The Dangers of Milk

I know this is a little extreme, but it has some valid points.
We are doing are best to remove dairy from our diets, but it hard to make that transition.
I grew up in a family that sold dairy for a living, so you know that we drank and ate a lot of it! I crave the cheese mostly.
After hearing so many health concerns in our society and our families, I know that change is necessary. I want a healthy long life for me and our family, not just a long life(being sick)!
Here is an excerpt from this article on The Dangers of Milk. This is just one part and you can choose to read the whole thing or not. God bless.

MILK’S BASIC CONTENTS

*ALL* cow’s milk (regular and ‘organic’) has 59 active hormones, scores of allergens, fat and cholesterol.

Most cow’s milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. (Cow’s milk can have traces of anything the cow ate… including such things as radioactive fallout from nuke testing … (the 50’s strontium-90 problem).

MONSANTO AND rbGH (Posilac)

Monsanto Chemical Co., maker of fine poisons such as DDT, agent orange, Roundup and more… spent around half a billion dollars inventing a shot to inject into cows… to force a cow to produce MORE milk (for an already glutted taxpayer subsidized market).

Unfortunately, they created *FIVE* errors in their Frankenstein Posilac (rbGH) shot that direly affected all test animals… but that important report (Richard, Odaglia & Deslex, 1989) has been hidden from everyone under Clinton’s Trade Secrets act. The Canadians read enough of this report (before it was stolen) to reject rbGH for their country.

Monsanto’s Posilac creates additional IGF-1 in milk: up to 80% more.

The Food and Drug Administration (FDA) insists that IGF-1 is destroyed in the stomach. If that were true, the FDA has proven that breast feeding cannot work. Common sense says their “finding” is ridiculous because this growth factor DOES make the baby calf grow (rapidly, as mother natured intended). Visit the Dairy Education Board at http://www.notmilk.com/deb/100399.html to review a DAIRY study that confirms what the FDA has lied about this for years.

PUS

ONE cubic centimeter (cc) of commercial cow’s milk is allowed to have up to 750,000 somatic cells (common name is “PUS”) and 20,000 live bacteria… before it is kept off the market.

That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart).

1 cup = 236.5882cc 177,441,150 pus cells ~ 4,731,600 bacteria
24 oz (3 glasses) = 532,323,450 pus cells ~ 14,220,000 bacteria
(the “recommended” daily intake)

The EU and the Canadians allow for a less “tasty” 400,000,000 pus cells per liter.

Typically these levels are lower… but they COULD reach these levels and still get to YOUR table.

dangers of milk

Rice is the new cocaine for Euro drug dealers

This is astonishing. We will have to fight for our right to eat healthy, more than we already do.

It’s hard out here for a food eater! Between the rapid desiccation of some of the United States’ most productive farmland, cannibalism and disease on meat farms, and organized criminals in Europe selling long-grain rice as fraudulent basmati, the struggle is real. That last one is not a euphemism.

Departments of Interpol and Europol are beginning to crack down on gangs profiting off of a fairly new form of illegal activity: food fraud. Former drug dealers have hung up their dime bags and moved into the food counterfeiting game because, as it’s still in its nascent stages, legal consequences are almost negligible. The payoff for substituting cheap, low-quality, and often dangerous ingredients for certain in-demand foods and beverages far outweighs the risk — because that makes sense! Welcome to the modern food system; you must be new here.

So there’s now a black market to create additional profits on food that’s already dirt-cheap, thanks to well-oiled industrial food production. Drug runners don’t need to have MBAs to realize that the risks of their old ventures (jail time, turf wars, dead customers) far outweigh those of the new (angry foodies).

As reported by The Independent, some of these substitutions seem fairly benign: Spanish olive oil passed off as extra-virgin Italian; lower-proof alcohol masquerading as vodka; impostor tuna. But consider that the Spanish olives were washed in deodorant, the lower-proof alcohol was mixed with industrial solvent, and the tuna was mislabeled because its mystery-fish source couldn’t be traced … you can see where we’re going here.

The issue has gained some traction in the European press following a study that came out just this month, which found that 40 percent of 900 grocery store samples in the United Kingdom were counterfeit versions of the advertised product.

Who will be affected by this? Well, anyone in Europe who eats food, to start with — and also possibly heroin addicts whose dealers have abandoned the drug trade for greener pastures.

Here in America, ever the land of opportunity and unsustainably cheap food, the counterfeit food market has a lot of potential. But we also love Doritos Locos Tacos, so it’s possible our sky-high tolerance for engineered chemical substances means we might even enjoy a little Old Spice on our olives.

Eve Andrews is a Grist fellow and new Seattle transplant via the mean streets of Chicago, Poughkeepsie, and Pittsburgh, respectively and in order of meanness. Follow her on Twitter.

http://grist.org/news/rice-is-the-new-cocaine-for-european-drug-dealers/

Maple Sage Sausage with Cinnamon Apples

My girls loved this dish. I wish I would have made more apples!(I changed the recipe to reflect this, making it 4 apples) This is from my favorite new cook book by Danielle Walker. Your family will love how fresh and tasty it is. Maple sage sausage with cinnamon apples, from Danielle Walker

1 lb. ground pork

1 tsp. diced sage

2 tsp. maple syrup

1/4 tsp. coarse sea salt

1/4 tsp. black pepper

1/4 tsp. nutmeg

1/4 tsp. red pepper flakes

1/8 tsp. marjoram

4 apples, cored and peeled

1 tsp. cinnamon

In a mixing bowl, add sage, maple syrup, salt, pepper, nutmeg, red pepper and marjoram to pork. Mix well with hands. Make into 12 small sausage patties. You can store these, uncooked in the fridge until you’re ready, or make them all at once. To prepare, add sausages to a skillet over medium heat. Brown on both sides and remove from pan. Add sliced apples to the same pan with about 1/2 tsp. cinnamon. Sauté for about three minutes(until apples are starting to get soft), then add sausage back in. Finish sautéing for another minute or two and serve hot.
Against All Grain

Paleo Bacon Wrapped Meatloaf

I was looking for a new meatloaf recipe as my last 2 attempts were shot down by my family. I made a couple of adjustments, but I mostly followed it. This is the best that I have made since eliminating dairy and grains. Very moist and flavourful!

This Paleo version is Grain-free and Dairy-free (if you opt to not use parmesan cheese) and is always a crowd pleaser.

Ingredients:
1 lb ground beef (Grass fed is best but use the best you can find) I used 85% lean because the veal is pretty lean.
1 lb ground veal (Grass fed is best. You can also sub for ground pork or just use all beef. Whatever works.)
2 celery stalks finely chopped
2 small-medium carrots finely chopped
1/2 a medium sweet or yellow onion finely chopped
3 cloves of fresh garlic minced or pressed.
A variety of your favorite fresh or dried herbs. I used 1 tbs each of fresh thyme, fresh oregano, fresh rosemary and fresh parsley. (If you opt for dried can get away with less than a tbs each)
1-2 tbs healthy cooking fat. I used Grass-fed Beef tallow I buy from Fatworks. Butter, or left over bacon fat would be yummy too.
Salt and pepper to taste
1/2 cup almond flour
2 eggs, beaten(pastured is best if you can find it if not go with the best you can find.)
Optional 1/2 cup shredded or ground parmesan cheese (only if you are dairy tolerant)
2-3 tbs paleo ketchup. If you can find a store bought organic ketchup without yucky ingredients great. Another option is available here online or just omit it.
6-8 slices of your favorite bacon
Preheat your oven to 375 degrees
In a large skillet, sauté your chopped veggies in your healthy cooking fat of choice. Once your onions begin to sweat a bit add you the garlic and fresh herbs and a few shakes of salt and pepper
Once your veggies are soft and yummy (mine took about 5-6 minutes total sauté time) turn off the heat and let cool a bit while you add your ground meats to a large mixing bowl.
Add your sautéed veggies and herbs to the ground meat along with the eggs, almond flour, parmesan cheese (if using) and few more shakes of salt and pepper.
Now it’s time to get your hands dirty! Kids love this part if you have some little kitchen helpers! With CLEAN hands, dig in and mush it all up together until it is all well mixed and incorporated together.
Once your meat mixture is well mixed, transfer it all to a medium sized rectangular baking vessel and form it into a loaf shape. (You can try using a loaf pan but I find mine isn’t big enough) I line mine with parchment paper to avoid sticking and make clean up easier otherwise grease it a bit just avoid sticking.
Once you’ve got your loaf formed, If you are using ketchup (A Paleo BBQ sauce would taste good too!) coat the top and sides of the loaf with it.
Lastly, take one slice of bacon at a time and drape it over the loaf starting from one end and working to the other until it is completely covered. Tuck any bacon that extends past the size of your loaf underneath it. (I’m sorry I don’t have a pre-cooked photo, I was cooking quickly and forgot to take photographic step-by-step shots! Hopefully the photo above gives you an idea)
Once your meatloaf is sufficiently covered, cook in your preheated oven uncovered. You want the bacon to brown so do not cover it. (With all that bacon wrapped around it, it will not dry out) My cooking time was about 35 minutes. That got it to this nice medium rare. I used a meat thermometer to get it to about 155 degrees. Once at 155 I turned on my broiler for a few minutes to crisp up the bacon a bit more.

This came out so flavorful and juicy it’s ridiculous! I served it with a side of mashed Cauliflower and a green salad. Delish! Enjoy!

http://momgonepaleo.com/paleo-bacon-wrapped-meatloaf/

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Is GMO behind the Exploding Gluten Epidemic?

GMOs Linked to Gluten-Related Disorders

Do you or a loved one suffer from gluten sensitivity? You may be wondering why you react to gluten now even though you never did in the past. You may be wondering why a gluten-free diet has helped, but has not completely resolved your symptoms. If you are on a quest to find all of the pieces to the gluten puzzle, the following information is for you. In a report released today by the Institute for Responsible Technology, a team of experts proposes a possible link between genetically modified organisms (GMOs) and gluten-related disorders. The analysis is based on Dept. of Agriculture data, Environmental Protection Act records, medical journal reviews, and international research.

The full 24-page report, a press release, and a recorded interview can all be found atglutenandgmos.com. An article summarizing the findings of this report is presented below:

Can Genetically Engineered Foods Trigger Gluten Sensitivity?

Gluten sensitivity is currently estimated to affect as many as 18 million Americans. 1 Reactions togluten, a protein found in wheat, rye, and barley, are becoming increasingly common. Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death. 2 Genetics alone cannot explain the rapid rise in gluten-related disorders, and experts believe that there must be an environmental trigger. There continues to be much debate about what that environmental trigger may be.

Some assert that a higher gluten content of modern wheat is to blame for the rising prevalence of gluten-related disorders. 3 But a 2013 review of data commissioned by the United States Department of Agriculture found no evidence to support this. 4 Others blame increased consumption of wheat overall, 4 age of wheat introduction, 5 cesarean birth, 6 breastfeeding duration, 7 or alterations in intestinal microflora. 8 All of these do offer some explanation, but they cannot completely account for the drastic increase in gluten sensitivities that we have seen in recent years.

Another possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s. GMOs are created by a laboratory process that transfers genetic material into the DNA of an organism There are nine genetically modified (GM) food crops currently on the market: soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa. Notice that wheat is notone of these. Although wheat has been hybridized through natural breeding techniques over the years, it is not in fact a GMO.

Most GM crops are engineered to tolerate a weed killer called Roundup®, whose active ingredient is glyphosate. These crops, known as Roundup-Ready crops, accumulate high levels of glyphosate that remain in the food.  Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin. The Bt-toxin is produced in every cell of genetically engineered corn and ends up in corn chips, corn tortillas, and other ingredients derived from corn. A recent analysis of research suggests that Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders:

  1. Intestinal permeability
  2. Imbalanced gut bacteria
  3. Immune activation and allergies
  4. Impaired digestion
  5. Damage to the intestinal wall

Intestinal permeability

Gluten-related disorders are commonly accompanied by and possibly triggered by intestinal permeability, which is commonly referred to as “leaky gut.”9 Leaky gut occurs when gaps form between intestinal cells and large particles from the digestive tract enter the bloodstream, potentially triggering immune or allergic reactions. The Bt-toxin produced by genetically modified corn kills insects by punching holes in their digestive tracts, and a 2012 study confirmed that it punctures holes in human cells as well.10 Bt-toxin is present in every kernel of Bt corn, survives human digestion, and has been detected in the blood of 93% of pregnant women tested and 80% of their unborn fetuses.11 This “hole-punching toxin” may be a critical piece of the puzzle in understanding gluten-related disorders.

Imbalanced gut bacteria

Gluten-sensitive individuals, and especially those with celiac disease, also commonly have an imbalance in their gut flora.12,13,14,15 The reason that cesarean section increases risk 6 and breastfeeding decreases risk 7 for gluten sensitivity is likely due to their respective effects on microbial balance in the infant’s gut. 16 Glyphosate used on GM crops is not only an herbicide, but also a potent antibiotic.Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains.17 18 An overgrowth of harmful bacteria can promote inflammation, leaky gut, and immune reactions, all of which are linked to gluten-related disorders.

News Release: GMOS Linked to Exploding Gluten Sensitivity Epidemic (FREE PDF)

Immune activation and allergies

Many people do not develop reactivity to gluten until later in life, which supports the notion that it can be triggered by environmental factors. The only study to date that has been able to effectively trigger an immunological shift to gluten sensitivity was done in mice in 2011. 19 The study showed that retinoic acid, a metabolite of vitamin A, activated a specific immune response to gluten under inflammatory conditions in the gut. It turns out that glyphosate, the primary herbicide used on GM crops, increases retinoic acid activity. 20 If glyphosate activates retinoic acid, and retinoic acid activates gluten sensitivity, eating GMOs soaked with glyphosate may play a role in the onset of glute-related disorders.

Bt-toxin may also activate the immune system. When mice were exposed to Bt-toxin, they not only mounted an immune response to it directly, but they subsequently reacted to foods that had not formerly triggered a response.21 There was something about the Bt-toxin that primed the immune system to become reactive to other, once benign, foods. If humans exposed to Bt-toxin react in a similar manner, eating GM corn could directly lead to the development of gluten or other food sensitivities.

Impaired digestion

Decreased digestive enzymes can create undigested food particles, contribute to the overgrowth of harmful bacteria, and promote symptoms of gluten-related disorders. Studies of mice eating Roundup Ready soy and fish exposed to glyphosate show that these compounds reduce digestive enzymes. 2223 All soybeans contain trypsin inhibitor, which blocks an important enzyme needed to digest protein, but Roundup Ready® soybeans contain as much as seven times more than non-GMO soy.24,25 The results of these studies suggest that genetically engineered foods may lead to serious digestive compromise.

Damage to the intestinal wall

A common result of gluten sensitivity is damage to the lining of the intestinal tract. Celiac disease results in flattening of the microvilli lining the walls of the intestine. Both Bt-toxin and glyphosate have produced structural damage to microvilli in animal studies; animals exposed to these substances developed microvilli that were broken off, discontinuous, or shortened. 26 23

Stay Away from GMOs

A clear explanation for the rising rate of gluten-related disorders remains elusive. Multiple factors interact, with no clear or original cause. But genetically modified foods and their primary chemical residue, glyphosate, may be an important piece of the puzzle. Whether GMOs are indeed a causative factor in the escalating trend of gluten sensitivity or merely an obstacle to cure is yet to be determined.

Many clinicians already prescribe non-GMO diets for their gluten-sensitive patients. Physicians and patients have reported improvement in their symptoms after eliminating GMOs from their diets. Internist, Emily Linder MD, says, “Based on my clinical experience, when I remove genetically modified foods as part of the treatment for gluten sensitivity, recovery is faster and more complete. I believe that GMOs in our diet contribute to the rise in gluten sensitivity in the U.S. population.”

Unfortunately, many people who discover they are gluten-sensitive actually increase their intake of GMOs because they switch from wheat products to corn products. With 88% of the U.S. corn crop genetically engineered, avoidance of GMOs in the gluten-free community presents a unique challenge to consumers.

The best way to avoid GMOs is to consult the NonGMOShoppingGuide.com or download the free iPhone app ShopNoGMO. Look for products with either the “Non-GMO Project Verified” or the “Certified Organic” seal. Avoid ingredients derived from the foods most likely to be genetically modified. These include soy, corn, cottonseed, canola, sugar, papaya from Hawaii or China, zucchini, and yellow squash.

If you have seen improvement in a gluten-related condition after eliminating GMOs from your diet, please email healthy@responsibletechnology.org to share your story.

If you have a friend or relative suffering from gluten sensitivity, ask them if they eat GMOs and forward this email to them!

Help us to reclaim a non-GMO food supply

5 Reasons to Avoid the Gluten Free Aisle

Here is another article from Amy Myers MD. Just another reminder to eat less processed foods and a great starting point for anyone wanting better health!

As the gluten-free movement is becoming more and more popular, you may be wondering if you should go gluten free. I strongly believe that everyone can benefit from a gluten-free diet, but there are a few different approaches that people take when removing gluten from their diets. Some switch from gluten-containing products to gluten-free counterparts, while neglecting fresh foods. Some consume a combination of both natural and packaged gluten-free foods, and others consume solely natural gluten-free sources. While gluten-free foods have certainly brought relief to a number of people, many notice little to no improvement in their symptoms after going gluten free. In this case, the underlying issue is not the gluten-free diet itself, but with gluten-free packaged foods.

What’s wrong with gluten-free foods?

The problem with gluten-free products is that they’re even more refined than their gluten-containing counterparts. I encourage all of my patients to avoid processed foods, because the original food loses a great deal of nutrients during the refining process. In order to produce gluten-free flours, manufacturers use other grains and starches such as flours made from rice, potatoes, corn, and tapioca. While these flours are naturally free of gluten, they’re still highly refined grains that can cause a spike in blood sugar higher than that of their whole grain counterparts. In fact, gluten-free products are often very low in a number of vitamins and minerals:

Iron
Folate
Niacin
Thiamine
Calcium
Vitamin B12
Phosphorus
Zinc
If you notice your symptoms are not improving or actually getting worse after eliminating gluten, there could be a number of factors at play.

5 Reasons to Avoid the Gluten-Free Aisle

1. Gluten-free products can contain trace amounts of gluten.

Gluten-free products can still contain some gluten. Even certified gluten-free foods can contain up to 20 parts per million (ppm) of gluten per serving. This is a minimal amount of gluten if you only consume packaged foods occasionally. However, if you eat these processed gluten-free foods every day, you can potentially expose yourself to unwanted amounts of gluten. If you consume non-certified gluten-free foods, then you’re really just taking the company’s word for it and assuming that their products are free of gluten. It’s best to check the label to see if a gluten-free product is produced in the same facility as wheat, or other gluten-containing grains.

2. Gluten-free products are nutrient poor.

I strongly believe that gluten is the most inflammatory food that you can consume, but that doesn’t mean that everything in the gluten-free aisle is necessarily healthy. When grains are refined in the manufacturing process, many vitamins and minerals are lost along with it. Gluten-free products are considerably less nutritious than real, wholesome foods like fruits, vegetables, nuts, seeds, and a lean, organic source of animal protein.

3. Gluten-free products are high in sugar.

Whenever an ingredient is removed from a food, it’s often replaced with another ingredient for stability, shelf life, or texture purposes. For example, sugar-free foods contain sugar alcohols, and fat-free foods are often produced with man-made fats and extra sugar. Gluten-free foods are no exception to this rule, as they’re often laden with extra sugar. Excessive amounts of sugar can contribute to insulin resistance and weight gain, and ultimately suppress your immune system. In addition, too much sugar can feed gut infections like Candida and SIBO, and lead to many more health concerns.

4. Gluten-free products contain preservatives.

Preservatives increase the shelf life of a product and ensure that it’s resistant to mold and bacteria. While it’s very convenient to have food that lasts a month, it adds unnecessary chemicals and compounds to our diets. The food we eat was at one point a living organism, be it a plant or animal, and it is very natural for our meat, vegetables, grains, and fruit to decay after being harvested. Anything that can survive on your shelf for more than a week without a life source is unnatural, and is not something you want to include in your diet.

5. Gluten-free products are made with refined oils.

Inexpensive oils are often added to many gluten-free products to moisten the product and improve the texture. Refined oils such as vegetable, canola, rapeseed, safflower, and sunflower oils are all high in omega-6 fatty acids, which are pro-inflammatory. A diet higher in omega-6 fatty acids than omega-3 fatty acids can lead to increased inflammation.

What can I do instead?

One of the most important things you can do is to get your energy from wholesome, organic, fresh foods like organic fruits and vegetables, raw nuts and seeds, healthy oils, grass-fed beef, atlantic wild-caught salmon, and pasture-raised eggs — all of which are free of gluten by nature. If you’ve already removed gluten from your diet, your body may be sensitive to other inflammatory foods such as dairy, eggs, and soy. Consider removing one or all of these from your diet to see if your symptoms improve.

http://celiachandbook.com/5-reasons-to-avoid-the-gluten-free-aisle/

Wheat Threatens All Humans, New Research Shows

Very interesting information. Not really shocked, I must say.

Bun

 

by David Perlmutter, MD

Bread lovers beware! Gluten-free diets may not just be a trendy choice but something everyone should follow. New research reveals that proteins in wheat may be detrimental to all humans.
“Gluten-free” seems to be appearing just about everywhere these days, from restaurant menus to grocery store shelves and even on cosmetics labels. And with good reason. The gluten-free market is exploding. Packaged Facts, a market research company estimated that the gluten-free market in the United States was $4.2 billion last year and predicts an expansion to $6.6 billion by 2017.In a recent Time Magazine article entitled: “Why We’re Wasting Billions on Gluten-Free Foods,” business writer Martha C. White puzzled over this seemingly baseless trend, stating: “As food fads go, though, this one’s not only enormous: It’s enormously expensive—and many of us paying a premium to avoid gluten are doing so without any legitimate medical reason.”The article goes on to describe how less than 1% of Americans suffer from celiac disease, an autoimmune disease triggered by gluten consumption and how as many as 1 in 16 Americans may have a significant sensitivity to gluten, a disease for which the term “non-celiac gluten sensitivity” was recently developed by anexpert panel of gluten researchers and clinicians.No doubt it is in the best interest of these two groups to avoid consuming gluten, a protein found in wheat as well as barley, rye, and spelt products. But is thestatistic that as many as 29% of Americans admit to trying to maintain a gluten-free diet simply an indication of their desire to remain trendy? If in fact only a small fraction of Americans actually have a medical condition exacerbated by gluten consumption, what could explain the overwhelming traction of the gluten-free movement?A Google search for gluten-free websites produces over 7.5 million returns with many of these sites populated by incredible testimonials of miraculous improvements following the adoption of a gluten-free diet in a wide range of medical issues including headaches, joint pain, skin disorders, epilepsy, depression, insomnia, and ADHD, to name a few. If we are to believe that only a small number of us should avoid gluten, does that relegate these personal triumphs from a dietary change to simply a placebo effect?

Good science would mandate that we should consider the possibility that something else may happen when a person chooses to eliminate wheat that may have nothing to do with reactivity to gluten.

While gluten makes up the lion’s share of protein in wheat, research reveals that modern wheat is capable of producing more than 23,000 different proteins, any one of which could trigger a potentially damaging inflammatory response. One protein in particular is wheat germ agglutinin (WGA). WGA is classified as alectin—a term for a protein produced by an organism to protect itself from predation.

All grains produce lectins, which selectively bind to unique proteins on the surfaces of bacteria, fungi, and insects. These proteins are found throughout the animal kingdom. One protein in particular for which WGA has an extremely high affinity is N-Acetylglucosamine. N-Acetylglucosamine richly adorns the casing of insects and plays an important role in the structure of the cellular walls of bacteria. More importantly, it is a key structural component in humans in a variety of tissues, including tendons, joint surfaces, cartilage, the lining of the entire digestive tract, and even the lining of the hundreds of miles of blood vessels found within each of us.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread.

It is precisely the ability of WGA to bind to proteins lining the gut that raises concern amongst medical researchers. When WGA binds to these proteins, it may leave these cells less well protected against the harmful effects of the gut contents.

WGA may also have direct toxic effects on the heart, endocrine, and immune systems, and even the brain. In fact, so readily does WGA make its way into the brain that scientists are actually testing it as a possible means of delivering medicines in an attempt to treat Alzheimer’s disease.

And again, the concern here is not just for a small segment of the population who happened to inherit susceptibility for sensitivity to gluten. This is a concern as it relates to all humans. As medical researcher Sayer Ji stated, “What is unique about WGA is that it can do direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities and/or immune-mediated articulations. This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations even when overt allergies or intolerances to wheat gluten appear exceedingly rare.”

The gluten issue is indeed very real and threatening. But it now seems clear that lectin proteins found in wheat may harbor the potential for even more detrimental effects on human health. It is particularly alarming to consider the fact that there is a move to actually genetically modify wheat to enhance its WGA content.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread. The story of WGA’s potential destructive effects on human health is just beginning to be told. We should embrace the notion that low levels of exposure to any toxin over an extended period can lead to serious health issues. And this may well characterize the under-recognized threat of wheat consumption for all humans.

http://www.thedailybeast.com/articles/2013/12/10/wheat-threatens-all-humans-new-research-shows.html

Health, a personal journey

As I was standing in the check-out lane at my daily grocery stop, I realized that we are all so quick to judge others. This definitely includes health and the choices that we make. I caught myself as I stood there, comparing my groceries to the other people in line. I may not be normal, but I know that we all do it to a certain degree.
What I realized above all of this is, when I started this journey to better health, I had very little knowledge of SCD, Gluten Free or Paleo diets. We all have to learn slowly(if at all) and gain our confidence with new information. I had a friend a couple of years ago that started a paleo diet and I didn’t quite get it at the time, but have come to understand that it is our best chance for health and healing in our family moving forward. It seemed so foreign at the time but now, I appreciate the lessons that I learned from hearing about his diet back then. Thank you, Trevor!
We can be so hard on other people.
Why do we expect other people to know what we know? Do what we do?
We are each on our own journey. I can’t help but think that fights, arguments and wars could be avoided if we understood this better, when dealing with people.
This article shows how even the food industry is on a learning to make better choices.

Wheat producers

Wheat threatens all humans

Another friend of mine confirms that she too, judges other people and their grocery choices. Vegecation!

Great book for SCD, paleo or celiacs!

I have been using some of Danielle Walker’s recipes as they are awesome, but I thought that getting from the internet was the way to go. Well, my wife knows how much I LOVE her recipes(and she’s not hard to look at either), so she bought the recipe book for me. It is so good and a beautiful addition to my collection of “must haves”.

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Since getting the book, I have tried and made some great things. I made mayonnaise, hamburgers, “peanut butter” cookies and the best club sandwich! If you are SCD or Celiac or just wanting to eat healthy, you will love her easy and down to earth approach to food.
Thank you Danielle. You have helped to make our lives so much better.