Wheat Free Food for Better Health

According to Dr. Mark Hyman, "Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different “diseases.” To correct these diseases, you need to treat the cause–which is often gluten sensitivity–not just the symptoms."

In a recent entry on his website, Dr. Hyman notes that often people suffer for years will all sorts of symptoms and don't get an any answers even when they go through a battery of test with their doctor.  He sites a number of studies that have been undertaken that provide some interesting statistics on the problems associated with eating.  Check out his site to read more of the article at: 

Gluten: What You Don’t Know Might Kill You

Not too long ago I was doing some research on wheat and gluten sensitivity and I would a website that had an article regarding how gluten is linked to some psychiatric and neurological diseases such as schizophrenia, dementia and depression. My sister has schizophrenia and has been on a number of different drugs to combat the condition and as a result ended up gain close to 150 pounds. Over the years she has tried to lose weight to no avail and in fact probably lost the same five pounds and gained it back year after year. This last January I bought her the Wheat Belly Book and she started on the program right away. To date she has lost 16 pounds (as of May 2013)! As well she has more energy and seems to be sleeping butter which is a problem for many people with schizophrenia.

They may not be. As a matter of fact if you think that by going for gluten-free products means you are making a better choice, then you might want to read the labels. In fact gluten free products often have a lot more starch in the form of corn, potato, rice or tapioca.

As well the often contain more fat and sugar as a way to make the foods taste better and make them closer in taste and texture to foods with gluten.

One more thing, be carefully when choosing gluten-free products at fast food restaurants because there could be cross-contamination. Again, you might want to read the labels.

If they don't have a list in the store of what's in their food, check online as most fast food companies list their ingredients.

Another thing to keep in mind, if you don't know what is in the food, consider choosing something you have more information on what the food contains.

Making the right choice will be better for your health and well-being in the end.

We have not yet seen the worst damage that genetic engineering may do. Australia's governmental agency, Commonwealth Scientific and Industrial Research Organisation (CSIRO), is developing a wheat species that is engineered to turn off genes permanently.

Professor Jack Heinemann at the University of Canterbury's Centre for Integrated Research in Biosafety has studied the wheat's potential. Digital Journal reports that he says: "What we found is that the molecules created in this wheat, intended to silence wheat genes, can match human genes, and through ingestion, these molecules can enter human beings and potentially silence our genes. The findings are absolutely assured. There is no doubt that these matches exist."

For more information check out: GM Wheat May Damage Human Genetics Permanently