(NaturalNews) Diets come and go, but every now and then a fad turns into a dogmatic obsession. The nonsense of avoiding all fats to stay slim and avoid cardiac diseases did provide a revenue bonanza for food processors to supply the market with even worse foods containing all sorts of synthetic fillers and sweetened to the max.
Gradually over the past few years, parts of the medical community, holistic and allopathic, began recognizing that avoiding healthy fats is downright unhealthy. The continually rising statistics of heart attacks and other cardiovascular health issues after the marketplace had become saturated with no-fat and low-fat products was a red flag. Meanwhile, medicos kept pushing to lower those cholesterol numbers.
Instead, those who really bothered to look beyond the low/no-fat dogma realized that there were two major root causes for increased heart issues and diabetes, both related to processed foods, which all the no/low-fat foods were and are.
The real culprits include processed fats such as margarine and hydrogenated or partially hydrogenated cooking and salad oils, all of which are essentially toxic and inflammatory. That inflammation has been a major factor for creating cardiovascular problems. Add this to the constantly increasing sugar and high-fructose corn syrup (HFCS) dosing of most processed foods, even those that aren't sweet, and the real sources of obesity, heart disease and diabetes are in full view.
In a nutshell, it's processed foods, not wholesome, healthy fats, that are the source of many of our ills. Yet, the solution for the bogus fats-cause-bad-health dogma is -- processed foods! Still, many cling to this half-century-established dogma, even after the Swedish medical community officially abandoned it and several cardiologists spoke out against it.
What we have now is a burgeoning gluten issue
A large group of consumers and some medical experts insist that grains with gluten, especially wheat, are the source of obesity, IBS (irritable bowel syndrome) and celiac disease. And the aisles of supermarkets and health food stores are packed with processed foods that are gluten-free.
They may contain large amounts of sugar, HFCS and other synthetic items designed to appeal to the conditioned taste of commercially baked goods. Yes, the hybrid of wheat designed for large-scale commercial baking does have issues.
But there are many viable options if one looks and is willing to spend a little more on traditional grains baked traditionally, without using bromides.
One can choose from a selection that includes breads made with real, fermented sourdough cultures. Sprouted grain breads made with sprouted organic grains are also recommended. Spelt is another reasonably priced non-wheat bread that can be made from a sourdough base.
Why sourdough? According to a Weston A. Price Foundation article, "The traditional sourdough process reliably neutralizes the anti-nutrients in the cereal grains.... [C]ertain lactobacilli in a sourdough culture acting on wheat flour for a 24-hour period achieved nearly complete digestion of the [toxic peptides in gluten]."
"When bread made with these [bacteria] species was fed to recovered celiac patients for two days, the patients showed no signs of increased intestinal permeability that were found among recovered celiac patients who consumed the same amount of regular bread over the same time period."
So perhaps it's time to settle down and look around a little more instead of investing in more processed foods that may satisfy conditioned taste buds but are not healthy.
About the author: Paul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding others toward a direction for better health with no restrictions on health freedom. You can visit his blog at http://healthmaven.blogspot.com