Butter or Coconut Oil
Full Fat Yogurt (thick Greek or Turkish)
Raw Chocolade Nibs
WHY I DON’T USE GRAIN FOR PANCAKES?
The grain that first entered our diet about 10,000 years ago bears little resemblance to the grain we grow and consume today. Genetic bioengineering and food processing have created strains of grains that contain up to 40 times the gluten of grains than few decades ago. Referring to Dr. Allan Fritz, a Professor in Wheat Breeding in Kansas State University, 99% of all the wheat cultivated in the world today, is modern production dwarf or semi-dwarf wheat.
Gluten is a sticky and glue like protein that disturbs the digestion and absorption of the nutrients. When the unabsorbed food is left in the gut, it increases the immune response and our immune system attacks the small intestine wall. That can cause symptoms such as stomachache, nausea, diarrhea, constipation, awkwardness and in a long run, a leaky gut.
It’s interesting that same kind of an immune system attack develops in the other parts of the body as well, such as in nervous system. This means more inflammation / cytokines that are very destructive for the brain. The studies show that the brain can show symptoms on it’s own! With that said, the neurological disorders might be a cause of gluten. (7,8)
READ MORE ABOUT GRAINS AND GLUTEN.