“Wheat is no longer wheat. Wheat’s genetic code has been tinkered with over the last few decades. The stuff on our fields & shelves is made from a different plant than our ancestors ate. We’re eating much more of it than we used to, as it’s now easily part of every meal and snack. Formerly, it was hard to process wheat by hand or with basic machinery, but now we can whip it up in our food factories. Some processing methods add enzymes to wheat to make it fluffier and longer-lasting, but that enzyme also makes it more difficult to digest and more inflammatory.”
In this podcast, Anne Buzzelli discusses the dangers of #gluten molecules, and causes and helps for gluten addiction. http://t.co/cPscDoQGO9
— Frances Arnold (@FrancesLArnold) November 14, 2013
- healing your gut and body from years of inflammatory damage caused by gluten (or other food sensitivities);
- discovering the zillions of secret places where gluten hides (like in chapstick, medications, makeup, lotion, shampoos, stamps, and chewing gum);
- understanding gluten-free ingredients;
- eating in restaurants (even when they claim to have gluten-free items on the menu, many restaurants are often still serving gluten in their gluten-free items);
- getting your family’s support when you choose to adopt gluten-free living;
- navigating parties and social gatherings gluten-free;
- avoiding genetically modified organisms (which run rampant in processed gluten-free foods)
- gaining confidence to cook gluten-free meals for yourself and family;
- navigating gluten-free travel in airports, hotels, cruise ships, road trips, and more;
- building your individual blueprint for delightful gluten-free living
Find out how to work with us:
Resources mentioned in this podcast:
- Anne’s awesome gluten video assortment (she has a bunch. Check them out!)
- Frances’ article addressing “What are Food Sensitivities”?
- Frances’ podcast on how Inflammation works: how it heals and how it damages
- Frances’ podcast on How to Detect Food Sensitivities
- Wheat Belly by Dr. William Davis
Anne Buzzelli, MS, RD
Bio: Anne Buzzelli is a Registered Dietitian who offers nutritional strategies designed to support your unique biochemical make-up. Your individuality does not stop at your fingerprints so cookie-cutter approaches are not enough! Anne uses a whole foods approach because that’s what humans ate before we started making food with heavy machinery. She got her Masters in Nutrition at Bastyr University in Seattle after deciding to leave her former career as a computer programmer. Anne owns an Integrative Nutrition Practice in historic Staunton, Virginia (BuzzNutrition.com), and also enjoys teaching classes and leading corporate nutrition programs.
Frances Arnold Johnson, RDN, CD, CLT
Bio: Hello, I’m Frances Arnold, co-founder of NamasteNutritionist.com and the Namaste Nutritionist Podcast. My mission is to help make nutrition sane, intuitive, and deeply satisfying. My nutrition advice is anti-fad, free of special interests, and supports deep health. I specialize in helping people improve their weight, energy, digestion, aches & pains. My approach to health is to nourish mind, body and soul with real food and real joy.
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