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Do you trust processed gluten free foods?
where glutens hide

How do you find the top gluten free foods in the marketplace? Do ‘Big Food’ manufacturers really care about your gluten sensitivity?

More and more grocery stores are now stocking gluten free products. The illusion is that products like ‘gluten free Cheerios’ may be good for those with celiac disease. Celiac disease is a serious condition where an abnormal response to gluten in wheat can damage the small intestine. This damage to the small intestine would then prevent the absorption of nutrients.

So, would I place Cheerios on a list of top gluten free foods?

You loved Cheerios when you were a child. Cheerios is made by one of your favorite ‘Big Food’ manufacturers, General Mills. Why would you have any cause for concern? Right?

Gluten intolerance - symptoms & difference between intolerance and wheat allergy

Here is what one gluten free blogger had to say:

So as an advocate, I would NEVER advise you to eat something that has not been proven safe and I would NEVER celebrate said product either. Then please someone explain to me why so many celiacs are celebrating gluten-free Cheerios like it’s the second coming or something, when so many are getting sick on them? For those new to the situation, let me do a quick recap.

Cheerios is now producing gluten-free Cheerios. It’s been years in the making. Instead of using certified gluten-free oats, they are using normal oats (which are highly contaminated with both wheat and barley), and using a mechanical sorting process to remove as much of the nasty little grains as possible, so the final product is under 20ppm.

Their testing methods, to put it bluntly, kinda suck. Instead of testing individual boxes, they are taking multiple boxes, mixing them together and then testing the combined batch.

So theoretically, ten boxes could be at 15ppm and one box could be at 80ppm, but when you mix them together, it will test under 20ppm. Yet that one 80ppm box may make it on the shelf still. This is called “mean” testing, which is pretty accurate because although GM may not “mean” to be getting celiacs sick, this kind of testing is not stringent enough and is pretty “mean” to those in the celiac community. You know what I “mean”?

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The book food manufacturers don't want you to read

The Gluten Free Watchdog is another highly respected resource that addresses this very issue. You decide for yourself. Of course, most of you are not suffering from celiac disease.

Some experts on the ‘Truth About Gluten‘ suggest that only 1% of the entire American population may have this disease. However, the market is exploding with gluten free options.

The need and the marketing of ‘gluten free’ have combined to create a perfect storm for ‘Big Food.’ Non-celiac gluten sensitivity (NCGS) is real and far more difficult to diagnose by a gastroenterologist. The truth is that gluten can cause a host of less severe symptoms. A gluten sensitivity diet plan would resolve a host of health issues.

Exposure to gluten can cause:

  • Joint pain
  • Headaches
  • Muscle and body aches
  • Bloating or gas
  • Nausea or stomach cramps
  • Skin disturbances

How did the wheat crop become so toxic?

Dr. William Davis, cardiologist and author of the book “Wheat Belly,” suggests “that eating wheat is making us sick. Seed companies and chemical companies combined their efforts to create a more productive wheat crop. The wheat crop then became as addictive as crack.” Plant hybridization created the herbicide resistant Clearfield wheat crop. Here is what Dr. Davis has recently shared:

 

Clearfield wheat is the product of “hybridization” research at BASF, an international chemical company. “Hybridization” is a loosely used term. Hybridization techniques fall within the range of “traditional breeding methods.” In common usage, of course, hybridization simply means mating two plants or animals to generate a unique offspring. Mate a red apple with a yellow apple, and you get a happy red-yellow hybrid. Mate an apple with a grape, you get a grapple, a sweeter grape-like apple. There is a presumption of safety with hybridization: The FDA doesn’t come knocking at your door asking for your animal or human test data. Hybridize to your heart’s content and you can just sell your unique vegetable or fruit. But what if your “hybridzation” technique involves more than just introducing momma apple to daddy grape, but employs chemical poisons and radiation?

gluten free pantry staples
why you should go gluten free
talk to Dr Mike

Clearfield brand wheat seed is sold to farmers in the northwestern U.S. Farmers in Colorado, Oregon, Idaho, Washington and other states are now planting 100,000s of acres of Clearfield wheat.

Clearfield wheat is herbicide-resistant, resistant in this case to the herbicide imazamox, also known as Beyond. Imazamox resistance is conferred by an alteration in the acetohydroxyacid synthetase gene.

The promotional literature to farmers proudly proclaims that imazamox resistance in Clearfield wheat is not the product of genetic modification: Clearfield wheat is non-GMO, unlike Roundup-resistant corn and soy. So how did chemical company BASF (with work performed at Oregon State University), who holds the patent on Clearfield and sells the seed, create this genetic variant? By a process called chemical mutagenesis.

They exposed wheat seeds to the chemical, sodium azide, NaN3. Sodium azide is highly toxic to animals, bacteria, and humans, with human ingestion of small quantities yielding effects similar to cyanide. With accidental ingestion, for instance, the CDC recommends not performing CPR on the victim (and just letting the victim die), since it may cause the CPR-provider to be exposed, nor to dispose of any vomitus into a sink, since it can cause an explosion. (This has actually happened.)

The broader picture inside a gluten sensitive diet will include lots of fruits and vegetables. You will also include non-gluten-containing grains like quinoa, millet, amaranth, rice, and teff. Coconut flour and almond flour can be used for baking. Lean protein is essential! Stay away from processed foods. Many packaged foods contain wheat as a filler!

top gluten free foods

Top gluten free foods to help support gut health.

You can use aloe vera and tart cherry concentrate combined in a drink to support your gut. A good probiotic would also be useful in this regard. The best source of lean protein would be a plant based protein. Consider Super Amino 23.

This lean protein builds and repairs smooth muscle. Your intestines have an inner membrane made of smooth muscle used for gut movement (peristalsis).

Conclusion: Do not trust ‘Big Food’ manufacturers to provide the top gluten free foods for your diet. Get creative! Use the kingdom of fruits, vegetables, and non-gluten-containing grains that are available.

Purium health products provide entire list of top gluten free foods for you to explore. Whole food nongmo organic nutrition will help you to thrive and not just survive! If you would like specific gluten free coaching contact Dr. Fleischer directly. He will provide a free 30 minute consultation.

Disclaimer: These testimonials, statements and information are not intended to substitute for the advice provided to you by your own physician or health care provider. You should not use any information contained in our site to self-diagnose or personally treat any medical condition or disease or prescribe any medication. If you have or suspect you have a medical condition, contact your personal health care provider immediately. All information and statements regarding Purium or any other dietary supplements or herbs mentioned herein have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any disease. New Path Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and Purium

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