Though overindulging in sugar may not lead to death, there’s more and more evidence that overconsumption of sugar is behind the inflammation that is at the root of so many serious diseases. The association between sugar and inflammation doesn’t hold true with naturally occurring sugar, like the kind found in fruit. It’s the added kind — designed to boost taste or prolong shelf life – that should be avoided.
What are lectins? ‘Sticky’ proteins found in plants that protect plants from predation but can damage human tissue Why are they problematic? They can damage the gut lining and cause ‘leaky gut’ We have evolved to deal with some high lectin foods better than others Grasses, grain, and bean lectins we are less evolved to deal with
Gluten is a protein found in the endosperm of wheat. All grains are a relatively recent addition to the human diet, having become an integral part of our meals with the invention of agriculture. It is no surprise that this comparatively modern food may contribute to states of disease for some individuals. For many, adopting a gluten-free diet is a sacrifice for greater health and well-being.
Today, most people are eating way too many Omega-6 fatty acids. At the same time, consumption of animal foods high in Omega-3 is the lowest it has ever been. A distorted ratio of these polyunsaturated fatty acids may be one of the most damaging aspects of the Western diet.
A protein that is found in wheat, barley, and rye, gluten is the substance that makes most breads stretchy and elastic. As the name indicates, this gluten protein acts as a kind of “glue” to hold the bread together. And while gluten is great for making baked goods taste yummy, it is the only protein that is completely unable to be digested by the human body.