There is something very powerful when two experts, who seemingly hold different approaches around consuming grains and gluten, connect and have a productive, meaningful and respectful conversation.
Dr. Tom O’bryan, foremost authority on gluten sensitivity and I are interestingly in alignment about this polarizing subject.
Gluten sensitivity is real. So many suffer from Celiac.
It is not gluten and gluten alone isn’t fix for all.
It is not bread or grains per se that is the culprit behind so many autoimmune disorders.
<br />It’s a combination of all the things done to modern and other industrialized grains.
It is all the “Fifty Shades” of gray that is involved in making the bread: from seed to methods processing to preparing it for baking.
Number one step in being able to consume this food that has the potential to be so nourishing is to have a healthy gut.
You don’t have to deprive yourself and feel guilty.
Read all about how you can have your bread and eat it too….if you gut is healthy to receive the nutrients.
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