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Why Gluten is No Good for Brain and Body Function

Gluten and Your BrainGluten is a protein found in wheat, corn, rye, barley and in oats. The human body cannot digest gluten. Because of this, gluten acts like a foreign material to the body and causes inflammation in the intestines. Inflammation damages the intestinal wall which then allows toxic substances to leak into the bloodstream.  The toxins then break down the blood-brain barrier and go into the brain and damage brain cells.

Oats may be eaten more safely if they are prepared correctly. Soaking whole oats activates enzymes in the oats to digest the gluten and two other indigestible sugars (stachyose and raffinose).

Below is the correct method to preparing oats for cooking:
(1)   In the evening bring 6 cups of water to a boil, then take the pan off the heat.
(2)  Add 1 ½ cups of organic steel cut oats and ½ teaspoon salt.
(3)  Cover the pan and let sit overnight.
(4)  The next morning, do not drain the water off, just set the pan back on low to medium heat, and while stirring often, bring to a boil.
(5) Continue stirring until it thickens to the consistency you prefer.    You can add chopped soft dates for sweetening or raw honey (no honey for children under 1 year of age), coconut oil,  cinnamon , vanilla, shredded coconut, or whatever else you like.

In a future posting we will reveal the wonders of organic virgin (unrefined) coconut oil for brain cells!!

 

Martha is located in the Greater Boston Area, but can Skype or consult via telephone from anywhere. To schedule a consult or appointment with Martha, please call 978.352.6349.

CONTACT DR. DIANE®

Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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Dr. Diane is a catalyst for change

Image Credit Elaine Boucher

Within each person shines an inner light that illuminates our path and is the source of hope. Illness, trauma, suffering and grief can diminish the light and shroud hope. I am a catalyst for hope and change, offering a way to rekindle this inner light.

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