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When you see the gluten free section in the store, just keep on walking. It's actually a trap set by gluten to make you think you escaped it's clutches.
You likely don't agree that we should eat more sugar. Neither do I.

Then why is the gluten-free industry promoting foods that are worse than table sugar? Gluten-free foods are made with:
  • Rice starch (or brown rice starch)
  • Tapioca starch
  • Cornstarch
  • Potato starch
in place of wheat and gluten. People go gluten-free because of some real or perceived sensitivity to gluten, and they replace wheat and gluten with gluten-free foods. Big mistake. These gluten-free ingredients:
  • Send blood sugar sky-high. From a blood sugar standpoint, wheat is bad. Few foods are worse for blood sugar than wheat - except for gluten-free foods made with these junk carbohydrate ingredients.
  • Cause insulin resistance - the fundamental process that leads to diabetes.
  • Grow abdominal visceral fat - the inflamed fat, expressed on the surface as a "muffin top," that causes hypertension, diabetes, heart disease, and cancer.
  • Trigger high triglycerides - which thereby leads to formation of small LDL particles that cause heart attack.
  • Trigger the phenomena of glycation, i.e., glucose modification of proteins, that leads to cataracts, knee and hip arthritis, hypertension, and heart disease.
I've said this before, but I will say it again: Conventional gluten-free foods are a big mistake. NOBODY SHOULD EAT GLUTEN-FREE FOODS, at least as they are currently conceived. You shouldn't eat gluten-free processed foods if you have celiac disease. You shouldn't eat gluten-free processed foods if you have gluten-sensitivity. You shouldn't eat gluten-free processed foods if you are trying to be wheat-free.

This causes confusion among many people. People with celiac disease and gluten-sensitivity should avoid wheat and gluten sources (e.g., barley, rye, triticale, bulgur, oats), of course, but should not eat gluten-free junk carbohydrates.

What's the point of avoiding wheat if you don't have celiac disease or gluten-sensitivity? Many reasons:
  1. You avoid the gliadin protein of wheat, the opiate in wheat that stimulates appetite and increases calorie consumption by 440 calories per day. (Eliminate gliadin and calorie consumption drops by 440 calories per day.)
  2. You avoid the lectin in wheat, wheat germ agglutinin, that is directly toxic to the intestinal tract and causes abnormal intestinal permeability that Trojan horse's foreign substances into the bloodstream, causing multiple inflammatory diseases. You may also restore leptin sensitivity to restore the capacity for weight loss.
  3. You avoid the amylopectin A of wheat, the "complex carbohydrate" that accounts for the fact that two slices of whole grain bread increases blood sugar higher than 6 teaspoons of table sugar.
  4. You avoid the alpha amylase inhibitors that trigger wheat allergy, likely the trigger for the boom in wheat allergy among kids.
There's more, but you get the idea. Wheat is a perfectly crafted poison to humans. Wheat is such an effective destroyer of human health that you'd think that, if terrorists wanted to bring America down, they wouldn't bomb buildings. They would just feed us turkey sandwiches on multigrain bread.