Southern California Secret Diet Club
How To lead a healthy lifestyle and not go crazy!
Why Gluten-Free?
Their is a huge difference between wheat and gluten.
Eating gluten is like eating peanut shells.
The hull of the wheat is there protect it from the elements, sun, wind, rain, before it sprouts. The hull is made of a very strong protein called gluten that is water-insoluble. It's like a little rain coat for the wheat. When the wheat is harvested with the hull still on it, it is all ground together, which produces a greater yield.
When we eat gluten, food starch, flour, wheat, etc, (unless it's sprouted wheat, rice flour, corn flour, corn starch, tapioca starch, etc) we are eating something that is not digestible. Gluten does not break down like normal food does because it's job is to NOT break down. It is sticky and turns to glue. The word "glue" comes from the word "gluten"...bakers use it to make stuff stick together.
It is becoming easier to live a busy lifestyle and avoid this ingredient, and others, such as dairy which has a similar story in the human body. The molecular structure of the sugar in cow's milk, called lactose, is the furthest from the molecular structure of human breast milk sugar, called galactose, of any animal on the planet! We'd be better off drinking sheep and goat mild, which is the closest molecularly...also called galactose, which we create an enzyme to break down and use when we are babies, called galactase. We do not produce an enzyme called lactase, but baby cows do.
I have been gluten and lactose free for twelve years. It took me three years, with no help, to dissect the ingredients in the food I was eating and become completely gluten and lactose free. Everything is labeled now CONTAINS WHEAT, or CONTAINS GLUTEN, which is new in the past two years, at best.
Ciliac's disease is like autism...it is the extreme reaction to wheat gluten. There is every reason to remove an item from your diet that is not meant for consumption, even if it just makes you a little groggy and bloated after you eat it. In the long term, it's causing serious health problems as a result of malfunctioning metabolism. Gluten gums up your metabolism, and so does lactose. Manufacturers use casine, a milk protein, to stick labels on beer bottles, among other things.
I could go on and on, but that's why I wrote a book about it outlining ways to live successfully with a sticky-free diet. Although it needs an update, since the last edition was two year ago, it has helped countless people like yourself wondering how they are going to get through their day without "normal" food. My book is available via my website, (also in need of updates). I am creating an LWB discount that will allow anyone from the list to get it at cost for the next month. There is no reason for so much confusion when it has finally become such a preventable health issue.
www.socalsecretdietclub.com
Best of Luck!
Jennifer
Eating gluten is like eating peanut shells.
The hull of the wheat is there protect it from the elements, sun, wind, rain, before it sprouts. The hull is made of a very strong protein called gluten that is water-insoluble. It's like a little rain coat for the wheat. When the wheat is harvested with the hull still on it, it is all ground together, which produces a greater yield.
When we eat gluten, food starch, flour, wheat, etc, (unless it's sprouted wheat, rice flour, corn flour, corn starch, tapioca starch, etc) we are eating something that is not digestible. Gluten does not break down like normal food does because it's job is to NOT break down. It is sticky and turns to glue. The word "glue" comes from the word "gluten"...bakers use it to make stuff stick together.
It is becoming easier to live a busy lifestyle and avoid this ingredient, and others, such as dairy which has a similar story in the human body. The molecular structure of the sugar in cow's milk, called lactose, is the furthest from the molecular structure of human breast milk sugar, called galactose, of any animal on the planet! We'd be better off drinking sheep and goat mild, which is the closest molecularly...also called galactose, which we create an enzyme to break down and use when we are babies, called galactase. We do not produce an enzyme called lactase, but baby cows do.
I have been gluten and lactose free for twelve years. It took me three years, with no help, to dissect the ingredients in the food I was eating and become completely gluten and lactose free. Everything is labeled now CONTAINS WHEAT, or CONTAINS GLUTEN, which is new in the past two years, at best.
Ciliac's disease is like autism...it is the extreme reaction to wheat gluten. There is every reason to remove an item from your diet that is not meant for consumption, even if it just makes you a little groggy and bloated after you eat it. In the long term, it's causing serious health problems as a result of malfunctioning metabolism. Gluten gums up your metabolism, and so does lactose. Manufacturers use casine, a milk protein, to stick labels on beer bottles, among other things.
I could go on and on, but that's why I wrote a book about it outlining ways to live successfully with a sticky-free diet. Although it needs an update, since the last edition was two year ago, it has helped countless people like yourself wondering how they are going to get through their day without "normal" food. My book is available via my website, (also in need of updates). I am creating an LWB discount that will allow anyone from the list to get it at cost for the next month. There is no reason for so much confusion when it has finally become such a preventable health issue.
www.socalsecretdietclub.com
Best of Luck!
Jennifer
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Comment by J. Lewis on June 3, 2008 at 5:56pm - I had your fish entree' and loved it. Any fish, which contains omega 3 is what I call brain food! And we all need some of that! :-) Thanks, Jennifer!!!
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