Is It Time To Cut Gluten Out Of Your Diet?

Written by John Douillard

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Wheat has gotten a bad reputation over the past few years, but it's been very misunderstood. The author of the new book Eat Wheat highlights issues with wheat that aren't often addressed. Here are 10 facts about the grain that could change your perception.

1. It's not wheat that is the problem, it's your digestion.

Since 1961—when the FDA put cholesterol on the nutrient concern list—good fats were replaced with processed indigestible fake fats. This resulted in the great digestion breakdown and the epidemic of pre-diabetes we are experiencing today.

2. We have overeaten wheat.

Gluten is a hard-to-digest protein—not a poison—and it was never meant to be eaten three times a day, 365 days a year for 30 years. In fact, we have been eating it for almost 4 million years—not 10,000 as many gluten-free experts like to say.

Getting curious? Take our online quiz. If you are gluten-free, you might not have to be!

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3. Wheat was originally, and should still be, a fall-harvested grain.

It was intended to be eaten through the winter, not all year long. There are gluten-digesting enzymes in the body that increase in the winter in order to help the body break down this seasonal food.

4. Modern supermarket bread can be made from start to finish in just two hours.

Good-quality bread can take up to three days to make and even longer if you count the fermentation process for sourdough starters.

5. Old-fashioned bread will either go bad or get hard in a day or two.

Modern bread, on the other hand, will stay squishy for weeks. The indigestible processed and cooked oils are also indigestible to the bacteria that normally make bread go bad.

If the bugs won't eat it—should we? Remember, 90 percent of the cells in the human body are made of bacteria rather than human cells.

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6. Healthy bread should only have recognizable ingredients.

Such as wheat, salt, water, starter—and it should all be organic to ensure digestibility.

7. Processed foods with cooked oils are linked to digestive concerns.

These can result in food intolerances to way too many foods. Avoiding processed foods is the first step to rebooting your digestion and beginning to enjoy the foods you were once intolerant to.

8. Poor digestion causes lymphatic congestion.

This results in fatigue as well as many of the gluten-sensitivity symptoms such as weight gain, bloat, gas, brain fog, and more.

Good fats provide in-between-meal energy for the body. These fats are delivered to the cells as energy via the body's digestive lymphatic system. You can learn more about how to decongest your lymphatic system in Eat Wheat.

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9. Poor digestion of wheat and dairy can be caused by too little or too much stomach acid.

Heartburn is caused by the stomach holding on to acid for too long. Over time, the stomach will protect itself from the excess acid by not producing as much.

Without the proper amount of stomach acid, wheat, dairy, and a host of other foods will go undigested.

10. Just taking the wheat and dairy out of your diet may give you some symptomatic relief ...

But the underlying weakness in digestion and detoxification has never been addressed. The body's ability to detoxify requires a strong digestive system.

With over 4 billion pounds of toxic chemicals being dumped into the American environment each year, a strong digestive system is critical to help protect us from these toxins. Elimination diets may be putting us at greater risk for more serious health concerns down the road.

 Learn how to eat wheat the way it was intended to be eaten in Eat Wheat.

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE web class with nutrition expert Kelly LeVeque.

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