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