Fast Pro Protein

fast-pro-fast-release-protein-31kgBy Mark Haynes.

You may have seen this great product around our gyms and at our cafe.  You may also be wondering why we chose to stock TSN products rather than Dymatize which we did for so long. Below will give you an insight to TSN’s Fast-Pro formula and why i switched.

Fast-Pro is a premium quality fast release whey protein blend designed to be rapidly digested & absorbed to support muscle nutrition to aid extra supplies of protein when required. Fast-Pro is a high quality ultra-filtered whey protein blend of New Zealand WPI/WPC with naturally occurring high levels of Branched Chain Amino Acids (BCAA’s) & L-Glutamine. Whey is recognised as one of the highest bio-available sources of protein in the world. Due to the quality filtration processFast-Pro has undergone it provides a full spectrum of whey fractions which are particularly important to aid in efficient digestion & absorption of complete protein. Fast-Pro also includes additional free form Aminos L-Tyrosine, L-Glutamine, L-Glycine & B-vitamins for increased bio-availability and protein synthesis.
Fast-Pro is a great tasting whey protein supplement which is very low in both fat & carbohydrates. Fast-Pro’s ability for rapid absorption makes it a perfect protein choice around times of physical activity which can be easily mixed in milk or water. Fast-Pro is not a sole source of nutrition and is designed for the use by sports people to aid them in achieving their performance & nutritional goals. Fast-Pro should be used in conjunction with a well balanced nutritional intake, appropriate fluid consumption and regular exercise. Consult a health care professional before participating in any physical exercise or supplement program. Available in 600g (20 serves) and 3.1kg (103 serves) in Chocolate and Vanilla.


How Fast-Pro Works

Fast-Pro is an ultra-filtered WPI/WPC fast release whey protein blend designed for rapid absorption. Fast-Pro contains added tyrosine, glutamine, glycine and B-vitamins to support recovery, offset fatigue and stimulate protein synthesis (muscle repair and recovery). Fast-Pro is high in protein, low in fat & carbohydrates making it ideal for supporting quality muscle nutrition, repair and recovery.

Fast Pro – Product Ingredient Breakdowns

Whey Protein – rapid absorbing protein which is low in fat and carbohydrates. Is a fast absorbing protein which is digested and absorbed rapidly to supply muscles with the amino building blocks for repair and recovery. Whey protein is ideal to be used around times of physical activity.
L-Glutamine – is an amino acid which helps promote recovery, protein synthesis, reduce muscle breakdown and improve immune system function.
L-Tyrosine – is the precursor of the neurotransmitter dopamine. Supplementing tyrosine helps offset the feelings of fatigue, heighten mental alertness and increase feelings of well-being.
B Vitamins – This group of vitamins are necessary for the conversion of food into fuel to support energy production. B-Vitamins are also essential for a healthy cardiovascular and nervous system.
Vitamin C – Vitamin C is one of the most powerful and well known anti-oxidants. Vitamin C is also important to help aid in boosting the immune system and recovery.
Chromium – is a trace mineral and essential for the body’s production of insulin, this in turn helps with nutrient uptake by cells in the body. Chromium is essential for the regulation of blood sugars and metabolism.

Fastpro nutritional guide

Why i changed to Fast Pro from Dymatize.

If you know me you will know i am always educating myself and trying to stay up to date with the latest research in quality supplementation. This is the basis to why i switch from Dymatize to TSN.  Now i’m not in the game of bagging other products or supplement companies rather i’m more about finding my highest choice when it comes to nutrition. Some supplement companies out there just don’t care enough about their products and are more interested in the bottom line…. money. Which leads to D grade processing practices which in turn makes for sub standard supplementation in my believe.

They use the likes of battery acid and salts, high heat and or high compression as a method of attraction or process. This style of processing not only adds unwanted chemicals but it destroys any if not all the bio activity and availability in the raw ingredient.

When it comes to the way TSN extract the whey component from the milk. They choose a whey protein which has been pressed through a super fine mesh rather than cheap acids and salts.  This keep the integrity and bio activity of the whey. Making it a superior product and higher nutritional choice.

Check out their range by following the link below:


Sweet Potato Brownies



– 1 sweet potato
– 3 eggs, whisked
– ¼ cup coconut oil melted
– ⅓ cup raw honey
– ¼ teaspoon vanilla extract
– 3 tablespoons coconut flour
– 2 tablespoons unsweetened cocao powder
– ¼ teaspoon baking powder
– ¼ teaspoon cinnamon
– pinch of salt
– ½ cup cocao nibs

1. Time to bake that sweet potato. Preheat your oven to 220 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes.
2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 180 degrees.
3. Now add your wet ingredients: eggs, coconut oil, honey, and vanilla to the bowl and mix together.
4. Then add your dry ingredients: coconut flour, cocao powder, baking powder, cinnamon, salt and cocao nibs.
5. Mix well to incorporate all that goodness.
6. Pour into an 8×8 glass baking dish
7. Bake for 30-35 minutes.
8. Let rest to cool a bit.

9. Eat!



PREVENTION RATHER THAN CURE is my number one reason Ningxia Red has been a staple supplement for me over the past 7 years and it will continue supporting my lifestyle well into the future.




NINGXIA RED is a powerful antioxidant supplement drink made from whole wolfberries, blueberries, pomegranates, apricots, raspberries, and Lemon and Orange essential oils.

Ningxia Red supports immune function, liver function and eye health and is reported to increase energy.

Screen shot 2015-03-22 at 3.01.33 PM

It is the highest known protection against the dangerous super-oxide free radical, as documented in the S-ORAC test conducted by Brunswick Laboratories (refer to figure 1 below). It is rich in ellagic acid, polyphenols, flavonoids, vitamins, minerals. In addition, it has 18 amino acids, 21 trace minerals, beta-carotene, and vitamins B1, B2, B6 and E.

It is an excellent whole-food source of nutrients that gives energy and strength to the body without harmful stimulates.  It also has an amazingly low glycemic index of 11 that does not spike the blood sugar levels.

Figure 1: (Screenshot from the highly informative presentation by Marc Schreuder) Click here to watch.
Screen shot 2015-03-22 at 2.46.35 PM



NIngxia Red - Superfood





The wolfberry has 15.6% protein. Protein is a vital building block of white blood cells and antibodies, which are some of the most prolifically reproducing cells in the body.

Wolfberry Profile


Since it is not possibler for the body to synthesize leucine, it is critical thats foods containing leucine be included in one’s diet. Leucine is the only dietary protein that has the capacity to cause the growth of muscle tissues and as dietary supplement has shown to slow muscle atrophy in aged mice.


A semi-essential amino acid, L-arginine is considered an important nutrient for healthy immunity. L-arginine’s ability to ramp up non-inflammatory immunity may be due to its use in production of nitric oxide, which is used by the body to kill pathogens. L-arginine also plays a key role in cell division, tissue regeneration, and wound healing.





Find this delicious functional wholefood drink in our eshop, think paleo cafe or me down at think 24hr fitness.



Information referenced and quoted from Dr. Gary Young, Marc Schreuder, Essential Oils Desk Reference.





Mexican chilli beef with beans and rice

Mexican chilli beef with beans and rice

Mexican Chill Beef
This dish is a Mexican winner and you can see why. It will give you energy to burn, provides amazing levels of protein and much needed fiber. Almost forgot to mention it’s a ‘one pot’ kinda meal! Easy!

400g (2 cups) long-grain brown rice
2 tablespoons olive oil
600g chuck steak, cut into 2 cm cubes
1 red onion, chopped
3 garlic cloves, crushed
1 long green chilli, finely chopped
2 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
3 teaspoons dried oregano
400g tin chopped tomatoes
2 tablespoons tomato paste (concentrated purée)
750ml (3 cups) beef stock
400g tin kidney beans, drained and rinsed
2 tablespoons chopped flat-leaf (Italian) parsley

1. Get the brown rice cooking as per the packet instructions.
2. Meanwhile, heat 1 tablespoon of the oil in a large, heavy-based saucepan. Cook the beef in two batches until browned, then remove from pan.
3. Heat the remaining oil in the pan and cook the onion for 2 minutes, or until softened but not browned. Add the garlic and chilli and cook for 1 minute, then add the cumin, coriander, chilli powder and oregano and cook for 30 seconds. Return the beef to the pan and add the tomatoes, tomato paste and 250 ml (1 cup) of the stock. Bring to the boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 1/2 hours, or until the beef is tender.
4. Drain the rice and stir it into the beef mixture along with the kidney beans and remaining stock. Bring the mixture to the boil, then reduce the heat and simmer, covered, for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Stir in the parsley and serve.



Protein loaded capsicums image


  • 500g lean turkey mince
  • 1-2 garlic cloves, minced
  • 1 Spanish onion, chopped
  • a handful of baby spinach
  • 2/3cup low-sodium natural tomato juice
  • ½ cup diced roma tomatoes
  • 1/3 cup chopped mushrooms
  • 1 stalk of celery, finely chopped
  • 2 capsicums (any colour)
  • 1 tbsp coconut oil
  • a sprinkle of ground cumin, ground coriander, cajun seasoning  and chilli flakes to taste
  • salt and pepper to season to taste


Pre-heat oven to 108 degrees celsius.

Halve capsicums lengthwise and remove seeds.

Lightly drizzle large sauté pan with coconut oil and turn up to a medium heat.

Add garlic, onion, mushroom and celery and cook for approx. 5 mins or until they begin to soften.

Add turkey to pan and cook for about 10mins breaking it up with a wooden spoon as it cooks.

Add spinach, diced roma tomatoes, tomato sauce and spices. Cook for another 2-3 mins until it has all cooked down, then remove from the heat.

Fill capsicum halves with stuffing, packing it down as you fill because each half will have a lot of stuffing.

Place stuffed capsicums in baking dish & back in oven for 45 mins.

And enjoy!!

Recipe sourced from Move, Nourish, Believe.


Quinoa Tabbouleh

quinoa tabbouleh-recipe-health-nutrition

This recipe is a little different to traditional Tabbouleh where you would use Burgur (wheat grain). Instead we have chosen to use organic Quinoa which higher in protein and a healthier option. Enjoy!

Organic ingredients are preferred or at least use organic Lemons and Parsley because of their powerful cleansing and alkalising properties (check out our other posts on  the powerful benefits of Lemons and Parsley).


2 cups of filtered water.

1 cup of fresh parsley

1/4 cup fresh lemon juice

1 cup quinoa

1/4 cup olive oil

1/2 teaspoon of sea salt (Celtic or Himalayan)

2 grated carrots

3 diced tomatoes

1 diced cucumber

1 small diced onion

Optional Extras: Fresh mint and/or garlic


1. Bring the 2 cups of filter water to the boil.  Then add the quinoa and a little sea salt. Once you have add the quinoa reduce the heat to low, cover and sit for 15 minute on simmer.  Once cooked allow the quinoa to cool to room temperature before fluffing with a fork.

2. While the quinoa in cooking.  Get a large bowl and combined all the other ingredients.  Parsley, lemon juice, olive oil, sea salt, carrots, tomatoes, cucumber and onion. When ready add in the cooled quinoa and mix through.


Prep is about 15mins, Cook 15mins, In your belly in 30mins.

Makes approximately 4 large serves.

Click here for other yummy recipes”. Oh and remember to please “like” and ‘Share” :)




lemonLemons are vitamin C rich citrus fruits that enhance your beauty, by rejuvenating skin from within bringing a glow to your face. One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy.

Lemon water flushes out toxins and is extremely beneficial for the body.

Warm lemon water serves as the perfect ‘good morning drink’, as it aids the digestive system and makes the process of eliminating the waste products from the body easier. It prevents the problem of constipation and diarrhea, by ensuring smooth bowel functions.

Nutritional Value Of Lemons

A glass of lemon juice contains less than 25 calories. It is a rich source of nutrients like calcium, potassium, vitamin C and pectin fiber. It also has medicinal values and antibacterial properties. It also contains traces of iron and vitamin A.

Lemon, a fruit popular for its therapeutic properties, helps maintain your immune system and thus, protects you from the clutches of most types of infections. It also plays the role of a blood purifier. Lemon is a fabulous antiseptic and lime-water juice also works wonders for people having heart problems, owing to its high potassium content. So, make it a part of your daily routine to drink a glass of warm lemon water in the morning and enjoy its health benefits.Read on for more interesting information on the benefits lemon water.

16 Health Benefits Of Drinking Warm Lemon Water


  • Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against immune system deficiencies
  • Lemons contain pectin fiber which is very beneficial for colon health and also serves as a powerful antibacterial
  • It balances maintain the pH levels in the body
  • Having warm lemon juice early in the morning helps flush out toxins
  • It aids digestion and encourages the production of bile
  • It is also a great source citric acid, potassium, calcium, phosphorus and magnesium
  • It helps prevent the growth and multiplication of pathogenic bacteria that cause infections and diseases
  • It helps reducing pain and inflammation in joints and knees as it dissolves uric acid
  • It helps cure the common cold
  • The potassium content in lemon helps nourish brain and nerve cells
  • It strengthens the liver by providing energy to the liver enzymes when they are too dilute
  • It helps balance the calcium and oxygen levels in the liver In case of a heart burn, taking a glass of concentrated lemon juice can give relief
  • It is of immense benefit to the skin and it prevents the formation of wrinkles and acne
  • It helps maintain the health of the eyes and helps fight against eye problems
  • Aids in the production of digestive juices
  • Lemon juice helps replenish body salts especially after a strenuous workout session

Packed with all the goodness, make it a point to begin your day with a glass of warm lemon juice. Its cleansing and healing effects will have positive effects on your health in the long run. However it is very important to note that lemon juice when comes directly in contact with the teeth, can ruin the enamel on the teeth. Hence, it is advised to consume it diluted and also rinse your mouth thoroughly after drinking lemon juice.

What Are Your Favorite Ways To Use Lemons?





10 tips for preserving vitamins and shelf life in produce – BY Colleen M. Story

Vibrant Produce

Americans throw away thousands of dollars every year in spoiled produce.

Try these tips for making your goodies last longer.

We’re all trying to eat healthier by choosing more fresh fruits and vegetables. But just how many of those good nutrients are we actually getting by the time we eat these foods?

Today’s produce is not only shipped from the farm, but then shipped home to our houses and stored in the refrigerator for several days up to a few weeks.

The truth is that once picked, vegetables’ immediately start to lose their nutritional value. According to one study in 2010, fresh vegetables can lose up to 45 percent of their nutritional value between being picked and landing on a grocery store shelf. Add in the time it takes to get the vegetables home and actually on your plate, and you could be consuming less than a third of the nutrients you’d expect.

Following are some tips for getting the most bang for your buck when it comes to healthy produce.

1. Study Shows Light Better Than Dark

Researchers from the U.S. Department of Agriculture’s Agricultural Research Service wanted to know if it’s better to buy the spinach in the front of the rack, where it’s exposed to more light, or in the back, where it’s darker. They grew two varieties for two months, harvested and stored them, then measured nutrient levels.

Results showed that with even as little as 24 hours of continuous exposure to grocery-store lighting, the bags of spinach in the front had higher nutrient levels than the very-same-age bags in the dark. Some key nutrients, like folate, were significantly higher in the lighted spinach—9 times higher, actually. Results also showed higher levels of lutein, beta-carotene, and vitamin K.

2. Buy Local

Most of us know this by now, but it’s a good reminder. Buying directly from a local farmer reduces the shipping and storage time, helping you to get more nutrients from your food. Bonus—recent studies have found that items at farmer’s markets are typically cheaper than they are at neighboring supermarkets.

3. If You Can’t Eat it Right Away, Buy Frozen

Studies comparing frozen with fresh vegetables have found that the frozen ones kept more of their nutrients than fresh—as long as they were frozen shortly after harvest. Researchers found that though most shoppers believe fresh veggies sold in supermarkets are less than four days old, they’re closer to nine days old or more when they arrive, then remain on the shelves for a further four. At home they’re stored again, which means they could be at least 16 days or a half-month-old by the time you eat them.

According to research from the Institute of Food Research—admittedly funded by Bird’s Eye foods—fresh beans lost up to 45 percent of nutrients, broccoli and cauliflower 25 percent, garden peas up to 15 percent, and carrots up to 10 percent. Meanwhile, frozen peas contained up to 30 percent more vitamin C than fresh, and green beans contained up to 45 percent more than fresh.

Other research, however, has confirmed these results. A 2007 study published in the Journal of the Science of Food and Agriculture, “the loss of nutrients in fresh products during storage and cooking may be more substantial than commonly perceived.” They go on to state that, “Depending on the commodity, freezing and canning processes may preserve nutrient value.”

In an earlier study published in Food Chemistry, researchers measured vitamin C levels in fresh and frozen produce, and found that that nutrient content of frozen peas was superior to peas that had been stored in-home for several days. The nutrient status of frozen whole green beans and carrots was similar to the fresh vegetable at harvest. Frozen spinach was also superior to market produce.

Look at the packaging date, however, if you can. Though produce loses fewer nutrients upon being frozen then when heated for canning, they can gradually lose those nutrients over time while in the freezer due to oxidation.

4. Look to Buy Young

On the whole, younger produce is more nutritious than older. Go for the baby spinach rather than the mature spinach, for instance. Research found that the leaves of the younger types are more biologically active, and always have greater nutrient density than the older ones. The same held true for other vegetables, including mustard greens, collards, and kale.

5. Store Intact

Researchers have discovered that if you cut fruits and vegetables and then leave them out on the counter or store them, they will lose from 10-25 percent of antioxidants like vitamin C and carotenoids over a period of 5-6 days, because of the exposure to oxygen.

Similarly, avoid cutting up lettuce or other greens, as that cuts into the pores, releasing compounds that speed up ripening and spoilage. It may be convenient to cut up veggies and store them in bags in the fridge for snacking, but realize that you will be losing nutrient power and potentially speeding up the degradation of the food. It’s best to wait and cut them right before eating, instead.

6. Buy Mushrooms Exposed to Light

Ordinary mushrooms have little or no vitamin D, but those grown under UV light turn an interior plant sterol (ergosterol) into vitamin D. Many portabella mushrooms are now exposed to light, but you can also expose other types at home by leaving them out on the counter under the light. Some growers also note on their labels that their mushrooms are UV-enhanced.

7. Think Twice About Cooking

Cooking can destroy antioxidant carotenoids like beta-carotene, lycopene, and lutein. Boiling makes it easier for nutrients to leach into the water, and over-cooking via any method diminishes nutrients by breaking down the cells.

To preserve the most nutrients, steam, stir-fry, and sauté, and use a tight-fitting lid when possible. On the whole, more nutrients are preserved when there is less contact with water, shorter cooking times, and less exposure to heat. Cook fruits and vegetables with their skins on. Also, don’t rinse grains like rice unless the package advises it—washing can take away as much as 25 percent of vitamin B1.

8. Refrain from Washing

In most cases, washing both encourages spoilage and speeds up the formation of mold, so hold off on the washing until right before you’re ready to eat. Washing removes the outer layer, causing faster ripening, particularly on berries.

9. Pack Loosely

The closer your vegetables are to one another in the refrigerator, the faster they will rot. Fruits stored together can prematurely ripen and spoil surrounding vegetables, so spread all items out. (Apples, especially, can turn leafy greens and other veggies brown.)

Separate fruits from vegetables by storing in different drawers, and don’t over pack. Remove ties and rubber bands, and store loosely in perforated paper, plastic, or cloth wrapping, or in a glass container. (Note: tomatoes are best stored on their own. Tomatoes stored in plastic are likely to ripen more quickly.) Also, avoid storing in air-tight bags, as these will suffocate the food items and speed up decay.

Most veggies are best stored in the crisper, though tomatoes work better on the counter left upside down. Garlic, onions, potatoes, shallots, sweet potatoes, and winter squash live best in a cool, dark pantry.

10. Drink Juices Immediately

If you’re into juicing, you may be tempted to save time by making enough for two glasses, then saving that second glass for the next day. You’d be shortchanging yourself, however, as that second glass will not be as nutritious as the first. Your best bet for preserving nutrients is to drink fresh juice immediately after you make it.

Find more tips for preserving nutrients during storage and cooking for many individual fruits and vegetables at Farm Fresh to You.

Do you have other tips for preserving nutrients or shelf life of fresh foods? Please share them with us.


Joshua Horrocks, “Institute of Food Research: 45 percent nutrient loss in grocer vegetables,” Examiner, March 5, 2010,

“Veggie Smart: How to Preserve Vitamins,” Nutrition Action, October 2012.

“New Study Compares Prices at Farmers’ Markets and Supermarkets. The Results Might Surprise You,” Politics of the Plate, May 10, 2011,

Sean Poulter, “Why frozen vegetables are fresher than fresh,” Daily Mail, Marhc 5, 2010,

Joy C. Rickman, et al., “Nutritional comparison of fresh, frozen, and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds,” Journal of the Science of Food and Agriculture, 87: 930-944 (2007),

María I. Gil, Encarna Aguayo, Adel A. Kader. “Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage.” J. Agric. Food Chem., 54 (12), 4284 -4296, 2006. 10.1021/jf060303y S0021-8561(06)00303-7.

United States Food and Drug Administration. “Raw Produce: Selecting and Serving it Safely.” Accessed February 10, 2012.

“Preserving Nutrients in Food,” University of Kentucky, 1994,

D.J. Favell, “A comparison of the vitamin C content of fresh and frozen vegetables,” Food Chemistry, 1988, 62(1): 59-64,


Broccoli Fritters….. Get in my belly!

Broccoli Fritters-nutrition-health


3 cups broccoli (organic preferred), steamed and finely chopped.
1/3 cup feta cheese, finely crumbled (or parmesan).
3 scallions, finely chopped (or half a brown onion).
2 tbs fresh dil, finely chopped.
2/3 cup almond flour/meal.
2 eggs, beaten.
1 tbs olive oil.
1/2 tsp celtic sea salt.
1/4 tsp ground pepper.


(make sure to dry the broccoli with a paper towel as best you can, without mashing it).

Using your hands, combine all the ingredients in a bowl.
Heat a non stick pan on high.
When it gets hot, use an ice cream scooper (or whatever spoon you have) to place mixture on the pan.
Slightly flatten each fritter with the spoon/spatula.
Cook on LOW HEAT for 5 mins on each side (like pancakes). Until they are golden brown.

Recipe makes approximately 8-9 delicious fritters.

Could serve with Coconut yogurt, Enjoy.

Please “like” and “share” :)



Could going Gluten Free save your life?  – By Mark Hyman, MD – Integrative Medical Doctor.


Something you’re eating may be killing you, and you probably don’t even know it! 

If you eat cheeseburgers or French fries all the time or drink six sodas a day, you likely know you are shortening your life. But eating a nice dark, crunchy slice of whole wheat bread, how could that be bad for you? Well, bread contains gluten, a protein found in wheat, barley, rye, spelt, kamut, and oats. It is hidden in pizza, pasta, bread, wraps, rolls, and most processed foods. 

Clearly, gluten is a staple of the American diet. What most people don’t know is that gluten can cause serious health complications for many. You may be at risk even if you don’t have full blown celiac disease. I want to reveal the truth about gluten, explain the dangers, and provide you with a simple system that will help you determine whether or not gluten is a problem for you.

The Dangers of Gluten

A recent large study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer. 

This study looked at almost 30,000 patients from 1969 to 2008 and examined deaths in three groups: Those with full-blown celiac disease, those with inflammation of their intestine but not full-blown celiac disease, and those with latent celiac disease or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).

The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.

This is ground-breaking research that proves you don’t have to have full-blown celiac disease with a positive intestinal biopsy (which is what conventional thinking tells us) to have serious health problems and complications–even death–from eating gluten.

Yet an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else–not gluten sensitivity, which is 100 percent curable.

Another study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period. (ii) If we saw a 400 percent increase in heart disease or cancer, this would be headline news. But we hear almost nothing about this. I will explain why I think that increase has occurred in a moment. First, let’s explore the economic cost of this hidden epidemic.

The most serious form of allergy to gluten, celiac disease, affects one in 100 people, or three million Americans, most of who don’t know they have it.

Undiagnosed gluten problems cost the American healthcare system oodles of money. Dr. Peter Green, Professor of Clinical Medicine for the College of Physicians and Surgeons at Columbia University studied all 10 million subscribers to CIGNA and found those who were correctly diagnosed with celiac disease used fewer medical services and reduced their healthcare costs by more than 30 percent. The problem is that only one percent of those with the problem were actually diagnosed. That means 99 percent are walking around suffering without knowing it, costing the healthcare system millions of dollars.

And it’s not just a few who suffer, but millions. Far more people have gluten sensitivity than you think–especially those who are chronically ill. The most serious form of allergy to gluten, celiac disease, affects one in 100 people, or three million Americans, most of who don’t know they have it. But milder forms of gluten sensitivity are even more common and may affect up to one-third of the American population.

Why haven’t you heard much about this?

Well, actually you have, but you just don’t realize it. Celiac disease and gluten sensitivity masquerade as dozens and dozens of other diseases with different names.

Gluten Sensitivity: One Cause, Many Diseases

A review paper in The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten.These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.

We used to think that gluten problems or celiac disease were confined to children who had diarrhea, weight loss, and failure to thrive. Now we know you can be old, fat, and constipated and still have celiac disease or gluten sensitivity.

Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different “diseases.” To correct these diseases, you need to treat the cause–which is often gluten sensitivity–not just the symptoms.

Of course, that doesn’t mean that ALL cases of depression or autoimmune disease or any of these other problems are caused by gluten in everyone–but it is important to look for it if you have any chronic illness.

By failing to identify gluten sensitivity and celiac disease, we create needless suffering and death for millions of Americans. Health problems caused by gluten sensitivity cannot be treated with better medication. They can only be resolved by eliminating 100 percent of the gluten from your diet.

The question that remains is: Why are we so sensitive to this “staff of life,” the staple of our diet? There are many reasons …

They include our lack of genetic adaptation to grasses, and particularly gluten, in our diet. Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease (HLA DQ2 or HLA DQ8), (xii) which increases susceptibility to health problems from eating gluten.

American strains of wheat have a much higher gluten content (which is needed to make light, fluffy Wonder Bread and giant bagels) than those traditionally found in Europe. This super-gluten was recently introduced into our agricultural food supply and now has “infected” nearly all wheat strains in America.

To find out if you are one of the millions of people suffering from an unidentified gluten sensitivity, just follow this simple procedure.

The Elimination/Reintegration Diet

While testing can help identify gluten sensivity, the only way you will know if this is really a problem for you is to eliminate all gluten for a short period of time (2 to 4 weeks) and see how you feel. Get rid of the following foods:

  • Gluten (barley, rye, oats, spelt, kamut, wheat, triticale–see for a complete list of foods that contain gluten, as well as often surprising and hidden sources of gluten.)
  • Hidden sources (soup mixes, salad dressings, sauces, as well as lipstick, certain vitamins, medications, stamps and envelopes you have to lick, and even Play-Doh.)
  • For this test to work you MUST eliminate 100 percent of the gluten from your diet–no exceptions, no hidden gluten, and not a single crumb of bread.

Then eat it again and see what happens. If you feel bad at all, you need to stay off gluten permanently. This will teach you better than any test about the impact gluten has on your body.

But if you are still interested in testing, here are some things to keep in mind.

Testing for Gluten Sensitivity or Celiac Disease

There are gluten allergy/celiac disease tests that are available through Labcorp or Quest Diagnostics. All these tests help identify various forms of allergy or sensitivity to gluten or wheat. They will look for:

  • IgA anti-gliadin antibodies
  • IgG anti-gliadin antibodies
  • IgA anti-endomysial antibodies
  • Tissue transglutaminase antibody (IgA and IgG in questionable cases)
  • Total IgA antibodies
  • HLA DQ2 and DQ8 genotyping for celiac disease (used occasionally to detect genetic suspectibility).
  • Intestinal biopsy (rarely needed if gluten antibodies are positive–based on my interpretation of the recent study)

When you get these tests, there are a few things to keep in mind.

In light of the new research on the dangers of gluten sensitivity without full blown celiac disease, I consider any elevation of antibodies significant and worthy of a trial of gluten elimination. Many doctors consider elevated anti-gliadin antibodies in the absence of a positive intestinal biopsy showing damage to be “false positives.” That means the test looks positive but really isn’t significant.

We can no longer say that. Positive is positive and, as with all illness, there is a continuum of disease, from mild gluten sensitivity to full-blown celiac disease. If your antibodies are elevated, you should go off gluten and test to see if it is leading to your health problems.

So now you see–that piece of bread may not be so wholesome after all! Follow the advice I’ve shared with you today to find out if gluten may be the hidden cause of your health problems. Simply eliminating this insidious substance from your diet, may help you achieve lifelong vibrant health.

We’d like to hear from you … Tell us in the comments below how foods that contain gluten affect you and if you have any tips you can share with others about eliminating gluten from their diet.