The simplest things containing some wheat or grain component can set off a barrage of re-exposure symptoms in those of us who have been wheat- and grain-free. A bit of wheat flour or cornmeal can, for example, result in a day’s worth of bloating and diarrhea, joint pain for days or weeks, and appetite stimulation for several days. If you have or had an autoimmune or neurological condition that receded with wheat/grain elimination, the symptoms of your condition can return and persist for weeks to months. For these reasons, once wheat- and grain-free, your best policy is to stay wheat- and grain-free.
Much of the Wheat Belly message therefore focuses on how to go about staying clear of such dietary poisons, products of the seeds of grasses that never should have had a role in the human diet in the first place.
So here is a recipe for a simple Taco Seasoning taken from the Wheat Belly 30-Minute Cookbook. It is embarrassingly simple but can serve you well if you are trying to make a spicy Mexican dish and do not want to chance a pre-mixed package off supermarket shelves. Thankfully, nearly all single spices are just that: single spices, and don’t have fillers or other adulterants, so you can create your own spice/seasoning mixes with them.
Taco Seasoning Mix
Makes 1/2 cup
3 tablespoons chili powder
1 1/2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons garlic powder
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
In small bowl, combine the chili powder, onion powder, paprika, garlic powder, red pepper, cumin, and oregano. Store in an airtight container.