The gluten-free frenzy is still with us, but might other grains be creating health issues as well?
Dr. Peter Osborne, founder of the Gluten Free Society, believes that absolutely is the case and that all grains, even those thought to be healthy alternatives to gluten, present the potential for various health issues.
For example, rice is touted as a gluten-free grain that's supposedly very healthy. But, it contains properties that cause inflammation of the colon, as well as high levels of arsenic and cadmium, which can lead to weight gain and blood sugar problems, as well as autoimmune disorders and pain.
Quinoa, buckwheat, and amaranth, known as "pseudo grains," still can create a gluten reaction in people with gluten sensitivities. Cross contamination can also occur with buckwheat and amaranth, because they're often processed in manufacturing facilities that also work with gluten grains.
What about seeds? Are they safe?
Not necessarily, says Dr. Osborne. Seeds are designed by mother nature to survive predators, including human consumption. Some seeds have proteins in them that can hinder (or even shut down) human digestion.
Finally, sprouted grains can still be extremely problematic for those with gluten sensitivity, as well as the general population.
Listen in as Dr. Osborne joins Dr. Susanne to share more about the importance of going grain-free for optimal health and wellness.