Dear
,
Have
you heard there is a "super bean" that's actually 10,630% healthier than broccoli?
... and no, we're NOT talking about the legume type of beans... it's something that tastes WAY better.
Before we go into details, allow us to quickly explain something...
When it comes to your health, one of THE best things you can do to
feel better is to reduce free radicals.
These little buggers attack your cells and cause inflammation.
Inflammation makes you look and feel bloated, slows your metabolism, and actually prevents fat from breaking down.
In fact,
Harvard researchers have discovered that inflammation is the underlying cause of MOST conditions and diseases people face as they age.
We're talking about everything from joint pain... to high
blood pressure... to heart disease.
Yikes!
The good news is, there's an easy way to dissolve those inflammation-causing free
radicals and feel better:
Antioxidants!
Most people think of things like fruits and veggies when it comes to antioxidants and
staying healthy...
However, there are a lot of particular veggies that have excessive amounts of antinutrients such as oxalates and lectins, and can do more harm than good when consumed in excess.
But few people realize that there are other unique superfoods out there that pack a LOT MORE antioxidants than veggies, and can still be used on a daily basis without the downsides of certain veggies.
And the "super-bean" you'll see below, in particular, is actually much more delicious and satisfying than any veggie.
To Your Health,
Healing
Gourmet
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Miss the chance to read our article on:
Gluten Intolerance: Real or Hoax?
Here it is again...
======
Over the last decade, millions of people have reported significant and measurable health improvements after adopting a gluten-free diet. There's a good chance you have your own positive story to tell about making this change in your diet.
But it's also likely that you've met resistance from friends and family. And even if those you know are supportive, you've certainly seen articles and stories in the media that suggest it's nothing but a scam to sell high-priced foods.
In today's newsletter I'll show you what the science really says about gluten and a grain-free diet. I hope this will add courage to your convictions and help you separate fact from fiction.
Most of the backlash against the gluten-free food movement began with the publication of a study performed by Dr. Peter Gibson, a professor of gastroenterology at Monash University in Australia.
Within days, the media jumped on the story, disparaging those who follow a GF diet. The Australian Broadcasting Company called gluten free a "fad and a fraud." The Huffington Post stated that, "gluten intolerance may be completely fake." Time Magazine wrote that, "we're wasting billions on gluten free food."
In some respects, these stories DO have merit.
Most "Gluten Free" Packaged Foods Are Nothing But Processed Junk...
They often replace wheat with high-glycemic starches that send blood sugar levels soaring. Almost all of these products also feature rice flour and rice syrup, ingredients which often contain high levels of arsenic.
As usual, however, the truth is more complex than a daily news byte…
So, let's look at Gibson's study more carefully. Part of the reason this study gained so much traction is that Gibson originally gained notoriety for a study suggesting that gluten sensitivity in non-celiac patients is a serious and legitimate health concern.
In his follow-up study, professor Gibson recruited 37 participants who had reported that they were sensitive to gluten and who had irritable bowel syndrome.1 All of
the subjects reported that their gastrointestinal symptoms improved on a gluten-free diet.
The study began with a two-week period where the subjects consumed a baseline diet low in fermentable, short-chain
carbohydrates, known as FODMAPs. These particular carbohydrates are especially common in grains like wheat. They are also poorly absorbed in the small intestine.
Following this baseline diet, the subjects
were divided into three groups and then consumed a diet that was designated as either high gluten, low gluten or no gluten. The "gluten" diets were achieved by adding isolated gluten to the foods the subjects consumed.
What the researchers found is that all of the participants did well on the baseline low FODMAPs diet – in other words no gastrointestinal symptoms. They also discovered that the patients who consumed the “high gluten” and “low gluten” diets did not show any raised biomarkers or gastrointestinal reactions to the isolated gluten.
There you have it... sensitivity to gluten is obviously a hoax!
Well, not so fast...
The first thing to understand is that prior to and during this study, the subjects’ gastrointestinal symptoms DID improve on a diet that had no
wheat. All this study proved is that the subjects did not react to gluten itself.
However, the protein we call “gluten” actually consists of hundreds of smaller compounds. Any ONE of these could
trigger an inflammatory or immune response. And that’s not even a fraction of the whole story, because…
Wheat Germ Agglutinin (WGA)...
According to a study published in Plant Physiology, modern wheat is capable of producing at least 23,788 unique proteins!2
And that’s not all, because science has found numerous compounds in grains – besides gluten – which can cause serious long-term health issues…
One of these is a compound called wheat germ agglutinin (WGA).
Note: despite the similar sounding name, this compound does NOT contain gluten.
Unlike animals, plants cannot escape being eaten. That’s why many plants have defenses to discourage
predators. Thorns on a cactus are an obvious example.
But wheat and grains have defenses too. WGA is one of these. Studies show that WGA can have direct toxic effects on most tissues in your body, including the
heart and brain.3 WGA can also disrupt your hormonal system, weaken immunity, cause digestive problems and promote systemic inflammation (the cornerstone of degenerative disease).
Amylopectin A...
Another highly problematic compound in wheat is a carbohydrate called amylopectin A. This compound is unique because of just
how rapidly it is transformed into glucose. And get this... seventy-five percent of the carbohydrate in modern wheat is in the form of amylopectin A.
This is why wheat spikes your blood sugar higher than
almost all foods – even when the same number of carbohydrates is consumed!
In fact, according to research published in the American Journal of Clinical Nutrition, eating two slices of whole
wheat bread spikes your blood sugar more than drinking a can of soda… eating a candy bar… or just helping yourself to SIX teaspoons of table sugar!
As you know, high blood sugar
levels trigger a cascade of inflammation. It also promotes the storage of fat, especially “visceral” belly fat, which surrounds your organs and sends metabolic messages that promote disease.
And that’s not the only
damage that the specific carbohydrates in wheat can do to your health…
The medical establishment has greatly exaggerated the role of cholesterol in heart disease. But there is one type of cholesterol
closely linked to this killer – small dense LDL particles.
A study published in the Journal of the American Medical Association showed that people
with high levels of small dense LDL have a 300% greater risk of heart attack!4 Many doctors believe it is the number one risk factor for heart disease in the U.S.
According to preventive
cardiologist, Dr. William Davis, the compound that triggers these dangerous compounds to form at a faster rate than any other food is the amylopectin A found in wheat!
One study does not seal the argument against
gluten – and by no means does it prove that gluten sensitivity does not exist. In fact, the New England Journal of Medicine lists 55 conditions that can be caused by eating gluten.5 And the Journal of the American Medical Association reports that gluten-sensitive people who still consume grains increase their risk of death up to 75%!
All that Gibson's study proved is that some people who have a problem with wheat do not have a reaction specifically to gluten.
The bottom line is that there are MANY very good reasons to exclude wheat and grains from your diet – and most of them have nothing to do with gluten.
If your goal is to feel your very best, prevent chronic disease, and maintain strength, vitality and quality of life well into your later years…
Then your best bet is to avoid grains entirely and stick to the diet that our ancestors consumed – one that is rich in colorful vegetables, seasonal whole fruits, nuts, seeds and berries… and based upon the proteins and healthy fats found in grass-fed meats, pastured pork and poultry, farm-fresh butter and organic eggs.
As you may know, I have produced a number of recipe books that are 100% grain (and gluten) free. The most popular is Keto Breads.
To Your Health,
Kelley Herring
Healing
Gourmet
REFERENCES
- Biesiekierski JR, Peters SL, Muir JG, Gibson PR. No Effects of Gluten in Patients with Self-Reported Non-Celiac Gluten Sensitivity after Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain Carbohydrates.” Gastroenterology. 2013 Aug;145(2):320-8.e1-3.
- Vandepoele K, Van de Peer Y. Exploring the plant transcriptome through phylogenetic profiling.Plant Physiol. 2005
Jan;137(1):31-42.
- Ji,Sayer. Opening Pandora’s Bread Box: The Critical Role of Wheat Lectin in Human Disease. GreenMedInfo.com
- Melissa A. Austin, PhD; Jan L. Breslow, MD; Charles H. Hennekens, MD; Julie E. Buring, DSc; Walter C. Willett, MD; Ronald M. Krauss, MD. Low-Density Lipoprotein Subclass Patterns and
Risk of Myocardial Infarction. JAMA. 1988;260(13):1917-1921.
- Richard J. Farrell, M.D., and Ciarán P. Kelly, M.D.Celiac Sprue. N Engl J Med 2002; 346:180-188 January 17, 2002DOI: 10.1056/NEJMra010852
