Wheat's weight-promoting effects are newly confirmed. Used to add weight to cattle before slaughter, wheat has been used to pack on the pounds in animal husbandry since the advent of the discipline. Why should we be surprised that it adds weight to humans who eat it as well?
Can Wheat Make You Crazy?
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?
As the autism epidemic continues to accelerate, one of the least well known contributing causes goes mostly unnoticed: wheat consumption.
Why is it important to recognize gastrointestinal inflammation? A look at the central role of the duodenum for our health.
Ancient Roman soldiers were punished either with decimation or deprivation of their wheat rations. What does this tell us about the addictive power of wheat?
A provocative essay by Dr. Kelly Brogan on why she is now convinced it is imperative for all people to eliminate gluten, a highly inflammatory food, from their lives
Are grains toxic for everyone? Is gluten-free enough to protect your health?
"Gluten Free": No it’s not a wellness fad. And its elimination may very well be the key to resolving what would otherwise be a chronic and disabling psychiatric condition.
A radical new perspective on wheat's harmful properties has been proposed, which instead of looking at it as just a wholesome food that some people have problem consuming, perhaps it should be considered a pathogen with similar mechanisms of harm to viruses or bacteria.
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?
Discussing the challenges and misunderstandings about what makes for a healthy glutenfree lifestyle with the example of a grain-free Paleolithic diet.
People often balk at the concept that a gluten-free diet may improve the condition of autistic children. For so many who have tried it, the proof is not in academic publications but in the (gluten free) pudding. Nothing is more compelling than seeing improvement with your own eyes, not even a randomized, double-blinded clinical trial.
We know that wheat harms the gut, which has been called "the second brain." So is it all that surprising to learn that it could have nerve and brain-damaging properties?
Retinoic acid causes inflammation. In an odd twist, nature reverses the important anti-inflammatory and growth factor related role of vitamin A: its metabolite retinoic acid partners with interleukin-15 (IL-15) to produce inflammation in some HLA-DQ2/DQ8 gene carriers
With global rates of celiac disease (CD) accelerating, a new study reveals a link between this popular pain killer and intestinal damage consistent with those observed in CD.
Does the consumption of gluten-containing grains contribute to psychiatric disorders such as schizophrenia?
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.
Food addictions are not strictly “psychological” problems, but have a hard-wired, organic component. Many of the most commonly consumed foods in Western culture actually contain narcotic properties associated with the presence of psychoactive chemicals that bind to opioid receptors in the nervous system.
Sayer Ji, the author of "The Dark Side of Wheat," discusses the emerging viewpoint that wheat represents a human species-specific intolerance that should be universally avoided.
Could bacteria and related microbes, widely believed to be a primary cause of disease, explain how we are capable of surviving through the self-created chemical nightmare of industrialized society?
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.
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.
Whereas conventional screenings for wheat allergies or celiac disease consider intolerance exceedingly rare, an accumulating body of clinical research now links wheat consumption with over 200 health problems. Could this be why millions of American consumers are now expressing their wholesale rejection of this "king of grains"?
