Latest from Deeks

Easter Paleo Fish - Deeks Breadcrumbs...

Paleo Easter - Chicken Snitzel with Deeks Grain Free Breadcrumbs Not a fish lover? Crispy Easter alternative with this delicious recipe idea. Chicken Schnitzel with chunky avocado salsa is bound to send anyone's taste buds crazy. Grain and gluten free, preservative free, dairy free and nut free....

Why Avoid Grains?  Modern grains aren’t the same as they used to be a few hundred to even 50 years ago.  ...

Grains have changed in the last 60 years. In the 1960s agronomists developed new cultivars of the different grains to increase yield per acre. ...

Traditional preparations of grains help with digestion. If you must eat grains like wheat, Spelt, rye, oats, rice corn, etc, try looking for sourdough or sprouted grain varieties.  ...

Why are there so many Allergies to Grains and to Wheat Especially? And the grains we consume in Australia aren’t the same as the grains eaten in other countries … especially when it comes to wheat.  ...

The occurrence of microorganisms such as bacteria in our gastrointestinal tract is sparse in our mouth and stomach, and almost non-existent in our small intestine. However bacteria is luxuriant in the lower bowel (colon) where they live in huge populations and most assist the health of the body....

Lectins are a very diverse class of sugar-binding protein chemicals that are found in all forms of life—animals, plants, and microorganisms, including humans. Both plants and animals evolved to use these chemicals. Plants evolved them for defense while animals evolved them for cell-to-cell ...

Nutrient uptake through the enterocyte cells, along with that through the gap junctions is regulated by chemicals called proteases. More than 20 proteases are known to affect permeability for nutrition uptake. Proteases can be secreted by the body cells (e.g., pancreatic proteases) to assist...

Inside the colon live hundreds of species of commensal bacteria which create for our bodies K2 vitamin and some of the B-vitamins (biotin, vitamin B12, folic acid, and thiamine), that we cannot get from cooked foods—and indeed we cook most of our foods. These friendly bacteria also recycle...