Say goodbye to gluten: Over 200 clinically confirmed reasons to avoid wheat

This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.

The author and founder of GreenMedInfo.com, Sayer Ji, prefers the term gluten toxicity to gluten sensitivity or gluten intolerance... "in order to shift the focus away from the victim back to the aggressor, the gluten itself."

Sayer Ji's GreenMedInfo.com article lists all the disorders linked to gluten. They are hyperlinked to articles and abstracts of clinical studies recorded in MedLine since 1971.

Explaining the attack on wheat and other grains

Negative reports on wheat and other grains have risen considerably in the past decade. The dramatic rise of celiac disease, a chronic gut inflammation that destroys intestinal villi (tiny tubes) responsible for absorbing nutrients, has been a major focus.

The gluten toxicity that brings on Celiac disease and other autoimmune reactions is mostly from peptides contained in gluten known as gliadin proteins, which damage the intestinal tract.

In addition to Celiac disease, which if undetected leads to malnutrition that creates other diseases, gluten toxicity can result in several other manifestations of poor health, including chronic fatigue and mental disorders.

Lectins, sticky proteins common to all plants for self defense, are a prominent feature of wheat germ agglutinin (WGA). In addition to flattening out intestinal villi and causing Celiac, they can penetrate gut linings and create leaky gut.

Once lectins get into the blood stream, they can bind to leptin receptors, blocking the leptin sensitivity that lets you know you've had enough to eat, creating a sluggish metabolism, and disrupting insulin balance. In other words, it leads to obesity and diabetes.

So how did the "staff of life" become a weed of disease?

For starters, wheat is not the same today. It has been hybrid over time to resist fungus, grow more quickly, and be more pliable for industrial bread baking. 50 years or so ago, wheat contained only five percent gluten. Today, it is 50 percent gluten.

The food industry's concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to the negative health consequences of fellow humans. Breads and other baked goods are hastily produced with additives and short cuts that are actually toxic.

In the UK, some of Europe, and North America, slightly different high speed methods of baking evolved over time. By adding "improvers" with usually toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few short hours.

Agricultural resources then sped up the hybrid process for wheat to accommodate the baking industry's mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat's gluten since that time.

This situation has permeated almost all nations. There are some exceptions; for instance, most of Europe doesn't permit chemically bleaching flour to produce white bread. They use sunlight to "bleach" wheat.

Having your cake and eating it too

Not all of us are prepared to go strictly Paleo and exclude all grains and legumes. Some of us still prefer not to eat animals, and if the food supply bottom falls out, many aren't ready and able to kill and skin deer or other animals to survive.

Grains such as rice and dried legumes are easy to hoard and use for survival if the store shelves become empty overnight. The common concern for rice and legumes is phytates or phytic acid, which can block minerals from being absorbed in our bodies.

Overnight soaking, a prerequisite for cooking dry beans, has been known to minimize phytates, or phytic acid. Rice can be soaked overnight as well. The process of cooking itself reduces phytic acid.

Using sprouted wheat flour can ameliorate some of WGA's toxicity. Baking with sourdough starters instead of normal baker's yeast can help also, while combining both may be optimum (http://www.foodrenegade.com). It appears Whole Foods bakery does so.

Wheat's gluten toxicity is reduced by sourdough starters properly fermented for 24 hours or more. A University of Alberta Canadian cereal microbiologist, Michael Gaenzle, suggests that sourdough bread, homemade or from a trusted bakery, may be at least a solution for gluten toxicity.

He referred to a study where recovered Celiac patients suffered no consequences from eating fermented (sourdough) wheat bread for two days. Those who ate regularly produced wheat bread did have a relapse.

The demand for continuing at least a partial grain diet safely has inspired one company, Vitamin Research Products to offer a natural supplement called Lectin Lock, which they claim will help reduce WGA gummy lectins.

Chronic health issues may or may not be from WGA toxicity. Katherine Czapp, whose WATF article is linked below, suggests testing for Celiac disease with Enerolab. (https://www.enterolab.com/default.aspx)

Source: http://www.naturalnews.com/037575_gluten_wheat_grains.html#ixzz29hWIuFcM

The Truth about Grains and Your Health

Ever wondered what our ancestors ate? Generations of humans survived primarily on meat from wild animals and whatever edible vegetation they can gather. Agriculture was born when man finally learned how to till the soil.

Now, from being a hunter and a gatherer, man now grows 17 plant species to provide majority of his food needs. Approximately 17 plants species provides 90 percent of the world's food supply. Six of the top 10 are all grains: wheat, corn (maize), rice, barley, sorghum and oats.

Imagine how the world could support its current six billion inhabitants and the estimated 12 to 15 billion people expected during the next century without plant-based foods.

Food grains are rich in carbohydrates, providing you with the energy you need to function. Grains also deliver B vitamins, iron, fiber and some phytonutrients.

Carbohydrates are generally grouped into two types: simple carbohydrates and complex carbohydrates. Simple carbohydrates come from sugars while complex carbohydrates are starches from whole grains, beans, nuts and vegetables.

A common (and unhealthy) misconception is that you need a lot of carbohydrates in your diet. The truth is you can survive without eating carbohydrates. Just take a look at Eskimos. They thrive by having a diet composed of high-quality protein, fat, water and minerals.

The carbohydrates from vegetables are preferable than those from grains. Most grains should be avoided because grain carbohydrates increase insulin levels and interfere with the body’s ability to burn fat.

The USDA’s Food Guide Pyramid recommends 6-11 servings of bread, cereal, rice and pasta – all grain foods – per day.

Does this mean that the nutritionists have gotten everything backwards about grains?

This may sound contrary to everything you’ve learned and believed about diet and nutrition but if you want to experience optimal health – to stay fit and avoid disease – you should severely limit, or may even need to entirely eliminate, grains from your diet.

Go Against the Grain

From an evolutionary point of view, the simplest explanation is that man’s body was not designed to consume grains.

Humans began consuming grains and sugars only 6,000 years ago. That’s how “recent” grain consumption is in relation to our total dietary experience. Man may have been eating grain foods for "millennia," but millennia is still a very short period in the overall timeframe of human existence. The estimated amount of genetic change which has occurred in the human genome over this time period is negligible, meaning modern man’s genes have remained largely unchanged and are still essentially the same to that of pre-agricultural man.

In terms of diet, this shows that modern humans are most ideally suited to eating the same types of food which were available to pre-agricultural man, like lean muscle meats, limited fatty organ meats, and wild fruits and vegetables, and not grains, legumes or the high-fat meat of modern domesticated animals.

When man learned agriculture, he secured the world’s food supply but he paid a very high price: his health would never be the same again because he began eating food that his body wasn’t designed to consume.

As a result of the agricultural revolution, modern humans began experiencing illnesses and health problems which their hunter-gatherer ancestors never had to deal with, including: infectious diseases, reduced stature, bone abnormalities and diseases, tooth problems, iron-deficiency anemia, and a shorter life span, among others.

The numbers don’t lie: in America, two-thirds of the population is already overweight and the obesity epidemic is rising. A key factor in these developments is poor diet, including the high consumption of grains and sugars.

Dr. Joseph Mercola, a leading natural health expert and author of New York Times bestseller The No-Grain Diet, has called grains and sugars as the main enemies to losing weight and living longer. But Mercola is not the only health professional advocating this seemingly radical stand. Over the last decade, a number of doctors and nutritionists have broken away from the accepted belief that grains are important for your health.

This site was launched to educate people about proper diet and nutrition and provide information on how to live healthy, eat right, lose weight and fight disease based on the “no-grain philosophy.”

It’s time to break free from the bondage of “grain gluttony.” If you want to experience a long-lasting positive change in your health, follow the nograindiets blog over the next few weeks for more articles and relevant information.

Source: http://www.nograindiets.com/2009/03/truth-about-grains-and-your-health.html

Grains and the Dangers of Mycotoxins

There are many types of toxins that can wreak havoc with your health. Most of these toxins are things that you can’t see, smell or feel when you first come in contact with them, including one of the lesser known but dangerous types: mycotoxins.

Mycotoxins are compounds produced by fungi and literally mean “fungus poisons.” Poisoning caused by a mycotoxin is known as mycotoxicosis.

Mycotoxins can cause a wide range of health problems even if you’re just exposed to small amounts over an extended period of time. Mycotoxicosis can even be lethal if a patient has consumed large quantities of mycotoxins over a short period of time.

Mycotoxicosis symptoms depend on the type of mycotoxin, the amount and length of exposure, the age, health and sex of the exposed individual, and many poorly understood synergistic effects involving genetics, dietary status and interactions with other toxins.

This means that the severity of mycotoxin poisoning can be compounded by factors such as vitamin deficiency, caloric deprivation, alcohol abuse and infectious disease status.

Mycotoxins can also increase a patient’s vulnerability to microbial diseases, worsen the effects of malnutrition and interact synergistically with other toxins.

Dr. Dave Holland, co-author of the bestselling book The Fungus Link, is an expert on the harmful effects of mycotoxins on the human body. Dr. Holland’s list of diseases associated with mycotoxins include:

• AIDS
• Alzheimer’s disease
• Amyloidosis
• Anorexia Nervosa
• Atherosclerosis
• Balkan Nephropathy
• Bechet’s disease
• Cardiomyopathy
• Cirrhosis (alcoholic and biliary)
• Crohn’s disease
• Cushing’s disease
• Diabetes
• DIC
• Muscular Dystrophy
• Encephalopathy
• Ergotism
• Familial Mediterranean Fever
• Gout
• Heart failure
• Hyperactivity Syndrome
• Hyperaldosteronism
• Hyperlipidemia (high lipids)
• Hypertension
• Infertility
• IgA Nephropathy
• Kidney stones
• Leukocytoclastic vasculitis
• Inflammatory bowel disease
• Mollaret’s meningitis
• Multiple Sclerosis
• Nephritis (kidney inflammation)

That’s quite a laundry list of diseases. And because the most toxic forms of fungi and the mycotoxins they produce have become more common in America’s modern and industrialized food supply, particularly in improperly stored, pesticide-sprayed grains which humans and livestock in large amounts in various forms, there lies the danger.

In 1985, the World Health Organization estimated that 25 percent of the world’s grains have been contaminated by mycotoxins. Today, more than two decades later, we can assume that this figure has increased due to an increase in global imports and exports of grains and cereals and the changes in the environment and weather.

If you want to avoid the dangers of mycotoxins, here are the top 10 foods to avoid (hint: most of them are grains):

1. Alcohol – is the mycotoxin of the Saccharomyces yeast (brewer’s yeast). Other mycotoxins besides alcohol can also be introduced into alcoholic beverages through the use of mold-contaminated grains and fruits. Alcohol producers often use grains that are too contaminated with fungi and mycotoxins to be eaten as table foods, so the risk of mycotoxicosis is higher if you are consuming more than just alcohol in your beverage.

2. Corn – is "universally contaminated" with mycotoxins such as fumonisin, aflatoxin, zearalenone and ochratoxin. Fumonisin and aflatoxin are known carcinogens, while zearalenone and ochratoxin cause estrogenic and kidney-related problems, respectively. It’s difficult to get away from corn because it’s everywhere! For example, a typical fast food chicken nugget comes from corn-fed chicken that is covered by a corn-based batter sweetened with corn syrup!

3. Wheat and wheat products – like bread, cereal and pasta. Pasta may be the “safest” because you can remove certain water-soluble mycotoxins, such as deoxynivalenol (vomitoxin), when you drain the boiling water after cooking it. However, traces of the more harmful, heat-stable and fat-soluble mycotoxins, such as aflatoxin, remain. When it comes to bread – it doesn’t matter if it’s organic, inorganic, sprouted, blessed or not – if the grain used has been stored for months in a silo, it can be contaminated with fungi.

4. Barley – is equally susceptible to contamination by mycotoxins because it can also be damaged by drought, floods, and harvesting and storage processes. It’s used in the production of cereals and alcoholic beverages.

5. Sugar (sugar cane and sugar beets) – is often contaminated with fungi and like other grains and fuels the growth of fungi, which feed on carbohydrates.

6. Sorghum – is used in a number of grain-based products for both humans and animals, and is also an ingredient in the production of alcoholic beverages.

7. Peanuts – A 1993 study revealed that peanuts are colonized by at least 24 different types of fungi. The alarming part was that they were found after the exterior of the peanut was sterilized!

8. Rye – What applies for other grains is the same with rye. Also, when wheat and rye are used to make bread, sugar and yeast are added – two other products that worsen the fungi problem.

9. Cottonseed – is usually in the form of cottonseed oil but is also used in grain form for many animal foods. Many studies show that cottonseed is often highly contaminated with mycotoxins.

10. Hard Cheese – Each time you see a mold growing on your cheese, there’s a good chance that there’s also a mycotoxin present.

Rice, oats and beans, which are also sources of carbohydrates, may also contain mycotoxins but these crops are generally more resistant to fungal contamination.

Source: http://www.nograindiets.com/2009/04/grains-and-dangers-of-mycotoxins_24.html

Grains & Fungus

PSSST!... I'VE GOT A SECRET TO SHARE WITH YOU

By: David Holland

Who'd of thought that the most advanced civilization

would be experiencing the greatest rate of chronic and

debilitating disease in the history of the World?

Well, we've done it. Over half of our nation is now

overweight. Obesity is truly an epidemic. Its

long-term effects cost more than the harmful effects

of smoking (Wall Street Journal, March 2003). . It is

associated with higher risks of cancer, birth defects

(Mercola.com, 2003. Obesity and diabetes increases

risk of birth defects- citing Epidemiology, Nov

2000;11:689-694), heart disease, arthritis

(Mercola.com 2003. Finally, Proof for my assertion

that sugar is more dangerous than cigarettes- citing

an article in Public Health, June 2001;115:229-235) -

the list sadly grows every day. Being obese is as bad,

in terms of costs to lifespan, as simply cutting 20

years from your life. Obesity has spilled over into

the childhood and adolescent age groups at an alarming

rate. If it cuts life span so drastically, these

children are already starting out life facing the huge

medical, physical, and psychological challenges

associated with carrying around extra weight. In our

latest book, What makes bread rise?, we offer readers

a chance to finally learn what's at the root of most

weight problems. In this first issue of Know the

Cause!. , I've taken some of the information that we

present in this book and talk about it here. Because

obesity is such a widespread problem that I feel the

need to let you all in on a little secret right now.

There are two huge problems that lay at the root of

our nation's 60% obesity rate that we must first

discuss in order to better understand the root cause

of this epidemic. One is that carbohydrates-grains and

sugars-have inadvertently been rated as the "safe"

food choice. The other has to do with the fungal

contamination of our grain food supply. Let's talk

about carbs, first.

Until the late 1970's to the early 1980's, the United

States Department of Agriculture's dietary

recommendations did not include any cautions against

fat. Things changes after around this time, when the

USDA changed their mind about fat. Later, in the early

1990's the USDA's Food Pyramid was introduced to the

public. All of a sudden, fats were shoved up to the

tiny and claustrophobic top of the pyramid in the

category that equated to "bad foods that should be

consumed in small quantities." People-medical

personnel included-assumed that this recommendation

applied to all fats. Margarine quickly took the place

of butter. Whole grain bread and cereal became

breakfast of champs-move over bacon and eggs! Pasta

now reigned over meat. Nobody seemed to notice that it

was not a panel of esteemed scientists who devised

this new, Food Pyramid. In truth, the "esteemed panel"

was a group of attorneys working, at the time, under

Senator George McGovern (Taubes, G. What if it's all

been a big, fat lie? New York Times, July 17, 2002).

Yet, since this information was so heavily marketed

and taught to the dieticians who, in turn teach

doctors how to tell us to eat, we bought the

information hook, line, and sinker. Even to this day,

when we've learned that margarine is actually more

dangerous than butter, and that eggs and nuts are not

so bad after all-that consuming them may actually

lower risks of heart disease-we still have a fat

phobia. Doctors are terrified of giving thumbs up to

the three-letter "f" word to any of their patients

with heart disease or high cholesterol despite the

fact that repeated, small studies over the past 30

years have shown that eating a high protein, low carb

diet is just as effective, and often more so, at

reducing bad cholesterol as a low fat diet, whether or

not an exercise program is involved. We have

clinically observed lipids such as cholesterol and

triglycerides increase dramatically as a result of

following a low-fat diet. Just as Doug said when he

quoted the physiology text book: our bodies easily

convert carbohydrates into fat.

It's neither here nor there, though. Low fat and low

carb proponents will likely continue their battles for

years to come. But some interesting data has come to

surface as of late. A study by Penelope Greed of the

Harvard School of public health looked at the effects

of following either a high carb, low fat diet vs. a

high fat, low carb diet. Both groups of people lost

equal amounts of weight. There you go, you say-

there's no difference in the two diets. Not so fast.

The participants who followed a low-carb regimen ate,

on average, 300 more calories per day than the low-fat

folks. Over the 12 week span of the study, this should

have translated into an extra 7 pound weight gain. Did

the calories just vanish into thin air? Dieticians

were befuddled. From day one of their schooling they'd

been taught that a calorie is a calorie is a calorie.

The extra calories consumed MUST turn into extra

weight, they were taught. Yet the low-carb

participants managed to loose this weight with ease.

Was there a trick involved? Was there a missing factor

that we're not accounting for in the high carb group?

This, my friends, is where we must introduce to you

our fungal foes.

History was made in January of 2002 when a simple

article entitled "Mycotoxins," by Ruth Etzel, PhD, MD

was published in the Journal of the American Medical

Association. Born out of the 9-11 incident and the

subsequent need to learn more about bioterrorism

agents, such as the fungal-derived T2 toxin (a.k.a.

"Yellow Rain), this article did more than educate the

medical readers about chemical warfare. It took the

topic of fungal toxins-mycotoxins-a step further,

saying that these harmful chemicals are not just found

on the front lines of battle grounds. They are just as

easily found on playgrounds. Specifically, they're in

foods that we eat every day (Etzel, R. Mycotoxins.

JAMA, Vol 287, No. 4. Jan 23/30, 2002). The article

was beautifully filled with pearls of information. It

stated that "the primary concern in developed

countries (that's us, folks) is the long-term effects

of ingesting food contaminated with low levels of

mycotoxins," and that carcinogenic toxins, such as

aflatoxin, a by-product of the Aspergillus molds, is a

"common contaminant of peanuts, soybeans, grains and

cassava. It went on to inform us that the Fusarium

mold group of toxins known as the fumonisins "seem to

be universally present in corn and corn-based

products" and that these fumonisins might be linked to

human birth defects such as spina bifida. Another

toxin, called vomitoxin, of the trichothecene group of

mold toxins, causes nausea, headaches, and abdominal

cramps. It's a "frequent contaminant of wheat and

corn." The trichothecenes (try-ko-thee-seens) are

documented to suppress our immune system when they are

consumed in our foods or inhaled in moldy buildings.

Without a properly-functioning immune system, we're at

risk of succumbing to various, infectious and chronic

diseases. Incidentally, fungi preferably invade our

grain food supply because grains-a source of

carbohydrates-are their favorite food.

What's a mold or toxin got to do with my waistline,

you might ask. Let's go a step further. As you see in

the examples above, and as you've read in Doug's

section, antibiotics are simply another group of

mycotoxins. Most antibiotics are, in fact, mold

byproducts. Think of the penicillin that comes from

the Penicillium mold, and cephalexin (Keflex®), which

is derived from Cephalosporium molds. Antibiotics kill

bacteria in low levels, and in overdose situations,

they can kill us. Thousands of mycotoxins have been

studied in hopes of developing new, effective and safe

antibiotics. The antibiotics that make it to market

just so happen to be the ones that will effectively

and safely kill bacteria without causing much harm to

our body. How toxic can mycotoxins be? The lethal dose

of aflatoxin, mentioned above, is a mere 10mg. Think

also of the ravages of chemotherapy. Many chemotherapy

drugs are themselves fungal byproducts that have a

wide range of toxicity, including heart failure,

cancer (ironically) and death.

Let's return to the fungal-derived antibiotics, then.

It's no secret that the agricultural industry has been

using antibiotics in animals for years. Back in 1949,

it was observed that when animals were fed byproducts

of the fungus Streptomyces aureofaciens they had a

tendency to easily gain weight (Lawrence, TLJ; Fowler,

VR. Growth of farm animals, 2nd ed. CAB International.

2002.

CABI-Publishing.org/bookshop/ReadingRoom/0851194849.asp.

Pp320-330- Chapter 15). It was later discovered that

antibiotics were the byproducts that were responsible

for causing the weight gain. With this newfound

knowledge, the feedlot industry was born. To this day,

animals are fed millions of pounds of antibiotics each

year. This is a potential source of human exposure to

growth-promoting antibiotics. And what's not consumed

in our diet is taken care of at the doctor's office,

when we run to the doctor for every sniffle and ear

ache to demand yet another antibiotic. It stands to

reason that the very antibiotics causing weight gain

in animals can cause weight gain in humans. What's

more, it's not enough that we're just over-consuming

these fungal-derived drugs. We're also suffering from

the result of popping these pills, and that is the

secondary fungal and yeast overgrowth that occurs in

our body as a result of knocking out our good,

protective intestinal bacteria with these antibiotics.

These secondary growths of fungi and yeast are now

free to manufacture their own, various batches of

mycotoxins, right in our body (Shah, D, et al. In situ

mycotoxin production by Candida albicans in women with

vaginitis. Gynecol Obstet Invest. 1995;39(1):67-9).

How convenient!

Fungal-derived hormone growth promoters have also been

popular since the 1930's. One, present-day product is

Zeranol®, a commercial form of the Fusarium mold

toxin, zearalenone. Zearalenone-Zeranol-stimulates the

pituitary gland in the brain to produce more growth

hormone, which, in turn, causes rapid weight gain. It

is not a mycotoxin that we screen our grain food

supply for, despite the fact that the highest levels

of zearalenone have frequently been found in North

American cereal grains. Zearalenone wouldn't be so bad

if all it did was stimulate growth. As it turns out,

it also mimics the effects of estrogen. Some other

results of ingesting it can include feminization of

male animals, infertility, precocious (early) puberty

in females, and miscarriages (Council for Agricultural

Science and Technology. Mycotoxins: Risks in Plant,

Animal and Human Systems. Task Force Report No. 139.

Jan 2003).

We could go on. Literally hundreds of mycotoxins,

along with their toxic effects in animals, have been

studied. The fungal contamination of food is a costly

and never-ending battle, and it remains a battle

because of the seriousness of the end result of fungal

contamination of food: the eventual exposure of

animals and humans to harmful mycotoxins. Sick,

cancer-ridden and infertile animals don't yield good

profit for farmers. Sick, cancer-ridden, overweight,

and infertile humans don't yield good profits for

employers and insurance companies, either. Yet,

despite these known, harmful effects of these

chemicals, we still only screen for one, single

toxin-aflatoxin-in our grain foods. And based on

"allowable" levels (20 parts per billion) of aflatoxin

in the grains that have been cleared for human

consumption, it is estimated that we consume, on a

daily basis, between 0.15mg and 0.5mg of aflatoxin per

day. Remember what we said about zearalenone (highest

levels are found in North American cereal grains) and

the effects of the fumonisin and trichothecenes. By

law, we don't have to screen our foods for these other

mycotoxins in America. Remember that. We don't screen

for the vast majority of harmful mycotoxins in our

grain food supply.

And therein lies the secret to why low-carb diets

work. Growth-promoting mycotoxins in the form of

antibiotics and various, hormone-related substances in

grain-based foods- the supposedly healthy foundation

of the USDA Food Pyramid- are the missing factor that

allows participants in all of these, various, low-carb

studies, including the one above, to magically consume

more calories than the low-fat dieters and yet still

loose as much weight as the low-fat consumers. No need

to fret, dieticians and food experts. A calorie is

still a calorie. It's just that some calories-namely

the grains-have been tainted with growth-promoting

contaminants. It has little, if anything to do with

Glycemic index, or ketosis (a physiologic state

achieved when following an Atkins diet, or when

starving), the amount of calories consumed, or insulin

resistance. What causes insulin resistance and

diabetes is a whole, other topic covered in our book,

Infectious Diabetes. Incidentally, look again also at

the effects of some of these grain contaminants, and

you'll also understand why obese persons suffer from

higher rates of cancer and infections and chronic,

degenerative diseases.

So the secret's out. To fully understand nutrition,

you must understand that grains are commonly

contaminated with fungi and their toxins. And thus,

these are some of the steps that we feel that one

should follow in order to achieve quality health and

longevity:

* Minimize your intake of these toxins by avoiding

the more notoriously contaminated grains, such as corn

and peanuts

* Treat obvious, existing fungal infections on the

body (toenail fungus, yeast infections, ringworm)

* Reverse the previous damage done by taking

antibiotics in the past by supplementing with

probiotics

* Include in your diet some of the nutrients and

supplements that minimize or block the effects of the

fungal toxins that happen to make their way into our

body, despite your best intentions. In our book, What

Makes Bread Rise?, we outline what this program looks

like in greater detail.

Sincerely,

Dave Holland, MD

Source: http://www.texasgrassfedbeef.com/science_underscores_grassfed_meats.htm