Wheat & Gluten: Less Is More

In my line of work, I’ve learned so much from the people that visit with me to attain better health.  One of the most prominent things I’ve witnessed, looking back over the last ten years of my practice, is that foods made of wheat ,and other gluten containing grains, are best eaten as sparingly as possible, if not avoided completely.

Time and time again, I’ve seen people feel better, remove obstacles to cure, prevent illness and evolve their health when they give gluten the boot.  Every person is biochemically different, and some do better eliminating wheat from their diet completely, while some are ok to have  a little every now and then.

There is no exact answer when it comes to how much or how little an individual should have.  However, there is a growing population of North Americans, who are not necessarily those with Celiac Disease, but still feel better when they are not regularly eating gluten.  In addition, more and more people are questioning how gluten influences their health and there is a sweeping realization in the importance of including a variety of gluten free grains, like brown rice, quinoa, buckwheat and millet, in a balanced diet.

I still get questions about the link between gluten and illness.  I thought I’d share an excellent article written by Katherine Czapp for the Weston A.Price Foundation that very concisely explains why the “staff of life” has become a source of concern in nutrition.

In the article she writes:

“The industry does not realize–or will not admit–that although grains are nutritious foods, they must be processed in ways that enhance their nutrition and digestibility while coaxing their inherent complex flavors through slow development of starches and proteins, usually via a combination of sprouting and souring with the help of a host of useful microorganisms. The modern “no-time” food processing industry has ignored these traditions to the peril of everyone’s health, flooding the market with cereal products that are no longer recognizable as nourishment, but thanks to their means of breeding, cultivation, milling and manufacture, are instead downright dangerous.”

The article reviews how traditional bread was a true probiotic food and how modern day processing has drastically altered that.  She also touches on the importance of sprouted grain bread.

This article is a little lengthy, but well worth the read.  It can be viewed here: Against The Grain.

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