Page 74 - Summer 2017 Journal

recommendations:
1. Substitute whole foods, vegetables and fresh or dried fruit for processed or packaged gluten-free foods as much as possible.
2. Explore the value of Belgian endive as a crunchy alternative to crackers—the leaves can hold wonderful goodies like
gluten-free products has revealed high levels of glyphosate, which also is an indicator of possible contamination with other herbicides. Simple Mills or other WAPF-recommended brands are good options.
8. All of these warnings go double for pregnant moms and kids. Children’s small body size and their developmental stage make the problems far more dangerous and damaging to their minds, bodies and biomes.
paté, homemade cheese spread and organic REFERENCES
peanut butter.
3. In place of rice, focus on other properly
prepared gluten-free whole grains such as quinoa and the right kinds of millet.15 It is acceptable to consume rice in moderation, but remember that most of the heavy metal contamination in gluten-free foods is the direct result of those foods’ heavy reliance on rice-based ingredients. Limit rice to two to three servings of organic rice per week and make sure that you prepare it properly to remove as much arsenic as possible.17
4. Arrowroot starch18 and chickpea flour19 are nutritious and versatile options for gluten- free and grain-free baking.
5. Try some genuine wheat-based sourdough bread slathered with butter—you may find that it agrees with you quite well and you don't have to go 100 percent gluten-free after all.
6. Eat packaged or processed gluten-free foods only occasionally. Instead, make your own gluten-free foods, such as banana- arrowroot pancakes. (Combine one mashed banana, one egg, one tablespoon arrowroot, and 1/8 teaspoon each salt and cinnamon. Multiply by four to make a larger batch.)
7. If you purchase gluten-free products and mixes, buy organic. Testing of non-organic
1. Puglise N. More Americans are eating gluten-free despite not having celiac disease. The Guardian, Sept. 6, 2016.
2. Mintel. Half of Americans think gluten-free diets are a fad while 25% eat gluten-free foods. Dec. 4, 2015. http://www.mintel.com/press-centre/food-and-drink/half-of- americans-think-gluten-free-diets-are-a-fad-while-25-eat-gluten-free-foods.
3. Watson E. Health/weight-conscious consumers are driving the gluten-free market, not celiacs, says Mintel. William Reed Business Media, Oct. 15, 2013.
4. Gerrard J. Gluten free market to reach $4.9 billion by 2021. Food Engineering, Oct. 23, 2015.
5. Bulka CM, Davis MA, Karagas MR, Ahsan H, Argos M. The unintended consequences of a gluten-free diet. Epidemiology. 2017;28(3):e24-e25.
6. De Chant T. Gluten-free diets may lead to elevated mercury and arsenic levels. NOVA Next, Feb. 14, 2017.
7. Rainey C. Your gluten-free diet probably exposes you to a bunch of arsenic and mercury. Grub Street, Feb. 15, 2017.
8. Consumer Reports. 6 truths about a gluten free diet: the biggest trend in the food world shows no signs of slowing down. Here are the six realities behind the labels. Nov. 2014. 9. Consumer Reports. Arsenic in your food: our findings show a real need for federal
standards for this toxin. Nov. 2012.
10. Schafer R. Multiple consumer trends continue to drive the gluten-free category. Snack
Food and Wholesale Bakery, Feb. 12, 2016.
11. Mitra T. Gluten free food maybe suspect. Jan. 8, 2017. http://www.tonu.org/2017/01/08/
cfia-glyphosatetest/.
12. Mitra T. North American infant cereals are contaminated with glyphosate. Feb. 11, 2017.
http://www.tonu.org/2017/02/11/infant-cereal/.
13. Samsel A, Seneff S. Glyphosate’s suppression of cytochrome p450 enzymes and
amino acid biosynthesis by the gut microbiome: pathways to modern diseases. Entropy.
2013;15(4):1416-63.
14. Fallon S, Enig MG. Be kind to your grains...and your grains will be kind to you. January
1, 2000. https://www.westonaprice.org/health-topics/food-features/be-kind-to-your-
grains-and-your-grains-will-be-kind-to-you/.
15. Masterjohn C. Why it matters what type of millet you eat. March 16, 2017. https://chris-
masterjohnphd.com/2017/03/16/matters-type-millet-eat/.
16. Czapp K. Putting the polish on those humble beans. Wise Traditions. 2006;7(4):73-8. 17. Moody J. Arsenic in rice. http://www.thehealthyhomeeconomist.com/arsenic-in-rice. 18. Moody J. Using nutritious arrowroot in your kitchen and home. http://www.thehealthy-
homeeconomist.com/arrowroot-benefits-uses-cautions/.
19. Moody J. Chickpea flour: how to prepare and enjoy this multicultural traditional food.
http://www.thehealthyhomeeconomist.com/gram-chickpea-flour/.
RICE, RICE, MAYBE?
A large proportion of gluten-free foods use rice as a primary ingredient. Unfortunately, rice is generally the most contaminated grain in terms of arsenic and some other heavy metals.17 Even worse, organic varieties offer no advantage when it comes to heavy metal contamination because the heavy metals come from past contamination of the soil and water by now-banned chemicals, rather than from any particular chemicals currently in use. Some types of rice (such as white rice and imported aromatic varieties such as jasmine and basmati) are lower in arsenic.
Fortunately, you can remove up to 80 percent of the arsenic in organic rice through proper soaking and rinsing: • Rinse your rice and soak it for at least twelve hours before cooking.
• Cook rice with eight parts water to one part rice (i.e., eight cups of water for one cup of rice).
• Simmer gently until the rice is tender.
• Drain off the cooking water and rinse the rice again thoroughly.
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Wise Traditions SUMMER 2017