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'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?
Here are four specific things that you can start addressing today to significantly lower your risk for breast cancer.
17 years after "The Dark Side of Wheat," the science is stronger and the stakes are higher
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?
One obvious sign of the metabolic syndrome epidemic is the fact that more than two-thirds of Americans are overweight and about half are obese
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
Could there be a food-based cure for schizophrenia, bipolar, and depressive disorders? Could two of the most popular foods consumed in the West be a major cause?
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.
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
One quarter of our global food supply contains a hidden hormone-disrupting danger that can cause serious acute, as well as chronic adverse health effects. A recent study on young girls in New Jersey found detectable concentrations in the urine of 2/3rds of the population sampled.
Autism is a complex neurodevelopmental disorder whose incidence has been rising dramatically in the past two decades, in step with the dramatic rise in the use of glyphosate (the active ingredient in the pervasive herbicide Roundup) on core food crops
People should know though the science is now coming back and confirming that the old wisdom is absolutely scientifically validated
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.
Here we present you with the evidence of the universal harm of gluten.
Monsanto’s talk of ‘technology’ tries to hide its real objectives of control over seed through genetic engineering
Cultured food has a wide range of health benefits, but recent research shows it may also degrade highly toxic pesticide residues found in our food.
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.
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.
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?
Cereal grains—the world’s most abundant food source—can adversely affect human behavior and mental health
Are grains toxic for everyone? Is gluten-free enough to protect your health?
Current research indicates a clear relationship between a mother's sensitivity to gluten and the mental health of her child.
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.