Hal Elrod argues most people should try going gluten-free for two months because U.S. wheat triggers inflammation more than European wheat. American wheat is genetically modified for higher gluten content and treated with toxic agricultural chemicals, making it highly inflammatory.
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Number one thing we ask everyone to do is gluten free, and then, of course, got to eliminate the sugars. Now, no sugar is an obvious one. Why no gluten for anybody listening if you're in my office, generally speaking, you have inflammation, you have problems, and gluten is just such a common trigger for everyone, and there's literally no health benefits to having it in your life. So we ask everyone to give up gluten because it's the number one food trigger, especially in America. We don't need to go on a tangent. I'm sure most people know America has tainted their gluten, ruined their gluten. It's literally dynamite for most people. Now, gluten in Europe, that's a whole different discussion. But gluten in America is just poison, unfortunately. And why is gluten in Europe so different? So there's kind of three main things. Number one is in Europe, they're using the more archaic version of gluten that is untainted and unadulterated. Number two is in America, it is gmo, genetically modified. They've actually multiplied the amount of gluten per grain, basically. So eating the same wheat in America can have exponential or more amounts of gluten. And then, number three, we raise it with such toxic chemicals that no one knows which of the three is the problem, and it's more likely a combo of it all. Gluten may not be that reactive, but we've strapped atom bombs to it so much that your immune system's tired of seeing the gluten, and so now it's an inflammatory trigger, and it hasn't forgotten about it. So I'm not a big fan of saying no gluten for all, but everyone needs to at least attempt gluten free for two months before they decide they're not gluten reactive.
