My Cancer, My Cure

An Alternative Approach to Disease or any illness without the side effects of conventional medicine at Miracle Meadows

Join me on my journey to optimal health after  being diagnosed with Chronic Lymphocytic Leukemia, a terminal blood cancer. Discover how I beat this disease without surgery, chemotherapy or drugs of any kind!

Filtering by Tag: cancer

"Let's Talk Cheese"

Today's Health Awareness Blog is entitled, 

"Let's Talk Cheese"

Cheese . . .  one of the foods we love so much and seem to "not" be able to live without. 

This blog is dedicated to my husband, a true lover of cheese!

Definition:  "Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and formed by coagulation of the milk protein casein. It comprises protein and fat from milk, usually the milk of cows, buffalo, goats or sheep. During production, the milk is usually acidified and adding the enzyme"rennet" causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. And:

Most cheeses melt at cooking temperature."

But . . . what ever happened to the block of cheese we used to cut a piece off of and eat?

We became a nation rushed with no time to enjoy the finer things in life. 

Processing then became a major factor in our lives and food choices.

Plastic cheese? 

Cheese in a can?

What was the world coming too?

One Green Planet says, "How many of you grew up eating grilled cheese sandwiches as a kid, opening that wimpy piece of plastic-like cheese out of the plastic it came in, while under delight to get your cheese sandwich fix?

Nowaday's, not only are cheese slices no longer allowed to be called 'real cheese,' they're now called 'cheese products' due to all the chemicals and additives they're made with to help them hold up better on sandwiches. Regardless of their title change, the Academy of Nutrition and Dietetics has actually deemed them as one of the proper sources of calcium for children! They're now given the 'Kids Eat Right' label, which is to show consumers what products at the store are healthy for children to eat to get proper nutrients in."

Are you kidding me - who the heck made that rule?

This is our children we're talking about!

One Green Planet goes on to say, "Not only is cheese pretty much one of the most addicting substances in our food supply, it's also one of the least healthy. The ingredients on most processed cheese singles is this: cheddar cheese (milk, cheese culture, salt, enzymes), whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic aci as a preservative, annatto and paprika extract (color), vitamin A palmitate, cheese culture, vitamin D.

Any food with that number of ingredients should not be deemed a food, especially when it contains dairy lactose, known to cause allergic reactions in many people; and milk in any form which poses tons of health risks including mood swings, hormonal changes, and even cancer. 

Side affects:

1. Sodium citrate can cause: hives, difficulty breathing; swelling of the face, lips, tongue or throat, swelling, tingling or numbness in your hands or feet; muscle twitching or pain, leg pain or cramps; unusual weakness, rapid and shallow breathing, fast or slow heart rate, dizziness, confusion, or mood change; feeling restless, nervous, or irritable; black bloody or tarry stool; severe or ongoing diarrhea; seizures; nausea, vomiting, stomach pain.

2. Calcium phosphate may cause: nausea, vomiting, decreased appetite, constipation, dry mouth or increased thirst, or increased urination.

3. Sodium phosphate may cause: nausea, vomiting, stomach pain, diarrhea, bone or joint pain, headache, dizziness, tired feeling, muscle pain or weakness, increased thirst and bloating."

Hemi Weingarten of Fooducate says, "Ten things to know about processed cheese. 

1. Processed cheese is also known as 'process cheese,' prepared cheese' and 'cheese food.'

2. Yes, it's made with regular cheese, but with the addition of one or more of the following: whey, emulsifiers, milk, salts, preservatives, and food coloring

3. The most popular processed cheese in the U.S. is "American Cheese: although there is no one definition for that term. In most people's minds, the term has come to mean smooth, mild flavored cheese. 

4. Processed cheese was invented over 100 years  ago in Switzerland, but it took an American, James L. Kraft, to manufacture the first commercially available sliced processed cheese, just after World War II.

5. Kraft Single, a product introduced in 1947, was an instant hit and went on to become an American legend.

6. One of the biggest consumer benefits of processed cheese is "the melt." The use of emulsifiers in processed cheese lets it melt smoothly and uniformly when heated.

7. An important factor for food manufactures is the extended shelf life of processed cheese, due to the additives used.

8. Packaging each slice separately is a major convenience factor of processed cheese. If you'd like to skip chewing altogether, processed cheese can also be found in spray can.

9. The top uses for processed cheese are cheeseburgers and grilled cheese sandwiches.

10. Legally, processed cheese cannot be sold as "cheese." It needs to be called a "cheese food." In fact, the FDA highly regulates how products can be labeled based on their cheese ingredients, moisture content, and milkfat.

* Pasteurized processed cheese (real)- contains 100% cheese

* Pasteurized processed cheese food - contains at least 51% cheese

* Pasteurized processed cheese product - contains less than 51% cheese"

So what exactly are these addictive additives that make us crave this processed cheese so much?

Well, I blogged before about the dangers of additives and preservatives in the food we eat, but what about the "emulsifiers" that are added.

What part do they play in processed cheese?

faia.org.uk says, "Emulsifiers in food - oil and water don't mix but they do form emulsions - and these are crucial to the consistency of a number of foodstuffs. Nature is good at making emulsions, and the classic example is milk, where a complex mixture of fat droplets are suspended in an aqueous solution. Emulsifier are the chemicals that make emulsions happen. Nature uses proteins and phospholipids, and many emulsifiers used in modern food production are based on these natural substances."

Well that sounds okay!

But what about man-made or synthesized emulsifiers?

Elizabeth Grossman of civileats.com says this, "Common food ingredients like polysorbate 80, lecithin and carrageenan interfere with microbes in the gastrointestinal tract. Scan the fine print on almost any PROCESSED food in the grocery store and you're likely to find emulsifiers. Ingredients such as polysorbate 80, lecithin, carrageenan, polyglycerols and xanthan and other "GUMS," all of which keep ingredients - often oils and fats - from separating. They are also used to improve the texture and shelf-life of many foods found in supermarkets, from ice cream and baked goods, to salad dressings, veggie burgers, non-dairy milk, and hamburger patties to mention a few.

Now, a new study released today in the journal "Nature" suggests these ingredients may also be contributing to the rising incidence of obesity, metabolic syndrome and inflammatory bowel disease by interfering with microbes in the gastrointestinal tract, known as "gut microbio."

The news may surprise consumers, given the fact that emulsifiers are approved for use by the U.S. Food and Drug Administration (FDA), and appear in many foods otherwise considered "healthy," including some in which their presence helps to reduce transfats and gluten, and many labeled organic and non-GMO. "What we've been attempting to understand for the past several years is the increase in metabolic syndrome and inflammatory bowel disease that affects digestion," explains Andrew Gewirtz, Georgia State University professor of biology and lead study author. Metabolic syndrome include obesity, increased risk of Type II Diabetes, and cardiovascular disease like heart attacks and strokes. All these conditions, Gewirtz explains, "are associated with changes in gut bacteria." Previous research suggested that emulsifiers could be implicated."

Chi Machine International says, "How safe is your family and the products you use every day? The information presented here may shock you. Do you have any family members with Alzheimer's or Parkinson's disease? Did you know that Alzheimer's disease is now the seventh leading cause of death in the United States and heavy metals in the brain (60% fat) causes Alzheimer's.

 Many scientific resources as well as leading Indian scientific authorities warn that the use of aluminum cookware may contribute significantly to the development of Alzheimer's disease and other nervous disorders. Toxic levels of aluminum have also been associated with Parkinson's disease, various dementia's and bone diseases."

So what does aluminum have to do with eating cheese?

This article goes on to say, "Aluminum is added as an emulsifying agent in many processed cheeses, especially those which are single sliced. It is also found in cake mixes, self-rising flour, prepared doughs, waffles, non-dairy creamers, pickles and in some brands of baking powder."

So let's think twice about eating that yummy processed cheese!

I know . . . it's easy and tastes SOOOOO good,

but why not use REAL cheese instead!

Eat well,

Be healthy!

Don't stop eating your favorite food, 

just choose wisely! 

My next blog will be about the bacteria (microbes) we just spoke of in our gastrointestinal tract and its importance!

"Liver Awareness Month"

Today's Health Awareness Blog is entitled,

"Liver Awareness Month." 

We all know about "Breast Cancer Awareness Month" being in October. And my previous blog was about the importance of examining yourself and being aware of the dangers of breast cancer. But did you know that October is also "Liver Awareness Month?"

Not to take any attention away from the importance of breast cancer, but my thought was . . . 

Do people really understand, if the liver is unable to do its job correctly, that its failure to eliminate efficiently is one of the main reasons we become ill with cancer in the first place."

The definition: The American Liver Foundation says this, "A month devoted to the importance of liver awareness gives you the opportunity to focus on the important role the liver plays."

The American Liver Foundation goes on to says, "There are more than 100 types of liver disease and 30 million people in America have one form or another of this disease. Studies show that 75 percent of the population infected with hepatitis B and hepatitis C are unaware they are even infected. And NO, the primary cause is NOT alcohol or drug abuse. While these do continue to be a cause, the truth is that liver disease can occur for many other reasons including the mounting obesity rate in the United States."

So I next had to ask . . . 

What exactly is liver disease?

Medicine Net says, "Liver disease is any disturbance of liver function that causes illness." "The liver is responsible for many critical functions within the body and should it become diseased or injured, the loss of those functions can cause significant damage to the body. Liver disease is also referred to as hepatic disease.

Liver disease is a broad term that covers all the potential problems that cause the liver to fail to perform its designated functions. Usually, more than 75 percent or three quarters of liver tissue needs to be affected before a decrease in function occurs. The liver is the largest solid organ in the body and is also considered a gland because among its many functions, it makes and secretes bile."

So if you think back to anatomy class, we should know that the liver is located in the upper right-hand portion of the abdominal cavity. And that the two sources that supply blood to the liver are oxygenated blood flow in, from the hepatic artery and nutrient-rich blood flow from the hepatic portal vein. 

Stanford Children's Health says, " The liver regulates most chemical levels in the blood and excretes a product called bile. Bile helps to break-down fats, preparing them for further digestion and absorption. All the blood leaving the stomach and intestines pass through the liver. The liver processes this blood and breaks down, balances, and creates nutrients for the body to use. Many vital functions have been identified with the liver. Some of the more well-known functions include the following:

* Production of bile, which helps carry away waste and break down fats in the small intestine during digestion

* Production of cholesterol and special proteins to help carry fat through the body

* Store and release glucose as needed

* Processing of hemoglobin for use of its iron content (the liver stores iron)

* Conversion of harmful ammonia to urea (urea is one of the end products of protein metabolism that is excreted in the urine)

* Clearing the blood of drugs and other harmful substances

* Regulating blood clotting

* Resisting infections by producing immune factors and removing bacteria from the bloodstream

* Clearance of bilirubin (if there is a buildup of bilirubin, the skin and eyes turn yellow)"

So it sounds like the liver is important for many reasons and the door to how healthy we are

OR NOT!

So how does the liver become diseased?

We know about alcohol and drugs affecting the liver, but did you know how the "sugar" we consume and love so much, affects our liver function and health?

Harvard Health Publications - Harvard Medical School says, "The human body handles glucose and fructose - the most abundant sugars in our diet - in different ways. Virtually every cell in the body can break down glucose for energy. However, about the only ones that can handle fructose are liver cells. What the liver does with fructose , especially when there is too much in the diet, has potentially dangerous consequences for the liver, the arteries and the heart.  

Fructose, also called fruit sugar, was once a minor part of our diet. In the early 1900s, the average American took in about 15 grams of fructose a day (about half an ounce), most of it from eating fruit and vegetables. Today we average four or five times that amount, and almost all of it from the refined sugar used to make breakfast cereals, pastries, sodas, fruit drinks, and other sweet foods and beverages. Refined sugar, called sucrose, is half glucose and half fructose. High-fructose corn syrup is about 55% fructose and 45% glucose. 

The entry of fructose into the liver kicks off a series of complex chemical transformations. One remarkable change is that the liver uses fructose, a carbohydrate, to create fat.  This process is called lipogenesis. Give the liver enough fructose, and tiny fat droplets begin to accumulate in liver cells. This buildup is called "nonalcoholic fatty liver disease" because it looks just like what happens in the liver of people who drink too much alcohol.

Virtually unknown before 1980, nonalcoholic fatty liver disease now affects up to 30% of adults in the United States and other developed countries, and between 70% and 90% of those who are obese or who have diabetes.

Early on, nonalcoholic fatty liver disease is reversible. At some point though, the liver can become inflamed. This can cause the low-grade damage known as nonalcoholic steatohepatitis. If the inflammation becomes severe, it can lead to cirrhosis - an accumulation of scar tissue and the subsequent degeneration of liver function.

The breakdown of fructose in the liver does more than lead to the buildup of fat. It also:

* elevates triglycerides

* increases harmful LDL (so-called bad cholesterol)

* increases blood pressure

* makes tissues insulin-resistant, a precursor to diabetes

* increases the production of free radicals, energetic compounds that can damage DNA and cells.

An article published in 2010 in 'The New England Journal of Medicine' indicated that people with nonalcoholic fatty liver disease are more likely than those without it to have buildup of cholesterol-filled plaque in their arteries. They are also more likely to develop cardiovascular disease or die from it. In fact, people with nonalcoholic fatty liver disease are far more likely to die of cardiovascular disease then of liver disease. Other studies have linked fructose intake with high blood pressure."

So that explains the statement made earlier by the American Liver Foundation that said the primary cause of Liver disease is NOT caused by alcohol and drugs.

It's caused by what we eat!

When I was researching my own disease, I read a lot of interesting information about what "sugar" does to the body. 

To paraphrase this information you can find in my books,

"sugar is the primary food source of the bad yeast that lurks deep within us."

This yeast grows fast, colonizes and causes an array of illness. Everything from toenail fungus to acne, from depression to cancer and everything in between. 

But why does this happen and what is the journey the body takes in this process?

You will have to read my books to fully understand that magnitude of this journey, but here's the condensed version.

1. an overgrowth of bad yeast occurs in the body due to an over consumption of sugar, antibiotics, the medication we take, the lifestyle we live and the stress in our life.

2. this sugar, we love so much, causes digestive inflammation, which in turn, gives this bad yeast the opportunity to colonize in all parts of the body.

3. this overgrowth of yeast that sugar feeds, produces toxins (one of them being acetaldehyde or ethanol)

4. ethanol deprives the body of oxygen and remember from prior blogs, that illness and cancer can ONLY live in an oxygen DEPRIVED environment.

5. lack of oxygen to the liver can cause a condition called Hepatic ischemia, which causes injury to liver cells and ultimately liver damage or disease. 

 If you're still not clear on what ethanol,  alcohol, sugar and the liver have to do with each other:

The National Cancer Institute at the National Institute of Health says, "Alcohol is the common term for ETHANOL."

John Aubri of Live Strong says, "In the simplest sense, alcohol consumption is harmful to your enzymes because the ethanol is a poison or toxin to the body. It takes a moderate amount of drinking to cause elevated liver enzymes and neurological enzyme damage. The majority of damage alcohol causes, however, is generally from chronic and excessive consumption. As a toxin, the repeated introduction of alcohol to the body can prevent your liver from efficiently filtering the waste created as a byproduct of alcohol consumption. The result of chronic damage to liver enzymes from alcohol use includes fatty liver, alcoholic hepatitis, fibrosis, cirrhosis and eventual death. After you drink an alcoholic beverage, it is absorbed from your small intestine into the veins carrying blood to your stomach and bowel. 

During this process, ethanol, the active ingredient in alcohol, is dispersed to your brain, which activates the intoxicating effects. After your stomach and bowel complete absorption of the alcohol, it is carried to your liver for further metabolic breakdown. "

How does this relate to having liver disease and not being an alcoholic?

And why is there such a high rate of liver disease in the United State if we're NOT all alcoholics?

My theory is this:

Even if you don't consume alcohol, but have a yeast overgrowth (that you most likely don't even know you have), the bad yeast lurking deep within you,  is producing the same ethanol process that drinking alcohol produces, which causes the same damage to the liver that excessive drinking does. And in addition to that . . .  if you have an overgrowth of yeast causing havoc in your body, and you are someone that has a few alcoholic drinks during the week on top of that . . .  you are surely on the road to some form of liver damage or liver disease. The process of oxygen deprivation has now begun!

That's why . . .  when you consume a lot of sugar or high fructose corn syrup, you feel like you have a alcoholic hangover. You know . . .  the brain fog, blurred vision, headache, lack of concentration, etc.

It's because . . .  the ethanol that the bad yeast in your body is producing from the sugar you consume, is intoxicating your body, depriving it from the correct amount of oxygen supply and affecting the brain and liver!

I wrote this blog for the awareness that you could be damaging your liver by consuming high amounts of sugar (fructose) and not even know it. 

You could be one of the 30 million people in America that has this disease. 

Or 75% of the population infected with liver disease and are unaware you even have it because you do not drink alcohol.

If you'd like more information on why the body becomes ill or even something as simple as to why we look older than we feel, order my books today. 

You don't have to have cancer to find a wealth of information about your own health or conditions from my research. 

"My Cancer, My Cure" (available in paper back or ebook, order from my product page)

and

"The Truth About Weight Loss -What Conventional Diets DON'T Want You To Know" (available in pre-print copy, order by email)

 

Have You Had Your Mammogram Screening This Year?"

Today's Health Awareness Blog is entitled,

"Have You Had Your MAMMOGRAM Screening This Year?"

As we all know, October is "Breast Cancer Awareness Month." We hear about walks and runs to raise money for this terrible disease. We see pink ribbons everywhere. And we're asked to donate money or our time for this worthy cause. But do we really know the magnitude of this disease?

The definition of this cause is this . . . 

"Breast Cancer Awareness Month (BCAM), also referred to in America as National Breast Cancer Awareness Month (NBCAM), is an annual international health campaign organized by major breast cancer charities every October to increase awareness of the disease and to raise funds for research into its cause and prevention.."

So exactly what is this disease that afflicts so many people?

The American Cancer Society says, "What is breast cancer? Cancer starts when cells begin to grow out of control. Cells in nearly any part of the body can become cancer, and can spread to other areas of the body. Breast cancer is a malignant tumor that starts in the cells of the breast. A malignant tumor is a group of cancer cells that can grow into (invade) surrounding tissues or spread (metastasize) to distant areas of the body. The disease occurs almost entirely in women, but men can get it too. "

So I had to ask . . . just how many people get breast cancer?

The American Cancer Society says, "Estimates for breast cancer in women in the United States for 2015 are: 

* About 231,840 new cases of invasive breast cancer

* About 62,290 new cases of carcinoma in situ (CIS) of the breast will be found (CIS is non-invasive and is the earliest form of breast cancer)

* About 40,290 deaths from breast cancer

At this time there are more than 2.8 million breast cancer survivors in the United States. 

Other statistics are:

* About 1 in 8 United States women (about 12%) will develop invasive breast cancer over the course of her lifetime

 * About 2350 new cases of invasive breast cancer are expected to be diagnosed in men in 2015

* A woman's risk of breast cancer approximately doubles if she has a first-degree relative (mother, sister, daughter) who has been diagnosed with breast cancer. Less than 15% of women who get breast cancer have a family member diagnosed with it."

Oh my gosh . . . So we ask . . . what is the cause?

Nationalbreastcancer.org said in an article entitled, "Cause of Breast Cancer - How Did This Happen?" "When you're told that you have breast cancer it's natural to wonder what may have caused the disease. But no one knows the exact causes of breast cancer. Doctors seldom know why one women develops breast cancer and another doesn't, and most women who have breast cancer will never be able to pinpoint an exact cause. What we do know . . .  is that breast cancer is ALWAYS caused by damage to a cell's DNA.

So my next question was . . . "Don't scientists "know" what causes damage to cell DNA?" 

The Department of Health and Human Services - National Institute on Aging says, "Our DNA suffers millions of damaging events every day. Fortunately, our cells have powerful mechanisms to repair damage and, by and large, these mechanisms remain active and functional through old age. However, over time,  some damage will fail to be repaired and will stay in our DNA. Scientists think this damage - and a decrease in the body's ability to fix itself - may be an important component of aging. Most DNA damage is harmless - for example, small errors in DNA code, called mutations, are harmless. Other types of DNA damage, for example, when a DNA strand breaks, can have more serious ramifications. Fixing a break in a DNA strand is a complex operation and it is more likely the body will make mistakes when attempting this repair - mistakes that could shorten lifespan."

When I was diagnosed with CLL, a terminal blood cancer six years ago, I was given this information about my cancer. The Leukemia and Lymphoma Society stated,

"Chronic Lymphocytic Leukemia is a result of an acquired change to the DNA of a single marrow cell that developed into a lymphocyte.

That change was a mutation." 

and became my demon of cancer!

After years of research and playing human guinea pig on myself, I have figured out why this damage occurred and therefore, why cell DNA changed. And ultimately been able to repair it though natural means. In finding this life changing information, I decided to write a book to help others with their cancer.

Whether it be leukemia, breast cancer or another unthinkable disease, if the body becomes imbalanced, acidity occurs. At this point, lack of oxygen in the cells are now an issue and DNA changes, therefore cancer can develop.

 Remember this, if nothing else . . .  

Cancer lives in an oxygen DEPRIVED environment!

 If you'd like more information on my theory to cancer, you can go to my product page and order a paperback book or ebook today.  

 

"Knowledge Is The Power Of Healing"

And

"Awareness Is The First Step To Obtaining that Knowledge!" 

So this month is about

"AWARENESS"

and  I'll ask again . . . .

"Have you or the ones you love,  had a mammogram done this year?

As you now know by reading my blogs and my books, I am a women filled with questions.  If we don't ask  . . . we will never know the answer. Health and life are an amazing thing. Too many times I see people wandering through life in a blur. Not understanding why we become ill and hating life for it.  So I have made it my mission to inform.

 So the word for today is . . . 

"AWARENESS"

My last question for this blog was this:

"Are mammograms safe and worth the experience?"

An interesting article I read for awareness was written by CBS News. On June 18, 2014 they reported this:

"Routine mammography screening can reduce breast cancer mortality rates by nearly 30 percent, according to the latest major study to consider whether the dangers of mammograms outweigh the benefits. The new study, published online Tuesday in the journal BMJ, adds to the ongoing debate over the accuracy of mammograms.

The researchers estimated that approximately one breast cancer death could be prevented for every 368 women screened with mammography, and that the routine test could reduce breast cancer deaths by about 28 percent.

"Mammograms do provide some benefits, but the problem is the screening is so sensitive it captures tumors without malignant potential," said Lars Vatten of the Norwegian University of Science and Technology, one of the study's authors.

He said the benefits of getting a mammogram justified ongoing national screening programs, but that women should be given more information about the potential harms, like having unnecessary treatment including surgery and chemotherapy.

A British review in 2012 concluded that for every life mammograms save, about three other women are unnecessarily treated for a cancer that would never have threatened their lives. In February, a rigorous Canadian paper covering older methods of screening that followed women for more than two decades suggested mammograms don't lower the risk of dying from breast cancer.

The United States Preventive Services Task Force recommends women begin bi-annual mammograms at 50, while the American Cancer Society recommends yearly mammograms for age 40. In many Western European countries, women are offered mammograms every other year from age 50 to 70. 

In April, Dr. Nancy Keating, an associate professor of health care policy at Harvard Medical School and co-author of a report published in the Journal of the American Medical Association, told CBS News that through her research she found the test only reduced breast cancer mortality rates by about 19 percent. For women in their 40s, regular screening with mammography only lowered breast cancer-related deaths by around 15 percent. Post-menopausal women were found to benefit the most from annual mammography; the screening test lowered death rates of women in their 60s by 32 percent."

So with that being said . . . 

"My" choice is to have a mammogram done.

Today I'm 59 years young, and after being diagnosed with a terminal blood cancer six years ago with secondary cancer at a high risk,

I make sure I go every year.

And by the grace of God, I've had a negative result every time.

Hopefully this year will be the same.

So let me ask you this one more time . . . 

Have you or your loved ones had a mammogram?

I can not ask this question enough!

If you're reading this blog . . . grab your grandmother, mother, sister, daughter, aunt, wife or significant other and make an appointment today. 

Ask questions!

Be aware! 

Save a life!

 

"GLUTEN"

Today's Health Awareness Blog is entitled,

Do You Know Why GLUTEN Is So Bad For You?"

The definition is this: "A substance present in cereal grains, especially wheat that is responsible for the elastic texture of dough. A mixture of two proteins that can causes illness in people with celiac disease."

I spoke about this in my second book entitled,

"The Truth About Weight Loss - What Conventional Diets DON'T Want You To Know."

We hear a lot of talk about GLUTEN, but do we really understand why gluten is so bad for us?

I was at the grocery store picking up a few things the other day and stopped at the gluten-free section. I picked up my regular gluten-free bread, granola and pastas. As I was picking out my items, a very lovely woman was standing next to me looking very overwhelmed. I said, "This bread is very tasty." She said, "Oh . . . Okay . . . thank you." She then told me her doctor had just put her on a gluten-free diet and that the first few times shopping would be a little overwhelming. By the look on her face . . . that was an understatement! I tried to help the best I could, but I still felt so bad for her and her concerns. I was sure, she, like most other patients with this diagnosis were really not told the magnitude of damage gluten can cause.  So I decided this would be my next blog,

So do we really understand why GLUTEN is so bad for us?

The Celiac Disease Foundation says, "Gluten is a general name for the protein found in wheat (durum, emmer, spelt, farina, farro, kamut, khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together.

Wheat gluten can be found in breads, baked goods, soups, pasta, cereals, sauces, salad dressings, roux.

Barley gluten can be found in malt, food coloring, soups, malt vinegar, beer.

Rye gluten can be found in rye bread such as pumpernickel, rye beer, cereals."

Authority Nutrition says, "When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough, which allows bread to rise when baked.

But when gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria.

In certain people who are sensitive to gluten, this causes the immune system to mount an attack against it."

Mark Hyman M.D. says, "Gluten sensitivity is actually an auto-immune disease that creates inflammation throughout the body, with wide-ranging affects across all organ systems including your brain, heart, joints, digestive tract, and more."

Okay . . . so now we have a better understanding just how bad gluten can be for those that have a sensitivity!

But what about those of us that aren't sensitive?

And why do I choose to eat GLUTEN-FREE?

Natural News says, "Wheat is not the same today as it was in the past. It has been agriculturally hybrid, now genetically lab engineered over some decades to resist fungus, grow more quickly, and be more pliable for industrial bread baking. As a consequence, 50 - 60 years ago, wheat containing only 5% gluten has become 50% gluten today. 

Agricultural resources used the hybrid process for wheat to accommodate the baking industry's mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat gluten."

Bio Trust Nutrition says, " You may not realize this, but the dangers of gluten are secretly hiding in sauces, salad dressings, soup seasoning blends, and the vast majority of packaged food (even if you think they're gluten-free).

So why is gluten such a problem that you must avoid it? You see, gluten is extremely difficult for most people to properly digest, leading to digestive issues like gas, bloating and overall discomfort.  And even if you don't feel the side effects of gluten, rest assured it's still causing "silent damage" to your gut and immune system. Ingested gluten acts like shards of glass cutting into the intestinal wall, causing inflammation and compromising your immune system, overall health and can even be the cause of slowed or completely stalled fat loss."

And that is why "I" choose to eat gluten-free!

So to those of you that have escaped the doctors diagnosis of the dreaded gluten-free diet. 

Maybe you need to rethink your plan and think about going

GLUTEN-FREE anyway!

To the lady I spoke with the other day, 

You are in my prayers and it does get easier.

If there's anyway I can help you through this difficult time,

Please feel free to write me!

"KNOWLEDGE IS THE POWER OF HEALING!"

 

"My Cancer, My Cure" a book by Mindy Lee.      ©  2015

Cancer and illness are not only debilitating physically and emotionally, they can also be devastating financially. And many times the people that need this eye opening, life saving information the most . . .  can't afford it due to the expense of conventional medicine. Please help a person that can't afford a book or the cost of herbs by making a donation today. Thank you for helping someone that's suffering.

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