The Debate Regarding Wheat Isn 't Looking Good So Far

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The debate regarding wheat isn’t looking good so far, but the proof is in the gluten. Traditional wheat only contains 5% gluten. Purchasing organic heritage wheat will cut the bad gluten by up to 45%. Modern wheat has been linked to reducing the blood flow to the frontal cortex of the brain.

“Of the 15 untreated celiac patients, 11 (73%) had at least one hypoperfused brain region, compared with only 1 (7%) of the 15 celiac patients on a gluten-free diet and none of the controls (P = 0.01). Cerebral perfusion was significantly lower (P <0.05) in untreated celiac patients, compared with healthy controls, in 7 of 26 brain regions. No significant differences in cerebral perfusion were found between celiac patients on a gluten-free diet and healthy controls.”
Gluten Free
Amaranth: Add amaranth to gluten-free flour, sauses soups and stews. this gluten-free is a thicking agent. Amaranth is very high in iron, calcium, lysine, protein, and magnesium with it low carbs content it makes one of the best gluten free grains.
Buckwheat: This grain is not part of the wheat family it is commonly used in waffle mixes and muffins, buckwheat has many nourishes minerals and dietary soluble fiber and is loaded with antioxidants.
*Oats: This grain is naturally gluten-free (only in its purest form), if you suffer from Celiacs only purchase “Gluten-Free” oats. Oats are great in regulating blood sugar and high in dietary fiber.
Corn/polenta: Is a low carbohydrate food that is rich in vitamin A
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