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Almond Milk with Cinnamon
1 ½ Cups of Unsweetened Almond Milk
1 TBS Unpasteurized Raw Honey (optional)
⅛ tspn Ground Cinnamon
⅛ tspn Ground Nutmeg
Combine ingredients into a small saucepan and warm up to desired temperature. Garnish and stir with a cinnamon stick.
Recipe of the Week
Health is more than just proper diet & exercise. It's your perspective on life!
This Weeks Feature Video
I graduated with a doctorate in Naturopathy (high honors/Deans List). I am a Neurotherapist in private practice for over 10 years and Naturopathic Coach on line. I coach my clients to overcome a variety of health disorders and limited thinking, low self-esteem, invasive thoughts, self-sabotaging behaviors, physical complaints, lack of future goals and the inability to reach them. Health is more than just proper diet and exercise, its your perspective on life! Contact me today for a free 30 minute consultation. DrSharrie@gmail.com
I want to set some information straight here about the whole gluten intolerance thing that has been happening because there are several different aspects at work here.
First of all the wheat production has changed dramatically over the years due to our amazing technology and science.
In the 1800’s a variety was introduced that had higher gluten protein content which made breads fluffier. People just loved the new texture of their products and more and more products were created because of the new form of flour being produced.
Then by the end of the 1800’s wheat production grew dramatically as did the tools to harvest, railroads to transport it and a higher quality ovens to bake in.
Then in the 60’s and 70’s consumption of wheat rose again. People were told to eat more grain to decrease cholesterol and heart disease.Plus in the 1960’s there was concern for population explosion. Scientists wanted to increase wheat crops so they crossed them with strains of wheat across the world and a high yield wheat crop was born with ten times more wheat per acre. This allowed more product in the same amount of space.
Then in the 70’s and 80’s fast food boomed and the use of wheat grew again. People were again consuming more and more wheat and flour in burger buns and breaded products were being mass produced through these fast food chains.
Again the production needed to increase so now several days prior to harvest the fields are drenched with Roundup. This allows the farmers to yield a larger crop and the ability to harvest even earlier than usual as well. The U.S. Department of Agriculture states that as of 2012, 99% of duram wheat, 97% spring wheat crops are treated with herbicides.
However this new technology, science and increased consumption does not come without a price to pay for our health. In fact the rise and fall in wheat consumption during World War II in five different countries correlated to the increase and decline in the number of schizophrenia patients admitted to hospitals in those countries, according to a 1966 study. SO as the wheat consumption rose so did the diagnosis of schizophrenia and as the consumption dropped so did the signs and symptoms of schizophrenia.
Then in the 1970’s a study was done. For four weeks patients were without wheat and symptoms of their symptoms of schizophrenia improved then when they went back on the wheat they declined in their mental health. The cause of this was discovered in the gliadin protein found in wheat. Not only that the wheat protein also acts as an opiate in the brain which increases appetite so people eat more and may be one of the many causes of obesity as well.
Wheat is not really an allergy per se. Actually the undigested gluten protein in wheat and other grains are treated like foreign invaders in the gut. It irritates and flattens the villi in the duodenum and small intestines which reduces nutrient absorption. When there is a lack of nutrients being absorbed and utilized by the body it can lead to dysbiosis (damaged gut flora), malabsorption, neurological disorders, nutrient deficiency, anemia, nausea, skin rashes, and even depression. In fact infants fed grain too young may raise the chance of dysbiosis.
Now add to this lovely mixture some white refined sugar, alcohol, antibiotics, OTC drugs, prescription drugs, fast food, processed foods, environmental toxins and now GMO’s and you have a plethora of battles for your body to handle every day continuously with every bite you take!
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