21 Nov Why You Should Avoid This One Food
This one food has recently been declared by the England Journal of Medicine to be the cause of 55 diseases. This one food is also one of the most commonly consumed food across the population, we keep eating it and we keep getting fatter and sicker!
According to gluten expert Dr. Thomas O’Bryan, seven out of ten people are sensitive to gluten, the toxic protein found in most grains!
Mineral content Changed
Not only has the look at feel change so to has the mineral content. Between 1843 and the mid 1960s, the mineral content of the wheat grain included zinc, magnesium, iron, and copper. After the 1960s though this changed. The change happened with the change in the variety of the plants. With the more robust high yeild variety this meant that the mineral content decreased because of the quantity within a small space fighting for soil space. This new variety also had smaller roots so any soil that plant could reach they didn’t have enough depth to extract minerals from the soil, so the mineral content of our food also decreased! Also because of the amount of turnover the soil that these plants were trying to extract minerals from was more or less empty of them. The ancient grains had more space, longer roots and less turnover so soil was richer with minerals and the grain therefore was also.
Traditional wheat was also prepared differently, not only from a different grain but also that grain underwent a different process before humans ate it. Bread and wheat products today are treated completely differently of which is creating a completely different reaction in our bodies.
Bread Today Is Made
- With refined, white flour
- Using quick rise agents like yeast.
- On an industrial scale
Traditional Bread was made
- Ground wheat
- Slow fermenting sourdough cultures and soaking
- In the home
This is where traditionally preparing your food and why the Weston A Price foundation principles play such an important part on your health. Not only do you predigest the proteins when you ferment, if you have the right cultures you can even break down the wheat gluten to make it safe for even celiacs to consume.
So if you have been questioning whether or not you should ditch the gluten and you have been holding on to the fact that our ancestors ate it, so you should be able to ate it also. Just know that its not the same product because this product could be the culprit to why you aren’t losing weight and it could also be the answer to those achy joints and sleepless nights.
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