Grow Healthy
With Dr. Sally's
"Vital Signs" Blog
Growing up in America, the grain we’ve most commonly eaten is wheat…wheat for bread for breakfast, lunch and dinner and a few snacks in between! Wheat has risen to the top of our “most preferred” grain list because it contains gluten, a protein that gives it that “gluey” consistency, ideal for baking bread.
Our gut is a powerful biochemical reactor, capable of almost magically transforming the plants and animals of nature into the building blocks of our body: the carbohydrates, proteins and fats, vitamins, minerals and phytonutrients to run all the metabolic reactions that promote health and prevent disease.
