http://articles.mercola.com/sites/articles/archive/2013/09/29/dr-perlmutter-gluten.aspx?e_cid=20130929Z1_SNL_Art_1&utm_source=snl&utm_medium=email&utm_content=art1&utm_campaign=20130929Z1
Well, I've made it back to "posting mode" again after a lengthy break. I was inspired to share the link above from the archives of Dr Joseph Mercola. I have been reading Dr Mercola's daily articles for quite some time and my mom,. Lois Andersen was a big fan of his. The main thing I like about the website is that Dr Mercola is a firebrand - a true whistle-blower and researches many topics that interest me, as I endeavor to learn and share information that doesn't attempt to mislead the masses and to sell products. Of course, he does sell many products to keep his website free for anyone who wants to join and read his articles, but no one is required to purchase anything to receive his writings and benefit by his research.
The article in the link above is quite long but addresses a few different issues that are on peoples' minds today including Alzheimer's disease,, diabetes and obesity. Gluten sensitivity in the USA population is much more prevalent than most of us would believe. (I believe it's even more common than mentioned in Mercola's article). Gluten is a protein found in wheat, rye, barley, and much of the oats grown in the US. When providing colon hydrotherapy to clients, I find that those who eat wheat products several times/week are much more likely to be full of gas, full of Candida, constipated, and also have other digestive complaints such as acid reflux. They are often struggling, in vain, to lose weight. I encourage everyone I meet to stop eating it, just for 3 weeks, to experience what a gluten-free belly and head can feel like. If you're like most Americans, you eat gluten several times/day. (Cereal, pasta, muffins, breads and pancakes, to name a few.) I once ate it all day, everyday, and believe that curing that addiction has allowed me to move away from the curse of diabetes. As mentioned in the article, wheat grown in the USA that isn't "organic", is likely to be grown in nutrient-depleted soil with multiple chemical pesticides and fertilizers. We are not eating the same wheat that was available 60 years ago.
Everyone I speak with who has decided to give up gluten has said they cannot believe the wonderful changes they've experienced, from the disappearance of allergies and rashes, to the end of arthritis-type pain, and the ability to think more clearly, and sleep more restfully.
I would caution all of you that reaching for Gluten-free foods in the baking section of the grocery store isn't the answer. Corn, also mostly genetically altered in the USA, is a serious allergen in our food supply, and is often used in these wheat-alternative foods. Eating large quantities of any kind of starch daily is likely to allow digestive/health problems to emerge, as all of these foods contribute to unhealthy blood sugar highs and lows. Your carbohydrates should be colorful and full of water, therefore alkaline-forming. The further we've moved from eating the vegetables available in backyard gardens since the 1950s, the worse our health has become.
I would welcome any input from personal experience regarding a 3 week abstention from gluten-containing foods. Take a chance and give it a try. The road to wellness is paved with good intestines.
