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Reduce Gluten and Grains To Lose Weight and Improve Health
For several thousand years, humans existed on a diet of animals and vegetation. It was only with the advent of agriculture that humans began ingesting large amounts of sugar and starch in the form of gluten, grains (wheat, corn, oats, barley, rice etc) and potatoes into their diets. Indeed, 99.99% of our genes were formed before the advent of agriculture; in biological terms, our bodies are still those of hunter-gatherers.
While the human shift to agriculture produced indisputable gains for man - modern civilization is based on this epoch - societies where the transition from a primarily meat/vegetation diet to one high in gluten and grains show a reduced lifespan and stature, increases in infant mortality and infectious disease, and higher nutritional deficiencies.
Contemporary humans have not suddenly evolved mechanisms to incorporate the high carbohydrates from starch- and sugar-rich foods into their diet. In short, we are consuming far too much bread, cereal, pasta, corn (a grain, not a vegetable), rice, potatoes and Little Debbie snack cakes, with very grave consequences to our health. Making matters worse, most of these carbohydrates we consume come in the form of processed food.
That 65% of Americans are overweight, and 27% clinically obese, in a nation addicted to sesame seed buns for that hamburger, with a side of French fries and a Coke, is no coincidence. It is not the fat in the foods we eat but, far more, the excess carbohydrates from our starch- and sugar-loaded diet that is making people fat and unhealthy, and leading to epidemic levels of a host of diseases such as diabetes.
If you are experiencing any of the following symptoms, chances are very good that the excess carbohydrates in your body are, in part or whole, to blame:
We all need a certain amount of carbohydrates, of course, but, through our addiction to gluten and grains, potatoes, sweets and other starchy and sugary foods, we are consuming far too many. The body's storage capacity for carbohydrates is quite limited, though, so here's what happens to all the excess: they are converted, via insulin, into fat and stored in the adipose, or fatty, tissue.
Any meal or snack high in carbohydrates generates a rapid rise in blood glucose. To adjust for this rise, the pancreas secretes the hormone insulin into the bloodstream, which lowers the glucose. Insulin is, though, essentially a storage hormone, evolved over those millions of years of humans prior to the agricultural age, to store the excess calories from carbohydrates in the form of fat in case of famine.
Insulin, stimulated by the excess carbohydrates in our overabundant consumption of gluten, grains, starches and sweets, is responsible for all those bulging stomachs and fat rolls in thighs and chins.
Even worse, high insulin levels suppress two other important hormones - glucagons and growth hormones - that are responsible for burning fat and sugar and promoting muscle development, respectively. So insulin from excess carbohydrates promotes fat, and then wards off the body's ability to lose that fat.
Excess weight and obesity lead to heart disease and a wide variety of other diseases. But the ill effect of gluten, grains and sugars does not end there. They suppress the immune system, contributing to allergies, and they are responsible for a host of digestive disorders. They contribute to depression, and their excess consumption is, in fact, associated with many of the chronic diseases in our nation, such as cancer and diabetes..
The bottom line is this: Americans need to reduce their intake of gluten, grains, including corn-based foods, and all sweets and potatoes, dramatically.
The Following are some Delicious Grain Free Recipes That are Easy, Delicious And Even the Pickiest Eaters (Grandma Edna, Uncle Frank, The Dog) even Kids will Eat Them! Please visit our newsletters and daily news for more recipes!
This protein packed super delicious snack cake is great for an after-school pick me up, mid-afternoon power punch, the go or delicious indulgence! For a super higher power meal on the go enjoy with Zanzibar Cinnamon Milk below! The recipe coverts fine to a vegan recipe by using margarine, egg replacer, 1-2 scoops rice or soy protein instead of milk. Everyone that has ever tried this cake loves it. It has been in my family for 4 generations. Of Course I changed it a lot!
More Recipes Coming Soon!
Grain Free Turkey Meatballs And Gravy!
Chocolate Fudgey Macaroons!