What’s better than gluten-free? GRAIN-free!

Heather learned the hard way that thinking about food from the “gluten-free” perspective can impair health and lead you down some needless detours. “The first picture was taken about six months ago. I have stage 3 adrenal fatigue, and had a total thyroidectomy nearly two years ago due to a multi-nodular goiter. It’s been a very long journey to wellness, and I’m fortunate enough to have a wonderful osteopathic physician helping me along. He was the one who suggested your book to me. I finally got around to reading it shortly after Christmas, and started the diet a little over two months ago. “I was already gluten-free for 8 years and, even so, withdrawal was long (about 6 days) and pretty miserable. But once I got through it, I feel a TON better, and am down 15 lbs so far! “I didn’t think there was a noticeable difference in my face until I compared these two pictures–the second one I just took tonight. Not only am I feeling so much better, but I’m looking better too. I can’t imagine going back to eating grains.” Removing gliadin and glutenins (the two proteins that comprise gluten) removes a source of inflammation and autoimmune diseases, it removes the source of opiates that drive appetite and act as mind active drugs. But replacing them with “gluten-free” foods made with cornstarch, rice flour, tapioca starch, and potato flour opens up a whole new world of problems, including reprovocatio...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Success Stories gluten goiter grains Weight Loss Source Type: blogs