Gluten: Bad for us All!

rodneyAll truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident.”

Arthur Schopenhauer, German philosopher (1788 – 1860)

Here we present you with the evidence of the universal harm of gluten

Gluten: ZERO global

By this I mean a worldwide change to a gluten-free diet. Continue reading

‘Wheat-Belly’ 101 – Five Clues that your Excess Weight Is Caused by Gluten

Wheat today is not what it used to be. It is more of a hybrid version of 19th century and earlier versions of wheat our ancestors relied on for their daily bread. The same is true for a few other grains.

Today’s wheat is Continue reading

Six Tips to Better Breathing

Here I enter the vault of health secrets within Chinese medicine. Here I pull forth six ways you can distribute oxygen efficiently throughout the body. This is essential in maintaining your health, and avoiding what many people believe is the world’s biggest cause of disease: oxygen deficiency.

In Chinese medicine, oxygen is known as “yang” and “Qi.” That makes sense, because there are parallels between these concepts and oxygen: they clear blockages, energize the body, and overcome any stagnant parts of the blood flow. Every cell needs oxygen, and the brain, heart, and liver wouldn’t exist without it.

Here are six ideas to consider when boosting your body’s natural distribution of oxygen.

1. Breathe well: Get your lungs to the kind of air they love to breathe. In busy urban centers, the air quality is lower and the amount of oxygen in the air is around 10%. (As you can see, most of what we breathe is not oxygen.) In rural settings, outside of the hubs, oxygen content is generally around 20%. If you don’t live in a rural area, take frequent trips out there for a hike or a picnic and allow your body to soak up the oxygen.

2. Limit toxins: This comes in the form of limiting meat in your diet, and avoiding big meals. Try to spread out your meals throughout the day, Continue reading

Gluten May Threaten Your Brain

The future of the American brain looks murky. One in 10 children reportedly suffers Attention Deficit Hyperactivity Disorder (ADHD), and millions are taking ADHD medication.1 At the same time, the memories of many older Americans have started to falter as they begin to experience the mind meltdown known as dementia. The possible common factor that may be driving a portion of this collective brain dysfunction: our boundless appetite for bread and other gluten-containing foods.

Grain Brain

It was once thought Continue reading

Super Spaghetti: The Pasta with Health Benefits

Into the annals of food cures steps a new innovation in the pasta department. Researchers have created pasta made with barley, which could significantly improve the health benefits of this Italian cuisine staple.

File this one under health breakthroughs for whole grains, a group that includes barley. The health news, reported in the “Journal of Agricultural and Food Chemistry,” highlights how barley is gaining interest as an ingredient in functional foods. These are the supermarket items that actually exert functions in the human body due to the nutrients and natural chemicals they contain.

Thus, we might soon see packages of pasta labeled “good source of dietary fiber” and “may reduce the risk of heart disease” thanks to the development of this barley pasta. Famous for giving beer its characteristic strength and flavor, barley could transform the spaghetti aisle.

Barley is an excellent source of fiber and antioxidants, which are natural chemicals believed to prevent the kind of cellular damage that can lead to chronic disease (starting with cancer) naturally.

The functional foods idea Continue reading

Gluten Weakens Bones

Years ago, a bread company boasted that its product “builds strong bodies 12 ways.” But if you’ve got a gluten problem, bread may actually be destroying your body, not building it. In particular, it may be weakening your bones. And unless you stop eating gluten-containing foods (made from wheat, barley and rye), the deconstruction of your bones may continue until you suffer debilitating osteoporosis.

Looking back on my own experience with celiac (an autoimmune reaction to gluten), I can remember several medical misfortunes that should have indicated to an alert healthcare practitioner that I was suffering a health problem that needed investigation. For example, in elementary school, while playing baseball, I broke a bone in my hand while fielding a relatively slow ground ball. Continue reading

Noodles Made with Barley May Change Pasta’s Reputation

When people think of foods that add to excess inches around the waist, pasta is often one of the foremost offenders that come to mind. This is because noodles are often made with flour that has been processed to contain little more than simple carbohydrates.

In search of a healthier type of pasta, officials from the Italian Ministry of Instruction, University and Scientific Research and the Spanish Ministry of Education funded a study to determine whether spaghetti made from whole barley flour could be a tasty vehicle for heart-healthy nutrients and fiber.

When comparing their proprietary pasta to a traditional semolina variety, researchers discovered that the barley-based spaghetti had higher antioxidant and fiber content. Interestingly, these healthful benefits appeared to diminish when gluten was added to the barley flour.

Barley contains about 6 grams of fiber, 4 grams of protein and 190 calories per serving.  Continue reading

Starting a Gluten-Free Diet

Getting started eating gluten-free may seem daunting. The typical American diet contains an overload of wheat, our main source of the problematic protein known as gluten. (The other sources are rye and barley.) But going gluten-free doesn’t have to be that difficult, doesn’t deprive you of wholesome, nutritious foods, and can be mastered with a little practice.

The first thing to keep in mind if you are avoiding gluten is that unprocessed meats, vegetables, fruits, rice and beans are all naturally gluten free. So if you enjoy an old-fashioned meal of meat, baked potato and veggies, a gluten-free diet won’t keep you from the foods you love.

On the other hand, there are some conventional, dietary mainstays that you have to give up. These include pretzels, pizza, bagels, rolls, hot dog buns, donuts and most breakfast cereals. The good news for those concerned with their nutrition: Most of the foods you have to stop eating are not very rich in nutrients. They’re merely heavy in starch and calories. Continue reading

Changing Chicken Feed Composition Can Improve Health Benefits of Eggs

Whether eggs are a healthy breakfast choice has been a subject of controversy in recent years. Now, scientists have discovered that the answer to that question may depend on what kind of food the hens are fed.

Omega-6 fatty acids, when present in hen’s feed, cause the animals to lay eggs that are high in cholesterol. The University of Maryland Medical Center states that these compounds can be a healthy part of a person’s diet, as they are necessary for proper development and brain function, but people’s bodies do not naturally make them.

However, when high levels of the acids are present as part of a hen’s diet,  Continue reading

The Only Treatment for Celiac is a Lifelong Gluten Free Diet

One or the most remarkable facts about celiac — the autoimmune reaction to the gluten in wheat, barley and rye — is the stunningly wide range of problems it can cause. The list of difficulties linked to celiac includes not only digestive discomfort but things like nerve damage, dementia, thyroid disorders, and diabetes and nutrient deficiencies. Celiac is a many-headed health monster.

Traditionally, the medical community has considered celiac to be a digestive disease. Symptoms like bloating, diarrhea, stomach pain and intestinal gas were believed to be the main signs that your body was experiencing physiological complications related to gluten. However, more recently, researchers have begun to recognize that gluten’s harmful effects are not always restricted to digestion. It is that fact that can make celiac such an insidious disease.

For example, if you began to unexpectedly suffer nerve damage and/or brain fog , chances are you wouldn’t initially suspect that the bread you eat every day might be the cause of your condition.  Continue reading

When Gluten is a Menace

Can a piece of bread destroy your brain? Believe it or not, it’s possible if you have the condition called celiac. For some celiac sufferers, eating foods like bread that contain gluten (a protein found in wheat, barley and rye) causes an autoimmune reaction that destroys nerve tissue and brain cells. The main defense against this destruction: eating a gluten-free diet.

Deteriorating Memory

In 2007, I was on the brink of full-blown dementia, suffering very serious (and seemingly inexplicable) cognitive and memory difficulties. After taking part in a conversation in the morning, I would have no memory of it by the afternoon. Driving became increasingly difficult. Writing and editing? Fuhgeddaboutit. And when my son interrupted me one evening to ask why I was telling him a story I had just told him two minutes before (and which I had no memory of doing), I knew I was in serious trouble.

I couldn’t understand why a brain fog had enveloped me so unrelentingly.

Now, about a year before, without paying it too much attention, I had read about a study at the Mayo Clinic that found that folks with celiac who were suffering cognitive decline improved on a gluten-free diet. Continue reading

Seed Hunters Make Mad Dash to Save the Food Crops of Humanity

In the face of today`s burgeoning loss of seed diversity, the need for a doubling in food production in the next fifty years and the threatened spread of deadly food fungus has instigated seed hunters to scour world markets in a desperate search for the last varieties of wheat, rice, barley, lentils and chickpeas.

Food diversity extinction is rampant. In the USA, 90 percent of historic fruit and vegetable varieties have vanished. In the Philippines thousands of varieties of rice are now shrunk to a few hundred. China has lost perhaps 90 percent of wheat varieties. This former diversity was the result of more than 10,000 years of domestication.

Without seed diversity,  Continue reading

Phytoremediation Uses Plants to Detoxify Soil from Radiation

Concerns about radioactive materials accumulating in soil and water since the nuclear accident in Japan this year have led individuals to look at natural ways to clean their property of possible radiation. One method worthy of examination is phytoremediation. Phytoremediation uses plants to detoxify areas contaminated by the accumulation of hazardous substances, heavy metals and pollutants such as radioactive material.

Remediation using various plants relies on the plants ability to draw material out of the soil through their roots and up into their stalks, leaves and flowers. Some plants are particularly adept at leeching heavy metals and radiation from soil and water. The prospect of using plants to clean up radioactive messes is attractive because plants are a natural, economical means to restore areas contaminated by radiation. In the face of nuclear accidents like the  Continue reading

Treat Crohn’s Disease Naturally

Crohn`s disease is an inflammatory disease of the intestines that can affect any part of the digestive system from mouth to anus. It primarily causes abdominal pain and diarrhea (which may be bloody if inflammation is at its worst). This syndrome may also cause complications outside the gastrointestinal tract such as arthritis, eczema, fatigue and lack of concentration. Natural lifestyle solutions exist for preventing and reversing this crippling disease.

Crohn`s disease is considered an auto-immune disease where the body`s immune system attacks the tissues of the digestive system. Environmental factors play a large role as evidenced by a higher incidence of the disease in western industrialized nations compared to other parts of the world. Continue reading

Your Body Differentiates between High Fructose Corn Syrup and Cane Sugar

A current television commercial from the Corn Refiners Association touts the equality of high fructose corn syrup (HFCS) to cane sugar. It claims, “When it comes to corn sugar or cane sugar, your body doesn’t know the difference. Sugar is sugar.” True, sugar is sugar, but it certainly is not HFCS, a highly processed sweetener that is linked to obesity and a host of other health problems. This, undoubtedly, is the reason for the marketing strategy of changing its name to corn sugar, an attempt to have consumers believe that all sugar is created equal.

SUGAR BROKEN DOWN

Sugar is the broad spectrum term for  Continue reading