Right on the Money Article: Modern Wheat a “perfect, chronic poison,” Doctor says:

(CBS News) Modern wheat is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist who has published a book all about the world’s most popular grain.

Watch Davis’ full interview in the video HERE

Davis said that the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s,” he said on “CBS This Morning.” “This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat – and dropping substantial weight.

“If three people lost eight pounds, big deal,” he said. “But we’re seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day.”

To avoid these wheat-oriented products, Davis suggests eating “real food,” such as avocados, olives, olive oil, meats, and vegetables. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

“It’s really a wheat issue.”

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.

“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That’s the logic of nutrition, it’s a deeply flawed logic. What if I take it to the next level, and we say, ‘Let’s eliminate all grains,’ what happens then?

“That’s when you see, not improvements in health, that’s when you see transformations in health.”


Exciting New Paleo Dishes!

Our chefs have been working hard testing and developing new menu items and we are so excited to announce a few new dishes, now available in the store!

We have two new side dishes: a Bacon & Basil Twice Baked Sweet Potato and a Paleo Sweet Potato, Cauliflower Rice. Also available this week, a New Orleans’ style, Paleo Jambalaya with sausage and chicken breast.

In addition, we have loaded the September and October Weekly Meal Plans — which include lots of new dishes that our chef’s are introducing for Breakfast, Lunch and Dinner, in the October Meal Plans! Please check out our Weekly Meal Plans for more information.


Lastly, please remember to submit your food reviews through the store — for a chance to win a $25 Cross Cuisines Gift Certificate.

We Love This Recipe!

Paleo Grilled Peach recipe shared from the Paleo Diet Lifestyle cookbook:

Grilled peaches with Prosciutto and Basil recipe

It serves 4, as a side or snack and it is YUMMY!


  • 3 ripe peaches, halved and pitted;
  • 6-8 slices good quality prosciutto;
  • 1 cup balsamic vinegar;
  • 1 tbsp honey, optional;
  • 8-10 basil leaves;
  • 2 tbsp coconut oil or clarified butter, melted;
  • Sea salt and freshly ground black pepper to taste;


  1. In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When in beings to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
  2. Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.

Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.


Cross Cuisines

Cross Cuisines: Pete’s Beef Jerky!

In every marriage there is division of labor and mine is no exception.

Over the past 30 years, my husband Peter has been the master of our backyard grill and has had a particular passion for cooking smoked foods. So when I launched Cross Cuisines and included beef jerky on the menu, I didn’t have to look far to find the right man for the job. Pete is all about the details—he researched beef jerky on the Web and in cookbooks and talked to family and friends in search of the perfect recipe.

After a few weeks of tweaking and tinkering, he’s come up with a jerky recipe that’s big on taste and packed with protein, but low in calories and sodium. Unlike commercial jerky that can pack up to 600 mg of salt into a single serving and can be high in fat, Pete’s jerky has only trace amounts of sea salt and 70 calories per 1 oz. serving. It’s also incredibly lean because he uses grass-fed top round beef and then hand-trims off the fat before marinating it overnight and then grinding it. Once ground, Pete adds his special blend of seasonings (sorry, that’s classified information) and pounds it into a jerky gun, which cranks out tender, delicious jerky strips. From there, the strips are placed in a commercial dehydrator for seven to 10 hours.

“I knew our little home dehydrator was never going to be big enough,” Pete says. “Beef jerky is the biggest snack on the Paleo Diet so I needed something that could handle the volume.”

The dehydrator is taking up valuable counter space, but it’s a sacrifice I’m willing to make. Beef jerky is the ideal Paleo snack because it’s packed with protein, is digested quickly and has a low glycemic index that keeps your blood sugar level steady.

I tell people it’s the best thing that every happened to me because it’s helped me stick to the Paleo Diet, snacking that curbs my appetite with none of the guilt.

Our jerky comes two ways: Pete’s Jerky, $5:50 for 2 ounces or our Jerky Snack Pack, $4.99 per bag featuring jerky, nuts, dried cranberries and cherries.

If you want to try some of our yummy jerky or just have any inquiries Contact us and we will be happy to help!

Cross Cuisines Plantain Chips to the Rescue!

Every diet can present its challenges and Paleo is no different.

One of things people miss most when they give up snacks, such as potato or tortilla   chips, is the CRUNCH that comes when biting into them AND I have solved that problem!!!

Plantain chips! Best part is, they are available on the Cross Cuisine menu!

Served with my homemade guacamole and salsa and fried in healthy red palm oil, they are not only satisfying, but also legal on the Paleo Diet. In fact, they provide the crunch people need to stay on the diet. The reason I use red palm oil is simple: it is a traditional fat that has been part of people’s diets for at least 5,000 years. Derived from the fruit of the oil palm tree, it is a rich dark red and recognized around the world for its nutritional and healing properties.

Here are some of the benefits of red palm oil:

*Supplies fatty acids essential for proper growth and development.

*Provides an array of vitamins, including vitamins A and E, antioxidants, and other phytonutrients vital to good health.

*Packed with carotenes such as beta-carotene and lycopene.

*Although high in saturated fats, studies have shown that red palm oil protects against heart disease and helps maintain proper blood pressure.

*Some studies suggest that it protects against neurological degeneration, osteoporosis, asthma, cataracts, and arthritis and liver disease.

So the next time you’re planning a party or just watching a movie at home, remember to get a bowl of plantain chips. Snacking, without the guilt, is always a good time!

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