All Health’s Breaking Loose:

Back in the ’70s, “Hey man—got any bread?” meant “Do you have any money?” Your response would have indicated the status of your wallet, or your “dough.” Our culture seems to love bread so much we even nicknamed our currency after it. Our high consumption of it has made gluten intolerance about as common as credit card debt.

Gluten is a protein found in wheat, rye, barley, oats, spelt and (without being specified on the label) in countless processed foods. It has “glue-like” adhesive properties that hold cake and bread together and cause it to be spongy and soft. It’s those same properties that interfere with the breakdown and absorption of nutrients, even nutrients of other foods eaten at the same time. When your body cannot digest gluten, you’re left with a glue-like lump in your gut that causes your immune system to attack the lining of your small intestine causing constipation, diarrhea, nausea, and abdominal pain and swelling. Many people don’t even realize what is at the root of these symptoms. A blood test can confirm whether or not you’re gluten sensitive.

Dr. Joseph Mercola says that despite rapidly rising prevalence, it can still take an average of four years to diagnose celiac disease (btw, we call it gluten intolerance) if you’re having symptoms. Meanwhile, other clinical non-gastrointestinal issues, such as osteoporosis, tooth enamel defects, depression, anemia, fatigue, and organ disorders can crop up. Because of its effect on the central nervous system it also exacerbates autism, ADD, dementia and schizophrenia.

Wow, that’s a heavy-duty list of maladies, so even if you’re not sure if you have symptoms of intolerance, remember, grains quickly convert to sugar which spikes insulin. And that puts most of us under the umbrella of: eating less grain is a good idea. Don’t be sad about this—so many wonderful things are made without gluten grains. And just to get you started, here’s a favorite recipe for waffles.

After much abuse it’s interesting that both types of “bread” have “risen” to all-time high crisis levels. Too much gluten in your system can cause your body to feel as sick and out of balance as our economy. It’s worth it to go gluten-free for a week and see how you feel. Be aware of your belly and watch for ease of digestion and a settled feeling. You may even lose a couple of pounds and, in the meantime, reward your self-care…make waffles!

I’ll see you in two weeks.

Love & health, Loa