Subject: Is Modern Wheat Making You Fat!?

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Our Health Co-op - Cell Nutritionals
Our Health Co-op - Cell Nutritionals
Is Modern Wheat Making You Fat?!
We will keep returning to issues with wheat in our modern diet, as it has been shown to increase obesity around the world as much or more than it has increased crop yields. We think the picture above says it all.

You keep asking for weight management formulas, and we are discussing a formula with Dr. Rodier. However, we need to, ahem, start preparing the “fat kats” among our ranks to make some dietary changes in advance of this formula coming out, with gluten-free diets being critical to many (if not most). Why?

Wheat Chart When wheat was genetically modified to address world hunger, it was fattened up and made into a short, stubby dwarf species, which is vastly different from the ancient einkorn wheat mentioned in the Bible. Fattened up wheat kernels are not just carbohydrates but super carbs that our bodies never evolved to work with.

You see, modern wheat has a super starch, amylopectin A, that is rapidly digested and leads to insulin resistance in rats and humans alike. Wheat raises blood sugar faster than table sugar and leads to blood sugar swings that fuel food cravings versus weight loss. Whole grain wheat does not help much as it is this super starch that drives insulin problems and willpower issues alike.

Here’s what Dr. Davis, author of Wheat Belly, has to say about wheat and weight loss:

“Typically, people who say goodbye to wheat lose a pound a day for the first 10 days. Weight loss then slows to yield 25-30 pounds over the subsequent 3-6 months… When you remove wheat from the diet, you’ve removed a food that leads to fat deposition in the abdomen. Factor in that the gliadin protein unique to wheat that is degraded to a morphine-like compound that stimulates appetite remove it and appetite shrinks. The average daily calorie intake drops 400 calories per day—with less hunger, less cravings and food is more satisfying. This all occurs without imposing calorie limits, cutting fat grams, or limiting portion size. It all happens just by eliminating this thing called wheat.”

If you have trouble with cravings, blood sugar management, and/or weight, you just might want to experiment with going gluten-free. Let us know how you do!
Gluten-Free Food Items Under Consideration
We are interested in introducing some gluten-free items next year, since so many of you are on gluten-free diets (whether due to Bill Henderson’s recommendations, for autoimmune issues or for weight management).

Teri is considering going gluten-free as her sinus problems have not resolved with elimination of dairy. Teri is a committed vegetarian these days and relies heavily on wheat products, so there was a lot of moaning and groaning when Cindy encouraged Teri to try going gluten-free for a month or so.

After a painful ear infection and lots of neti pot usage, Teri sighed finally and said, “We never change until our suffering is greater than our resistance. I think I’m finally there.” Teri started asking about breakfast alternatives.

Cindy suggested one of her own favorites: gluten-free oat bran with chia seeds, sesame or sunflower seeds, and blueberries or raisins mixed in. She just pours boiling water on the mixture in a bowl, lets it stand, and her breakfast is ready.

After this little exchange, we started wondering how many of you would be interested in having some gluten-free breakfast options or if you have other great ideas for gluten-free items. Write to us and share your thoughts!
In friendship, and sending you wishes for health & wellness,

Cindy, Stephen & Teri

Our Health Co-op

Home of Cell Nutritionals
4188 Westroads Drive, Unit 123
Riviera Beach, FL 33407
Chicken and Pear Salad on Arugula
Chicken & Pear Salad on Arugula

This Gluten-free recipe is a perfect way to kick start your no-wheat regimen. Celebrate the best of the pear season with this lovely summer chicken salad. Pears are naturally high in vitamins C and K, as well as nutrients such as copper—all of which act as antioxidants to protect our cells from damage from free radicals. In addition to binding to cholesterol, the fiber in pears can also bind to and help remove cancer-causing chemicals in the colon, thus reducing risk of colon cancer.

Try this Recipe
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The information presented in this newsletter is for subscribers to evaluate individually. Please seek a professional's advice when making healthcare decisions.
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