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By Jeffery Smith, Institute of Responsible Technology

Gluten sensitivity is currently estimated to affect as many as 18 million Americans.^[1] Reactions to gluten, a protein found in wheat, rye, and barley, are becoming increasingly common. Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death.^[2] Genetics alone cannot explain the rapid rise in gluten-related disorders, and experts believe that there must be an environmental trigger. There continues to be much debate about what that environmental trigger may be.

Some assert that a higher gluten content of modern wheat is to blame for the rising prevalence of gluten-related disorders.^[3] But a 2013 review of data commissioned by the United States Department of Agriculture found no evidence to support this.^[4] Others blame increased consumption of wheat overall,^[4] age of wheat introduction,^[5] cesarean birth,^[6] breastfeeding duration,^[7] or alterations in intestinal microflora.^[8] All of these do offer some explanation, but they cannot completely account for the drastic increase in gluten sensitivities that we have seen in recent years.

Another possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s. GMOs are created by a laboratory process that transfers genetic material into the DNA of an organism. There are nine genetically modified (GM) food crops currently on the market: soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa. Notice that wheat is not one of these. Although wheat has been hybridized through natural breeding techniques over the years, it is not in fact a GMO.

Most GM crops are engineered to tolerate a weed killer called Roundup®, whose active ingredient is glyphosate. These crops, known as Roundup-Ready crops, accumulate high levels of glyphosate that remain in the food. Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin. The Bt-toxin is produced in every cell of genetically engineered corn and ends up in corn chips, corn tortillas, and other ingredients derived from corn. A recent analysis of research suggests that Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders:

• Intestinal permeability
• Imbalanced gut bacteria
• Immune activation and allergies
• Impaired digestion
• Damage to the intestinal wall

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Organic Raw Milk has Proven to Be Healthy

By Mike Barrett, Natural Society

Vegans may have had it right all along; while raw, organic raw milk offers numerous health benefits, a Harvard researcher and pediatrician argues that conventional milk and dairy products alike are a detriment to your health – thanks to added health-compromising sweeteners.

As David Ludwig mentioned in his research, which was published in the Journal of the American Medical Association Pediatrics, there have been countless pieces of research concluding the ill effects of sugar-sweetened beverages. The over-consumption of sugar has been tied to obesity, diabetes, inflammatory-related pain, and much more. And because of sugar’s negative effects on our health, even the United States Department of Agriculture, the American Academy of Pediatrics, and other organizations are recommending against consuming calories from sugary drinks.

The Case Against Low-Fat Dairy, and Other Dangers of Milk

Harvard researcher David Ludwig certainly has a point in analyzing and ultimately criticizing the USDA’s recommendations, but there is much more to the full-fat vs reduced-fat argument for milk and dairy products.

There are plenty of reasons to avoid certain fats such as trans-fats and refined polyunsaturated fats in vegetable oils (like corn, soy, sunflower, and canola), but the evidence for moderate consumption of saturated fat, which is found in milk, coconut oil, and grass-fed land animals, is coming to the surface. While saturated fat was villainized for decades, a 2010 analysis published in the American Journal of Clinical Nutrition concluded that “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of [coronary heart disease or cardiovascular disease].”

Further, there are numerous benefits to drinking full-fat dairy products. In it’s most pure state (raw, organic, and coming from grass-fed cows), full-fat dairy has been found in research to potentially promote heart health, control diabetes, aid in vitamin absorption, lower bowel cancer risk, and even aid in weight loss. But while pure dairy could promote your health, conventional dairy may prove damaging.
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Guidelines for Success with Nutrition

• Eat whole, natural foods.
• Eat only foods that will spoil, but eat them before they do.
• Eat naturally-raised meat including fish, seafood, poultry, beef, lamb, game, organ meats and eggs.
• Eat whole, naturally-produced milk products from pasture-fed cows, preferably raw and/or fermented, such as whole yogurt, cultured butter, whole cheeses and fresh and sour cream.
• Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils—coconut and palm.
• Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed.
• Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.
• Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and condiments in your diet on a regular basis.
• Prepare homemade meat stocks from the bones of chicken, beef, lamb or fish and use liberally in soups and sauces.
• Use herb teas and coffee substitutes in moderation.
• Use filtered water for cooking and drinking.
• Use unrefined Celtic sea salt and a variety of herbs and spices for food interest and appetite stimulation.
• Make your own salad dressing using raw vinegar, extra virgin olive oil and expeller expressed flax oil.
• Use natural sweeteners in moderation, such as raw honey, maple syrup, dehydrated cane sugar juice and stevia powder.
• Use only unpasteurized wine or beer in strict moderation with meals.
• Cook only in stainless steel, cast iron, glass or good quality enamel.
• Use only natural supplements.
• Get plenty of sleep, exercise and natural light.
• Think positive thoughts and minimize stress.
• Practice forgiveness

For more information on Weston A. Price Foundation, visit here.