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.
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!