I like gluten-free beer.
So, every so often I’ll mosey down the road to the local health food store and score myself a six-pack before the big game.
A couple months ago, while swiping my debit card to complete my purchase, the guy bagging my brewskies initiated an awkward discourse. It went like this…
Bagger: Do you have celiac?
Me: No, I don’t.
Bagger: Then why are you buying gluten-free beer?
He had that I-should-be-rolling-my-eyes-but-I’m-at-work look on his face, as if I were some dunce just following the gluten-free crowd.
If I had the time I would have broken into full YouTube video mode and dropped some truth bombs on him, but the checker was already handing me my receipt.
So I replied…
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.
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.
by Sean Croxton
Is gluten contributing to your health problems?
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.
www.freeglutensummit.com <-- Register Here
This week, the doc was my special guest on Underground Wellness Radio. We played and discussed some of his favorite clips from the summit.
This was some goooood radio!
Click the player below to listen to
the entire interview.
HERE to read my notes!
by Sean Croxton
A tablespoon of pure white sugar.
A Snickers bar.
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?
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!
by Sean Croxton
You eat your morning toast, then can’t remember where you put the car keys?
You have a sandwich for lunch, then can’t seem to focus on your afternoon tasks.
Your kids slurp down whole grain cereal for breakfast, then come home from school with notes from their teachers about “attention deficit”.
Could these all be connected?
According to Dr. Tom O’Bryan — renowned gluten expert and host of the upcoming
Gluten Summit — the scientific literature seems to think so.
In fact, the research shows that the consumption of gluten can cause reduced blood flow to the brain.
Like the doc says in today’s video, try crossing your legs for two hours, then stand up and walk.
This is your brain on gluten — low blood flow, poor function.
THE VIDEO below to watch the first of a series of 3 videos the doc and I filmed this week sharing a few of his favorite pearls from the summit.
And be sure to SAVE YOUR SEAT at the free, online Gluten Summit at the link below. Doors open Monday, November 11th!