#dr perlmutter

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While no-calorie sweeteners are much sweeter than sugar, they are used in such miniscule amounts in foods and in table-top packets that the level of sweetness in the end product is roughly the same.(More…)

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Image Courtesy: link: https://onsizzle.com/i/pure-granulated-sugar-sugar-tra-fi-sugar-free-sugar-thepocketwatchparadox-435200 author:…

A different view of ADD and Hyperactivity may come from your eye doctor, if they test for and offer vision therapy and nutritional consultations.  There are two critical issues you need to be aware of:

Convergence issues and Carbohydrates.

Convergence issues are frequently not diagnosed by Ophthalmologists who are looking for eye disease that requires surgery or medical care, its is often missed.

"While it’s true that our Neolithic ancestors consumed minuscule amounts of this grain, what we now call wheat bears little resemblance to the wild einkorn variety that our forebears consumed on rare occasions. With modern hybridisation and gene-modifying technology, the 133 pounds of wheat that the average American consumes each year shares almost no genetic, structural, or chemical likeness to what hunter-gatherers might have stumbled upon. And therein lies the problem: We are increasingly challenging our physiology with ingredients for which we are not genetically prepared."

This quote, in the introduction of Dr David Perlmutter’s new book, ‘Grain Brain’ has the potential to blow your mind and save your mind at the same time.

[youtube=http://www.youtube.com/watch?v=tBN1nWr3-mU&w=640&h=390]

UndergroundWellness on iTunes – http://bit.ly/uwitunes Listen on BTR – http://bit.ly/17fS0Sf

Heart healthy.

Lowers cholesterol.

These familiar labels are stamped across products up and down…

[youtube=http://www.youtube.com/watch?v=foTgkQ6tTx8&w=640&h=390]

Dr. Perlmutter is the author of “Grain Brain”

By Briana Michel, Holistic Nutrition Coach

www.SimplyBHealthy.com

www.BrianaMichel.com

www.mythrival.com (launching November 14, 2013)

Ok, it's not so much an accurate statement to say my gluten hurts as it is to say GLUTEN IS HURTING ME! Gluten (from Latin, "glue") is a protein that gives bread its airy and fluffy texture and dough its sticky texture. It's also used as a stabilizing agent in many processed foods. It's in almost everything from beauty products to packaged foods to medications and supplements.Gluten has run a muck in our culinary society, grocery store shelves, makeup counters and lurking in some other dark corners I am sure. Aside from the obvious things like bread, pasta, wraps, cereals, crackers, cookies, cakes, pastries, cereal bars, but did you know gluten is often in candy, meat, pickles, salad dressing, soy sauce, mayonnaise, hot dogs, flavored potato chips and veggie burgers to name a few! The list can be overwhelming and manufacturers are tricky! Things like malt vinegar used for pickling comes from barley (which contains gluten), flavorings added to snack foods can come from wheat, barley and rye. Gluten also shows up in many whole grain foods related to wheat, including bulgur, farro, kamut, spelt, and triticale (a hybrid of wheat and rye). Terms like modified food starch can be code for, you guessed it GLUTEN. 

Why is gluten the devil? In and of itself it has no nutritional value and while some of the whole grain foods it is found can boast some vitamins and minerals, the grains we now find at our disposal do not resemble in structure the grains of our ancestors. Dr Amy Myers, Founder and Medical Director of Austin UltraHealth says,  "In order to have the drought-resistant, bug-resistant and faster growing wheat that we have today, we've hybridized the grain. It's estimated that 5% of the proteins found in hybridized wheat are new proteins that were not found in either of the original wheat plants. These "new proteins" are part of the problem that has lead to increased systemic inflammation, widespread gluten intolerance and higher rates of celiac. Today's wheat has also been deamidated, which allows it to be water soluble and capable of being mixed into virtually every kind of packaged food.This deamidation has been shown to produce a large immune response in many people."

To learn exactly what happens in your body when you taken in a gluten containing food click HERE (worth the quick read!)

If you have any of the following symptoms it could be a sign that you have gluten intolerance:

1. Digestive issues such as gas, bloating, diarrhea and even constipation. Constipation is very frequently a symptom in sensitive children after eating gluten.

2. Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.

3. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.

4. Diagnosis of an autoimmune disease such as Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma or Multiple sclerosis

5. Neurologic symptoms such as dizziness or feeling of being off balance.

6. Hormone imbalances such as PMS, PCOS or unexplained infertility.

7. Migraine headaches.

8. Diagnosis of chronic fatigue or fibromyalgia. These diagnoses simply indicate your conventional doctor cannot pin point the cause of your fatigue or pain.

9. Inflammation, swelling or pain in your joints such as fingers, knees or hips.

10. Mood issues such as anxiety, depression, mood swings and ADD

Make a list of all your ailments, issues, complaints. Then take gluten COMPLETELY  out of your diet for 60 days. After day 30 revisit that list to see what symptoms may have disappeared. If you are starting to feel significantly better you have a gluten intolerance at the very least.  You may even have celiac disease. Get tested! (blood tests aren't always sensitive enough to catch your intolerance - Dr Perlmutter, Neurologist and Author of Grain Bran recommends 

Cyrex Array 3 tests for Wheat/Gluten Proteome Reactivity & Autoimmunity.

Cyrex Array 4 tests for Gluten-Associated Cross-Reactive Foods and Foods Sensitivity.