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?
Monsanto’s talk of ‘technology’ tries to hide its real objectives of control over seed through genetic engineering
What are some natural methods to help curb the symptoms of depression and also address the fundamental causes of the condition?
More than 40% of dementia diagnoses have been shown to be wrong. Here's what may really be going on.
Sayer Ji, the author of "The Dark Side of Wheat," discusses the emerging viewpoint that wheat represents a human species-specific intolerance that should be universally avoided.
Could gluten's toxicity extend to the nervous system, producing symptoms identical to classical Parkinson's disease? A compelling case study adds to a growing body of research indicating that wheat's neurotoxicity is greatly underestimated.
Are grains toxic for everyone? Is gluten-free enough to protect your health?
If you have ever wondered why you should not eat wheat, this article is for you!
Does the consumption of gluten-containing grains contribute to psychiatric disorders such as schizophrenia?
Here is why I recommend a gluten free diet to all my patients...
Cereal grains—the world’s most abundant food source—can adversely affect human behavior and mental health
Discover protocols that could lead you into thyroid disease remission
Gluten exposure in women wishing to have a baby has recently been confirmed to play a role in making this a distressing and expensive chapter in their lives.
Now that celiac disease has been allowed official entry into the annals of established medical conditions, and gluten intolerance is no longer entirely a fringe medical concept, the time has come to draw attention to the powerful little chemical in wheat known as 'wheat germ agglutinin' (WGA) which is largely responsible for many of wheat's pervasive, and difficult-to-diagnose, ill effects.
The "diseases of affluence," as they are known, include diabetes, heart disease, arthritis, osteoporosis and cancer, and are sometimes referred to as the "Western disease" paradigm. They emerge largely in response to the type of overnourishment that occurs in relatively wealthy societies, and particularly the overconsumption of certain biologically incompatible foods that have become the nutritional centerpiece of agrarian and largely grain-based cultures.
Here are four specific things that you can start addressing today to significantly lower your risk for breast cancer.
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.
Global awareness about Celiac disease (CD) is growing—unfortunately, along with some rather unhelpful perceptions. It doesn't help that "celiac disease" has become a generic blanket term not unlike how "Kleenex" today signifies no more than a box of tissue paper of any brand. So, in the public mind, "celiac disease" today stands for everything connected to a reaction to gluten.
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.
Not only is Functional Medicine here to stay, it is poised to be the centerpiece in one of the most significant shifts in the health and medical paradigm in the past one hundred years. For anyone who has been paying attention, there has been a virtual war going on between Conventional/Allopathic Medicine and Functional/Natural Medicine since the early 1900s. In fact, this virtual war often became a real war when the medical establishment would attack and try to discredit chiropractors, naturop
A "glutenfree" label may not indicate a product free of gluten. Learn about questionable standards and gluten loads of glutenfree labeled products.
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 radical new perspective on wheat's harmful properties has been proposed, which instead of looking at it as just a wholesome food that some people have problem consuming, perhaps it should be considered a pathogen with similar mechanisms of harm to viruses or bacteria.
The mainstream media is now declaring 'gluten sensitivity' is an imagined condition -- this in spite of millions worldwide adopting a gluten and wheat free diet. What's going on?