Tag Archives: gluten sensitivity

Posted by in wellness

How to Avoid Gluten at Restaurants!

by Sean Croxton

This is great.

I know a few people who are HIGHLY sensitive to gluten.

I mean, even the most minute exposure to the stuff — aka “getting glutened” — will have them bedridden and/or on the toilet for the next few days.

No bueno.

So for these folks, it is of utmost importance that they remain exceedingly vigilant while dining out.

But remember, sensitivity to gluten can be a silent killer, slowly eroding your intestinal lining, blood-brain barrier, and other tissues before the overt signs and symptoms kick in.

In other words, you don’t have to have extreme reactions to gluten to keep a watchful eye on it.

The good news is that many restaurants these days are offering gluten-free menus, and servers aren’t as clueless about gluten sensitivity as they used to be.

With so many hidden sources of gluten, how can you MAKE SURE that there’s none on your plate?

In today’s video, Dr. Tom O’Bryan shares an awesome tip he learned from Gluten Summit presenter and Certified Nutritionist Jaqui Karr.

Can’t wait to try this one myself…

Dr. O’Bryan’s Gluten Summit starts Monday morning. Get registered to attend at:


And if you missed this week’s podcast with the doc, you have to check it out. We played some fantastic clips from the summit. Classic show.

Click here to LISTEN to the show.

Happy Friday,


Posted by in wellness

Is Whole Wheat Worse Than a Candy Bar?

by Sean Croxton

A tablespoon of pure white sugar.

A Snickers bar.

A banana.

And a slice of whole wheat bread.

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?

Yup, but…

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!

Or loses…

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.

Click THE VIDEO below to get the scoop!

And don’t forget to Save Your Seat at the FREE online Gluten Summit. Starts next Monday!


Posted by in podcast, wellness

Podcast 227: How to Clear Up Brain Fog!

by Sean Croxton

And the fog rolls in.

You walk into a room with purpose, then all of a sudden you can’t remember why.

You’re in the middle of good rant and suddenly forget what you’re talking about.

Life is good, but you can’t help but feel depressed and unmotivated.

And those darn keys! It’s like they grow a set of legs when you’re not looking…

If you feel like your brain isn’t quite what it used to be, you’re probably right. Brain related disorders have become incredibly common. Unfortunately, both western and alternative medicine have completely missed the boat on the cause and cure for these issues, typically chalking them up to aging.

It’s not that simple.

While aging does in fact play a role in brain degeneration, there are plenty of other contributing factors that are not being addressed or even considered, including blood sugar problems, autoimmunity, stress, food intolerances, infections, neurotransmitter deficiencies, hormonal imbalances, and more.

Last night on Underground Wellness Radio, Dr. Datis Kharrazian — author of the book Why Isn’t My Brain Working? — joined me for a fascinating discussion about the root cause(s) of brain fog, depression, anxiety, and other common brain problems. Plus, how to fix them!

Click the player at the bottom of this post to listen to the show.

Here are my notes…

1:43 – Info about Jim Kwik’s new brain coaching video series.

6:00 – How both western and alternative medicine are limited in options for brain related disorders.

8:55 – The most common way people damage their brains.

11:14 – The BEST diet for brain health…and how gluten sets the brain on fire.

13:25 – Why standard gluten testing is incomplete and actually kinda pointless.

15:49 – How to use nutritional compounds to cool down a gluten flareup.

18:05 – How poor brain function causes digestive dysfunction…and how gargling, singing, and gagging can fix it.

25:16 – The link between brain inflammation, leaky gut, and depression. And why antidepressants and amino acid therapy won’t help!

28:49 – Can the head trauma from playing football can lead to brain degeneration later in life.

30:49 – Nutritional compounds YOU can use to dampen brain inflammation.

33:12 – How to get rid of brain fog.

34:15 – An EASY way to find out if your brain is leaky.

38:45 – The three stages of autoimmunity…and how a medical diagnosis can be too late.

44:43 – A controversial immunological approach to autism and why vaccines may not be the cause.

49:30 – How doing things that you’re bad at (math, puzzles, games, balance, etc.) can improve brain function.

50:51 – How hormone imbalances — like low estrogen, testosterone, and thyroid — cause neurotransmitter imbalances and mood/motivation problems.

55:41 – How administering progesterone after a traumatic brain injury dramatically reduces swelling and improves recover rate.

56:54 – How Dr. K takes care of his own brain!

Click the PLAY button below to listen to the entire interview.

Listen to internet radio with Underground Wellness on Blog Talk Radio

Links to Stuff Mentioned in this Episode

Kwik Brain Coaching Series
Book – Why Do I Still Have Thyroid Symptoms?
Book – Why Isn’t My Brain Working?
Video – The BEST Test for Gluten Sensitivity
Cyrex Labs

Don’t miss next Monday’s show with Jim Kwik. We go LIVE at 5pm PT/8pm ET!


Author, The Dark Side of Fat Loss

Posted by in wellness

Top 5 Things You Didn’t Know about Gluten Sensitivity!

by Sean Croxton

The doctor is in the house.

And, as always, he’s packing nothing but truth bombs!

Yesterday, gluten superhero Dr. Tom O’Bryan stopped by the studio to share a handful of facts that you probably didn’t know about gluten sensitivity.

If you’re dealing with headaches, skin problems, fatigue, mood issues, or know a child with celiac disease, you’ll want to check this out.

Here’s what you’ll learn…

* The connection between recurrent headaches, dead brain tissue, and gluten consumption.

* How skin problems can be the sole manifestation of gluten sensitivity.

* How removing gluten from the diet may be the key to restoring your energy and vitality.

* Why getting off of gluten can be so difficult, and how to find a trained Certified Gluten Practitioner to help you with the transition.

* Why there is a 40-96% increased risk of suicide in children with celiac disease versus non-celiac children.

* How people with celiac disease who consume gluten once a month are six times more likely to die early in life compared to the general population. Wait until you hear how much gluten we’re talking about!

* Why kids diagnosed with celiac disease are three times more likely to die early in life with or without a gluten-free diet.

Check out the video below to hear Dr. Tom tell it. Share your thoughts and comments below!

Be sure to check Dr. O’Bryan’s site at www.thedr.com.

He’s the man.


Author, The Dark Side of Fat Loss

Posted by in wellness

These Ain’t the Same Grains!

by Sean Croxton

Last night, I cracked open my copy of Wheat Belly by next Tuesday’s Underground Wellness Radio guest Dr. William Davis. I’ll admit that after reading hundreds of health-related books, I’m becoming quite the book snob. If the author can’t get my attention within the first ten pages, I’m done. Moving on!

Wheat Belly had me hooked from page one. This guy can write! The information is scientifically backed, written in plain English, and absolutely spot-on. I even let out a giggle here and there. Can’t wait for our interview!

You know a book is good when you’re carrying it around the house with you – which is exactly what I was doing around dinner time. While cooking up a lamb burger (no bun), I recommended Dr. Davis’s book to my very fitness-minded roommate Jennifer. She and I have talked about the evils of grains several times before. Despite our discussions, she’s still not sold.

It’s cool. She’ll come around. :)

To her credit, my roomy brandished what I consider to be the most powerful dogma-defeating weaponry in the entire arsenal: logic.

When confronted with the erroneous misgivings of saturated fat and cholesterol by Real Food skeptics, I routinely respond by wondering aloud how an old school food (or nutrient) can cause brand new diseases. To her credit, Jennifer threw that very same logic right back at me. She wondered how grains – which have been around for at least ten thousand years – can all of a sudden cause so many health problems.

How can something that The Bible refers to as The Staff of Life be the source of so much modern illness? Didn’t God nourish the Israelites with the bread (manna) from Heaven? Well, according to gluten expert Dr. Thomas O’Bryan, seven out of ten people are sensitive to gluten, the toxic protein found in most grains! Were the Israelites somehow exempt from gluten’s wrath? Or was the all-knowing God just a little behind on his research?

The truth is that we are not eating the same grains that Moses may have snacked on as he hiked up Mount Sinai. In fact, we’re not even eating the same grains our grandparents ate! In just a mere 50 years, grains – wheat, in particular – have become a mutant species crafted by the hands of human intervention in the name of increased crop yields, resistance to drought, disease, and heat, as well as an end to world hunger – all of which are honorable causes and tremendous scientific achievements. However, the accelerated evolution of wheat through hybridization – a feat that would make Gregor Mendel proud – has been to the detriment of human health.

To understand how wheat has gone from a comparatively innocent wild grass to what the New England Journal of Medicine recently declared the cause of 55 diseases, we have to go back.

Way back.

Its origins dating back to the year 8500 BC, modern wheat’s eldest ancestor einkorn grew wild in what we now call the Middle East. The Natufians – a semi-nomadic tribe – harvested the wild grain and may have been the first to store its seeds and cultivate it.

This ancient form of wheat was nothing you’d want to bake with, as its genetic makeup was fairly simple with only 14 chromosomes and very poor pliability. In other words, even if the Natufians knew how to bake bran muffins, they would have turned out flat and crumply. Instead, einkorn was ground by hand and served as a porridge.

After a rather long monogamous existence, the now-cultivated einkorn got itself a girlfriend – goatgrass – and made a baby. They named it emmer. According to Dr. Davis, “plants such as wheat have the ability to retain the sum of the genes of their forbears.” The 12 chromosomes of goatgrass combined with einkorn’s dozen, making for a more complex emmer plant containing a total of 24 chromosomes. For thousands of years, einkorn and emmer went unchallenged as the most popular forms of wheat. The latter is likely the grain referred to in biblical texts.

Due to their poor baking characteristics, chances are your lips have never touched either of these ancient crops.

You’re eating something else.

At some point – likely just before Biblical times – emmer wheat hooked up with another grass, Triticum tauschii, and made a 42-chromosome baby named Triticum aestivum, genetically closest to what we call wheat. (Davis, 20) Due to its genetic complexity, this heir to the wheat throne was more bakery-friendly than its predecessors.

For many centuries, Triticum aestivum went fairly unchanged. That is, until science recently caught up to it and elected to exploit its “genetic pliability” to develop literally thousands of varieties – only 5 varieties existed in the mid-18th century.

As mentioned earlier, while the reasons for altering wheat strains through man-made intervention is both understandable and commendable, no studies were ever conducted to confirm their safety when consumed by humans. It was assumed that wheat was, well, just wheat. This, too, is understandable – in my opinion – since the research on gluten-related illness was in its infancy at the time.

To understand just how much wheat has changed in just a mere half-century, I suggest you put your thinking cap on, and let Dr. Davis preach the gluten-free gospel!

“The gluten proteins produced by einkorn wheat, for example, are distinct from the gluten proteins of emmer, which are, in turn, different from the gluten proteins of Triticum aestivum. Because fourteen-chromosome einkorn, containing the so-called A genome (set of genes), has the smallest chromosomal set, it codes for the fewest number and variety of glutens. Twenty-eight chromosome emmer, containing the A genome with the added B genome, codes for a larger variety of gluten. Forty-two-chromosome Triticum aestivum, with the A, B, D genomes, has the greatest gluten variety, even before any human manipulation of its breeding.

“Hybridization efforts of the past fifty years have generated numerous additional changes in gluten-coding genes in Triticum aestivum, most of them purposeful modifications of the D genome that confer baking and aesthetic characteristics of flour. Indeed, genes located in the D genome are those most frequently pinpointed as the source of glutens that trigger celiac disease.

“It is therefore the D genome of modern Triticum aestivum that, having been the focus of all manner of genetic shenanigans by plant geneticists, has accumulated substantial change in genetically determined characteristics of gluten proteins. It is also potentially the source for many of the odd health phenomena experienced by consuming humans.” (emphasis is mine)

In other words, today’s wheat contains more destructive gluten than ever before. We have derailed Mother Nature’s natural order and seemingly created the trans fats of the grain family, trading our health for better baking.

But as Dr. Davis acknowledges, it’s not your fault.

Tune in tomorrow when we’ll discuss how the government’s recommendation to eat more whole grains has been a disaster, and how a slice of whole wheat bread may be worse than consuming table sugar.

I’m out.

Good talk, Jennifer.

Host, The Thyroid Sessions

Posted by in kitchen

How to Make Flourless Chocolate Cake!

by Sean Croxton & Scott Kustes

I have a weakness.

And it goes by the name of chocolate!

Last month (I’m way behind), my main man Scott Kustes of Naked Food Cooking stopped by the UW Kitchen to show us how we can satisfy our chocolate cravings semi-healthy style with this flourless chocolate cake.

To be totally honest, I thought I was gonna hate this one since it had coffee in it. Coffee disgusts me. Yuck!

But I totally dug it!

It’s reeeeally simple with just a handful of ingredients. And it’s quite tasty, especially the ganache!

Scott put together the directions for you. Here they go!

Try it out and let us know how it turned out.

Stay tuned. Scott and I also made some delicious Pork Belly with Pineapple Salsa. I’ll get it edited and uploaded some time next week.

Click HERE to learn more about Scott’s online cooking course!