Gluten Free Myth Seminar

by | Mar 21, 2016 | Seminars by Physiologics

Thank you again for attending my presentation.

1. From NY Times and The New Yorker

2. Scientific studies

  1. Mineral deficiency and structural nervous system decline due to bariatric surgery

3. Special reading


4. Slide show: Click here

  • Download from my dropbox.


5. Foods with the four common acids in fermented foods. (They generally taste sour)

  • Foods fermented contain: a) acetic acid (vinegar); b) lactic acid (in yogurt and buttermilk); c) butyric acid (butter fat) d) propionic acid (swiss cheese); e) alcohol (not an acid but extremely similar to acetic acid).
  • Keep in mind – you can purchase ‘digestive bitters’ in a tincture and practically any food coop. The customer service will be able to guide you to this product.

A. Acetic acid – in pickled or fermented foods. Acetic acid is a digestive aid for the gut and also feeds the cells of the gut. Since time immemorial, traditional/indigenous people fermented foods and recognized their benefits.

  • Apple cider vinegar, balsamic vinegar, etc
  • Pickles
  • kimchi (fermented cabbage)
  • Kombucha

B. Butyric acid (this means the cow fermented it – so you east it directly)

  • Cream on top yogurt
  • 2% or whole milk
  • butter
  • ghee – recommended for people allergic or intolerant to proteins in butter

C. Lactic acid

  • All yogurts. Buttermilk.


6. Foods / substances that stimulate the release of stomach acid may be acidic and digestive enzymes are generally bitter – known as bitters. (good idea to acid promoters with enzyme rich tropical fruits – below) If you’re eating these foods below – you ought to be eating protein with these foods, which also stimulates stomach acid to be released.

  • lemons
  • limes
  • apple cider vinegar
  • papaya pineapple
  • high-quality salt – i.e. red colored sea-salt (Himalayan)
  • red wine


7. Foods which ferment – preferably – in the hind gut, i.e. in the last part of the small intestine and colon.

  • various berries (good in smoothies)
  • onions
  • garlic
  • cashews
  • split peas
  • red lentils
  • hummus – chick peas or garbanzo beans
  • plantains and green bananas
  • peas
  • hominy grits
  • navy beans, great northern beans
  • black beans