Why are So Many People Gluten Sensitive?

February 18, 2015 at 9:26 AM

monsanto-roundupMany many of you are asking me a very important question: “Why do we have so many people developing Gluten Sensitivities?” Is it for real, or is it due to the media? Is it a fad? Is it due to the fact that we eat too much of it? What are the causes of such an epidemic?

The following is a summary of the multitude of reasons why I think that our population is truly facing a Gluten Sensitivity Epidemic:

1. The gluten of today is NOT the gluten that was available to us 60-70 years ago! When our grandparents ate gluten, it was from a grain that contained about 10% to 20% of gluten. Today’s wheat contains about 90% gluten! The changes have been instituted by the agricultural industry to make the grain more sturdy (better growth) and resistant to pests.

2. In the old days, when grains were harvested manually, they were left in bundles in the middle of the fields in order to dry for about a week, before being separated from the straw. This drying time reduced the amount of gluten in the grain.

3. In the old days, after being separated from the straw, the grains were stored in barns, where additional drying occurred before being used. This drying time allowed more gluten and other anti-nutrients to evaporate naturally. Today, the grains are immediately processed into flours with no time for gluten evaporation.

4. Another important reason is the difference in the way bread is made today versus yesterday. Old fashion bread was made by the slow process of leavening (rising). By leaving the dough to rise slowly for several hours or days, you are reducing the amount of gluten in the process. On the other hand, modern breads are made with fast rising agents that do not require any time before baking. Hence, today’s processing does not allow the gluten content to be reduced through the process of evaporation.

5. At this point in my discussion, I have not yet begun to talk about modern grains! Modern grains contain more gluten than yesterday’s grains; modern flours and breads are fast-tracked processed as noted in Paragraph 4 above. But more importantly, modern grains are now genetically modified (GMO) and sprayed with pesticides (Roundup / Glyphosate)! Several studies done on rats and pigs have shown a huge increase of cancer rates due to GMO!

6. The worst and most dangerous factor of gluten intolerances is the usage of the pesticide GLYPHOSATE developed and sold by the Monsanto Company. Glyphosate is in “Roundup” (Monsanto trademark) herbicide. Dr. Stephanie Seneff, PhD has spent the last 10 years researching the relationship between the usage of Roundup and the epidemics of autism, Alzheimer’s, and cardiovascular diseases. Wheat, corn and soy are often sprayed with Roundup just prior to be harvested, which means that ALL non-organic bread and wheat products sprayed with Roundup contains GLYPHOSATE!

Monsanto claims that Roundup is harmless to humans, and affect plants only by blocking a pathway called the “shikimate pathway”, which is what kills the weeds. But, Dr. Seneff points out that human gut bacteria DO in fact have this “shikimate pathway” (CONTRARY to what Monsanto claims), which basically means that Roundup Glyphosate kills our gut bacteria, and by clear extension, it is basically killing us!

Gut bacteria are indeed one of the first lines of defense in the human immune system as they control pathogens such as viruses, yeasts and parasites. Gut bacteria influence 90% of our body cells; they synthetize amino acids; they produce neurotransmitters; they produce vitamins such as folate and B12, they chelate heavy metals, and much more! Clearly, by killing our gut flora (Gut Bacteria), our health IS being destroyed!

Glyphosate is present in breast milk of American mothers, at a rate of 760 to 1600 times higher than the allowed limits in European drinking water. To make things worst, additional chemicals in Roundup that are untested because they are classified as “inert”, yet according to a 2014 study in BioMed Research International, these chemicals are capable of amplifying the toxic effects of Roundup (GLYPHOSATE) hundreds of times over!

So, is gluten a REAL epidemic? You bet it is… when you understand that not only is the percentage of gluten contained in grains today higher than in the past, but also and most importantly, the grains that contain gluten (wheat, rye, barley) are poisoned by highly toxic ingredients (GLYPHOSATES)! If a person ingests poisoned grains, it is totally logical that the body reacts against it!

CONCLUSION: Do NOT buy any grains (gluten or not) unless they are CERTIFIED ORGANIC! And then, even if you buy only organic grains, you need to test yourself to see if you have reactions to gluten: If your reaction to gluten is positive, simply stop eating gluten! Otherwise your risks of developing autoimmune diseases or other degenerative diseases are VERY high.

Yours in Health,

Béatrice Legras Levinson, Naturopath & Certified GAPS Practitioner

Béatrice Legras Levinson, Functional Nutrition – Certified GAPS, practices / sees patients world wide via SKYPE, FaceTime, Telephone Consultations and in person, all by appointment only. If you wish to have an appointment with Béatrice Levinson or you have questions, please email her office and you will receive an immediate reply within 24 hours to BeatriceLevinson@sbcglobal.net. Béatrice Levinson see patients in person in her Antibes, France and her Paris, France offices.

Béatrice Legras Levinson
Functional Nutrition – Certified GAPS
TEL: 011-33-4-94-84-00-48

Vegetarian Versus Non Vegetarian Diet

April 4, 2014 at 10:55 PM

Is eating meat healthy for us or not? 

A large survey was done in Austrian population in 2006-2007 by the Medical University of Graz, Austria.

The conclusion were:

“Our study has shown that Austrian adults who consume a vegetarian diet are less healthy in terms of cancer, allergies,  have more mental disorders (anxiety and depression),  have a lower quality of life, and also require more medical treatment.”

“Additionally, they have a poorer quality of life in terms of physical health, social relationships, and environmental factors.”

Although the study found vegetarians tend to have lower body mass indexes, be more physically active, drink less and smoke less frequently than meat eaters, they were 50 percent more likely to have a heart attack, 50 percent more likely to develop cancer, along with being twice as likely to develop allergies.

The survey was done on 1320 persons, with comparable ages and socio-economic status.

I personally believe that humans being omnivores (meaning they eat everything), we need to have animal proteins in our diet. There is no way around it. Even though the human body can adapt and survive on a vegetarian diet, it will however function better with animal proteins in order to attain better health.

Yours in health,

Beatrice Levinson, Naturopath & Certified GAPS Practitioner



January 5, 2014 at 7:19 PM

Welcome to the Practice of Béatrice Levinson, Traditional Naturopath and Certified GAPS Practitioner. The goal of this practice is to help you find the path to a better health!

You may suffer from digestive problems, multiple allergies, chemical sensitivities, chronic fatigue, depression or anxiety, you may have trouble maintaining your weight, have hormones imbalances, or even been diagnosed with diabetes and cardio-vascular diseases or auto-immune conditions.  No matter what your health issues may be, Naturopathy can help you improve your condition.

The standing goal of this practice is to find the root causes of your health problems, through detailed questions, a thorough discussion of your health history, if necessary through the use of blood tests, saliva tests and stools tests. Once the causes are identified, we can then address them one by one through an individualized program that I will personally tailor to your specific needs. This program involves specific nutritional advice, supplementation, and life style changes that are determined according to your case.  Twenty-six years in practice as a Traditional Naturopath has given me the experience and tools to lead my practice to consistently successful results.

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Should You Eat Bacon?

May 10, 2013 at 10:54 PM


I get this question all the time: “Can I really eat bacon…But I thought that it would clog up my arteries? 

They are so many myths about diet and nutrition, that the majority of my patients are totally confused and open their eyes with an “aw” expression each time I tell them that BACON IS GOOD for our health!

Yes, bacon is a not only a safe food… but it is so good for you! Pork fat is probably the healthiest fat to consume. Why is that?

1. Pork fat has a perfect combination of fats: about 50% is monounsaturated (like in olive oil for example) which everybody knows has many anti-inflammatory properties; 40% is saturated fat, which is the reason that pork fat is stable for cooking , and about 10% is polyunsaturated fat.

2. Pork is fat is very rich in vitamins A and D, assuming that the pigs have been raised on the outside (benefiting from sunshine) and ate what pigs are supposed to eat (basically everything… as pigs are omnivores) but were not fed GMO grains and not treated with antibiotics. Vitamins A and D are fat soluble vitamins absolutely necessary to make new tissues and heal new tissues (bones, nerves, muscles, brain, glands…etc.). Bacon is also rich in vitamin E.

3. Pork fat is rich in cholesterol!  Yes!  Cholesterol is not an evil molecule, quite the opposite in fact: we need a good level of cholesterol in order to be healthy! Cholesterol is not responsible for cardio-vascular diseases… this is another of the many myths of diet! Every single cell of the body is protected by a fatty layer, most of it, being cholesterol. If we didn’t have cholesterol, we would be just like a puddle! Cholesterol is in the protective layer of  cell membranes, and protect cells from virus, bacteria, and chemicals to penetrate them.

4. Bacon is rich in salt!  Whoa… Another Myth!  Salt is touted to be so bad for us, and we hear everywhere that we are eating too much salt, that salt is raising blood pressure, make you retain water… etc.! The truth is that according to the salt society, we are actually eating less salt than 50 years ago!  How about that?  And salt IS an absolutely necessary mineral to the body, especially the adrenal glands.

5. Bacon makes you feel good and satiated because it stabilizes blood sugar and improve your mood.

So, if you accept the fact that bacon is good for you, then what about the nitrates in bacon? Nitrites are been associated with cancer.

Bacon needs to be cured with something for preserving it, so you have 3 choices:

- Best: traditionally cured bacon from pastured pigs and cured with salt and herbs.

- Acceptable: Celery salt cured bacon.

- Avoid: commercial bacon processed containing nitrates, MSG, smoked flavoring, liquid smoke, or other questionable additives.

So, this is where I stand, and I eat my bacon every single Sunday. I love it! It feels good eating it, both physically and mentally!

Enjoy your bacon, and let me know what you think!