More About Going Gluten Free

I think Dr. Mark Hyman is amazing! He is the one who got Rob and me started down the real road to eating whole healthy food, getting our sugar under control and ridding me of my struggles with depression.

In my most recent post, we began a general discussion of gluten, who should eliminate it and why. Gluten and going gluten free is a much more complicated subject than you may think. Just because food is gluten free does not necessarily mean it is healthy food for you to eat. I read a post by Dr. Hyman that I thought you would find fascinating!

I particularly like the part where Dr. Hyman talks about the wheat of today versus the wheat our grandmothers used in baking. He says, “It is not just the amount but also the hidden components of wheat that drive weight gain and disease. This is not the wheat your great-grandmother used to bake her bread. It is FrankenWheat — a scientifically engineered food product developed in the last 50 years.”

This post by Mark Hyman is well worth your time to read:

http://www.huffingtonpost.com/dr-mark-hyman/wheat-gluten_b_1274872.html

If you want to read more from Dr. Hyman, I suggest you start with The Blood Sugar Solution which is the first book we read and which profoundly changed our lives and our health.

Make Major Improvements in Your Life!

Cheryl A Major