How can a ‘staple food’ be making us sick?
I’ll never forget the first time my brother-in-law (a Bakery owner) learnt that I had coeliac disease (and thus couldn’t eat his wheat-based breads etc). He literally rolled his eyes and made jokes about it being the ‘new fad diet’.
What he didn’t understand, is that coeliac disease is a medically diagnosed autoimmune disease – I hadn’t jumped on a bandwagon to get attention … in fact, 17 years ago when I was finally diagnosed, after years and years of being sick, I had never heard of gluten or coeliac disease. It wasn’t until a concerned friend urged me to get tested because I was constantly sick, that I learnt about gluten.
Several years later, he was asking my advice on gluten free bread for his Bakery, because he was constantly being asked for it.
Why had the inquiries increased? Was it due to ‘fad diets’ or was it due to the ever-increasing number of people being diagnosed with an autoimmune condition that requires a wheat free diet?
Have you wondered the same thing?
Why are we reacting so much to this staple food? Well, scientists and health specialists the world over are asking the same question and they have come together in the ‘What’s with Wheat?” documentary (details below) to explore the question … ‘Why have we become so wheat intolerant?’
Yours, Judy xx
Nourish Cafe will be offering dinner and snacks from 6 pm – 7 pm, prior to the screening of the film. Visit our Facebook Event for more details on pre-ordering your meal.
Wheat… It’s everywhere and in everything! But could it be making you sick?
Humans have been eating wheat for millions of years but are today’s wheat what it used to be? More people are wheat intolerant than ever before. Cyndi O’Meara, nutritionist and founder of Changing Habits, went on a global quest to find out why. This is her story.
Featuring leading experts from around the world including Sarah Ballantyne, Dr Terry Wahls, Dr Natasha Campbell McBride, Pete Evans, Mark Sisson, Dr Vandana Shiva and more, this is a must watch film for anyone who’d like to improve their health and that of our children and future generations.
If you care about your health, your families health and the health of the generations to come, then you need to join us at the Bundaberg screening of “What’s with Wheat.”
ABOUT THE EVENT
Big thanks to Family Chiropractic Bundaberg for bringing this film to Bundaberg!
Before the film, you’ll be able to purchase meals and snacks from Nourish Cafe PLUS mingle with local exhibitors and sample products before the event.
Date & Time: Friday, July 29th, 2016 6:00 pm – 9:30 pm
Location: Shalom College Performing Arts Complex
Visit Family Chiropractic Bundaberg to book your tickets NOW!
The Program for the evening will be as follows:
• 6:00 pm: Doors open, organic meals available for purchase, chat to our local exhibitors
• 7:15 pm: Film commences
• 8:30 pm: Q&A panel with local health experts
• 9:00 pm: Lucky door prizes drawn from all featured businesses
• 9:30 pm: Event concludes.
MORE ABOUT THE FILM
More and more people are diagnosed with coeliac and non-coeliac gluten sensitivity than ever before! You have to ask the question, WHY?
Have you ever wondered why as a nation and a worldwide population we are struggling so much with our health?
A new Australian made documentary, “What’s with Wheat” spills the beans on the devastating effect wheat is having on our nation’s health.
Could our modern wheat production and the amount of wheat we consume daily be contributing to the global health crisis?
These are the questions explored in a new feature-length documentary “What’s with Wheat?”.
Dr David Perlmutter says that “NO part of the human body is immune from the effects of gluten.” It’s possible that modern wheat just may affect every single system in our entire body.
Wheat and wheat containing products have become a component of almost every single packaged food and even our beauty products, plus they could be having a devastating effect on the health of yourself and your family.
“What’s with Wheat?” answers how differently our wheat crops are now grown and processed, what’s added to the wheat, the reason why it’s so addictive which is leading people to consume more than they used to and why wheat is now added to other foods and cosmetics.
What’s with Wheat features 15 global experts from Australia, United States, England, America, New Zealand and India.
Cyndi O’Meara – Nutritionist, Founder: Changing Habits
David Perlmutter, MD, FACN, ABIHM – Neurologist and #1 New York Time Best Seller “Grain Brain.”
Sarah Ballantyne PhD – Health Educator/Advocate
Pete Evans – Chef, Author: “Paleo Way.”
Dr Terry Wahls – Clinical Professor Of Medicine, University of Iowa
Dr Natasha Campbell-McBride – Author: “Gut And Psychology Syndrome.”
Mark Sisson – Best Selling Author of “The Primal Blueprint.”
Sally Fallon Morell – President: Weston A. Price Foundation
Sayer Ji – Founder: Greenmedinfo.com
Dr Stephanie Seneff – Senior Research Scientist, MIT.
Professor Rodney Ford – Gastroenterologist and Food Allergy Specialist
Joel Salatin – Farmer, Author, Food Freedom Advocate
Dr Vandana Shiva – Author, Activist, Pioneer, Scientific Advisor
Leo Galland, MD – Author: “The Allergy Solution”, Director, Foundation for Integrated Medicine
Kim Morrison – Health and Lifestyle Educator, Author and Speaker