Hippocrates is considered the father of modern medicine. One of his most famous quotes is “Let food be thy medicine, and medicine be thy food”. This became my guiding principle as I became more and more aware of how what we eat impacts our health and well being. Because so much of what people eat today has no real nutritional value to their bodies, it cannot be called food. Going gluten free is one of many changes our family has made through the years…mostly due to my incessant reading and digestion of information, various opinions and finally coming to my own opinion of what is logical and right from all of the information available.
It is this overwhelming amount of information and differences of medical opinion most find so confusing and frustrating when trying to make good decisions about eating for both themselves and their families. I’ve found several sources I trust most and will cite these resources when quoted. But, this blog site will be focused specifically on what I’ve learned through the years and going gluten free – the fastest and easiest way.
It has taken years, but my husband no longer questions what changes I’m making to our diet as he is convinced the changes are benefiting him. And, since I am still putting great food on the table, what is there to complain about – right?
As a family, we all went gluten free on Dec 13, 2011. Hubby and I had attended the Weston A. Price (www.westonaprice.org) conference in Dallas and one of the sessions was about how toxicity in our organs can impact your muscle functioning. After additional research, we determined our health would be better off without gluten. Why? Because of the most basic facts:
1) Gluten is a protein in Wheat, Barley & Rye, divinely designed for digestion by a multi compartment/stomach system like those found in grazing animals – Ruminating (cud chewing) mammals include cattle, goats, sheep, giraffes, bison, yaks, buffalo, deer, camels, gazelles, dik diks, mouse deer, hartebeests, wildebeests, etc. Not ideal for human digestive systems.
2) Wheat, Barley & Rye grains today have significantly more gluten in them than 100 yrs ago. They have been cultivated to have more gluten, so that your piece of bread’s nutritional information can state it has more protein – my opinion for the cultivation.
3) Because the human digestive system is not designed to handle gluten, it is more an irritant or anti-nutrient to your body. So, even though your bread label says 2 grams of protein…you can’t use it.
There are a host of studies and opinions, but it is estimated that 75% or more of patients with IBS (Irritable Bowl Syndrome) are really just gluten intolerant.
My family is gluten intolerant. We had no specific issues when we made the gluten free decision, but felt we would be better off making the change…and hopefully, head off any problems down the road.
What I miss most after going gluten free, a cold beer after a hot day working in my organic garden… but, I’ll save that for a later post. Tomorrow – getting started – gluten free cooking and eating.