Our food has been processed, chemically altered, and genetically modified. The food we eat today bears no resemblance to the food Mother Nature has provided. The food industry has one goal – to get you addicted to their food. The more food you buy, the bigger the profits.
There is one ingredient that is causing a lot of controversy – gluten. The food industry is advertising that gluten sensitivity is undocumented and not a concern, but many are finding that symptoms and diseases magically disappear when gluten is eliminated from the diet. If you have any of the following symptoms/diseases then you need to consider eliminating gluten permanently from your diet.
Do you experience any of these?
- Acid Reflux
- Autoimmune Disease
- Brain Fog
- Celiac Disease
- Crohn’s Disease
- Hashimoto’s Thyroiditis
- Heart Disease
- Irritable Bowel Syndrome (IBS)
- Joint Diseases
- Joint Pain
- Poor Memory
- Rheumatoid Arthritis
- Skin Rashes
- Ulcerative Colitis
Reading the book Wheat Belly, by Dr. William Davis, confirms why we need to eliminate wheat and the effects it has on our health.
Why is modern wheat so addictive? Today’s wheat has the ability to penetrate the blood-brain barrier. Once having gained entry into the brain, wheat polypeptides bind to the brain’s morphine receptor and you get a high, a short euphoria, instantly you are addicted and want more.
I tried to deny my own gluten sensitivity. I had blood tests done which showed I did not have an allergy to gluten. However, I experienced a number of symptoms such as: allergies, autoimmune response, anxiety, depression, fatigue, headaches, insomnia, overweight, and poor memory. When my health finally reached a breaking point, I made a choice to eliminate gluten from my diet. Within a month of being gluten-free, all of my symptoms disappeared.
Why is modern wheat becoming such a problem? Well for one thing wheat has changed dramatically in the last fifty years. Wheat strains have been hybridized and crossbred to make the plants resistant to environmental conditions, such as drought and fungi. Genetic changes have been induced to increase the yield per acre. Wheat today is nothing like it was in the 1960’s.
Dr. William Davis, a cardiologist in Wisconsin, has observed hundreds of patients eliminating wheat from their diets. Dr. Davis states that within three months of being wheat free his patients reported, “That symptoms of acid reflux disappeared…Their energy improved, they had greater focus, sleep was deeper. Rashes disappeared, even rashes that had been present for many years. Their rheumatoid arthritis pain improved or disappeared, enabling them to cut back, even eliminate, the nasty medications used to treat it. Asthma symptoms improved or resolved completely, allowing many to throw away their inhalers. Athletes reported more consistent performance.”
There is no magic pill that will solve all of your problems, but wheat elimination can be a very good start.
Keep in mind that gluten-free foods are not a healthy solution; they serve best as an occasional indulgence. Eating gluten-free foods on a regular basis can make you fat and diabetic.
Now that we are beginning to understand the damaging effects of modern wheat, what are you going to do? Take a 30 day wheat-free challenge and see how your health improves.
Wheat is hidden in a lot of foods. Here is a list of foods that usually contain wheat/gluten: ALL Fast Food, Artificial Colors & Flavors, Barley, Beers, Ales, & Lagers, Bloody Mary Mixes, Bran, Breakfast Cereals, Cake Frosting, Candy Bars, Chewing Gum, Corn Chips, Couscous, Curry Powder, Deli-meats, Dried Fruit, Energy Bars, Flavored Coffees, Graham, Granola Bars, Gravies, Hot Dogs, Hydrolyzed Vegetable Protein, Ice Cream, Imitation Bacon & Crab Meat, Jelly Beans, Kamut, Ketchup, Licorice, Malt, Miso, Modified Food Starch, Oats, Orzo, Potato Chips, Ramen, Roasted Nuts, Rye, Salad Dressings, Sausage, Seasoning Mixes, Seitan, Shredded Cheese, Soups, Soy Sauce, Spelt, Taco Seasoning, Tart, Teriyaki Sauce, Textured Vegetable Protein, Tiramisu, Tortilla Chips, Veggie Burgers, Vodka, Wheat Germ, Whiskey, and Wine Coolers.
Lori Sibbers, L.Ac., MS, Dipl. O.M. has been studying and practicing Acupuncture since 2003. She graduated top of her class from Pacific College of Oriental Medicine which is considered the ‘Harvard’ of acupuncture schools. Lori completed internships at the University of California San Diego (UCSD) and AcuSport Health Center. Lori has treated thousands of people with medical conditions such as chronic pain, stress, and orthopedic injuries. She was an elite athlete and has spent a lifetime studying the human body. Connect with her on Facebook here.