Are Grain Free and Gluten Free the same thing?

June 17, 2024 – Our town took a magical trip down memory lane today. The Model T Ford Club of America rolled into town for their 2024 National Tour. 

Dozens of these magnificent Model T’s lined our streets. It felt like stepping back in time.

The visitors took a stroll through our town’s rich history, from the old Lakeside Inn, the Auto Speedway route, made famous by racing legend Barney Oldfield, to our charming historic buildings and homes.

The Lakeside Historical Society opened their doors, welcoming everyone to explore the chapel, museum, Gift Shop, and the Speedway monument. It was a little slice of the past brought back to life.

Their visit was short, but the memories will last a lifetime. A huge thank you to the Model T Ford Club of America for stopping by and making the day in our hometown so special.

Gluten-Free is the new “low fat” craze that is filling supermarket shelves these days. Remember the “Fat Free” and “Low Fat” fad that swept the country in the ’90’s? Yeah, we all got on that train thinking fat free or low fat was a “get out of jail free” card. Surprise! Turns out that garbage that was pushed as “health food” and “healthy eating” was FULL OF SUGAR. And chemicals. And people got fatter! Ruh Roh.

Fast forward several years when the “Gluten-Free” message started picking up steam, food manufacturers jumped at the opportunity to flood the market with “healthy, gluten free” products. It was embraced as the solution to gluten intolerance for everyone suffering from food allergies to serious celiac disease.

Here’s the dirty little secret: all of these chips, crackers, snacks, etc. use ingredients that are worse for you than actual gluten! Common replacements for gluten are cornstarch, rice flour, tapioca starch, and potato flour. These ingredients raise blood sugar higher than if you ate a spoonful of sugar! Dr. Davis explains the horrors of gluten free foods here:

For truly restored health the only option is grain free as far as I’m concerned. Start by reading Dr. Davis’ books. I suggest the cookbook and here’s why: He does such a great job distilling the research about grains and why they should be avoided at all costs. What could have been written in Medical terminology and over most peoples’ heads is written in a way that is very easy to understand, with just enough facts to inform but not overwhelm.

It’s up to you to ignore the advertising gimmicks and educate yourself about the serious health issues eating “gluten free” foods really cause.