Gluten is Not What it Used to Be

I recently discovered that I am very sensitive to gluten. What is worrying me is how many people I know in their middle years who are becoming gluten sensitive, even while “heart healthy whole grains” continue to be recommended for people with diabetes and obesity. Reading Dr. William Davis’ best-seller Wheat Belly has been eye-opening; it seems the wheat and other grains I grew up on isn’t the wheat we are eating nowadays, and for many that means major problems.

Along with grains/gluten sensitivity come for many a related sensitivity to casein in milk, though most people can eat the fermented or aged yogurt, butter, cheese.

After decades of migraines that were made far better getting off the sugar, I seem to be (knock on wood!) becoming free of migraines. I would never have guessed that the proteins in gluten, especially in wheat,  could have such a powerful impact. I’ve noted a new clarity in my inner well being, better sleep, and far fewer cravings.

These days we each have to be our own doctor, our own experimental scientist, and our own test subject to find out what may be causing many of our problems, from weight issues to mental health struggles. Thankfully, there is an increasing body of knowledge available online to help us do just that.

The fact is we are what we eat, every cell, and part of what is going on with our weight problems, painful joints, headaches, panic attacks, and on down the list, are our bodies screaming “Enough already!” give me a break from the poisonous matter I didn’t evolve to consume. Our food is now being made with heavily hybridized and genetically modified  crops and animals, that are sprayed, injected, and even packaged in chemicals to a degree that simply didn’t exist even fifty years. While our young bodies have a fairly high tolerance for abuse, but sadly by the 30s-40s onward the collective damage starts to be felt.

All of us would do well to examine critically the things we put in (and on) our bodies, and start a process of eliminating known problem foods like sugar, starch, grains, artificial sweeteners, and continue to experiment until we find relief.

Your food and drink is not what it used to be, and in most ways this is bad.

Yours in discovery,

Nan aka Sugarbaby

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