After watching Fat, Sick and Nearly Dead I watched another documentary that Netflix thought I would also like. The documentary Foodmatters examines how the food we eat can help or hurt our health. Nutritionists, naturopaths, doctors, and journalists weigh in on topics organic food, food safety, raw foodism, and nutritional therapy. This documentary brings in a lot of theories and ideas from specialists of all sorts. What stood out the most while watching this documentary was a comment made about eating too much cooked food. The comment alleges that eating a diet that consists mostly of cooked foods will cause your body to react to the food as if it is a toxin in the body. The specialist explains that our diets would ideally consist of at least 50% raw food items. I’m sure that wouldn’t hurt any. It would defiantly cut out a lot of processed foods which I am certain are not as healthy as fresh produce and nuts. Anways while watching this documentary I kept thinking about this whole gluten intollerance deal. I have done research and found claims that people with celiac react to gluten as if it is a toxin in their body. “Celiac Disease (CD) is a lifelong inherited autoimmune condition affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed,” Celiac Disease Foundation.
The documentary makes a point that the unhealthy American diet is all a plot to get doctors rich.