Wisdom Quarterly: American Buddhist Journal: Happy Nat'l Pizza Day (Gluten?)

Sunday, February 9, 2025

Happy Nat'l Pizza Day (Gluten?)

VIDEO: The Right Stuff celebrates National Pizza Day (Feb. 9, '25) with Good Morning America

The Right Stuff celebrates National Pizza Day

(Good Morning America) Feb. 7, 2025: Lifestyle contributor Lori Bergamotto shares top pizza recommendations for ~~Super Bowl~~ Taylor Swift Viewing party and National Pizza Day this Sunday. GET PIZZA FIX HERE: tinyurl.com/bdhzaw3u

Pizza is an American invention

Gluten-free vegan deep dish?

They don't eat pizza in Italy. They don't even know what it is. Italia eatta panini, a kind of fluffy bread with just a few garnishes for flavor. It took an American to make a pie. Living on the West Coast, which may arguably be the best coast, we are all about a thick crust, preferably gluten-free.

The East Coast, in New York style, a flour tortilla is used, the thinner the better. (How does that make any sense?) Living outdoors in giant in backyards, the west and Southwest can have their own pizza ovens year around, except for the two weeks when it rains.

Vegan nut cheese drizzling, Beyond meat toppings, and lots of fresh green basil, thin heirloom tomato slices, herbs, and no pineapple (we repeat, no pineapple, this is not Hawaii), with savory spices, maybe even some shitake mushrooms... There's no end to what the imagination can create on Pizza Day.

Oddly, this year falls on 4/20, and Pizza Day falls on Super Bowl Sunday -- traditionally known as the day more avocados are consumed than any other (except maybe Cinco de Mayo) due to the dips, chips, and sandwiches. It's almost as if someone, some deva up there, knows what's going on down here.

Q: What's wrong with gluten?

Gluten kills (Pura Vida Foodology)

A: Gluten is found in wheat, barley, rye, oats, and buckwheat (not a grain or grass but full of a gluten to protect itself), a plant toxin appearing in different forms with different names but doing the same thing to our intestines -- stripping the cilia and leading us to have digestion and malabsorption issues. ALL oats (even the ones labelled "gluten free") are the worst because they are full of avenin (oat gluten); the label is accurate because the wheat version (from cross-contamination) is called gluten, not the oat version.

Our intestines should look like a shag rug on the inside, not a smooth water hose. But as colorectal exams show, we are no longer equipped to absorb nutrients. All humans are harmed by any amount of gluten (gliaden, avenin, etc.), but we're used to it.

Monsanto (Bayer Inc.) and others have manufactured new higher-gluten forms of grains. That makes food production more convenient, addictive, and harmful. We all want spongy, chewy, moist breadlike products, full of protein (the cause of gluten's harm) and lots of starch, which is quickly converted into sugar by the body.

Youngevity Founder Dr. Joel Wallach (doc)
Dr. Joel Wallach (criticalhealthnews.com) states that nothing is more widespread and harmful than the glutens (a plant lectin), killing countless people every year but doing so slowly by malabsorption, malnutrition, and the inability to replenish the micronutrients needed for vibrant living. Deficiencies caused by eating glutens cause many diseases, and supplementing won't help if we are still being exposed to gluten (hidden everywhere or in obvious sources) because our cilia has not been allowed to grow back. Macronutrients like calories come in, but not the trace minerals and vitamins from healthy foods and supplements. The soil is depleted, so even the best most varied (organic, seasonal, local, fresh, healthy) diet will not help restore the 65 to 90 vital nutrients we need if gluten is still in our diet.