The myth that you need to have 'bad genes' to experience intestinal damage from consuming wheat was disproved years ago.
Many of us ate wheat and gluten-containing products from infanthood into adulthood, unaware of the many adverse health effects that came with this socially–sanctioned dietary practice, until our bodies forced us to fully appreciate the darker side of wheat.
Now, having thrust a baguette into the glutinous heart of the wheat monster, many of us have bodies that are still recovering from its ravages.
A provocative new study confirms for the first time in a human trial that one of the adverse effects of wheat consumption includes a disruption of the levels of a hormone produced by the pituitary gland known as prolactin.
A new study indicates that wheat consumption may contribute to a rare but serious liver disease in children.
While some of us jump for joy with the arrival of spring, others greet it with dread. The warmer weather brings torture for many allergy and asthma sufferers. But there's good news: simple diet changes can help relieve allergy and asthma symptoms.
Does the consumption of gluten-containing grains contribute to psychiatric disorders such as schizophrenia?
There may be good reason to take glucosamine supplements for symptoms other than joint problems.
As the autism epidemic continues to accelerate, one of the least well known contributing causes goes mostly unnoticed: wheat consumption.
Could gluten's toxicity extend to the nervous system, producing symptoms identical to classical Parkinson's disease? A new case study adds to a growing body of research indicating that wheat's neurotoxicity is greatly underestimated.
Wheat's weight-promoting effects are newly confirmed. Used to add weight to cattle before slaughter, wheat has been used to pack on the pounds in animal husbandry since the advent of the discipline. Why should we be surprised that it adds weight to humans who eat it as well?
You can reverse heart disease with nutrition, according to a growing body of scientific research.
Could two of the Western world's most popular foods - wheat and cow's dairy - be depleting you of your antioxidants and altering your DNA expression in a harmful way?
Current research indicates a clear relationship between a mother's sensitivity to gluten and the mental health of her child.
GreenMedInfo.com is excited to announce it has reached a new milestone: the indexing of over 20,000 study abstracts in support of natural medicine, all of which are free to view by anyone in the world with internet access.
Despite popular misconceptions gluten is only the tip of a very large iceberg. There are actually 23,788 distinct proteins that have been identified in wheat, any one of which could incite a negative immune reaction in the body.
Sometimes going gluten free is just not enough to reduce symptoms of bloating and other functional bowel complaints, including IBS. Could there be more to the picture than previously believed? Enter the acronym FODMAPs, as it may provide a crucial missing link in solving the problem once and for all...
Could there be a food-based cure for schizophrenia, bipolar, and depressive disorders? Could two of the most popular foods consumed in the West be a major cause?
Why is it important to recognize gastrointestinal inflammation? A look at the central role of the duodenum for our health.
Two of the Western world's most popular foods have been implicated in immune mediated brain damage.
Wheat could be driving more than your digestive system crazy.
While wheat is well known to wreak havoc on the gastrointestinal health of genetically susceptible folks, such as those with celiac disease, and more recently, irritable bowel syndrome, new research published in the journal Psychiatry Research indicates that sensitivity to one of the components in wheat known as gliadin could be driving some into states of acute mania.
Did you know that most calcium supplements on the market are basically limestone? Yes, that's chalk. Conceal it within a capsule, a slickly glazed tablet, or in the form of a silky smooth liquid, and it is magically transformed into a "calcium supplement": easy to swallow, “good for the bones" and a very profitable commodity for both the dietary supplement and mining industries. After all, a sizable portion of the Earth's crust is composed of the stuff.
Gluten-free foods seem to be popping up everywhere. Is this just another diet fad?
Just five years ago, asking your server for gluten-free choices would get you the proverbial blank stare. Today it's more likely to elicit a menu page of choices. Family chains, some fast-food outlets, even ball park vendors, now include gluten-free options. Why are millions of Americans suddenly eschewing wheat?
In this article a key question is brought to the forefront, namely, is eating wheat and gluten free enough to obtain optimal health? The mass market has done quite a good job of accommodating the gluten & wheat free movement by providing an increasingly wide number of good tasting and relatively nutritious "whole grain" products. But are whole grains like rice, or other substitute flours like potato, really good for us?
Cultured food has a wide range of health benefits, but recent research shows it may also degrade highly toxic pesticide residues found in our food.