Most people have heard the buzz word “Gluten Free” being the current trend and marketed for health claims. Sadly, gluten is only the tip of the iceberg regarding health concerns with grains. Gluten is a nasty protein in wheat that causes gut and often full body low-grade inflammation. Being just “Gluten Free,” however, isn’t good enough.
It is important to recognize that grains and most seeds contain Phytic acid, Lectins, and Gliadins that are toxic to the body. They increase tissue acidity, are indigestible in the raw form, are high in omega-6 fats, promote weight gain, strain the pancreas (promoting diabetes), activate zonulin, are a poor source of fiber, contain WGA and are a poor source of micro-nutrients. These non-digestable proteins were designed to protect the seed by detouring predators (humans) with sickness to detour future preference.
These inflammatory chemicals are equally powerful in causing:
Foods to avoid:
All foods that originate as a seed such as: Wheat (all types), Barley, Buckwheat, Quinoa, Oats, Corn, Millet, Sorghum, Rye, Rice (all types), Spelt, Flax, Chia, etc.