“You’re not gluten intolerant, you’re glyphosate intolerant.” – getholistichealth.com
This is just one of the theories about why we are seeing an explosion of celiac disease and gluten sensitivity. In case you aren’t familiar with the condition celiac, it is an autoimmune condition where the body erodes the lining inside your intestinal tract, making it highly difficult to digest food and absorb nutrients the body needs for proper function. The incidence of celiac disease is on a monumental rise, and so is the diagnosis of gluten sensitivity – a non-autoimmune condition where people feel worse when eating gluten-containing foods. Continue reading “The Truth About Gluten”
Healthy whole grains? You’re not going to like what I have to say but here goes…
They don’t exist.
I know, I know. It sounds crazy. Years ago when I was in school becoming a Registered Dietitian and working towards my Master’s in Nutrition, I was taught that healthy, whole grains have so much more nutritional value and are a far better option than refined grains. It was this understanding that led so many of us to switch from white rice to brown, white bread to whole wheat, pasta to whole grain pasta, etc. Stores became filled with whole grain varieties of our white flour, nutrient stripped versions and over time, we made them staples in our diets. Continue reading “Healthy Whole Grains? They Don’t Exist…”
I assume that by now you’ve heard the term “gluten” at least once. Let’s take a closer look at what gluten is and why we should be concerned about it.
In Latin, gluten means “glue.” It is a component of wheat (including durum, semolina, and spelt), rye, barley, and related grain hybrids like triticale and kamut. Even oats – which do not inherently contain gluten – usually have it due to cross-contamination, since oats are processed using the same machinery as gluten-containing grains.
Gluten is what gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. It is actually made up of many different proteins divided into two main groups: gliadins and glutenins.
Gluten is a real problem for many, as it is a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression, and many other modern ills. Continue reading “What is Gluten and Why Should I Care?”
OK, you’re not going to like me for this one but here goes…
After helping hundreds of clients lose hundreds of pounds while regaining their health and energy over the last 20 years, my private VIP’s have found this to be the greatest dietary change leading to lasting success…
Lose the wheat and lose the weight.
Unfortunately, many of us are stuffing ourselves with nutrient void and calorically dense “sub-food” and wheat is often one of the main ingredients. Yes, I know we’re told about the benefits of “healthy whole grains” – I’m a Registered Dietitian with a Master’s in Nutrition and have learned to teach this, as well. Yet, even with healthy whole grains containing more fiber, etc., they’re only a slightly better choice than their highly stripped alternatives.
Between encouraging us to overeat and triggering surges of insulin that help store body fat (not to mention promote chronic illnesses), wheat is often behind so many of the ailments we see today. Continue reading “The Greatest Dietary Change You Can Make for Lasting Health and Weight Loss”