Two Foods You Should Probably Avoid


Wheat and Dairy.

These are two foods I try my best to avoid, and you should, too.

I say avoid because let’s face it, we’re human.

Saying you’re never going to eat a certain food for the rest of your life is pretty unrealistic.


I have a sister and brother in law who are AMAZING chefs. (shameless plug, here.)

Occasionally – OK, most of the time – their cooking involves either one or both of these foods.

As a former chubster, and to this day a “fat kid at heart,” I will eat or at least try anything placed in front of me.

If it’s good, I will devour it in less time than Marshawn Lynch can run the forty.

That is why I cannot, and will not, say “never.”

With that being said, I will tell you that for most of the time (meaning 90%) I avoid eating wheat and dairy.

Here’s why:


Wheat –

1. It’s full of gluten, a protein composite that gives dough it’s elasticity and chewy texture.

The main problem with wheat is that many people have a hard time digesting the gluten found in it.

While only about 1% of the population has full blown Celiac disease, evidence shows that a much larger percentage of people do have a “sensitivity” to it.

Gluten can damage the intestinal lining and cause pain, bloating, tiredness and stool inconsistency, among other issues.

Also, psychiatric and neurological conditions such as ADD/ADHD, depression, Alzheimer’s, and schizophrenia have all been linked to the consumption of gluten.

2. Anti nutrients.

Wheat contains certain substances that “steal” nutrition from other foods.

Phytic acid and lectins bind to minerals like calcium, zinc, iron and magnesium, and prevent our bodies from absorbing them properly.

In gluten sensitive individuals, the digestive tract can become damaged, and this can reduce the absorption of ALL nutrients.

One study even showed that wheat fiber can cause people to burn through their Vitamin D stores up to 30% faster, obviously increasing their risk of a deficiency.

3. Wheat Germ Agglutinin (WGA)

A glyco protein that is technically classified as a lectin. 

It has been found to be inflammatory, immunotoxic, cardiotoxic, and neurotoxic.

It can disrupt endocrine function and adversely affect gastrointestinal function.

It can also pass through your blood-brain barrier and interfere with neurotransmitter function.

4. Wheat drastically increases the amount of small, dense LDL cholesterol.

People who have this type of LDL cholesterol, also know as type B LDL’s, are at a much higher risk for heart disease than those with large LDL particles – type A.

One controlled study split a group of 36 over weight men into two groups.

One group was instructed to eat whole oats, and the other whole wheat.

The group eating the whole oats saw a reduction in type B LDL particles.

The group eating the whole wheat saw a 60% increase in type B LDL particles!

The wheat group also had a small increase in triglyceride levels as well.


1. Antibiotics. 

Factory farmed cows are sick animals.

A natural diet of green grass is replaced with a high protein, soy based feed.

This feeding method produces cows with unusually large pituitary glands, and causes them to produce 3x the milk than if they were raised the old fashioned, natural way.

Because of this the cows are “kept alive” longer with antibiotics.

These antibiotics, of course, are present in the milk that you and I consume.

Delicious, right?

2. Pasteurization. 

Because these cows are sick and dying (and most of the time standing in their own feces), the milk they produce is much more susceptible to bacteria.

Therefore, it only makes sense that the milk they produce is pasteurized, right?

While pasteurization kills the harmful bacteria, it also kills all of the good bacteria and enzymes that makes milk beneficial to you and me.

Without them, milk is VERY difficult to digest.

Because the human pancreas is not always able to produce these enzymes, it can easily become over stressed.

This can lead to diabetes and other diseases.

Approximately 65% of the human population has some form of lactose intolerance.

3. Homogenization. 

Every wonder why the cream in milk doesn’t float to the top like back in the ‘good ol days?’

It’s because the fat in milk is homogenized, subjecting it to rancidity – Yummy!

Even worse, the milk fat can be removed altogether.

This, of course, is known as ‘skim milk,’ and the “health experts” laud it as a health food.

WRONG again.

Milk has fat in it for a reason, people.

Without it the body cannot utilize any of the fat soluble vitamins and minerals present in the milk.

Also, vitamin D is found in the milk fat.

In ‘low fat’ and ‘skim milk,’ natural vitamin D is replaced with the synthetic kind, which is toxic to the liver.

But wait, there’s more!

Unlike the cholesterol in fresh milk, which can have a variety of health promoting effects, the cholesterol in homogenized milk is oxidized, and so turned into the rancid cholesterol that leads to and promotes heart disease.

4. Bovine Growth Hormone (BGH).

Because of the use of this hormone to increase production, cows experience an increase of insulin-like growth factor (IGF-1).

IGF-1 survives pasteurization and human intestinal digestion.

It can be absorbed directly into the human bloodstream, particularly in infants.

It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms.

It is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression.

The use of BGH also decreases the body fat of cows.

Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, and antibiotic residues.

When the cows have less body fat, these toxic substances are then transported into the cows’ milk – Delicious!

With that said, I will say that if you can get your hands on raw, unpasteurized, and non-homogenized milk, it is actually an extremely beneficial and healthy ‘superfood.’

The odds of you getting this are low, but there are a few local farms and co-ops that do sell it.

The next best thing would be grass fed, full fat, non-homogenized milk; you can purchase this at your local Whole Foods.

If you are going to have yogurt or kefir of any kind, grass fed and full fat would be best, or yogurt made from goat’s milk as it is easier to digest.

Grass fed butter and/or clarified ghee are the exception to the rule; they are extremely healthy and recommended for cooking.

You can get them both at Whole Foods, and the butter only at any local grocery store.


Remember that everyone is different.

I personally feel and look better when I avoid both wheat and dairy.

Do you absolutely need to eliminate these foods to lose weight and be in great shape?


Will you die immediately if you consume these foods like some fitness “experts” would have you believe?


Will you lose weight faster and feel better in the process by eliminating these two foods from  your diet?


The only way to know for sure is to give it a shot.

What do you have to lose, except for maybe a few pounds?

Author: J.J.Valdivia

I have worked in the health and fitness industry for a decade. Through my personal work with clients, and my writing, I strive to help others become more well-rounded human beings, so that they may thrive in all areas of their lives.

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