If you are not feeling up to scratch you could be suffering from
the effects of gluten as a large percentage of the population is
now believed to have some intolerance to gluten in wheat and
other grains.
There is new emerging science that is showing gluten (the
indigestible proteins in wheat, barley and rye) is responsible for
a LOT of the disorders that people are experiencing today...
...such as bloating, poor immune systems, inability to lose
weight, chronic fatigue, joint and muscle pain, weight gain,
high cholesterol, heart disease, diabetes and so on.
It is not helpful that wheat products are often falsely believed to
be healthy... this includes most breads, cereals, bagels, muffins,
pasta, crackers, and yes, anything made with 'whole wheat'.
The introduction of wheat into the human diet has only been in
the last couple of thousand years, and it has NEVER been in
such large quantities inour daily diet until the last 80-100 years.
The average diet today is staggering nine times higher in gluten
than it was just a decade or so ago.
When people first began eating wheat thousands of years ago
there were no such thing as flour mills. That means whole wheat
flour was non-existent.
So, what did people do to make their daily bread?
They first germinated the grains and used the softened seeds
to form a dough which was baked in the sun. Sprouting the
grains first meant the gluten was naturally broken down in
the germination process rendering it predigested which is
much easier tolerated by our human digestive system.
It is hard to believe that as much as ten to twenty times more
healthful nutrients are found in sprouted seeds compared to the
processed grains of today stripped of most of their nutrients to
allow them to be stored for longer. These harshly processed
and refined grains have many negative health effects.
I figured you would want to learn more about gluten and the
damage it can inflict on your health from THE AUTHORITY
on gluten himself. His name is Dr Peter Osborne - also known
as the Gluten Warrior.
Peter tells me that when he got his patients off of gluten they
reported...
- Better energy
- Enhanced weight loss
- Improved digestion
- No more chronic gas and bloating
- Reduced muscle and joint pain
- Hormone re-balancing
Click on the link here to check out Peter's program on gluten
free living:
Also from my own experience with many of my clients, when
they heed my advice and eliminate wheat from their diet for
2-3 weeks to see if they start to lose weight and feel better, this
almost always makes a HUGE difference.
Cheers
Carolyn
When you go to this page scroll down a bit and watch the
video of Dr Osborne being interviewed on TV. He shares
some pretty compelling facts about gluten in the interview.
