There’s one way to find out, and it doesn’t exactly require expensive testing and such.
Just STOP eating it.
Do it for 30 days and see if you feel better.
In my experience working with health coaching clients, nine out of ten people find that some, if not all, of their nagging health problems tend to disappear with the removal of gluten from the diet. When they start eating it again, the problems come right back.
Two plus two, right?
By now, everyone has heard of a gluten-free diet. Some people swear by it. Others call it quackery or a fad.
But this is no fad, my friends. This is science.
Our friend Dr. Tom O’Bryan has put together a FREE online summit that will inform you on the how, what, and why of gluten sensitivity.
If I were to ask you which of the edible items above causes the greatest surge in blood sugar, which would you choose?
My guess is that most people would pick the Snickers bar.
It’s a candy bar, and candy bars are sugar bombs that lead to diabetes, right?
The answer is actually the one you likely least expected — the slice of whole wheat bread.
I kid you not. If you take a look at the glycemic index (GI) — which measures how quickly blood sugar rises after eating particular foods — you’ll find that whole wheat bread has a GI of 71.
Sugar – 68. Snickers – 55. A banana – 54.
Whole wheat wins!
Let’s think about this for a minute. I remember when the low-fat craze was at its peak in the mid-1980s. Fearing the supposed deadly consequences of red meat and saturated fat, the populace turned to mass consumption of “heart healthy” whole grains, or the base of the government-prescribed food pyramid.
Since this unprecedented shift in eating habits, the rates of diabetes and heart disease have soared.
Not a chance. The TRUTH is that the move to a whole grain-based diet only served to spike our collective blood sugars, leading to obesity, diabetes, and heart disease.
Yes, heart disease.
In the second of our 3-part video series, Dr. Tom O’Bryan — host of the upcoming Gluten Summit — shares what he learned from Wheat Belly author Dr. William Davis about this gluten-diabetes-heart disease connection. Plus, what it has to do with your bank account.
These familiar labels are stamped across products up and down the supermarket shelves.
They’re the lines that you hear repeatedly during commercial breaks.
And for those who don’t know any better, thy are what people look for when making their food choices.
But here’s the thing – cholesterol is VITAL for life. If we didn’t have cholesterol, we’d be dead.
And the war against cholesterol needs to end now.
Dr. David Perlmutter, author of Grain Brain, was recently a guest on UW Radio and discussed the role of cholesterol for many essential life functions.
Did you know that 25% of the cholesterol in your body is found in the brain, where it is an antioxidant, helps build neuronal membranes, and is the precursor that allows your brain to make vitamin D? (Estrogen, progesterone, testosterone, and cortisol, too.)
With that in mind, why would we want to lower cholesterol, hence inhibiting those functions that are vital for life?
Dr. Perlmutter also shared the shocking results of a study observing the correlation between cholesterol levels and cognitive brain function. But you’re going to have to listen to the show to find out the results…
Bottom line is, cholesterol is your friend helping you live a long, healthy life. Not your enemy.
Did you know that according to a recent paper titled The Gluten Syndrome: A Neurological Disease, gluten sensitivity destroys the brain and nervous tissue more than any other tissue in the body, INCLUDING the gastrointestinal tract?
You DO NOT have to be celiac to have these gluten-induced neurological problems, my friends!
Naturopathic doctor Trevor Cates makes her debut appearance on Underground Wellness Radio, as she shares her very BEST tips for aging gracefully, inside and out, without the weird creams and overhyped, expensive berries.