A Guide to Feeding our Future

By: Susan Kingston, RHN, NNCP – Montreal, QC

Gluten intolerance has been linked to Alzheimer’s Disease, Ataxia, Reynaud’s Disease, and many other neurological problems. Avoiding it is crucial to those who are intolerant.

Recent research is also now showing that even those without a clinical intolerance should be limiting wheat, as it is not what it used to be due to alterations in the protein. Even a strong body can react with inflammation and disruptions to intestinal permeability, leading to ‘leaky gut syndrome’, causing ill effects on the body and brain.

Some helpful hints on avoiding gluten:

  • Make your own gluten free bread, cookies, muffins, etc.
  • Buy products labelled “gluten free”
  • Avoid processed foods, soups, sauces, and soy sauce which often contain hidden gluten
  • Avoid coffee which can cross react with gluten making your immune system believe you have eaten gluten
  • Ask diligent questions when eating out such as: Are salad dressings and sauces made in-house or brought in? Can they give you a homemade one or just lemon and olive oil? Is there a gluten-free menu?Are foods cooked on the same grill as gluten products, or in the same deep fryer? Be the cautious customer!

Being gluten free is not always easy, but being disciplined about the foods you put in your body will reward you for a lifetime, staving off modern day ailments such as auto-immune disease, diabetes, and cardiovascular disease – not to mention the devastating effects of diseases such as Alzheimer’s and other cognitive disorders.

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