Choosing to eat grains isn't so black and white. Eating gluten-free isn't THE answer to being healthy. Being oblivious to the facts that gluten sensitivity does exist isn't helpful either.
There is grey in between black and white and there are many shades of grey to consider so that we can truly understand which grains to avoid, why some should avoid grains and glutenous ingredients at all cost and when and how is it o.k. to consume grains IF your body is strong and healthy enough to tolerate it....hence the title. No one has addressed this issue quiet this way with so much evidence both from scientific community, from ancestral wisdom and from living centenarians.
You haven't seen this topic highlighted the way Caroline has. It's an eye opener and maybe controversial.
If you could pack all of human history in one year, we have been farming for and eating grains since about yesterday. We only started consuming Modern Grain about 10 minutes ago, which is when modern diseases came to life.
Humans did not have grain cultivation and consumption until 5000-8000 years ago, which is about “yesterday”.
Modern grain’s radical farming practices and processing came in the early 1900’s, which is about “10 minutes ago”.
We'll take a look at what has happened since “10 minutes ago” since we started consuming modern grain and how different it is from our ancestors who consumed grains since a “yesterday” and still showed robustness and vitality.
If grains have been consumed for at least 5,000 years and independent studies are showing the negative side effects of consuming modern grains, it begs the question of why are we now facing epidemic rates of modern diseases and disorders.
Most of the breads on the market have been adulterated to the point of non recognition (by our bodies). Find out what kind of breads our ancestors consumed that contributed towards their longevity. Find out what kind of breads you can choose right now even though you don't live in the olden days. Let me know show you how to use ancestral wisdom while living in the modern world.
There is grey in between black and white and there are many shades of grey to consider so that we can truly understand which grains to avoid, why some should avoid grains and glutenous ingredients at all cost and when and how is it o.k. to consume grains IF your body is strong and healthy enough to tolerate it....hence the title. No one has addressed this issue quiet this way with so much evidence both from scientific community, from ancestral wisdom and from living centenarians.
You haven't seen this topic highlighted the way Caroline has. It's an eye opener and maybe controversial.
If you could pack all of human history in one year, we have been farming for and eating grains since about yesterday. We only started consuming Modern Grain about 10 minutes ago, which is when modern diseases came to life.
Humans did not have grain cultivation and consumption until 5000-8000 years ago, which is about “yesterday”.
Modern grain’s radical farming practices and processing came in the early 1900’s, which is about “10 minutes ago”.
We'll take a look at what has happened since “10 minutes ago” since we started consuming modern grain and how different it is from our ancestors who consumed grains since a “yesterday” and still showed robustness and vitality.
If grains have been consumed for at least 5,000 years and independent studies are showing the negative side effects of consuming modern grains, it begs the question of why are we now facing epidemic rates of modern diseases and disorders.
Most of the breads on the market have been adulterated to the point of non recognition (by our bodies). Find out what kind of breads our ancestors consumed that contributed towards their longevity. Find out what kind of breads you can choose right now even though you don't live in the olden days. Let me know show you how to use ancestral wisdom while living in the modern world.
