Planet Heal Thyself by Jordan Rubin

Author:Jordan Rubin [Rubin, Jordan]
Language: eng
Format: epub
ISBN: 978-0-7684-0860-7
Publisher: Destiny Image, Inc.

If you’re experiencing several of these symptoms, try eliminating all gluten foods from your diet for two weeks to a month and see how you feel. If your symptoms show moderate to extreme improvement, I recommend continuing your gluten-free diet. Quoting the aforementioned Dr. Fasano, gluten consumption confers zero health benefits, so eliminating it from your diet and replacing gluten-containing grains with healthier alternatives can only be a good thing.

LOOKING TO THE PLANET

I really wonder if the rise in the demand for gluten-free products stems from the way we grow wheat in this country—as a monocrop that’s sprayed with pesticides and then “bleached” and stripped of important nutrients during the refining process. Thank goodness there’s no GMO wheat being grown, although Monsanto has developed a “transgenic” wheat called MON 71800, which is glyphosate-resistant via a CP4/maize EPSPS gene. Sounds totally natural and organic, doesn’t it?

Monsanto did all the environmental risk assessments, and government regulatory agencies approved the use of this genetically modified wheat in food, but American farmers told Monsanto that they were worried about the loss of markets in Europe and Asia because these nations won’t allow the importation of grains containing genetically modified wheat. So Monsanto stood down.

This is what I mean when I say that our dietary choices can aid in the healing of our planet. If all of us choose to consume less foods with gluten—particularly from wheat—then we’ll see less monocrop agriculture and fewer pesticide-sprayed crops. If we can consume less gluten by cutting back on commercial pastas, breads, and sweets and substitute those grains and carbohydrates with a variety of different plant foods that can be grown using polyculture and/or permaculture principles, we’re going to have a healthier planet. And you’ll likely feel better than you have in a long time.

One way you can ensure that there are no detectable levels of gluten in the foods you consume is to look for the designation gluten-free on the label. You can also be proactive in your avoidance of gluten by choosing one or more of the numerous healthful substitutes for gluten-containing grains used in recipes calling for wheat, rye, or barley.

Here’s a list of those gluten-free whole grains as well as nuts and legumes, which are naturally gluten-free:

amaranth

buckwheat

quinoa

canihua

millet

oats (make sure they’re labeled as gluten-free)

corn (look for the non-GMO variety)

tree nuts, including almond and pecan

legumes and beans, including black beans and garbanzo

coconut

brown, red, wild, and black rice

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