Grow Healthy
With Dr. Sally's
"Vital Signs" Blog
Hippocrates was right when he made that statement almost 2,500 years ago – that’s well before we’d refined sugar, created processed “food” products, and added antibiotics and a slew of other toxins to our food! Every bite we eat passes through the twenty-plus feet of our digestive tract, which is lined by our delicate “inner skin”.
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.
