Many people are choosing to eliminate wheat and gluten from their diet these days whether or not they have allergies or sensitivities. Many believe that they feel better and have less stomach bloating as well as other allergy symptoms.
It's always to talk to your doctor or nutritionist before eliminating a food group from your diet, however, today's wheat isn't the same wheat of the past. It's clear that modern wheat is making us sick.
Almost everything about wheat is different now, one might even call our modern wheat Frakne-wheat! For thousands of years, wheat was cultivated, milled and consumed. It was a nourishing whole grain. Since the industrialization of our nation began technological revolutions, the first being milling gave us white flour; instead of crushing the entire wheat kernel together. This new processed flour stored and shipped better and pest problems were eliminated because they wouldn't eat it. ( That should tell us something!) Processed wheat keeps so well because it's been stripped of most all vital nutrients, the bugs are smart enough to know this!
The second techie process added was genetic modification of the wheat itself. In the 1950's Norman Borlaug was the inventor of this changing of natural wheat. Borlaug was the leader of the development of high yielding grains, distribution of hybridized seeds, synthetic fertilizers and pesticides to the farmers. He also pioneered an "improved" species of dwarf wheat that produced increased yields, made it pest resistant, draught resistant, and easier to harvest, as well as producing a fluffier baking result. This new technology spread around the world by companies like Dupont and Monsanto.
This new fangled farming was accepted without any knowledge or regard to the effects on nutrition and human health. The Green Revolution as it was called was about solving world hunger but the unforetold consequences weren't taken into consideration. Now we have mutant seeds grown in synthetic soil, bathed in chemicals bleached then treated with nutrients that were already there in the first place. No wonder it's making us sick!
Now the food industry has responded with multitudes of 'Gluten and Wheat Free' products to fill this new need. However, most gluten free products are just that gluten free versions of highly processed wheat based foods, in essence junk food. Most of the ingredients in these products contain white rice starch, potato starch, tapioca starch, and gums as a white flour substitute. People who take on this gluten free endeavor for health reasons end up gaining weight and feeling poorly in other ways because they are consuming processed white's and loads of sugar.
In order to avoid falling into the junk/gluten free trap when shopping stick to the perimeter of the grocery store. Here is where you will find fresh foods, naturally gluten free and nutrient rich. Such foods include fresh produce (fruits and veggies), fresh meat, poultry and seafood, and dairy and egg products.
Here are some foods that naturally contain no gluten:
Corn, Flax Potatoes, Quinoa, Rice, Soy (beware of allergic), Fruits/Veg, ( Dried fruit/ver with no additives) Fresh Meat, Seafood, Poultry, Eggs, Milk, Butter, Cream, Yogurt, Cheese (except American), Honey, Nut and Seed Butters (make sure they have no other added ingredients), Nuts and Seeds.
Sticking to a diet that is clean void of processed foods and ingredients like additives and colorants and chemicals, flavorings, msg will most likely assist in a healthy body. You will be consuming full nutrients without the junk and your body will recognize it as real energy and know just how to process it through your cells as cellular energy for the health and well being of the body.
