Gluten Free Definition
More and more people are diagnosed with celiac and non-celiac gluten sensitivity than ever before! You have to ask the question, "WHY?".
Cyndi O'Meara, nutritionist and founder of Changing Habits, went on a global quest to find out the reason why! She could not understand why, after millions of years of eating wheat, we now have this growing epidemic of wheat and gluten intolerance.
Cyndi has been a nutritionist for over 30 years, and has lived a healthy lifestyle her entire life. In fact, she has never taken any medication, not even panadol (acetaminophen). Cyndi went on an elimination diet a few years ago after gaining some excess weight and suffered aches and pains, which she thought was just part of getting older. After eliminating foods out of her diet, she noticed when she re-introduced wheat that her aches and pains came back. She started to question why, as she was brought up on a healthy diet, had eaten healthy foods all her life, and the bread she ate was always from organic sources.
Our wheat has changed dramatically; it doesn’t even resemble what it used to look like. Not only are we seeing more wheat and gluten sensitivity, but there is also a strong connection between gluten and autoimmune diseases.
- How is our wheat grown now?
- What is added to the wheat?
- How is our food processed differently now?
- How much wheat we are consuming as a society?
- Why is wheat now added to other foods and cosmetics?
- Why is wheat so addictive?
So many people are used to not feeling well. Major changes need to be made in people’s diet, including the removal of wheat and gluten, to know what it feels like to feel well.
Tens of thousands of people are suffering with ill health and don’t realize it’s a result of the food choices they are making. They often assume it is part of their genetic make-up or the fact they are getting older. But it is truly the wheat/gluten. (read our next blog for ways to see if YOU should go Gluten Free…)