Gluten Free ‘Trend’
To Be Or Not To Be………………. ‘Gluten Intolerant’?
Let’s start at the very beginning, it’s a very good place to start. We all know the famous song from ‘The Sound of Music’ right? Well, I am singing this out loud today and taking you back thousands of years in the hope that you will see the ‘light’ and help me put a stop to all those around the world who promote and sell books based around a high protein ‘meat’ based diet.
These are the very people ‘demonizing’ the amazing wonderful food of our ancestors; ‘Wholegrains’. None of them are telling the truth! but even more to the point, they know it! Anything that is ‘new ‘ in terms of diet books is generally not good for you but anything old is AND the studies are all there for you to read that testifies to the fact that we evolved on a plant based diet.
We evolved and thrived on a wholefoods plant based diet; Yes, I am repeating myself again in the hope you will look at reversing the ill effects a meat and dairy based diet has on human health. I see this daily with clients who have amazing results switching to this way of eating. It’s also the perfect time to point out yet again that the people of our world who eat this way, live the longest, healthiest lives and I will be going to interview some of them.
As far back as 11,000 years the Middle East was known as the ‘bread basket of the world’. Bill and I were teaching in Jeddah recently and I can assure you they still eat lots of barley and other grains. In the Americas, corn was grown as far back as 7,000 years, these people were super fit warriors. Africa, the Middle East, Asia, Near East, all of these cultures grew and thrived on wholegrain and still do. It’s interesting to note therefore how they evolved and, (unless they adopt the ‘sad’ western diet) they have healthy weight, they are top runners, they are slim with strong bones, have virtually no breast cancer, diabetes or heart disease and certainly don’t suffer from gluten intolerance!!
So what’s happened to this amazing food we evolved on? It’s being demonized; plain and simple. People love to hear good news about their bad habits. That is exactly what these people are doing who are promoting a meat based high protein diet. Going against the ‘grain’ so to speak and telling the world an animal based diet is the way to health. I am not going to go into the environmental implications or the inhumane animal cruelty here, suffice to say you are all aware of both issues that eating animals cause
To ignore the bulk of literature you have to ignore all the major studies that show an increase in disease and death from low carbohydrate diets. No studies of high carbohydrate diets show similar effects. Our classes and courses explain all of this in great detail plus you learn to cook amazing food. Three major studies have addressed the ill effects of low carbohydrate diets you can find them on John McDougall’s site. Definitely worth reading and adopting this way of living for a long healthy life.
You may have heard about the newest books now listed as ‘best sellers’ on the market which are really only updated versions of the horrendous ‘Atkins’ Diet. The ‘authors’ who are writing these nonsensical books, ‘Wheat Belly’ and ‘Grain Brain’ are lining their pockets at the expense of human health.
Demonizing complex carbohydrates is the only way they can pull off this monumental task of luring otherwise intelligent people into inherently dangerous diets shows once again that they have to – ignore the bulk of science, exaggerate the truth and make false associations with coeliac disease and gluten intolerance.
Now this next article is music to my lovely wee ears! “Medical studies are now beginning to show that the gluten allergies and sensitivities that people experience are not to wheat and wheat products per se, but to the new industrial varieties of wheat and especially to yeasted bread and baked goods.
A 2007 study in Applied and Environmental Medicine found that when bread was naturally fermented, it reduced gluten levels from about 75,000 parts per million to 12, a level that falls within the gluten-free range. Many people with gluten intolerances have found that by switching to natural sourdough wheat or rye bread their symptoms disappeared.” Check out our friend Alex Jacks article here; Source: “Science to the Rescue, Whole Grains Under Siege” by Alex Jack, Editor/Publisher, Amberwaves, Essential Information on Diet, Energy & Healing, Spring 2014
What to do?
It’s really simple, follow the diet your ancestors thrived on for thousands of years and rid yourself of all your digestive problems. What is a high carbohydrate low fat diet anyway?….. these are diets high in sugar… from plants, only plants make sugar…. The kind of sugar I am talking about here is natural sugars like wholegrains, vegetables and fruits, it’s not the refined sugar they put in fizzy drinks like coke and pepsi…
This type of diet is adequate in protein, loaded with vitamins and minerals and fats to nourish your brain. High carbohydrate plant based meals are the way forward for health. And…. there are delicious gluten free grains like, short grain brown rice, millet, quinoa and others that I use with my clients to get them back on track.
Enjoy this delicious quick and easy tasting wholegrain dish;
2 shallots, finely sliced
1 large clove garlic, minced
1 tsp turmeric
1 cup long grain brown rice
2 ¼ cups organic vegetable stock
1 tsp rice mirin
1 tsp shoyu or tamari (soy sauce)
½ cup toasted almonds
¼ cup coriander, minced
1 spring onion, thinly sliced on the bias
Heat a heavy based pot over medium heat and add ¼ cup of stock. When hot, add shallots, a pinch of salt and sweat (about 5 minutes). Add garlic and stir to combine. When fragrant, add turmeric. When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes.
Add remaining stock. Bring to a boil then reduce to a very low simmer. When rice is finished cooking, about 35 – 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork. Combine rice with the mirin and shoyu. When combined, add almonds, coriander and spring onions. Serve hot with a generous topping of the sauce and some fresh greens.
Lemon Tahini & Miso Sauce
2 tbsps. sweet white miso
1 tbsp. tahini
½ tsp soy sauce (shoyu or tamari)
½ cup spring or filtered water (used sparingly)
Grated zest and juice of ¼ lemon
Place all the ingredients in a blender, add the water a ¼ cup at a time and blend to a cream.