A World Without Wheat… Now What?

When it comes to choosing grain products, it’s a jungle out there. Claims of “multi-grain, stone ground and 100% wheat” can make one’s head to spin. Throw in additional claims or “source of fiber, fat-free, all-natural and organic” and product labels become a labyrinth of marketing terms. For the more than 330,000 Canadians who have been diagnosed with celiac disease, selecting typical grocery items like bread, cereal, crackers and muffins comes with an added layer of complexity, as Celiac Disease is an allergic response to the protein gluten found in many common grains. The gluten in wheat is particularity troublesome, even for those without Celiac. Zoomers suffering with Chron’s, Colitis and Inflammatory Bowel Disease often find relief when selecting wheat-free grains that are lower in gluten than their “whole wheat” counterparts.

Is Your Diet Hurting Your Health?

Do you ever wonder if the foods you are eating are doing you harm? It is estimated that 15% of the population suffers from some form of food sensitivity. These food intolerances are now being recognized as playing a significant role in many chronic and acute diseases.

Making Your Meals More Agreeable

Would you say that as a kid, you could eat just about anything (and a lot of it), and digest it just fine? Would you also say that as an aging adult, you now have to avoid certain foods and/or beverages, or you’re more likely to react with a headache, or bloating and gas, or some other kind of inconvenient misery? You could easily have a food intolerance, and I want to tell you about a brand-new treatment that could help you in a way nothing else has been able to until now. This treatment goes way beyond avoiding the foods that turn you inside-out.