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My Daily Pain – Gone After Removing Wheat

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wheat

What is happening to health in the United States?

Why are so many people being diagnosed with celiac disease, gluten intolerance and gluten sensitivity?

What is the difference between now and 50 years ago?

Our food is being assaulted by big business and by the “almighty dollar.” In the rush to make more money, things are bound to fall to the side and, unfortunately, nutrition and healthfulness are the greatest things that have been jeopardized.

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Many research papers and books have been written on the subject of GMO’s in our main food sources (like corn and soy), yet wheat is a problem almost as large – if not larger – than these and it is rarely mentioned.

Perhaps this is because the subtle changes have been happening over a long period of time and they started coming along well before the flurry of big agribusinesses started being exposed to the world, but regardless, the changes still happened and are still happening.

The wheat our grandparents used for pies, breads and other baked goods is a far-cry from the wheat that is available to us now. You only have to take a stroll through your local grocery store to see that most everything has wheat in it. From cereal to soup, it is used readily by the producers of the most common foods, meaning that most of us eat wheat bounteously on a daily basis.  

Wheat in it’s original form was once a plant that was tall, slender and could sway in the breeze, however, all the cross breeding, gene modification and hybridization that’s been done to it over the years has changed this plant to a dwarf plant that produces more crop yield than anything else. As these changes have occurred, we now have a type of synthetic wheat that our bodies are not equipped to process.

The body is an amazing thing; when it is working well and is getting the nutrition it needs, it runs meticulously. However, when you eat things that it doesn’t want or need, your body starts to send signals out that are meant to tell you something is wrong – your body starts to show signs of inflammation.

A few examples include: Fibromyalgia, rashes, aches, pains, anxiety, belly fat, diabetes, ADHD, hypothyroidism, hormone imbalance, hashimoto’s disease, brain fog, migraine headaches, IBS, leaky gut, stomach pain, bloating, cramping, constipation, chicken skin, arthritis, colitis, lupus, depression, multiple sclerosis, chronic fatigue… and the list goes on.

I myself have found that I have a gluten sensitivity.

As a little background, I had a mad love affair with all things bread. I would even go as far as to buy a loaf of french bread to devour on the way home from the grocery store when the kids were small. Pasta, cereal, baked goods, you name it – if it was made from flour, it was mine. One day though, I read something about how wheat can affect your inverted cholesterol numbers, which I had been fighting with for years. I decided that I’d give the theory a try – I stopped eating wheat altogether.

What I found was that the daily aches and pains I had learned to live with as a symptom of “getting older” had gone away.

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I suddenly could sleep better, my brain fog and headaches had completely disappeared, the chicken skin on the backs of my arms that I had most of my life was gone and my stomach flattened out.

I never knew that wheat was a problem for me, I had just lived with these issues and accepted them as my “normal”.

I did try to eat gluten products again, just to see what might happen and it was not pretty. Stomach cramps, nausea, headaches… it was overwhelming. How had I not noticed this correlation before?

You may not think that the things we eat – or that we have been eating our entire lives – could be causing problems in our bodies, yet the research tells otherwise.

This once-wonderful food and nourishing plant has been so transformed from it’s original glory, it has become something that is literally poisoning people.

We, as consumers, need to see what the big food companies and agribusiness don’t want us to put together.

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What you eat really does affect you and all the medications in the world can’t cure something that you continue to voluntarily put into your body. Take your health into your hands and become a detective. I am confident you’ll be amazed at what you find!

Wishing you much health and happiness.

Image Credit: Dr. Oz, Health Total

Author:

Toni Cummings

wife, mother, nana, avid NHRA Drag Racing Fan (Go Robert Hight) and an AADP Board Certified Health Coach. at Toni Cummings Health Coach
Toni Cummings is a wife, mother, nana, avid NHRA Drag Racing Fan (Go Robert Hight) and an AADP Board Certified Health Coach.

Toni is fascinated by food – the energy that food has and the good as well as the bad that it can bring to our bodies. Through her own search to find the best foods to balance her body and hormones, she found her true calling and sharing the knowledge she’s gained has become her passion.

Article originally published on FitLife.tv republished with permission

Drew Canole

Drew Canole

Drew Canole is a Nutrition Specialist, Transformation Specialist and national spokesperson for the benefits of juicing vegetables for health and vitality. He is the founder of Fitlife.TV where he shares "Educational, Inspirational and Entertaining" videos and articles about health, fitness, healing and longevity.

Drew Canole's transformation movement has grown to over 630,000 people, including Celebrities, CEOs, Entrepreneurs, and Development Gurus. He believes first and foremost that a person's health comes from within and through his "Whydentity" process, Drew is able to create healthy and lasting change, both physically and mentally.

Drew has written 3 Amazon Best-Selling Books on the subject of Juicing and Weightloss.
Drew Canole
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