Jane was in my office yesterday suffering with chronic fatigue and fibromyalgia. Her story is similar to countless other clients. Some years ago Jane became sensitive to wheat and so went without it. Her health greatly improved.
Then, she heard about the wheat “alternatives” (spelt, kamut and sprouted wheat flour) and gladly started eating bread and pasta again. Indeed, enjoying our favorite foods is a comfort.
Twenty years ago two tasty heirloom wheat varieties, spelt and kamut, were introduced to the natural foods market and initial studies showed that they didn’t trigger allergic reactions. Sprouted wheat flour and sprouted grain products were billed similarly. Many people who came to rely upon these “wheat-free” alternatives have, in time, also become allergic to them!
Slowly, and without realizing it, Jane also became sensitive to the wheat alternatives. What caused her assimilation problem in the first place was not addressed and so wheat—even “healthy” wheat—became problematic. Under the persistent besiege of an allergen, her immune system eventually crashed.
If you’ve a sensitivity or allergy to any food, here’s what to do. Stop eating it (or anticipate increasingly serious health problems).
Then restore your gastrointestinal tract to its normal function and you can again enjoy a wider diet. My Clean and Free eBook enables you to identify and resolve food sensitivities.
Yes, going without wheat and the common allergens is inconvenient. But you can exert some discipline, enjoy foods that don’t make you ill and regain your health. You can do it.
Sleuthing Wheat & Gluten
* Wheat is the primary ingredient in “sesame” pasta.
* “Flour” in any product means wheat.
* Couscous, bulgur, semolina and durum are 100% wheat
* Gluten is found in barley, kamut, oats, spelt, rye, triticale and wheat.
May you be well nourished!
Rebecca Wood
