What's the Best Time to Introduce Children to Gluten?

Wow, I've never seen anything that contraindicates extended breast feeding, until now. Interesting.

I am a mother of two. I breastfed my daughter for 24 months. I gave her no grains for almost the first 6 months but did give her rice cereal at 8 weeks. I was on a low carb diet at the time and did not give her much carbs in the form of grains maybe oatmeal. She was diagnosed celiac at 10 years old! This research is saying the later you introduce gluten the higher the risk is!

After having listened to an entire week of speakers at the Gluten Summit this month, I'm beginning to think that we shouldn't be eating any grains at all, or very, very little. A vast majority of Americans suffer from Candida/yeast in their body to one extent or another. I am one of those people. Mine is systemic, and I've had yeast for 30 years. I've tried every trick that I know of to eradicate it, including going on a gluten free diet five years ago (I'm gluten intolerant) as well as soy and cow dairy free as well as pretty much kicking most of the sugar out of the house (didn't go cold turkey, though. Drat). Nothing worked. I am currently doing an intensive elimination diet--NO GRAINS, NO SUGAR. It s*cks. Basically, it's the Paleo diet. I didn't want to have to get to this point of severe deprivation, but my daughter now has many, many signs of having systemic Candida at the age of 13. It's time to finally--and hopefully completely--nip this invader in the bud. Candida/yeast feed off sugar, and grains become sugar for the body when they break down. Add in the ungodly amount of sugar we American intake every year (about 154 lbs/person/year--and if you don't ingest that much yourself, then someone else is eating/drinking your portion for you), and you have a very ripe atmosphere for the little critters to grow and give you lots and lots of health problems. I know. I am one of them. So is my daughter. Getting back to au naturel as much as possible is what is needed to have good health. Humans have been around for many, many hundreds of thousands of years and have done just fine with the food they foraged; grains have only been harvested and eaten during the last 10,000 years. Within the last 50 years, wheat has been changed so much that it's nothing like the grains our ancestors ate. And other grains have protective mechanisms in them to help the grains/grasses keep themselves safe from predators; we eat them, and then ingest these toxins they produce. Those toxins build up over time. And sugar ::shudder:: look up Dr. Lustig on YouTube and watch his lectures as to what sugar really does to your body. It's not pretty.