Go With Less Grain
The staff of life—bread! Not so long ago, there wasn't much else to eat. Now wheat is everywhere. It is so pervasive it shows up in nearly all processed foods, not just bread and pasta. Too much of anything can be unhealthy, and in the case of wheat, can lead to many health problems. The most common is an undiagnosed allergy brought on by the frequency and volume of wheat intake. The symptoms include frequent upper-respiratory infections, sinus congestion and a general achiness or lethargy. The most serious wheat-induced condition is Celiac Disease, which manifests in a number of unpleasant ways, from abdominal pain and nausea to seizures and anemia. If Celiac Disease goes untreated it can be fatal.
The problem ingredient is gluten. Remember those papier mache art projects in school, cutting newspaper strips and dipping them into paste? That glue was made from wheat flour! The effect is similar on your insides. So don't clog up your intestines and sinuses with goop. Reduce or eliminate your wheat intake. Substitute quinoa, millet or other gluten-free grains and feel yourself getting lighter and lighter!
Recommended: The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes
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