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Functional Nutrition With Paige Kelly – August

Aug 29, 2019 | Health | 0 comments

Paige Kelly BA, MSACN

Now offering a free 15-minute phone consultation!
802-644-8440​
Located in Jeffersonville, VT

Who loves bread, pasta, and pastries?!

Well me too! I think that goes without saying for most people. But some things you should be aware of before treating yourself to a generous serving of spaghetti and meatballs.

​Do you have a foggy head, bloated belly, the inner tube around the middle – consider ditching your wheat.

Why is this food such a terror to our bodies when spread with butter, tastes so delicious?

Because the wheat we eat today is not our grandmother’s wheat. Our traditional wheat, such as Einkorn, Emmer, and other wild strains of wheat of long ago has been replaced by higher-yielding crops resistant to disease, drought, and heat in order to feed the masses. (1) This wheat has been genetically altered for this purpose. (1)

In addition to the altering of this grain, we also spray these crops with glyphosate. (2)  Glyphosate is a known carcinogen in addition to being a chemical which not only alters our own gut microbiome but over time can create disturbance in our gut lining. (3) Our gut lining contains approximately 70% of our immunity. (4) The bottom line, the consumption of wheat, because of genetic changes and chemicals used on crops, has shown to be connected to many chronic diseases such as Celiac Disease, Insulin Resistance, Heart Disease, psoriasis/eczema and more.

So you might be saying to yourself, “I am going to go gluten-free”

BUT WAIT! Not so fast, the problem with gluten-free bread – it is still made with gluten-free WHEAT – which is still the genetically modified version and contains glyphosate.

Where to start:

  • Consider using alternatives like almond flour, coconut flour for cooking.
  • Also, replace wheat and opt for quinoa, wild rice, brown rice.

Remember, there is no shortcut to health – small changes over time, long term wellness!
Please feel free to contact me for a complimentary 15-minute phone consult if interested in creating a healthier you!

About Paige Kelly BA, MSACN

Paige Kelly BA, MSACN
Paige Kelly BA, MSACN

Paige Kelly has worked in the healthcare field for over two decades. She graduated from the University of New Orleans and later returned for postbaccalaureate work in Biology. Paige ended up graduating with honors from New York Chiropractic College, receiving a Masters of Science in Applied Clinical Nutrition.

Her nutrition and therapeutic massage experience comes from working in chiropractic offices, physical therapy clinics. As well as owning a wellness office in Louisiana called “All About Health” which included colon irrigation and therapeutic massage. Paige began her journey toward health long ago when she was presented with several of the chronic lifestyle diseases many of us face today. Paige brings a unique understanding and compassion to her clients based on many years of trial and error with her own experiences which have been heightened by research and higher education.

Paige Kelly is very passionate about sharing nutritional information and the tools to use in order to make changes in your health. Nutrition is an integral part of everyone’s health and healing.

“I feel privileged to share my knowledge with you and grateful for your trust in me. I hope in writing these monthly blog posts I can help you begin your new journey toward optimal health.” – Paige Kelly

Be kind to yourself,

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Paige Kelly  BA, MSACN, CNS
paige@FunctionalNutritionVt.com
802-644-8440
​Follow me on Facebook  

References:
1. Davis, W, M.D. (2011) Wheat Belly.  Toronto, Canada:  Harper Collins.
2. Roseboro, K. Why is Glyphosate Sprayed on Crops Right Before Harvest? March 2016.
https://www.ecowatch.com/roundup-cancer-1882187755.html.
3. Campbell-McBride, Natasha MD.  (2010) The Gut and Psychology Syndrome.  Cambridge, UK:  Medinform.
4. Vighi G, Marcucci F, Sensi L, Di Cara G, Frati F. Allergy and the gastrointestinal system. Clin Exp Immunol. 2008;153 Suppl 1(Suppl 1):3–6.doi:10.1111/j.1365-2249.2008.03713.x.  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2515351/

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