Food Sensitivities

Many of us notice that as we get older we become sensitive to foods that we used to tolerate well. Often food we love that we have every day. Doctors don’t know much about nutrition and how many symptoms are connected to it. Some medical universities only give 4 hours of nutrition in the whole curriculum. Yet it was Hippocrates, one of the founders of medicine as we know it, who said, “Let food be thy medicine and medicine be thy food.”

Now it is being discovered by research that the changes made in foods in the last 30 years have negatively affected the health of millions. There are loads of books about it, especially how toxic to our bodies wheat, dairy and sugar are; Wheat Belly, Sugar Addiction, Fat Chance, etc. Finally there is proof emerging that eating these non-foods leads to addiction, which leads to leaky gut, which leads to food sensitivities, which leads to digestive problems, which leads to our body getting confused and attacking it’s own tissue.

That is what auto-immune diseases are all about. Then the doctors offer us drugs to help with the chronic disease – which doesn’t help and leads us ever deeper into the morass of ill-health.

The reason why sugar is such a problem now is that we consume such enormous quantities of it, many Americans get more than half their calories from sugar. The sodas sold at convenience stores in the biggest cups ever are like diabetes in a drink.

Wheat is more of a problem than it has ever been because of the changes made in the actual structure of the proteins starting in the seventies that were supposed to reverse world hunger by creating a better wheat. Many people in the Paleo diet movement think growing the original wheat was our first mistake but this wheat is an even bigger one. Later chemicals were added to the processing of wheat to make it easier for the manufacturers and food conglomerates and those chemicals were never tested for toxicity because they were not food. So the wheat we are addicted to is not at all like the wheat our parents ate as children.

One researcher, Dr Tom O’Bryan, who specializes in gluten sensitivity says that 70% of westerners could be sensitive to gluten. He has some fascinating interviews on youtube. If you have any unexplained symptoms; fatigue, low motivation, fuzzy brain, digestive problems, etc., at least watch a couple of the videos and see what you think.

It’s amazing how many people who are really sick, immediately say,”Oh, no, I couldn’t possibly give up bread – or pasta – or dairy – or sugar.” That is a definite sign of addiction. What I have come to find out in my own body is that the more I resist cutting something out of my diet, the more likely that the food is causing me harm.

So I will say again that I write in order to prompt you to do some investigating of your own. That’s why I don’t provide references, I’m not a scientist, I’m a voracious reader and learner and if I took the time to write down a zillion references I’d never get on to my next book. I buy about 3 new books a week on many topics and don’t even remember which book I learned the nuggets from. There’s a lot to learn before I die 😉

And with the computer you can actually get enough information for free that you don’t even need to buy the books. Now that is really a blessing!

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