“Are you gluten-free? You might not have to be…” Quiz

Since 1961—when the FDA put cholesterol on the nutrient concern list—good fats were replaced with processed indigestible fake fats. This resulted in the great digestion breakdown and the epidemic of pre-diabetes we are experiencing today. Learn how to reverse this in Chapters 5 and 11 of Eat Wheat.

Gluten is a hard-to-digest protein—not a poison—and it was never meant to be eaten 3x/day, 365 days a year for 30 years. In fact, we have been eating it for almost 4 million years—not 10,000 as many gluten-free experts like to say. Yes, we have overeaten wheat. Learn how to Eat Wheat the way it was intended to be eaten in Chapters 1 and 6 of Eat Wheat.

Wheat was a fall-harvested grain that was intended to be eaten through the winter, not all year long. There are gluten-digesting enzymes in the body that increase in the winter in order to help the body break down this seasonal food. Learn more in Chapter 6 of Eat Wheat.

Supermarket bread can be made from start to finish in just 2 hours. Healthy bread can take up to 3 day to make. Learn more about how to choose the right bread and where to find it in Chapter 6 of Eat Wheat.

Old-fashioned bread will either go bad or get hard in a day or two, while modern bread will stay squishy for weeks. The indigestible processed and cooked oils are also indigestible to the bacteria that normally make bread go bad. If the bugs won’t eat it—should we? Remember, 90% of the cells in the human body are made of bacteria rather than human cells. Learn more about this in Chapter 6 of Eat Wheat.

Healthy bread should only have recognizable ingredients such as: wheat, salt, water, starter and it should all be organic to ensure digestibility. Learn to navigate around the bread aisle in Chapters 6 and 7 in Eat Wheat.

Processed foods with cooked oils are linked to digestive concerns that result in food intolerances to way too many foods. In Chapters 5, 8 and 10 of Eat Wheat, learn how to avoid processed foods, reboot your digestion and begin to enjoy the foods you were once intolerant to.

Good fats provide in-between meal energy for the body. These fats are delivered to the cells as energy via the body’s digestive lymphatic system. Poor digestion causes lymphatic congestion that results in fatigue as well as many of the gluten sensitivity symptoms such as weight gain, bloat, gas, brain fog and more. Learn how to de-congest your lymphatic system in Chapters 1, 4 and 9 of Eat Wheat.

Heartburn is caused by the stomach holding onto acid for too long. Over time, the stomach will protect itself from the excess acid by not producing as much. Without the proper amount of stomach acid, wheat, dairy, and a host of other foods will go undigested. Poor digestion of wheat and dairy can be caused by too little or too much stomach acid. Find out the cause of your heartburn and wheat and dairy intolerance in Chapters 5 and 10 of Eat Wheat.

The body’s ability to detoxify requires a strong digestive system. With over 4 billion pounds of toxic chemicals being dumped into the American environment each year, a strong digestive system is critical to help protect us from these toxins. Just taking the wheat and dairy out of your diet may give you some symptomatic relief, but the underlying weakness in digestion and detoxification has never been addressed. This dangerously exposes many to toxins like the mercury that laces every organic vegetable from the coal mine plumes that blanket America. Not rebooting digestive and detox strength may be putting us at a greater risk for more serious health concerns down the road.