Are you gluten-free or dairy-free?
If so, you might not have to be.
In his brand new book “Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet“, my former podcast guest Dr. John Douillard introduces a scientific and clinically-proven approach to addressing food intolerances. He thinks that after generations upon generations of human beings eating wheat and only a relatively short few thousand years of hunting meat, we are actually genetically better equipped to eat wheat than meat.
In the book Dr. Douillard, who I first interviewed in “The Zen of “The Zone” – How To Breathe The Right Way When You’re Working Out” (and who first inspired me to begin nasal rather than mouth breathing during my workouts) addresses the underlying cause of the gluten-free epidemic. He explains how a breakdown in digestion has damaged the intestinal wall and leaked undigested foods and environmental toxins into the body’s lymphatic system, causing “grain brain” symptoms and food allergies. Although eliminating wheat and dairy from your diet may help your symptoms, it is a Band-Aid solution. Backed by more than 600 scientific studies, Eat Wheat claims to address the root cause: weak digestion and the inability to efficiently break down harmful pollutants and toxins that can predispose you to a host of chronic degenerative diseases, such as cancer and autoimmune disorders.
Dr. Douillard, DC, CAP, is a globally recognized leader in the fields of natural health, Ayurveda, and sports medicine. He is the creator of LifeSpa.com, the leading Ayurvedic health and wellness resource on the web. LifeSpa.com is evolving the way Ayurveda is understood around the world, with over 700 articles and videos proving ancient wisdom with modern science. Dr. John is the former Director of Player Development for the New Jersey Nets NBA team, author of 6 health books, a repeat guest on the Dr. Oz show, and featured in Woman’s World Magazine, Huffington Post, Yoga Journal and dozens of other publications. He directs LifeSpa, the 2013 Holistic Wellness Center of the year in Boulder, CO.
During our discussion, you’ll discover:
-Why John says it’s not the “grains” but the “drains”…[9:00]
-The studies that show that humans have been eating gluten for a very long time…[15:40]
-The difference between modern grain and ancient grain processing…[25:20]
-What John means when he says “perhaps we simply have an inability to digest these foods”…[29:15]
-The two shocking ingredients added to most breads that are the true culprits to the villainous nature of these breads…[29:50 & 35:40]
-Why deer can die when they eat “out of season” and how you can “eat wheat (or dairy) in season”, especially in terms of your digestive enzymes…[43:35]
-Other surprising examples how you can eat according to nature’s cycles…[44:55]
-Why the skin prick test for gluten intolerance is notoriously inaccurate…[51:35]
-Why you should eat foods that can “dye your clothes”…[56:55]
-Why John thinks lunch should be the heaviest meal of the day…[57:35]
-How John’ s decoction tea works (and why you should sip hot beverages throughout the day)…[63:15]
-The strange food called “kitchari” and why John highly recommends including it in your diet…[67:00]
-John’s recipe for the best sourdough bread he’s ever had…[71:00]
-And much more!
Resources from this episode:
-Previous podcast with John: The Zen of “The Zone” – How To Breathe The Right Way When You’re Working Out.
-Book: Wheat Belly
-Book: Grain Brain
-Book: Deep Nutrition
Do you have questions, thoughts or feedback for John or me? Leave your comments below and one of us will reply!
Also published on Medium.