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?
Are grains toxic for everyone? Is gluten-free enough to protect your health?
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.
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
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.
If you have ever wondered why you should not eat wheat, this article is for you!
Can Wheat Make You Crazy?
Discover protocols that could lead you into thyroid disease remission
As the autism epidemic continues to accelerate, one of the least well known contributing causes goes mostly unnoticed: wheat consumption.
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?
Discussing the challenges and misunderstandings about what makes for a healthy glutenfree lifestyle with the example of a grain-free Paleolithic diet.
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"?
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
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.
"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.
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.
Does the consumption of gluten-containing grains contribute to psychiatric disorders such as schizophrenia?
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.
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?
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.
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
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?
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?
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.
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