There are issues with eating grains.
I’ve cut down on my consumption of grains.

One of these issues is Mycotoxins.

The other issue is phytic acid and other enzyme inhibitors that are found in all grains, nuts and seeds.
Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract and thus interferes with the absorption of these substances. Enzyme inhibitors can interfere with digestion.

Heat does not neutralize phytic acid or enzyme inhibitors. For this reason, all grains, nuts and seeds should either be sprouted, soaked in an acidic medium (such as lemon juice or whey), fermented or sour-leavened in order to make them more digestible and nourishing. Many people who are allergic to grains can tolerate them when they are prepared in this way.

Corn is a little different–it must be soaked in a solution of water filtered through dolomite powder in order to free up its vitamin B3 content for human absorption.

I hope that you already know the importance of diet. I have to admit, for many years I ate foods thinking they were healthy, I was misinformed, misguided and as a result made less than perfect dietary choices. In our modern world it is a real challenge to figure out what to eat and what not to eat. News and theories that seem conflicting and even contradictory are the norm. The good news is that with every challenge comes the ability to learn and the motivation to seek truth. I often tell people, “the truth is always in between”.

Every human body is different, at different times with different dietary requirements. However, it is possible to find simple guidelines to help heal the body and as a result stop hair loss or promote new growth. Again, I say if your hair does not re-grow at the least you have probably increased the number of your future healthy (and happy) years.

So “what diet should I be on?” you may ask, should I you go low carb, Atkins, McDougal, Paleo, raw, traditional, vegan, vegetarian, meat-arian …etc! I don’t have an answer. There are more diets than I care to count. Finding one specific diet that is perfect for any one person has been a challenge and a quest at the same time.

I am of the opinion than no one diet is perfect for me, nor should any one diet be. Various elements from a multitude of diets put together on the other hand work wonders. Here’s why, you want to learn knowledge that you can carry with you and apply on daily basis no matter where you are.

So, what is a good hair diet?

I am confident enough to say that hair loss in Asian countries was a fraction of what it is in the U.S., and probably is still at a fraction of what it is in the U.S. In Asian countries urban dwellers suffer more hair loss. Even more interesting those that relocate to the U.S. soon after develop hair loss issues.

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This is one version of a modified Elimination Diet that I like. It removes any possible allergen or inflammatory food, you most likely can tolerate most these but while on this diet the idea is to not eat anything that could remotely cause you inflammation. If some people had an inflammatory reaction then this food is listed in the Foods to Avoid column.

-::- Note: The below is posted here for archival and educational purposes -::-

Modified Elimination Diet

Last Updated on Thursday, 29 January 2009 03:22

:: The diet above has been posted here for archival and educational purposes only. PLEASE do me a favor and visit the author’s website, i.e. the ORIGINAL website where this diet was found, by following this link, and considering using their services and/or visiting their sponsors’ websites: http://www.ecopolitan.com/health-services/eco-healing/ ::

Many are allergic to gluten and wheat. Some experience clear signs of their gluten intolerance or wheat allergy, many others experience much more subtle effects of such sensitivity.

It can be argued that our human digestive system did not evolve to to eat wheat and gluten as the paleolithic hu(wo)man ate mostly meats, fish, roots, berries, and seeds, not farmed grains.

It is also a fact that most of today’s flour has been stripped from it’s nutrients, bleached, grounded so fine to prolong shelf life (so even bugs can’t survive by eating that de-natured food) or to make using the flour easier, especially in the industries that want to create tasty and good looking pastries very fast. I will write other articles to talk about what to look for when buying wheat flour, I will also talk about the best method to prepare pastries using fermentation (not using baker’s wheat) in future articles.

For those of you that want to avoid wheat and gluten all together, I have good news. There are many alternatives, many are healthier than wheat.

I listed below “flours” that are alternatives to wheat flour and that are also gluten free. Remember, you’ll have to adjust any recipes you are using and maybe do some experimentation before you get the right quantities.
Amaranth flour: Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

Buckwheat flour: Buckwheat flour is not wheat, buckwheat is related to rhubarb. The small seeds of the plant are ground to make flour. Other  names: beech wheat, kasha, saracen corn.

Millet flour: Comes from the grass family.  Don’t use too much of this as millet has been shown to not be thyroid-friendly because it limits the uptake of iodine to the thyroid.

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