule, a slickly glazed tablet, or in the form of a silky smooth liquid, and it is magically transformed into a "calcium supplement": easy to swallow, “good for the bones" and a very profitable commodity for both the dietary supplement and mining industries. After all, a sizable portion of the Earth's crust is composed of the stuff.
Many of us ate wheat and gluten-containing products from infanthood into adulthood, unaware of the many adverse health effects that came with this socially–sanctioned dietary practice, until our bodies forced us to fully appreciate the darker side of wheat.
Now, having thrust a baguette into the glutinous heart of the wheat monster, many of us have bodies that are still recovering from its ravages.
A new study indicates that wheat consumption may contribute to a rare but serious liver disease in children.
There may be good reason to take glucosamine supplements for symptoms other than joint problems.
There is a growing awareness that glyphosate is much more toxic than we have been led to believe, and I am confident that in time it will be banned worldwide, just like DDT
Cereal grains—the world’s most abundant food source—can adversely affect human behavior and mental health
Two of the Western world's most popular foods have been implicated in immune mediated brain damage.
How ironic it would be for the most celebrated food of Western culture -- wheat -- to be at the root of the global epidemic of depression?
Current research indicates a clear relationship between a mother's sensitivity to gluten and the mental health of her child.
Could common complaints of bloating, abdominal tenderness and indigestion following a meal, and even the increasingly prevalent complaint lazily labeled 'irritable bowel syndrome' by conventional medicine, be worsened -- even caused -- by consuming wheat?
The Australian government, in the form of its science research arm, is joining Agribusiness profiteering by designing a GM wheat that could kill people who eat it & be inherited by their children.
Heart disease while still the #1 cause of mortality in the developed world, can be prevented and even reversed disease with nutrition, according to a growing body of scientific research.
There is something that every cancer patient should hear from their oncologist when they are first diagnosed. They should be told that by making certain dietary changes, they could increase their chances of healing from cancer dramatically, no matter what course of treatment they pursue.
The "diseases of affluence," as they are known, include diabetes, heart disease, arthritis, osteoporosis and cancer, and are sometimes referred to as the "Western disease" paradigm. They emerge largely in response to the type of overnourishment that occurs in relatively wealthy societies, and particularly the overconsumption of certain biologically incompatible foods that have become the nutritional centerpiece of agrarian and largely grain-based cultures.
Wheat consumption has been linked to psychiatric conditions like schizophrenia for over 60 years, but recent research indicates the mind-altering properties of this popular food are, in part, caused by it cutting off blood flow to the frontal cortex of the brain.
Monsanto’s talk of ‘technology’ tries to hide its real objectives of control over seed through genetic engineering
Monosodium glutamate (MSG) is a commonly used "flavor enhancer," and so powerfully so that (arguably) you could spray it on roadkill and it would taste good. This omnipresent ingredient in modern mass market food takes advantage of our biologically hard-wired taste receptors, and makes it very hard to stop eating the foods "seasoned" with this ingredient.
The mainstream media is now declaring 'gluten sensitivity' is an imagined condition -- this in spite of millions worldwide adopting a gluten and wheat free diet. What's going on?
Despite popular misconceptions gluten is only the tip of a very large iceberg. There are actually 23,788 distinct proteins that have been identified in wheat, any one of which could incite a negative immune reaction in the body.
People should know though the science is now coming back and confirming that the old wisdom is absolutely scientifically validated
Grains have gotten a bad rap in recent years, with the rise in popularity of paleo and ketogenic diets turning people away from many carbohydrate foods. But oats are an exception to the “no carb” rule. Packed with slow-burning energy, oats are a versatile super food that can fuel an active day and contribute to lifelong disease resistance
The myth that you need to have 'bad genes' to experience intestinal damage from consuming wheat was disproven years ago.
The globe-spanning presence of wheat and its exalted status among secular and sacred institutions alike differentiates this food from all others presently enjoyed by humans. Yet the unparalleled rise of wheat as the very catalyst for the emergence of ancient civilization has not occurred without a great price
