John Douillard's LifeSpa | Ayurveda + Natural Health
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.
A new study out of the University of Copenhagen found that the making or baking of bread pre-dated agriculture by 4000 years! (1) By 14,400 BC, hunter-gatherers harvested wild cereals such as barley, einkorn wheat, and oats—ground, kneaded, and cooked or baked them into bread. (1) These findings suggest that the bread-making may have encouraged
While the 1 percent of the population with celiac disease should absolutely follow a gluten-free diet, millions of Americans are still going gluten-free because of perceived health benefits. This is likely due to the massive and quickly growing gluten-free food industry pushing their products as “the healthier version.” In a Harvard study that followed more
According to the World Health Organization’s first Global Report on Diabetes published in 2016, the number of adults living with diabetes has nearly quadrupled since 1980, affecting around 433 million adults worldwide. This mind-blowing increase can be largely attributed to the increased incidence of type 2 diabetes (the preventable type) and the factors that drive
Is European Bread Better? Why does European wheat seem to digest better than American wheat? I work with many patients to reintroduce wheat into their diet. Many of them report that when they go to Europe, they can eat bread without difficulties, but when they consume bread stateside, they have digestive-related symptoms. Why might this
This article was originally published in Spirituality & Health Magazine. Today, millions of people without celiac disease are electing to be gluten-free, not because they are actually allergic to gluten, but because they have food sensitivities, or simply because wheat has been labeled a dietary no-no. Yet there is compelling scientific and clinical evidence that
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
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
