Hopefully by now we’ve all begun to heed the plea for eating “local". Buying foods that are produced close to where we live rather than those that have been shipped from across the country or the world makes sense. Foods that have been recently harvested have the best nutritional value, the best flavor, are most affordable and have the least environmental impact.
Wheat is commonly contaminated with a fungus that makes a poisonous substance called a “mycotoxin.” Physicians and most researchers are unaware of mycotoxins. Many of us absolutely know that wheat causes us misery and we are hungry for any physician to diagnose “wheatitis.” Somewhere along the line,
Fox News expounds upon how common misdiagnosis is inside a doctors office. Knowing this long ago, I actually started a TV show called KNOW THE CAUSE. I believe the experts don’t know the cause, rather they learn in medical training how to hush symptoms of diseases that they do not know the cause of with chemical capsules! Until doctors know fungus, misdiagnoses will continue to be common.
In 1973 or 74, I became certified as an allergy technician (ASAT) and was working for ENT and Allergist, Howard Gottschalk, MD in Los Angeles. One day a man came in for his allergy shot and he had a paper sack inside of which was an empty small white plastic carton. There was no writing on the carton, but he told us that the lid, which he had discarded, had some writing on it.
The holidays were ripe with opportunities to throw us off the Phase One wagon. There’s a saying about not letting the best be the enemy of the good. In other words, don’t fall for eating something you know will really be a problem for you just because you know you can’t be “perfectly Phase One” at any given time. It’s better to figure out ahead of time how you can cheat a little without totally blowing it.