Changes in the radius, dimension and width (RDW) of red cells may indicate intolerance to gluten- containing foods such as wheat, rye, and barley. Scientists recently have reported that sensitivity to gluten may be connected to elevation of RDW in the blood of susceptible individuals.
This is not to suggest that huge amounts of other grains, such as corn and rice, be consumed in place of gluten containing grains.
Overconsumption of grains contributes to poor health as these foods are not nutrient dense and may upset delicate homeostatic balance.
Instead, healthy food choices should be generous portions of protein, vegetables, fruit, legumes, fats and oils, seeds, nuts, and adequate water with limited exposure to grains with low gluten content which include:
To prevent the development of insulin resistance and
Type 2 Diabetes, a diet that is nutrient dense with ample macronutrients, protein (free range poultry, grass fed lean meat, wild cold water fish, eggs, nuts, seeds), beneficial fatty acids (organic cold-pressed oils-safflower (high linoleic), hemp seed, BodyBio Balance Oil 4:1 (omega 6 to omega 3), butter, coconut butter, free range eggs, seeds, and complex carbohydrates (organic beans, starchy vegetables, whole fruit) is preferable.
The truth is bread just tastes good. It is difficult to bypass at the dinner table!
Eating less bread or eating bread less often is a better choice for those who need gentle steps away from the leavened puff of flour and water that sticks to the colon like wall paper paste.
Instead, one might consider bagging up all the white flour and gluten containing products in the house and tossing them in the garbage (don’t even give it to the birds, the nutritional value is next to zero).
These would include:
Bread, pasta, noodles, bagels, crackers, cookies, cake, rolls, biscuits, pizza, ice cream cones, bread crumbs, pretzels, packaged gravy, breaded items, muffins, pie crust, pancakes, waffles, English muffins, couscous, wheat germ, semolina, bulgur wheat, barley, wheat, rye, croutons, meatloaf/meat balls.
Many alternative flours are available to make or purchase bread such as rice, potato, corn, tapioca, millet, oat, but there are more nutritionally dense alternative flours to make bread that include:
Sandwiches can take on a new form, such as using crunchy lettuce leaves rather than bread, or may be in the conventional style with the use of commercially available or homemade alternative breads. Alternative breads taste much better toasted. See our Gluten/Grain Free Bread and other recipes in the Membrane Stabilising Diet cookbook.
Pretzels, cookies, crackers, cake, pies, ice cream cones, pasta, pizza, muffins, rolls, bagels and more are all available gluten-free and grain free. Some are lacking in traditional texture and flavor,
little smart shopping can uncover the tastiest alternatives.
Dr Kalpana Shekhawat-M.D.
Functional Medicine Specialist
Website : www.freedomage.in