Page 49 - Summer2014

Coconut flour is also low in phytates, and digestion or, as happens with many of us, are simply the result of being
has a great fatty acid profile. It does take a lot of swept up in the gluten-free craze? Most important, do we understand that
eggs to make satisfactory baked goods with it, it is not necessarily an issue with wheat overall, but a misunderstanding
so baking can get expensive, and there are a fair about the types of wheat and grains that were used in a healthy ancestral
number of people with egg sensitivities which diet and which very few of us now use?
may make using coconut flour, an otherwise If you are experiencing symptoms that you believe may be attributed
healthy gluten-free flour, impractical for some. to gluten, and when you’ve not had your condition diagnosed via the tests
I mentioned earlier to determine whether you are in the category of a true
DEALING WITH THE SYMPTOMS case of celiac disease, it may be time to deal with your symptoms by ad-
I could write volumes on the dangers of dressing the most problematic issue—that of healing the gut and slowly
making gluten-free flours your sole source for reintroducing one of the earliest and most healthful foods enjoyed by our
your baking and cooking needs; however, I wish ancestors.
to proceed to the substance of this article, and You may be pleasantly surprised that you, too, can finally get off the
introduce ancient and heritage grains and organic gluten-free craze. Remember that when we stop consuming a food, we
whole wheat flour, which far outweigh the nutri- naturally stop producing the enzymes that help digest that food. That fact
ent value in all gluten-free flours. (Some also by itself may explain why each time you try to go back to consuming wheat
happen to be low-gluten.) How many of the issues breads or other wheat products, they make you sick. You may be one of the
we so readily attribute to this recently identified unfortunates who have now lost the enzymatic capacity to digest almost
poison called gluten are really issues with overall any form of gluten. The sad part for me is that many parents are allowing

HEALING THE GUT: OTHERS HAVE DONE IT AND YOU CAN TOO!

The following are suggestions from Sally Fallon Morell:
1. Get off all improperly prepared grains initially and then slowly re-introduce heritage grains and organic whole wheat
properly prepared.
2. Lots of bone broth is needed as the villi rest on a layer of collagen that must be supported. Plus bone broth has numer-
ous other benefits: http://www.westonaprice.org/food-features/broth-is-beautiful
3. Learn to make and regularly consume fermented foods and beverages.
4. Take cod liver oil and high vitamin butter and other good fats.
5. Always avoid all improperly prepared grains, such as granolas, muesli, and extruded breakfast cereals.
6. Work with a WAPF practitioner to help guide you.
7. Dr. Thomas Cowan in a recent email suggested the use of a Standard Process supplement called Okra-Pepsin E3 which
is gluten-free, along with our nourishing traditional diet recommendations to also assist healing the gut.

From Nourishing Traditions, page 493:
Weston Price’s studies convinced him that the best diet was one that combined nutrient-dense whole grains with
animal products, particularly fish. The healthiest African tribe he studied was the Dinkas, a Sudanese tribe on the western
bank of the Nile. They were not as tall as the cattle-herding Neurs groups but they were physically better proportioned
and had greater strength. Their diet consisted mainly of fish and cereal grains. This is one of the most important lessons of
Price’s research—that a mixed diet of whole foods, one that avoids the extremes of the carnivorous Masai and the largely
vegetarian Bantu, ensures optimum physical development.

From Nourishing Traditions, quoting Jacques Delangre, page 491:
In books on baking and even in nutritional/medical writings, the two techniques (for making bread), natural leaven
(sourdough) and baker’s yeast, are often mingled and confounded….Baking with natural leaven is in harmony with nature
and maintains the integrity and nutrition of the cereal grains used…The process helps to increase and reinforce our body’s
absorption of the cereal’s nutrients. Unlike yeasted bread that diminishes, even destroys, much of the grain’s nutritional
value, naturally leavened bread does not go stale and, as it ages, maintains its original moisture much longer. A lot of that
information was known pragmatically for centuries; and thus when yeast was first introduced in France at the court of Louis
XIV in March 1668, it was strongly rejected because at the time the scientists already knew that the use of yeast would
imperil the people’s health. Today, yeast is used almost universally, without any testing, and the recent scientific evidence
and clinical findings are confirming the ancient taboos with biochemical and bioelectronics valid proofs that wholly support
the age-old common sense.
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