Boy, oh boy, that gluten is everywhere!
So, if you read Wheat Belly by Dr. William Davis, M.D., and you know about Eat Right For Your Blood Type by Dr. Peter D’Adamo, M.D., then you know that …
Even if you can eat gluten, you, me, us, we all, probably should not be eating it, because today’s wheat is a frankenfood-hybrid-wheat that contains 42 chromosomes as compared to un-hybridized ancient species of wheat, containing only 14 chromosomes, as packaged by nature.
Dr. Sandro told us, that Einkorn wheat, an ancient wheat species, has 14 chromosomes, while the wheat commercially produced today “has 42 chromosomes, and is, therefore, much more genetically and chemically complex” i.e. un-natural, aka, frankenfood … as in ‘Body’ does not understand this food, and it is foreign to ‘Body’.
Now that we’ve made the case for avoiding gluten … Where’s The Gluten?
Geez, it’s everywhere! It’s in everything! You’ve got to become a Label Hound!
Most of us, who are hip to additives and ingredients to avoid, we thought we had this thing under control, but the Celiacs are way ahead of the game!
All the Celiacs know where the gluten is hiding because they have to know, so lucky charms for the Non-Sensitives, the Celiac Nation has already paved the way. Thank you Celiacs and Gluten-Sensitives!
This does not excuse anyone from channeling their inner Label Hound. It’s something we will always be doing because no one can assume a product is natural, clean, pure, etcetera without scrutinizing the label!
These Ingredients May Contain Gluten Grains:
- Starch
- Modified Starch
- Modified Food Starch
- Stabilizers
- Flavoring
- Emulsifier
- Malt
- Malt Flavoring
- Hydrolyzed Plant Protein
About these particular ingredients … Malt, Malt Flavoring, Barley Malt, Diastatic Malt …
Did you know these ingredients, are commonly referred to as ‘barley malt’ which means the barley grain has been sprouted and fermented, then dehydrated, then ground into powder, to be added back into loaves of bread as an ingredient that is called a ‘dough enhancer’?
It is also referred to as ‘diastatic malt’ in the baking community, and you can find it offered by King Arthur Flour … here’s a picture of the product … and here’s a link to the page.
In the interests of specificity, we are covering where gluten lurks in the ingredients list. If you are a ‘Celiac’ you must know, if you are a ‘Gluten-Sensitive’ you must know, if you are a ‘Non-Sensitive’ you should become aware.
The crux of the matter is that, we have persons who have Celiac Disease and persons who have Gluten Sensitivity, both are serious health conditions, and just because you have not been diagnosed with Celiac Disease does not mean you are out of the ‘Gluten Woods’ and neither is the rest of the world’s population … that’s a big, bad, broad-brush statement, but it’s true, especially if you are comprehending Dr. Davis’ and Dr. D’Adamo’s work.
Dr. Peter Osborne of the Gluten Free Society explains it all quite well, and we urge you to take a look at his material.
DR. PETER OSBORNE – GLUTEN FREE SOCIETY – THE MANY HEADS OF GLUTEN SENSITIVITY
THE GLUTEN-FREE WARRIOR
THE GLUTEN SENSITIVITY HYDRA
Gluten is not just about Celiacs and Gluten Sensitives. Non-Sensitives are affected by the gluten present in today’s commercially grown wheat, barley, and rye, they just don’t know it, because the effects are insidious, they are hidden from plain view, and the understanding of the common man.
We can all help to change that. It’s time to get the word out and share the knowledge.
The manipulation of our food, to the extent that it is harming our health, is an atrocity. The only way to turn the tide, is to educate the populace.
IMAGE CREDITS:
1. LABEL HOUND ~ By HappyBunnyFoods.com ~ http://happybunnyfoods.com/whats-a-celiac/ ~ CC BY-SA 3.0
2. YUMMY ICON SET ~ By Icon Eden ~ http://www.iconeden.com/icon/yummy-free-icons.html ~ Attribution Required
