These days, it’s pretty easy to find alternatives for starchy carbs like bread, pastas, and rice. Unfortunately, not all alternatives (yep, not even the gluten-free ones!) are created equal. In fact, many of these “healthier” varieties actually contain the same amount of dangerous lectins as their doughy, wheat-based cousins.
And the result is – you guessed it – many of us are still consuming tons of lectins, even after going gluten-free. So that «healthy diet» could actually be about as dangerous for your health as bread, rice, or pasta… so what should you do?
In this video, Dr. Gundry breaks down the different ways that you can substitute your favorite breads, pastas and even rice dishes, without sabotaging your wellness.