This week is “No Wheat” week.
You’re probably wondering why we are doing a wheat-free week when we already did a gluten-free week. Well, it’s because wheat is derived from the wheat kernel, and gluten is not only found in wheat, but in rye and barley. So when you’re gluten-free, you give up more than just things that contain wheat, you give up anything that has rye or barley in it also. This leads to a vast elimination of foods that you can eat. We want to get to the bottom of this and find out if fatigue, weight loss sabotage, lack of motivation,bloating and crankiness-which are typical symptoms of many illnesses-could be related to common foods we eat every day. Could it be everything that contains gluten? Or is it just the wheat factor in things?
Here is a quote from Doctor William Davis, ” You may be wondering why wheat is so bad for your waistline. The answer is simple: Because it’s NOT really wheat anymore! In the 1960s a small group of scientists in Mexico set out to make wheat easier to grow and more pest resistant. Good for the farmers, but bad for your health and your weight! Genetic engineering transformed wheat into a super carbohydrate that wreaks havoc on your body and makes you fat.” -wheatbellybook.com
So, we are leaving off all forms of wheat this week because I absolutely believe what Doctor William Davis says is true. Everything in today’s culture has been so genetically modified that the processed items we eat should be called chemicals not food.
Join us this week on our “No Wheat” Adventure! Grow one step closer to your full potential!
Health Advantage 