Gluten: What You Don't Know Might Kill You

I am not sure if you have noticed, but I have been high­light­ing oth­er doc­tors and their good research and art­icles as of late. One per­son blab­bing about their opin­ion is not always as inter­est­ing as hear­ing the ideas from the world-at-large. One of my lovely patients read this art­icle today and for­war­ded it to me — I sup­pose my rant­ings about the cru­cial health bene­fits of a wheat and glu­ten-free diet are seep­ing through!

I had the priv­ilege of see­ing Dr Mark Hyman speak at the annu­al OAND con­fer­ence this November. Dr Hyman is not only a good doc­tor, but a very well-informed and well-researched indi­vidu­al who endeav­ours to improve not only the lives of his patients with chron­ic ill­ness, but walks the walk him­self. He also fol­lows an aller­gen-free diet and with a very busy sched­ule is able to feel vital due to the qual­ity of what he eats.

Take a read about Dr Hyman’s lit­er­at­ure and research about glu­ten and its impact on mul­tiple aspects of our nervous, immune, and hor­mone sys­tems.

Mark Hyman, MD: Gluten: What You Don’t Know Might Kill You.

You might ask your­self… why is glu­ten becom­ing such a threat­en­ing food to the body?

The qual­ity is simply not what it should be. Gluten has been changed to an extent, and many wheat and glu­ten-con­tain­ing breads have oth­er genet­ic­ally-mod­i­fied ingredi­ents that are com­pound­ing the prob­lem.

I’ll dis­cuss Genetically Modified Foods in anoth­er post. Until then, read Dr Hyman’s post and get informed!

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