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Is Sorghum a Healthy Grain?

The AHA! Team — Wed, 20 Aug 2025 05:11:56 +0000

Michael Greger M.D. FACLM via Nutrition Facts – How does sorghum compare with other grains in terms of protein, antioxidants, and micronutrients? And the benefits of red sorghum compared to black and white varieties? Sorghum is “the Forgotten Grain.” The United States is the top producer of sorghum, “but it is typically not used to produce food for American consumers.” Instead, it’s used mainly “to produce livestock feed, pet foods, household building materials…but it is a preferred grain for human diets in other parts of the world, such as Africa and Asia.” There, it’s been a staple and eaten for thousands of years, making it currently the fifth most popular grain grown after wheat, corn, rice, and barley, beating out oats and rye. Sorghum is gluten-free Because sorghum is gluten-free and “can be deﬁnitively considered safe for consumption by people with celiac disease,” we’re starting to see it “increasingly used” as actual human food in the United States, so I decided to look into just how healthy it might be. As you can see below and at 0:59 in my video Is Sorghum a Healthy Grain?, it is comparable to other grains when it comes to protein. Since when do we have to worry about getting enough protein, though? Fiber is what Americans are desperately deficient in, and sorghum does pull towards the front of the pack, as seen here and at 1:06 in my video. The micronutrient composition is relatively “unremarkable, relative to other cereal grains.” As shown below and at 1:15 in my video, you can see how it rates on minerals, for example. Where sorghum shines is its polyphenol content. Polyphenols are plant compounds and “their regular consumption has been associated with a reduced risk of a number of chronic diseases, including cancer, cardiovascular disease (CVD), and neurodegenerative disorders.” It’s also been shown to have “a protective effect…on all-cause mortality.” If you compare different grains, sorghum really does pull ahead, helping to explain why its antioxidant power is so much higher, as seen here and at 1:40 in my video. Now, sorghum gets its grainy butt kicked by fruits and vegetables, but when compared to other grains, a sorghum-based breakfast cereal, for example, might have about eight times the antioxidants than a whole wheat-based one. What we care about, though, isn’t antioxidant activity in a test tube, but antioxidant activity within our body. If you measure the antioxidant capacity of your blood after eating regular pasta, it goes up a little. If you replace 30 percent of the wheat flour with sorghum flour, it doesn’t go up much higher. But, if you eat 30 percent red sorghum flour pasta, the antioxidant capacity in your bloodstream shoots up about 15-fold, as seen below and at 2:22 in my video. Red sorghum? Yes. In fact, there are multiple types of sorghum—such as black sorghum, white sorghum, and red sorghum. Below and at 2:31 in my video is how they look in grain form (including yellow sorghum). Red sorghum and especially black sorghum have extremely high antioxidant activity, comparable to fruits and vegetables, as seen here and at 2:41. The problem is I can’t find any of the colored sorghum varieties. I can go online and buy red or black rice, purple, blue, or red popping corn, and purple or black barley, but red or black sorghum can be harder to find. White sorghum is widely available for about four dollars a pound, though. Does it have any “unique nutritional and health-promoting attributes”? It’s promoted as “An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease,” according to a study title, but what is the “effect of sorghum consumption on health outcomes”? Epidemiological study As you can see below and at 3:20 in my video, an epidemiological study in China found lower esophageal cancer mortality rates in areas where more millet and sorghum were eaten, compared to corn and wheat, but that may have been due more to avoiding fungal contamination of corn than from any benefit of sorghum itself. Though, it’s possible. “Oats are the only source of avenanthramides,” which give oats some unique health benefits. Similarly, sorghum, even white sorghum, contains unique pigments known as 3-deoxyanthocyanins, which are strong inducers of some of the detoxifying enzymes in our liver and can inhibit the growth of human cancer cells growing in a petri dish, compared to red cabbage, for instance, which just has regular anthocyanin pigments. White sorghum didn’t do much worse than red or black varieties, which have way more of the unique 3-deoxyanthocyanins, so it may just be a general sorghum effect. You don’t know until you put it to the test. Researchers found that sorghum suppresses tumor growth and metastasis in human breast cancer xenografts. What does that mean? They concluded that sorghum could be used as “an inexpensive natural cancer therapy, without any side effects. We strongly recommend the use of [sorghum] as an edible therapeutic agent as it possesses tumor suppression, migration inhibition, and anti-metastatic effects on breast cancer” for humans. However, xenograft means human breast cancer implanted in a mouse. Yes, the human tumors grew more slowly in the mice-fed sorghum extracts and blocked metastasis to the lung. Yes, sorghum did the same for human colon cancer that, again, was in mice, but that can’t necessarily be translated to how human cancers would grow in humans, since not only do these mice not have a human immune system, they hardly have any immune system at all. They’re bred without a thymus gland, which is where cancer-fighting immunity largely originates. I mean, how else could you keep the mouse’s immune system from rejecting the human tissue outright? But this immunosuppression makes these kinds of mouse models that much more artificial—and that much more difficult to extrapolate to humans. And that’s a lot of what we see in the sorghum literature—in vitro data from test tubes and petri dishes, and data from rats and mice. There has been “a critical missing piece of the puzzle” needed to link laboratory data to actual beneﬁts in humans. Missing, that is, until now. Thankfully, we now have human interventional studies, which we’ll explore next. Stay tuned for The Health Benefits of Sorghum. Should we all be seeking gluten-free grains? See related posts below. Key Takeaways Sorghum, especially red and black varieties, has high antioxidant levels, comparable to some fruits and vegetables, which may benefit chronic disease prevention. Sorghum contains 3-deoxyanthocyanins, unique pigments that may help inhibit cancer cell growth and enhance liver detoxifying enzymes, especially in red and black sorghum. Animal studies show sorghum extracts may slow tumor growth and prevent metastasis, though these findings need confirmation in human studies. Sorghum is gluten-free, making it a suitable grain for people with celiac disease, and its fiber content may aid overall digestive health. Despite its nutritional benefits, sorghum is mainly used for farm animal feed in the United States, though it is a dietary staple in parts of Africa and Asia. To read the original article click here.

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Understanding the difference: “Food Allergies and Food Intolerance”

The AHA! Team — Fri, 16 May 2025 05:27:31 +0000

Ramon Tomey via Natural News – “Food Allergies and Food Intolerance” by Dr. Jonathan Brostoff and Linda Gamlin Food Allergies and Food Intolerance: “Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment” by Dr. Jonathan Brostoff and Linda Gamlin highlights the critical differences between food allergies (e.g., Jane’s life-threatening peanut allergy) and food intolerances (e.g., Susan’s digestive and chronic health issues), emphasizing the need for tailored approaches to diagnosis and management. Through stories like Jane’s and Susan’s, the authors illustrate the impact of these conditions on quality of life, showcasing the importance of vigilance (e.g., carrying an epinephrine syringe) and natural approaches (e.g., elimination diets) for effective management. The book traces the historical evolution of the term “allergy” and critiques the narrow medical definition, advocating for broader recognition of delayed or masked food allergies and the complexities of IgE-mediated versus non-IgE reactions. Misunderstandings between food allergies and intolerances can lead to dangerous mismanagement (e.g., following incorrect protocols) or unnecessary stress, underscoring the need for clearer communication and education. The authors stress the importance of embracing diverse medical perspectives, fostering constructive dialogue and improving access to treatments, empowering individuals to take control of their health and improve global health outcomes. Identification and Treatment “Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment” by Dr. Jonathan Brostoff and Linda Gamlin is a comprehensive resource that sheds light on the critical differences between food allergies and food intolerances. Through real-life stories and scientific insights, the book emphasizes the importance of understanding these conditions to safeguard health and improve quality of life. The book begins by illustrating the stark contrast between food allergies and intolerances through the experiences of two individuals: Jane and Susan. Jane, an atopic individual with a family history of allergies, suffered from severe allergic reactions, including life-threatening responses to peanuts. Her story highlights the need for vigilance and preparedness, as she now carries an epinephrine syringe to manage potential emergencies. In contrast Susan’s chronic health issues, such as digestive problems, migraines and joint pain, were linked to food intolerances. Through an elimination diet, she identified trigger foods like milk, wheat and tomatoes, which significantly improved her symptoms. Susan’s journey demonstrates the transformative power of natural medicine and alternative approaches to health. The book delves into the evolving definitions of food allergies and intolerances, tracing the term “allergy” back to its origins in 1906. Initially, “allergy” referred to altered reactivity to environmental factors, but over time, the medical community narrowed its definition to immune system reactions detectable through skin-prick tests. This shift excluded delayed or masked food allergies, where symptoms appear hours or days after consumption. The authors argue for a broader interpretation of “allergy” to include these cases, advocating for recognition and dialogue within mainstream medicine. The confusion over terminology has led to misunderstandings among patients. For example, those with immunoglobulin E (IgE)-mediated allergies might follow procedures meant for food intolerance patients, which can be dangerous. Conversely, individuals with food intolerances may adopt overly cautious behaviors, causing unnecessary stress. The discovery of IgE in the 1960s was a breakthrough in allergy research. However, not all delayed food reactions involve IgE – further complicating the debate over definitions. The book also highlights the struggles faced by medical professionals advocating for broader interpretations of allergies and intolerances. Some have been forced out of traditional research spheres, continuing their work in private practice. This underscores the need for constructive dialogue and recognition of diverse perspectives in medical research and practice. Ultimately, “Food Allergies and Food Intolerance” emphasizes the importance of understanding personal health needs and exploring alternatives beyond traditional medical institutions. It calls for a focus on achieving constructive results rather than engaging in semantic debates, advocating for better recognition and access to treatments for those affected by food-related health issues. By fostering understanding and embracing diverse perspectives, the book aims to improve health outcomes worldwide, empowering individuals to take control of their well-being and enjoy life without constant worry. Watch this video about the book “Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment” by Dr. Jonathan Brostoff and Linda Gamlin.” This video is from the BrightLearn channel on Brighteon.com. Sources include: Brighteon.ai Brighteon.com To read the original article, click here

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AI Breakthrough Slashes Celiac Diagnosis Time from Months to Minutes

The AHA! Team — Fri, 09 May 2025 05:01:21 +0000

Cassie B. via Natural News – Cambridge researchers created an AI tool diagnosing celiac disease as accurately as human pathologists but in under a minute. The AI achieved 97% accuracy in tests using 4,000+ biopsy images, reducing wait times from months to seconds. Experts highlight AI’s potential to ease NHS backlogs but note infrastructure gaps hinder adoption. Untreated celiac disease can cause severe complications, affecting 1 in 100 people globally. British researchers at the University of Cambridge have developed an artificial intelligence tool that diagnoses celiac disease with the same accuracy as human pathologists but at a fraction of the time, potentially reducing diagnosis wait times from months to less than a minute. The breakthrough, published March 27 in the New England Journal of Medicine AI, demonstrates how market-driven technological solutions could alleviate inefficiencies plaguing government-run healthcare systems like Britain’s National Health Service (NHS), where patients routinely face lengthy wait times for diagnosis and treatment. AI matches pathologist accuracy while drastically reducing wait times The machine learning algorithm was trained on more than 4,000 biopsy images from five different hospitals and tested on an independent set of 650 previously unseen images. The results showed remarkable accuracy – correctly identifying celiac disease in more than 97% of cases, with sensitivity exceeding 95% and specificity of almost 98%. “It can take many years to receive an accurate diagnosis, and at a time of intense pressures on healthcare systems, these delays are likely to continue,” said Elizabeth Soilleux, consultant hematopathologist and professor of pathology at Cambridge University, who led the research. “AI has the potential to speed up this process, allowing patients to receive a diagnosis faster, while at the same time taking pressure off NHS waiting lists.” AI model delivers results Dr. Florian Jaeckle, co-author of the research, highlighted the dramatic time savings: while human pathologists require 5-10 minutes to analyze each biopsy, the AI model delivers results “in less than a minute and as soon as a biopsy is scanned.” “Duodenal biopsies are often put at the back of the pathologist’s lists as they are not as serious as for example a possible cancer case, meaning that patients often have to wait weeks or even months to find out if they have celiac disease,” Jaeckle explained. “With AI they could get a result almost instantly… Therefore, there would never be a waiting list with AI.” Government healthcare infrastructure lags behind innovation Despite the promising technology, the president of the Royal College of Pathologists acknowledged significant barriers to implementation within Britain’s government-run healthcare system. Dr. Bernie Croal said that while the AI tool “has the potential to radically transform how we diagnose celiac disease,” the NHS lacks the necessary digital infrastructure to fully utilize such innovations. “More work will be needed to get to the point where AI is fully developed and used safely in the NHS,” Croal admitted. “Investment in digital pathology, joined up functional IT systems… as well as training for pathologists to understand and use AI, will all need to be put in place.” These infrastructure shortcomings highlight a persistent pattern in government-managed healthcare: while private sector innovation rapidly advances diagnostic and treatment capabilities, bureaucratic systems struggle to keep pace with technological progress. Celiac disease affects approximately one in 100 people, causing symptoms including stomach cramps, diarrhea, skin rashes, weight loss, fatigue, and anemia when patients consume gluten. When left untreated, it can lead to serious complications including malnutrition, osteoporosis, infertility, and increased risk of certain cancers. The Cambridge researchers have established a spinout company, Lyzeum Ltd, to commercialize the algorithm, creating a market-based pathway for this life-improving technology to reach patients while government systems catch up. The research received funding from Coeliac UK, Innovate UK, and the Cambridge Centre for Data-Driven Discovery, demonstrating how private sector partnerships can accelerate medical breakthroughs without total reliance on government resources. Sources for this article include: TheGuardian.com Cam.ac.uk MedicalXpress.com To read the original article, click here

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Australian Plantago Could Replace Psyllium Husk in Gluten-Free Breads

The AHA! Team — Fri, 14 Mar 2025 05:21:40 +0000

University of Adelaide via EurekAlert! – “We hope that more products may use Plantago whole-seed flour, which still contains that beneficial mucilage, as a more sustainable alternative to purified psyllium husk.” – Dr. Cowley Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves. The research was conducted by a team led by the University of Adelaide’s Dr James Cowley, who discovered the differences in mucilage content and chemistry of each Plantago species affected its suitability for use as a food ingredient. “The differences in mucilage led to wildly different impacts when added to gluten-free breads,” says Dr Cowley. Adding Plantago flour made the doughs more elastic “Adding Plantago flour made the doughs more elastic, making them more resistant to collapsing during fermentation, which made breads with better appearance and texture. “We believe this comes down to the differing chemistries of the mucilage, as the amount alone did not explain the effects. For example, two native species, P. cunninghamii and P. turrifera, produced similar or better-quality breads to commercial P. ovata, despite having much lower mucilage content.” Mucilage is a sticky gel of pure dietary fibre that is produced by many seeds when they are wetted. An example of this is chia seed pudding, which has a gooey texture thanks to the mucilage they produce. Dr Cowley has studied Plantago seeds for more than a decade and says desire is increasing among coeliacs and non-coeliac gluten-avoiders for better gluten-free bread products that don’t have such long ingredients lists. Consumers are increasingly looking for ‘clean label’ products that are perceived as ‘healthier’ “Consumers are increasingly looking for ‘clean label’ products that are perceived as ‘healthier’ or ‘more natural’,” says Dr Cowley. “Hydroxypropylmethylcellulose, known as HPMC or E464, is one of the most common gluten replacements in bread but is often met negatively, as it is perceived as ‘artificial’ or ‘unnatural’. “Psyllium husk, which is extracted from Plantago ovata for use in gluten-free doughs, can be included on ingredient labels as vegetable fibre without the need for an E number, allowing it to be more ‘clean label’.” Dr Cowley says the research, published in Food Hydrocolloids, also shows that whole-seed flours – those which use the inner seed parts as well as the mucilage-containing husk – are preferable to those in which the mucilage is removed. “Commercial psyllium husk is made by removing the mucilage through a grinding process, but this produces a large amount of waste with no high-value commercial use, despite our group recently showing that the waste is high in nutrients,” says Dr Cowley. “We hope that more products may use Plantago whole-seed flour, which still contains that beneficial mucilage, as a more sustainable alternative to purified psyllium husk.” Most importantly, the resulting breads were softer, springier and had more volume. “Consumers consider texture and appearance to be critical to their perception of a quality gluten-free bread, and they are looking for springy, airy loaves that behave as closely to gluten-containing breads as possible,” Dr Cowley says. “We aren’t quite there yet, but new additives and formulations appear all the time. Hopefully one day we can produce clean-label gluten-free breads that are just as good as the real thing.” Dr Cowley and colleagues are narrowing the quality gap between gluten-free and traditional breads through follow-up research. “We are now beginning to understand why mucilage chemistry plays a big role in improving the quality of gluten-free breads made with Plantago flour,” he says. “My brilliant PhD student, Lucija Štrkalj, a co-author on this paper, recently successfully defended her PhD thesis and made some exciting discoveries about how the mucilage chemistry leads to more elastic networks in food products.” DOI 10.1016/j.foodhyd.2024.110788 To read the original article click here.

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Gluten-Free Gingerbread Cookies Recipe (Better Than the Original)

The AHA! Team — Mon, 16 Dec 2024 06:46:05 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Gingerbread Cookies Recipe Gingerbread is a staple when it comes to holiday treats. The warm spices and sweetness from blackstrap molasses bring a delightful addition to your Christmas cookie collection. These gluten-free gingerbread cookies are perfect to add to your holiday traditions while packing some nutritional punch. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 24 Ingredients ▢1 cup cashew butter ▢½ cup maple syrup ▢¼ cup blackstrap molasses ▢1 tablespoon fresh grated ginger ▢1 egg ▢1 teaspoon vanilla extract ▢1 teaspoon cinnamon ▢1 teaspoon ground ginger ▢½ teaspoon sea salt ▢⅓ cup coconut flour (or almond flour) ▢arrowroot starch, for dusting (optional)* Instructions Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, add in cashew butter, maple syrup, blackstrap molasses, fresh ginger, egg, vanilla extract, cinnamon, ground ginger and sea salt. Stir until well combined. Add in coconut flour and mix well again. Use a tablespoon to measure out the dough for each cookie. Bake for 12–15 minutes. Remove from oven and dust cookies with arrowroot starch for added effect, if desired. Notes If you want to make a gingerbread man, roll out some of the dough onto the baking sheet and bake for 10–12 minutes. Remove from oven, use a gingerbread man cookie cutter to cut out the shape, and place back in the oven to bake for a couple more minutes. Prep Time: 10 min Cook Time: 15 min To read the original article, which includes thorough directions with visual examples, click here.

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Gluten-Free Pumpkin Bread Recipe

The AHA! Team — Wed, 20 Nov 2024 06:56:24 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Pumpkin Bread Recipe This easy pumpkin bread is good for breakfast or to serve alongside a cup of coffee or tea. This gluten-free pumpkin bread recipe is soft, sweet and satisfying. The fluffy texture melts in your mouth with a rich pumpkin flavor. COURSE: Snack DIFFICULTY: Easy SERVINGS: 8-10 INGREDIENTS ▢1 cup almond flour ▢¼ cup coconut flour ▢½ teaspoon sea salt ▢½ teaspoon baking soda ▢1 teaspoon cinnamon ▢½ teaspoon pumpkin pie spice ▢¾ cup pumpkin ▢¼ cup maple syrup ▢¼ cup melted coconut oil ▢3–4 eggs INSTRUCTIONS Preheat oven to 325 F. Combine all wet ingredients in a bowl. Mix. Add the dry ingredients to the wet ingredients. Stir until well-combined. Pour the mixture into a greased loaf pan. Bake for 60 minutes. (Check at 50 minutes, as some ovens vary in temperature.) To read the original article click here.

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Food Safety Alert: Many GF Foods Contaminated with Glyphosate & Other Agrochemicals

The AHA! Team — Wed, 20 Nov 2024 06:07:58 +0000

Olivia Cook via Natural News – Recent tests on both organic and non-organic gluten-free food samples have produced disturbing results that could affect at least 20 million people who eat gluten-free food in the United States. Moms Across America tested 46 samples of gluten-free foods (including bread, pasta, crackers, snacks, flour, dessert mixes and chips) for glyphosate/AMPA, 236 pesticides, minerals and gluten. Approximately 600 million people worldwide avoid gluten, with many experiencing sensitivities and some having celiac disease, a condition that affects roughly one percent of the population. Approximately 600 million people worldwide avoid gluten Celiac disease is an autoimmune system disorder that occurs when gluten – a protein found in barley, rye and wheat – is ingested. This condition can cause damage to the small intestine’s lining, leading to various health issues and preventing the absorption of certain nutrients. The only effective way to manage celiac disease is by adhering to a gluten-free diet. Many people believe that gluten-free products are automatically healthier or safer, but these can actually be among the most misleadingly marketed and chemically contaminated foods on store shelves, according to the Health Ranger Mike Adams, author of “Food Forensics: The hidden toxins lurking in your food and how you can avoid them for lifelong health.” (Related: Health Ranger Mike Adams warns of shocking levels of GLYPHOSATE weed killer in some organic foods.) Zen Honeycutt, director of Moms Across America, noted that the organization comprises a large, committed network of mothers dealing with health challenges, both mental and physical, in their families. The belief that foods labeled as “clean” are truly free of contaminants, including organic options, is increasingly being called into question. Honeycutt pointed out that many people who have been eating gluten-free and mostly organic foods for years are suffering from health issues like anxiety and digestive problems. Testing results and food quality concerns The tests, conducted by the Health Research Institute Laboratories found glyphosate residues in 44 out of 46 gluten-free food samples. Glyphosate, the primary chemical in Roundup herbicides, was the most frequently detected among nearly 240 pesticides screened. This weed killer was detected in nearly 96 percent of the samples at levels above 0.1 parts per billion, and 21 percent of the samples had levels higher than 10 ppb, which is the European Union’s safety threshold for pesticide residues. Research suggests that even very low levels of glyphosate can affect gut health, disrupt hormones and have long-term health effects. (Related: Glyphosate warnings go mainstream as the dangerous truth about this toxic herbicide can no longer be denied.) The only two products without any detectable glyphosate were Lesser Evil Popcorn and Edward and Sons Rice Crackers. (Related: Glyphosate herbicide may be altering children’s genetics and causing BIRTH DEFECTS.) In addition to glyphosate, all tested samples had pesticide residues – including piperonyl butoxide (PBO), a chemical flagged by the U.S. Environmental Protection Agency (EPA) as a “possible human carcinogen.” Seven samples had only trace amounts, but 25 samples (54 percent) had measurable levels of another pesticide, 2,4-D. More troubling, the tests also showed that several products contained gluten levels above the Food and Drug Administration’s (FDA) maximum limit of 20 parts per million (ppm). The Gluten-Free Certification Organization (GFCO) has an even stricter threshold of 10 ppm. In the analysis by Moms Across America, three samples had gluten levels that exceeded 20 ppm. Further tests revealed that almost all samples had very low levels of essential nutrients, like calcium, iron and magnesium, which is very concerning. Honeycutt emphasized that when people buy gluten-free food, they are really paying for nutritional value, including necessary minerals. Yet many convenient and inexpensive foods, such as those served in schools and fast food, lack proper nutrition. She made it clear that while Moms Across America acknowledges that gluten-free manufacturers aim to produce safer and healthier foods, the challenge lies in the contaminated ingredients available due to the use of harmful agrochemicals. (Related: Glyphosate worse than we could imagine. “It’s everywhere.”) Call for higher and stricter standards Moms Across America is now pushing for more stringent food regulations. Honeycutt emphasized the critical issue of contamination from glyphosate and other chemicals in foods intended for individuals with celiac disease and other conditions covered by the Americans with Disabilities. Honeycutt believes this kind of contamination could be avoided. She thinks policymakers in the U.S. should ban the use of glyphosate and other chemicals as drying agents on crops. This change alone could eliminate up to 80 percent of glyphosate exposure through food. (Related: Glyphosate to be banned across Europe? Massive war raging, and poison-pushing Monsanto is playing dirty.) Honeycutt urged gluten-free food manufacturers to advocate for stricter regulations to protect consumers. She also criticized government agencies like the FDA, EPA and Centers for Disease Control and Prevention (CDC) for failing to prioritize public health over corporate profits. According to Honeycutt, Moms Across America is committed to exposing the truth about food safety and pushing for changes that will create healthier communities. Visit Glyphosate.news for more stories like this. Watch this video about gluten-free foods being found loaded with glyphosate. This video is from the Daily Videos channel on Brighteon.com. More related stories: Study: Glyphosate is present in both organic and genetically modified foods. Glyphosate’s undeniable connection to autism. Avoid harmful chemicals like glyphosate in food by ALWAYS choosing ORGANIC. Sources include: MomsAcrossAmerica.com FoodForensics.com BakeryAndSnacks.com NaturalHealth365.com Brighteon.com To read the original article, click here: https://www.naturalnews.com/2024-09-03-gluten-free-foods-loaded-glyphosate-agro-chemicals.html

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Researchers Crack a Key Celiac Mystery

The AHA! Team — Thu, 03 Oct 2024 08:18:59 +0000

McMaster University via Newswise – Where in the body does the gluten reaction begin? People with celiac disease must navigate everyday life by avoiding gluten, a protein in wheat, rye and barley which can trigger painful symptoms in the gut, impede the absorption of nutrients and raise the risk of other serious long-term issues. The autoimmune disorder affects about 1 per cent of the population Its rate of occurrence has roughly doubled in the past 25 years, but there is no treatment available. An interdisciplinary team of medical and engineering researchers centered at Canada’s McMaster University and including colleagues from the US, Australia, and Argentina, has spent the last six years working to unlock a significant piece of the puzzle in the search for a cure: how and where the gluten response begins. It had previously been thought that the inflammatory response to gluten occurred inside the gut wall and exclusively involved immune cells, but In a new paper published today in the journal Gastroenterology, the team has shown there is more to the story. They found that the inner lining of the upper intestine, called the “epithelium” –composed of a variety of cells that are not classically part of the immune system – also plays an active role in directing the inflammatory response to gluten. Using microscopic biomaterials in the laboratory, the team created a biologically functioning model of the intestinal epithelium which allowed the researchers to isolate the effects of specific molecules in the epithelial cells of people with celiac disease. The model allowed the researchers to generate and observe the reactions under controlled conditions, an option that is simply not available in extremely complex gut environments of living beings. They were able to observe how the molecules alert immune cells to the presence of gluten, and to conclude definitively that the epithelium plays a crucial role in activating the immune system in celiac disease. Such a mechanism had been postulated before but was never proven. Answering this controversial question is expected to advance the development of new drugs. “The only way we can treat celiac disease today is by fully eliminating gluten from the diet. This is difficult to do, and experts agree that a gluten-free diet is insufficient,” says Elena Verdu, a corresponding author on the paper who is a professor of gastroenterology and director of McMaster’s Farncombe Family Digestive Health Research Institute. Precisely locating the spark of the immune response could stimulate research into drug delivery to inhibit this newly found role of the epithelium, using drugs already in clinical trials, Verdu says. “This allowed us to narrow down the specific cause and effect and prove exactly whether and how the reaction takes place,” says Tohid Didar, a corresponding author on the paper and an associate professor at McMaster’s School of Biomedical Engineering who holds the Canada Research Chair in Nano-biomaterials. Another significant finding from the study is that after detecting gluten, the epithelium sends stronger signals to immune cells if pathogens are also present. This means that in the future it may be possible to detect the pathogen in a person at risk of developing the disease and inhibit the interactions with gluten and the gut epithelium to prevent the disease, says the paper’s lead author, Sara Rahmani, a PhD candidate in Verdu and Didar labs. To read the original article click here.

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Morning Grain Bowls Recipe

The AHA! Team — Fri, 02 Aug 2024 08:34:16 +0000

Recipe by: NutritionFacts – Morning Grain Bowls Recipe Leftover cooked grains are a great way to start the day—and quick, too! If you don’t have leftover grains, cook up a pot of your favorite grain the day before and you’ll have the start of something good in the morning. COURSE: Breakfast DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢3 cups cooked whole grains (ex: brown rice, quinoa, freekeh, oats) ▢¾ cup cannellini beans mashed ▢2 cups Almond Milk ▢3 tablespoons ground flaxseeds ▢1 1-inch piece turmeric (or 1 tsp ground) ▢1 teaspoon fresh ginger grated (optional) ▢1 cup berries fresh or frozen ▢1 ripe banana sliced ▢4 tablespoons Date Syrup (optional) INSTRUCTIONS In a microwave-safe bowl, combine the cooked grains, beans, Almond Milk, flaxseeds, turmeric, and ginger (if using). Mix well. Microwave for 2 to 3 minutes, or until warm but not too hot. Divide the grain mixture among four bowls. Top each serving with 1⁄4 cup (35 g) of the berries and one-quarter of the sliced banana. Drizzle each serving with 1 tablespoon (20 g) of Date Syrup, if desired. Video Link: https://youtu.be/UVH7S6xCKIE To read the original article click here.

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