Should I Eat Wheat?
By Brook Rivera, HHC What do millet, quinoa, amaranth, buckwheat, rice, and corn all have in common? They are gluten-free grains.
While a gluten-free diet is typically for those with Celiac or gluten sensitivities, refraining from gluten or wheat can be a useful approach for any healing process, including cancer.
Avoiding gluten completely can be a complicated ordeal, as it is hidden in many ingredients like “natural flavors.” Since wheat compromises the bulk of gluten in a standard American diet, simply avoiding wheat can make huge shifts in your health and healing.
Since modern wheat has been hybridized and semi-dwarfed, most people’s systems can’t effectively process and digest wheat. It acts as an intestinal toxin, contributes to inflammation throughout the body, and initiates the blood sugar-insulin cycle -- all of which slows down the body’s ability to heal.
According to Dr. William Davis, wheat – even whole wheat – spikes blood glucose levels as much as sugar. This causes an extreme imbalance in the body and contributes to inflammation. In turn, all of the body’s resources occupy themselves with returning the body to homeostasis. In terms of healing, this means the body’s systems are NOT available for fighting off infections, bacteria, and other pathogens. Nor are they available for repairing damaged cells.
If you are interested in pursuing a wheat-free diet, start by eliminating processed foods (like crackers, bread, and cereal), and incorporate gluten-free whole grains (like millet, quinoa, and amaranth into your meals. New to these grains? Register for our next nutrition class, “Preparing Uncommon Grains” to learn some easy and delicious recipes using gluten-free grains.