Four years ago David developed a gluten allergy. That began a series of radical changes in our diet. But there were more to come!

Two years ago he started having a series of “weird” problems.  He was not diabetic or even pre-diabetic but he clearly had a blood sugar problem!  On any given day his blood sugar spiked and dropped for no apparent reason.  He was alternatively shaky and moody. And eating seemed to make the problem worse.

We were at our wits end!  So in an effort to figure out what was going on we started tracking the symptoms and what he ate. The place to start was in the grocery store; reading labels.

Remember, David and I are champion label readers.  People who give up sugar have to be! We only bought food that appeared clean. Admittedly, there were a bunch of things I couldn’t identify. Things like spices, natural flavors, carrageenan and sodium caseinate. I didn’t worry about them much.  After all they were at the end of the label and presumably a very small percentage of the ingredients.

Finally David hit upon the idea that maybe his problems had something to do with his gluten allergy. I thought it seemed a little far fetched but by this point, far fetched was fine if it got us to an answer.

The gluten research took him right to free glutamate.  Free glutamate lead directly to Russell Blaylock and Excitotoxins; the chemicals in food that pierce the blood-brain barrier and over-stimulate the neurons of a brain to death! Free glutamates like MSG and HVP are straight up glutamate.  We ordered Blaylock’s book Excitotoxins: the Taste that Kills immediately.  David read it in two days.

I found the book a little dense, but this video is extremely clear and easy to watch.  Please take the time to do this, it will change your entire world view! The video quality is not terrific, but if you just listen, that is enough!

We were headed to an answer – we just didn’t know what a long strange journey was ahead of us!
To be continued