What about Gluten and Whole Grains?

Appears in

Published 2017

About

[Sources: I Quit Sugar; The Natural Nutritionist; Michael Specter, The New Yorker; www.health.harvard.edu]

Gluten is a buzzword and has become a bit of a culinary villain. You don’t necessarily have to have full-blown and dramatic adverse reactions to have an intolerance that is negatively affecting your health without you knowing about it. Also, it’s everywhere, from soy sauce to packet sauces and most processed foods in between.

You need to draw your own conclusions based on what is right for you and your digestive system. In my case, I choose to avoid it because of the stomach issues that I’ve suffered in the past, and because of the ‘environment’ that the gluten is generally found in – highly processed refined carbohydrates and sugar, and often genetically modified wheat or soy. Also, these products usually translate into our blood streams as high sugar, once the carbohydrates are broken down. So then we’re back to sugar, and for that, don’t count me in.

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