I used to get a severe migraine headache within 72 hours once consume gluten and/or dairy. It is the sensitivity response to their peptides. My pancreas does not produce have enzymes to break down these long and large amino acid molecules. It all started 30 years ago when I moved to U.S. I was wondering I am the only one like this for a long time – get sick in U.S. but I can eat gluten and dairy containing foods when I go back to Japan? Well, I am not alone. Just like Dr. Ben Kim’s patient, I easily gain weights here in U.S. and lose weight by eating gluten and dairy back in Japan.
Here’s Dr. Ben Kim’s article ->
Dr. Ben Kim’s Natural Health Newsletter
Tuesday, October 3, 2017
Dear Reader,
A couple of years ago, I began testing traditionally fermented
sourdough bread and its suitability for those who have come to
believe that they need to be gluten-free. I have consistently
found that when wheat is fermented for a minimum of 12 to 24
hours, it is well digested by the masses, save those who have
Celiac disease.
But it remained clear to me that those whose dietary logs show
regular intake of wheat products – including sourdough bread – tend
to show signs of higher blood sugar and insulin levels, marked
chiefly by the glycated hemoglobin, a blood marker that indicates
average plasma glucose concentration over a three-month span.
Sometime last year, in reviewing blood work for a client from
Croatia, it occurred to me that maybe there is a significant
the difference in the way wheat is grown in different parts of the world
behave in the body. This Croatian client’s numbers were on the
lower end of what’s considered normal range in North America,
and in her early 50s, she appeared quite lean and fit; I was
quite surprised to note that she ate substantial amounts of wheat
bread on a daily basis.
In wondering about her wheat intake out loud, she shared that
she noticed that when she was visiting family in Canada, she
ate mostly the same foods, but she always gained 5 to 10 pounds
over a month, but this extra weight would always go away within
a month or two of returning home to Croatia.
Since that conversation, I have been suggesting to those who
I have consulted for that if they feel like eating wheat products,
to try to find those that are made with wheat grown outside of
North America – Europe, the Middle East, Russia, Ukraine, and
even East Asia.
For example, when purchasing dried spaghetti noodles in Canada
or the United States, we can choose varieties that are actually
made in Italy, presumably with wheat grown in one of the areas
noted above.
It’s been about a year since I have been sharing this suggestion,
and though my sample size isn’t large enough to excite those in
the world of peer-reviewed studies of randomized control trials,
I do feel that the effort to minimize intake of wheat grown in
Canada or the U.S. is worth trying if one is struggling with
high blood sugar and related health challenges.
If you feel this is worth trying, when looking at labels, be
sure to note where the product is actually made, as there are some
brands of pasta, for example, that appear to be Italian, but that
are made in Canada with Canadian-grown wheat. I realize that it’s
possible for a pasta made in Italy to be made with wheat grown in
the U.S. or Canada, but I believe margins and fiscal viability make
it a good bet that pasta made in Europe is made with wheat grown
east of the
Atlantic.
There are a few potential reasons why wheat is grown in North America
puts more stress on the human physiology than wheat grown elsewhere,
and it’s possible that as genetically modified seeds begin to
dominate foreign markets, there will no longer be a reason to prefer
wheat is grown abroad. But for now, I feel the effort is worthwhile.
Of course, no matter the quality of grain that we use, our health
will always be best served by making nutrient-rich vegetables the
foundation of our diet, and to fill in the rest of our diet with
the cleanest and most nutrient-dense foods that we crave and that
are available to us.
With these thoughts in mind, here’s an updated look at a popular
recipe for soba noodles at our site:
https://drbenkim.com/buckwheat-health-benefits.htm
