Ancient Wisdom meets Modern ScienceAyurveda + Natural Health News
Difficulties digesting wheat and gluten are on the rise in the United States, with battling theories as to the cause. The ancient science of Ayurveda holds some golden keys to this modern problem, and offers hope that wheat and gluten issues don’t have to be a life sentence.
Average Reading Time: 3 minutes and 33 seconds While wheat is not an approved GMO food anywhere in the world, Monsanto conducted experiments from 1998 to 2000 using GMO wheat in the Pacific Northwest. This variety of genetically-modified wheat, called MON 71700, was designed to be resistant to the herbicide, glyphosate, commonly known as Roundup.
Watch the Podcast: Download the Podcast: Air Date: February 6, 2017 Playtime: 56 minutes, 33 seconds Link: Download mp3 (right-click here and select ‘save’) Listen: Subscribe: iTunes | YouTube | email | Spotify | RSS Dr. Bob Quinn’s Biography Robert “Bob” Quinn—the 2007 recipient of the Montana Organic Association Lifetime of Service Award—is a progressive
Average Reading Time: 1 minute and 42 seconds The health benefits of whole wheat and whole grains are being challenged by a new and growing 16-billion-dollar-a-year gluten-free industry. Before we take wheat out of our diets, let’s be sure we are not making another major mistake as we did when we took cholesterol out of
Ground-Breaking News Regarding a Gluten-Free Diet… Join Dr. Joe Mercola and Dr. John Douillard as they discuss the newest research and information about the changing posture regarding being gluten-free. The 16-billion-dollar-a-year gluten-free industry has tainted the truth about wheat and is replacing organic, whole grain wheat with more “processed foods” like gluten-free bread – which is
For the 98 percent of the population NOT diagnosed with gluten sensitivity, celiac disease or a wheat allergy, going on a gluten-free diet might actually do more harm than good. Before you go gluten-free, please read this article. Gluten-Free Diet Increases Bad Bacteria and Reduces Beneficial Bacteria In one study, 10 healthy thirty-year-olds were put
In a new study, mercury levels were compared in three groups of people: Celiac patients who have been on a gluten-free diet Celiac patients who have not yet started a gluten-free diet Non-celiac patients The group of celiac patients that had been on a gluten-free diet had 4 TIMES the amount of toxic mercury in
Is it possible that we have found gluten guilty without a fair trial? Could it be the processed nature of today’s wheat that makes it indigestible? Has 60 years of processed foods compromised our ability to digest well and detox efficiently? Eating wheat might make you feel bad, but is simply removing wheat from your
Average Reading Time: 3 minutes and 14 seconds Gluten sensitivity has been blamed by many on the theory that modern wheat has significantly more gluten than ancient wheat, and that we lack the genetics to digest these increased levels of gluten. The history of wheat genetics, however, doesn’t support these claims. Wheat Was Originally Hybridized
Eat Wheat vs Grain Brain: Round 1 (Click here for Round 2) January 8, 2017 | 50 minutes, 49 seconds Download Subscribe: iTunes | YouTube | email | Spotify | RSS We are honored to share this conversation that provides a full scope of information on both sides of the wheat/gluten controversy. Listen to Dr.
Average Reading Time: 9 minutes and 12 seconds In a recent New York Times article, entitled “The Myth of Big Bad Gluten,” (1) journalist Moises Velasquez-Manoff set out to de-bunk the premise of best-selling anti-gluten books, The Grain Brain and Wheat Belly. Dr. William Davis, the author of Wheat Belly, wrote a rebuttal on his
Average Reading Time: 2 minutes and 24 seconds Some gluten-free experts assert that belly fat and cognitive decline is directly linked to whole wheat and whole grain. The assertion is that these grains dangerously increase both inflammation and blood sugar levels, which are causative factors in a host of degenerative concerns. The main premise of
Average Reading Time: 5 minutes and 22 seconds Eating gluten- and dairy-free has taken the health food industry by storm. Food manufacturers are realizing that unless they offer a gluten-free version of their product, it is increasingly difficult to be competitive. Studies show that within a single year, as many as 100 million Americans consume
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
Disclaimer: The entire contents of this website are based upon the opinions of John Douillard. They are not intended to replace a one-on-one relationship with a qualified health care professional, and they are not intended as medical advice. They are intended as a sharing of knowledge and information from the research and experience of John Douillard and his community. John Douillard encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
 |
 |
| Privacy Policy | Terms of Use Copyright © 2019 John Douillard's LifeSpa | |
