Over a quarter of a century ago I stopped consuming wheat regularly. In what would be my first introduction to food sensitivities, I was told it was aggravating my digestive system.
I ate pasta and bread A.L.O.T. 
So it wasn’t easy to quit cold turkey. But that’s what I did.
I guess I have turkey on my mind. 
It is Thanksgiving week!
To be honest, wheat wasn’t the only thing I was told to stop consuming. At the time it was the hardest thing to eliminate though.
Over the years, the interest around food sensitivities has grown. Just about everyone is sensitive to quite a few things.
They force their bodies to deal with it … and it shows. The body becomes puffy with excess weight, fat, and fluid.
When I was in Europe last summer, I wondered … why aren’t Europeans as likely to struggle with wheat and gluten sensitivity?
All you have to do is look around to see that there must be something they’re doing different.
They definitely aren’t eating less wheat. I walked through many … many … many wheat fields. 
My research revealed that it’s how they care for the food chain that’s different. In the United States wheat
has been genetically modified to increase the protein. It’s harder to digest.
But that’s not the worst of it!
When it’s harvested, it’s often sprayed with chemicals that include glyphosate to preserve it as it makes its way to your plate.
These chemicals aren’t just difficult to digest. They are impossible. And they build up toxicity in your body.
So if you’re going to eat wheat … or any grain for that matter … make sure it’s organic.
When I want to splurge and eat pasta, I use imported organic pasta. It feels like I’ve brought a bit of Europe home with me.
Organic isn’t just for fruits and vegetables. The more we turn to organic products for things that go in or on our body the less toxicity we will have to manage.
Toxicity can’t be avoided. It’s everywhere.
You can lighten the load, if you pay attention … and detox regularly. The positive results will be visible!
Until next week …
Be Well!
Dr. Gala
