Rice, Potato, and Tomato May Be As Inflammatory As Wheat

In this article a key question is brought to the forefront, namely, is eating wheat and gluten free enough to obtain optimal health?  The mass market has done quite a good job of accommodating the gluten & wheat free movement by providing an increasingly wide number of good tasting and seeming nutritious "whole grain" products.  But are whole grains like rice, or other common wheat substitute flours like potato, really as good for us as we think?

The question can be answered in a number of ways, and it is important to keep things in perspective. As idealists, we might ask ourselves: "What is the perfect diet?" But as realists there is always a sliding scale of lesser evils that we exchange for the experience of enjoying our foods and obtaining the comfort they readily provide. Take a grain of sea salt as you read this exposé, as it is intended to illuminate how in some cases eliminating wheat and gluten will not be enough to overcome nagging inflammatory problems like osteoarthritis, or maybe more serious treatment refractory and idiopathic health conditions.

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