gluten free Articles - Dr. Group's Healthy Living Articles

The 6 Best Alternative Grains

By Dr. Edward Group, DC
Updated Dec 18, 2014

Grains are a dietary staple for many people, despite their subpar nutritional status. Wheat and corn are the most consumed grains in the world and their proliferation into the food market makes them almost impossible to avoid. An added concern with corn is that it's often genetically modified, a practice that presents its own concerns. And, of course, for many people, the gluten content in wheat does a terrible number on their digestive system. Fortunately, for those interested in a gluten-free diet, there are several alternative grains that provide better nutrition […]

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The Hidden Culprit Behind Wheat Sensitivity

By Dr. Edward Group, DC
Updated Dec 5, 2014

Many people are avoiding wheat these days in attempt to rid their lives of gluten. While gluten can be difficult to digest and lead to inflammation and other intestinal concerns, it's not the only factor at play with regard to wheat's potential toxicity. The fact is that wheat is often consumed in a very refined form as an ingredient in processed foods that contain a number of other toxic ingredients. (more…)

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What Is Millet? 6 Reasons to Add it to Your Diet

By Dr. Edward Group, DC
Updated Jan 29, 2014

Sensitivity to gluten is on the rise, as is the demand for gluten-free foods; especially grains. Although there are many new, processed foods that are being marketed as gluten-free, a considerable number of people are taking a step back and looking to foods that humans have been relying on for ages – enter millet. [1] This tiny, gluten-free grain has been a staple in Asia and India for nearly 10,000 years. It's available in a variety of sizes and colors (white, yellow, gray, red). It may be roasted, cooked like […]

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The Health Benefits of Quinoa

By Dr. Edward Group, DC
Updated Sep 10, 2013

Quinoa is a crop that's primarily grown in Peru. It's often described as a grain although, technically, is not one and is actually more closely related to spinach and beets. It's grain comparisons, however, are the result of its edible seeds, which are milled and used in a fashion similar to flour. Quinoa has been a dietary staple in several South American countries for many years. Recently, it has become much more popular in the United States, Canada, and Asia because of its healthful properties, range of uses, and lack […]

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