Over the last few years there has been a huge rise in people with a lot more allergies and intolerances, especially Gluten.
It wasn’t that long ago, something like gluten intolerance was never heard of, and yet today it has become much more prevalent.
And this rise seems to correspond with people eating more breads and cereals because of the recent dogma of a high carb – low fat diet.
When you begin doing the reading and research, what starts coming to the fore is that most peoples bodies work best on a diet higher in protein and good fats and less carbohydrates, especially bread.
Which begs the question, is gluten intolerance only a result of people eating things in their diets which they are not designed to eat?
Sure a diet higher in carbs and breads will suit some, though for the majority it only leads to problems and the more these high carb diets are pushed, the more the problems will become worse.
And sometimes it makes you wonder if the giant food companies and the pharmaceuticals companies are in bed together.
So if one is gluten intolerant and you eat lots of grains and breads, rather than find and making all these gluten free products go to the natural gluten free products of protein, complex carbs and good fats.
Some people will require more fats, less protein few carbs, others more protein, less fats, few carbs, others more carbs, few proteins, less fats.
And the confusion and the popular beliefs with food is this:
Carbohydrates all come from breads
Proteins all come from meat
Fats all come from animals
Whereas the reality is totally different
So the real take with nutrition becomes:
Find out what your body is designed to run on and fuel it with that