Is the Food You Are Eating Making You Sick?
Do you feel sick after you eat food and aren’t sure what is causing you to get sick? You aren’t the only one. Many people suffer from digestive distress and have no idea how to figure out what is the problem.
According to FoodAllergy.org, “How Many People Have Food Allergies? Researchers estimate that 32 million Americans have food allergies, including 5.6 million children under age 18. That’s one in 13 children, or roughly two in every classroom.”
Additionally, foodinsight.org states, “In their most severe form, food allergies can even cause anaphylaxis, a life-threatening condition in which the body goes into shock. Recent data estimate that between 1.1 and 10.8% of the global population has a food allergy, and the rates of food allergies appear to be increasing.”
But what if that number is actually much higher? 95% or more of baked goods are made from the flours of grains (gluten and non-gluten) and sweetened by cane sugar and corn sugar. These ingredients, which by common name are wheat, oat, rye, barley, sorghum, teff, millet, corn, rice and cane sugar are all part of the grass family. They are in a subgroup called the edible grasses.
Seasonal allergies, commonly called ‘hay fever’, are allergies to grasses. Worldallergy.org states the prevalence of hay fever as follows;
“According to the International Study of Asthma and Allergies in Childhood (ISAAC), self-reported pollen allergy (hay fever) prevalence in 13- to 14-yr-old children was 22.1% as global total. It differs among regions: 29.5% in Africa, 23.9% in Asia, 20.1% in Eastern Mediterranean, 15.8% in Indian subcontinent, 23.7% in Latin America, 33.3% in North America, 12.3% in Northern & Eastern Europe, 39.8% in Oceania, and 21.2% in Western Europe.”
If you have ‘hay fever’ or an allergy to grasses, it won’t just affect you when you breathe them. It will also affect your immune system (causing high levels of inflammation) when you eat them, especially if you eat them multiple times a day.
With a world population of 8 billion people, those percentages account for way more affected people. 33.3% of people in North America, with a population of over 374 million people as of November 26, 2022, is over 124.5 million people who are allergic to the edible grasses who unknowingly continue to eat them daily.
That is a very large number of people who may be having digestive distress just from eating baked goods. Wow!
Daily more and more doctors are recommending to their patients to reduce or eliminate processed grains and sugars. Flours made from grains are processed – that’s how they become flours.
This news is disturbing, I know. Back in 2004, my then 6 year old daughter got sick as the combination of wheat and sugar was burning little holes in her intestines! Yikes! Nowadays we call that IBS (Irritable Bowel Syndrome), which makes it sound much less frightening than a toxic punch burning holes in someone’s intestines.
A few years later, my middle son, just entering puberty, started developing horrible acne. I encouraged him to eliminate grains and sugars for 3 weeks, and told him that if that didn’t help I would take him to a dermatologist. The acne totally cleared up and has never come back in less than 5 days, and he mostly eats edible grasses free ever since. We found out that wheat, oat, and sugar were his worst combinations.
Yet a couple of years later and my oldest son called me up one day convinced that he had an ulcer. We found out that his problem wasn’t an ulcer at all, but rather the combination of corn and sugar. He stays far away from both and hasn’t had problems with ulcer-like symptoms ever since.
These incidences and others, like my unexplainable ‘psycho body rash’ when I was pregnant with my second son, I now know were caused by eating food made with ingredients from edible grasses. Not knowing that my grass allergy also included the ‘grasses’ I ate cost me my gall bladder.
The gall bladder produces bile which safely packages up toxins to keep us safe. It got worked to death and so a doctor took it out. Now toxins can freely roam in my body so I am extra careful what I eat (and don’t eat) to stay healthy.
Despite the above, we are fortunate to have figured out what the problem was and then stayed away from those foods. It hasn’t been easy, because wheat, corn and sugar are used as cheap fillers in the majority of products ranging from the pharmaceuticals we use, to sauces, canned foods, frozen foods and almost all prepared foods. This is what motivated me to create Grain Free Mama’s crepe, pizza crust, cookie and muffin baking mixes. They are made with flours from different plants. Things like manioc root, coconut, garbanzo bean, plantain, green banana and much more. And we are just getting started. The Crepe and Pizza Crust Mixes are available for purchase now, with the others coming soon.
But that’s not all we have developed. We remember what it is like to feel hopeless and have nowhere to turn. That’s why we have created our online course, Sustainable Clean Eating Made Simple. You can sign up now, and take the on-demand course wherever you are worldwide. We also have two other pre-release resources available when you sign up for the course, our Food Breakthrough Workbook and our Grain Free Mama’s Recipe Book. We want you to have the products and resources needed to support and encourage you to make your clean eating journey simple.
Hurry and sign up for the introductory pricing. We are offering 50% off for the first 100 people who sign up. Instead of the regular price of $99.95, you pay only $49.98. An incredible value that won’t last long.
A clear healthy mind gives you the energy for sustainable adventure and living. Here’s to you for taking the first step to a healthier you! Sign up today.
Written by Margie Traxler
Grain Free Mama’s is a FoodTech Consumer Product Goods company. We make gluten/grain/sugar free (Edible Grasses Free), dairy free and botanical nut free baking mixes that put the simple back into simply good for you. We also have educational resources to help you on your healthy eating journey. Margie, the Founder/CEO, received her B.S. in Biology from Portland State University. She has 22 years of experience as a successful Restaurant owner. She lives and operates her business in Henderson, Nevada.
