If you’ve been following me for any time at all, you’ll know that I’m an advocate of gluten free eating. Dr. William Davis of Wheat Belly fame has certainly given us ample evidence why the modified wheat of today may be regarded by our bodies as an invader that often causes our immune systems to over-react. Unpleasant symptoms of all types can be the result ranging from low energy to digestive upset to autistic symptoms to chronic health conditions.
Years ago I found out through DNA testing that I had a genetic pre-disposition to celiac disease. That information ended my gluten consumption immediately. However, this is not the case for everyone who believes they may have a gluten issue. Testing can be very helpful to understand your own body.
If you’ve been to Europe or another country and eaten wheat without experiencing symptoms as some of my friends have reported, and then you returned home and found wheat once again your enemy, this blog may be for you. In general, the wheat in Europe seems different from that consumed here in the US. Not always, with our trade avenues these days, but many times. No matter your personal gluten situation, I hope you find some interest in this food for thought.
Mike Adams, well known as the Health Ranger, made some noteworthy points in his post and audio report. I’d like to share some highlights here.
Gluten-free has become a buzzword across our society, similar to fat-free or sugar-free. These terms are used by food manufacturers to imply that the product inside a package is a healthy one, and is often more expensive as well. In too many cases, “healthy” may not be as true an association as we might hope.
Mr. Adams points out that most (not all) gluten-free products that are sold in the grocery store are potentially peppered with GMOs and MSG. If you’re curious, check out the ingredients on the package. Remember, unless specifically labeled “organic” – and I mean each ingredient, there are significant chances that you may be buying GMOs. It’s a darn slippery slope.
The majority of the time, ingredients like corn, maltodextrin (which is derived from corn), soybean oil and soy lecithin may be GMO in nature. And did you realize that “yeast extract” is a favorite way that manufacturers hide MSG on a label? There are many other terms that mask MSG as well.
Here’s the kicker, at least according to Mr. Adams. In many cases it may not be the gluten that you’re sensitive to in the first place – it may be the glyphosate, which is the active ingredient in Monsanto’s Roundup. He believes that the residual toxicity left in wheat from spraying that chemical could create symptoms similar to gluten sensitivity.
So it follows if you’re eating non-organic wheat products like bread, cakes, pasta, cereals – you may be getting a rather unwanted dose of that toxin on a regular basis. If you’ve not read about the potential risks of glyphosate, check out what Dr. Mercola has to say here.
Ultimately, whether products contain gluten or are gluten-free, the conversation comes down to eating REAL food – not processed. If you’re seeking out organic fruits and veggies (which haven’t been sprayed with glyphosate, by the way), if you can access quality protein, and you read your labels carefully, you and your loved ones’ exposure to toxins in our food supply is lessened considerably. And never forget – the healthier your gut is, the better your body can deal with whatever digestive or immune challenges you may encounter.
Time and again we circle back to the importance of making organic choices whenever possible. Understanding the source of our foods is becoming more important daily. Knowing your farmer is indispensable if at all possible.
Many people in our society are legitimately gluten sensitive. If you’re like me, you’re choosing gluten-free foods because you’re striving to achieve more health. Please use this bit of information as support in truly reaching that goal. And for those of you who find you can enjoy organic wheat – good for you!
Here’s to selecting “organic” and “unprocessed” foods for a healthy future!