Here are four specific things that you can start addressing today to significantly lower your risk for breast cancer.
Current research indicates a clear relationship between a mother's sensitivity to gluten and the mental health of her child.
A new study links wheat and gluten consumption to weight gain and type 1 diabetes, confirming an already extensive body of research already establishing this connection.
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.
There is something that every cancer patient should hear from their oncologist when they are first diagnosed. They should be told that by making certain dietary changes, they could increase their chances of healing from cancer dramatically, no matter what course of treatment they pursue.
Discussing the challenges and misunderstandings about what makes for a healthy glutenfree lifestyle with the example of a grain-free Paleolithic diet.
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 paleo recommendations to avoid grains and legumes due to anti-nutrient content predicated in science or founded in fear mongering? An evidence-based analysis of the good, the bad, and the ugly when it comes to lectins, phytates, and autoimmune disease
Here we present you with the evidence of the universal harm of gluten.
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?
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.
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?
Wheat consumption has been linked to psychiatric conditions like schizophrenia for over 60 years, but recent research indicates the mind-altering properties of this popular food are, in part, caused by it cutting off blood flow to the frontal cortex of the brain.
Two of the Western world's most popular foods have been implicated in immune mediated brain damage.
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?
Cereal grains—the world’s most abundant food source—can adversely affect human behavior and mental health
How ironic it would be for the most celebrated food of Western culture -- wheat -- to be at the root of the global epidemic of depression?
17 years after "The Dark Side of Wheat," the science is stronger and the stakes are higher
Grains have gotten a bad rap in recent years, with the rise in popularity of paleo and ketogenic diets turning people away from many carbohydrate foods. But oats are an exception to the “no carb” rule. Packed with slow-burning energy, oats are a versatile super food that can fuel an active day and contribute to lifelong disease resistance
Research indicates that the consumption of wheat contributes to the growth of pathogenic bacteria in our gut
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
People should know though the science is now coming back and confirming that the old wisdom is absolutely scientifically validated
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