What’s better than gluten-free? GRAIN-free!

Heather learned the hard way that thinking about food from the “gluten-free” perspective can impair health and lead you down some needless detours.

“The first picture was taken about six months ago. I have stage 3 adrenal fatigue, and had a total thyroidectomy nearly two years ago due to a multi-nodular goiter. It’s been a very long journey to wellness, and I’m fortunate enough to have a wonderful osteopathic physician helping me along. He was the one who suggested your book to me. I finally got around to reading it shortly after Christmas, and started the diet a little over two months ago.

“I was already gluten-free for 8 years and, even so, withdrawal was long (about 6 days) and pretty miserable. But once I got through it, I feel a TON better, and am down 15 lbs so far!

“I didn’t think there was a noticeable difference in my face until I compared these two pictures–the second one I just took tonight. Not only am I feeling so much better, but I’m looking better too. I can’t imagine going back to eating grains.”

Removing gliadin and glutenins (the two proteins that comprise gluten) removes a source of inflammation and autoimmune diseases, it removes the source of opiates that drive appetite and act as mind active drugs. But replacing them with “gluten-free” foods made with cornstarch, rice flour, tapioca starch, and potato flour opens up a whole new world of problems, including reprovocation of autoimmunity and inflammation from zein protein contamination of cornstarch and sky-high blood sugars from all four gluten replacement ingredients. Gluten-free foods made with such ingredients are, in short, awful for health.

Heather learned that health, weight, and appearance can be taken to the next level by eliminating all grains, gluten-containing and otherwise.

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