Author: John Douillard
Publisher: Morgan James Publishing (2016)
Eating gluten and dairy-free has taken the health food industry by storm. Food manufacturers are realizing that unless they offer a gluten-free version of their product, it is increasingly difficult to be competitive. Studies show that within a single year, as many as 100 million Americans consume gluten-free products. Non-dairy foods and milk substitutes have also become increasingly common: in 2015, the U.S. dairy alternatives market was worth 2.09 billion, and growing.
Much like my own beliefs (developed through years of nutrition school and practical practice), the author reasons that it is the refining and processing of the common foods we eat today (not the least wheat and dairy based items) that form the root of most chronic health and digestive concerns, not the basic food item itself. After all, when was the last time you ate wheat berries for dinner, or drank whole, raw milk?
Building on a background of 600 scientific studies, Douillard sets out to retrain the brains and bodies of modern man, beginning by changing attitudes towards "bad" and "good" foods, followed by flushing the lymphatic system so as to "reset" it to the way it was at birth, balancing blood sugar by following digestive cycles and providing self-care instructions to keep your overall health at its peak. While I've never liked the "fad diet" theme of whole food group eliminations, this book further solidified my belief that unless there is a concrete medical (i.e. autoimmune) disorder contributing to the need for avoiding wheat, dairy, eggs, etc, there is always a way to "have it all", including your well-being inside and out.
Available on Amazon