The Institute for Responsible Technology (IRT) released a report today proposing a link between genetically modified (GM) foods and gluten-related disorders. In today’s report, a team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is estimated to affect as many as 18 million Americans.
Discover protocols that could lead you into thyroid disease remission
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.
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?
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.
Global awareness about Celiac disease (CD) is growing—unfortunately, along with some rather unhelpful perceptions. It doesn't help that "celiac disease" has become a generic blanket term not unlike how "Kleenex" today signifies no more than a box of tissue paper of any brand. So, in the public mind, "celiac disease" today stands for everything connected to a reaction to gluten.
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?
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
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?
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?
Discussing the challenges and misunderstandings about what makes for a healthy glutenfree lifestyle with the example of a grain-free Paleolithic diet.
Wheat could be driving more than your digestive system crazy
Grains are often called the "staff of life," having a sort of credibility that is biblical in proportion. So prevalent is the perception that grains make for "good food" that the Food and Agriculture Organization (FAO) - which is the United Nation's international agency for defeating hunger - uses a head of wheat as its emblem, with the Latin Fiat Panis or "Let There Be Bread" as its motto
The food you eat directly affects your brain
Why is it important to recognize gastrointestinal inflammation? A look at the central role of the duodenum for our health.
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?
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?
As the autism epidemic continues to accelerate, one of the least well known contributing causes goes mostly unnoticed: wheat consumption.
Gluten-free foods seem to be popping up everywhere. Is this just another diet fad?
Just five years ago, asking your server for gluten-free choices would get you the proverbial blank stare. Today it's more likely to elicit a menu page of choices. Family chains, some fast-food outlets, even ball park vendors, now include gluten-free options. Why are millions of Americans suddenly eschewing wheat?
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?
If you have ever wondered why you should not eat wheat, this article is for you!
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.
Are grains toxic for everyone? Is gluten-free enough to protect your health?