"Our bodies are designed not for drugs, but for nutrition," he gently reminded me.
I could sense the clear logic in that statement and I heartily agreed with him.
So I went home and began my transition to real food.
Not a small feat, but through my learning process I discovered how much Genetically Modified Organism food (GMO food) I had been eating. Inadvertently, of course. Now I so obviously am not a fast-food fiend, being gluten-free. Most fast-food places do have not even one gluten-free item and most of that food would be GMO besides.
Nevertheless, I was getting enough crap food in my body to make me sick. It would kill me if I didn’t take drastic measures.
"Start where you are at," my new improved doctor stated matter-of-factly. "Begin with your staples. In other words, what do you eat for breakfast, lunch, snacks, and dinner?"
I had recorded the food I was eating ahead of my appointment and found that I wasn't too far off course, from what he was now suggesting. Lots of good home cooking plus occasionally eating out at a "good" family restaurant in our neighborhood. Good food, except for lots of pesticides. *sigh* But I had to start somewhere. Some people learn much from their mistakes. Maybe not even mistakes. Just a learning process. I was encouraged!
My first shopping spree for organic groceries was most interesting. My selected foods contained the labels "organic" and "gluten-free."
I was surprised how much healthy food remains on the shelves and in the bins. The food industry would have us believe that up to ninety percent (90%) of the grocery store food is GMO and sprayed with pesticides. During my quest for healthy food and knowledge, I realized more and more new "health foods" are springing up with my kind of labels: "Organic" and "Gluten-Free." I am excited how well my new lifestyle is going!
Of course most vegetables are not glutenous. Mostly, that term applies to the breads and processed "convenience" foods. My biggest challenge was finding a "gluten-free and organic" bread. Only one such bread exists at my grocery store: Silver Hills makes a "Chia Chia" and a "Flax" gluten-free, organic bread. I put quotation marks around it because the bread base is really Sorghum. Chia seeds or flax flour are added ingredients. I find myself eating very little bread, only about two slices per week, just because the new bread is, well, kind of like a brick.
Now I read every. single. label in my quest for safe ingredients.
I discovered that all ingredients must be organic, otherwise they may be genetically modified or else sprayed with toxic pesticides — or both.
I learned that:
- Organic labels have a five-digit product code, beginning with nine (9----),
- GMO foods begin with eight (8----),
- A four-digit number beginning with four (4---) means the product is conventionally-grown, likely with pesticides (or else they would call themselves "organic").
Yet, I feel like I have barely scratched the surface.
I support the initiatives to go organic and follow many good websites and blogs to keep myself informed about eating my way to health. And really, organic is how our food existed before the big food monopolies decided to create toxic food for us. Mind-bending, isn't it?
From now on, I decide what to eat and what to avoid!
*For more information:
GMO Introduction Institute for Responsible Technology (Video)
GM Foods, Irritable Bowel Syndrome and Gluten Sensitivity – What is the relationship? (Dr. Jonathan Berghamer's Blog)
Help for Chronic Fatigue and Fibromyalgia (Video)
Dealing With Depression (Video)
Seeds of Death (Documentary)
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