I fell off the wagon one night, landing mouth-first in a small serving of pasta with meat sauce. Actually, I didn't fall off so much as hop off briefly. It was a calculated act, not a moment of weakness. My wife and I decided to try some fusilli (corkscrew pasta) made with einkorn wheat (a variety now considered a relic, first having been cultivated 12,000 years ago). I had read about this ancient wheat in reviews of Wheat Belly, a new book by Dr. William Davis. (For instance, see the reviews … [Read more...]
Rounding up more of the usual suspects: soy
In my last post, I speculated about my sensitivity to wheat, noting that having virtually eliminated wheat from my diet, I have also eliminated chronic digestion problems that seemed to be getting worse as I aged. It was easy to finger wheat, which has a growing reputation as a bad dietary player for many people. Both the gluten and lectin families of proteins in wheat have been connected to health problems that fall under the heading of "inflammation." In the post, I considered a couple … [Read more...]
My problem with wheat
"Wheat... lots of wheat... fields of wheat... a tremendous amount of wheat." Woody Allen as Boris in Love and Death, 1975. Grains are the humble seeds of grasses and of civilization. Without grains, we wouldn't be where we are today: fat, miserable, malnourished -- hunched over an iPad or a plate of Fettucini Alfredo. No, where we would be is hunched atop a rock with our trusty spear in hand, waiting for some game to come by, hoping that the game would be the kind we could eat and not get … [Read more...]