Addictive Opiate Qualities of Wheat

A helpful article from Kimberly Snyder about the harmful properties of Wheat (even whole!), and why you should cut it out of your diet for good:

Are You Addicted to Wheat?


I recommend following Kimberly’s advice in the link above, and try being wheat-free for a while to feel the radical difference for yourself.

You’ll likely notice less fatigue, bloating, and think more clearly, too, as well as having a more in-control appetite.

Need some wheat-replacement ideas? Try the rice noodles by Tinkyada, Bragg’s liquid aminos, OR even better, Coconut Aminos (reminds me of ponzu) for soy sauce, and Rice Bread or Quinoa Loaf (toasted, and covered in Virgin Coconut Oil and Himalayan Pink Salt, of course!).

Also, try the Healthiest Fried Zucchini–the wheat-free breading works as a substitute for traditional wheat coatings in any fried dish.


Perfect Texture Gluten-free Noodles

This is my favorite brand of gluten-free pasta; it holds its al dente texture well into its days of becoming leftovers, and even holds up in homemade soups!


Other kinds of gluten-free noodles either fall apart shortly after cooking, overcook quickly, or are filled with corn, potato, or other unnecessary starches that can pack on the pounds.

With this brand of brown rice pasta, you get excellent texture, most similar to traditional noodles, while avoiding the high sugar (created in your body from simple starches) and hard-to-digest and inflammatory properties of glutenous noodles.

I enjoy the option with added rice bran, because of the exta nutrition, fiber, and chewiness.

Cover in your favorite pesto sauce, or toss with sun-dried tomatoes, fresh tomatoes, basil, lemon, garlic and olive oil for a quick, simple and delicious summer dish.