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?
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.
The Australian government, in the form of its science research arm, is joining Agribusiness profiteering by designing a GM wheat that could kill people who eat it & be inherited by their children.
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?
Ancient Roman soldiers were punished either with decimation or deprivation of their wheat rations. What does this tell us about the addictive power of wheat?
Heart disease while still the #1 cause of mortality in the developed world, can be prevented and even reversed disease with nutrition, according to a growing body of scientific research
Children with autism have a peculiar digestive system disorder, as was recently eloquently described by Dr. Arthur Krigsman at the AutismOne conference. How might glyphosate (Roundup) cause this?
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.
The globe-spanning presence of wheat and its exalted status among secular and sacred institutions alike differentiates this food from all others presently enjoyed by humans. Yet the unparalleled rise of wheat as the very catalyst for the emergence of ancient civilization has not occurred without a great price
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.
There is a growing awareness that glyphosate is much more toxic than we have been led to believe, and I am confident that in time it will be banned worldwide, just like DDT
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.
Could bacteria and related microbes, widely believed to be a primary cause of disease, explain how we are capable of surviving through the self-created chemical nightmare of industrialized society?
Could common complaints of bloating, abdominal tenderness and indigestion following a meal, and even the increasingly prevalent complaint lazily labeled 'irritable bowel syndrome' by conventional medicine, be worsened -- even caused -- by consuming wheat?
Here are four specific things that you can start addressing today to significantly lower your risk for breast cancer.
Here we present you with the evidence of the universal harm of gluten.
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?
According to new research carried out by Testbiotech, the United States Department of Agriculture (USDA) has already given non-regulated status to more than 20 plants genetically engineered with so-called genome editing techniques
Dill is chock-full of nutrients and compounds that are widely used for reducing excess gas, aiding in digestion and boosting the immune system. But the perks don't end there: dill also provides strong antibiotic properties
Monosodium glutamate (MSG) is a commonly used "flavor enhancer," and so powerfully so that (arguably) you could spray it on roadkill and it would taste good. This omnipresent ingredient in modern mass market food takes advantage of our biologically hard-wired taste receptors, and makes it very hard to stop eating the foods "seasoned" with this ingredient.
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?
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?
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...
Does the consumption of gluten-containing grains contribute to psychiatric disorders such as schizophrenia?