Allergies And Marketing. (How do they go together?)

I am a writer and a member of a group of Christian authors (John 3:16 Marketing Network).  We help each other market our books. I hate marketing!…it is my least favorite part of being an author. I’ve often said that I have an allergic reaction to marketing–no business gene. And speaking of allergies…after my MS attack back in 1995, we discovered (the hard way) that I had become gluten intolerant. What could marketing and allergies have in common? Read on.

My husband has been researching flours and grains (since we both really like bread, all things made with it, and I am an awesome baker!) He discovered that the wheat supply in the U.S. is so totally messed with that it has very little nutritional value. The reason they tinkered with it was the desire to produce a greater yield per acre so there would be more available on the market and more to export. Money, money, money! Then they also needed to make sure it would arrive at market in good shape. And, they were very successful. The marketing enhancements were successful. There is an abundance of wheat (in this country at least); it arrives at the market or the mill in good shape, and produces a beautiful loaf of bread. Celebrate the success of science, right? One problem. The more tinkering, the less nutritional value! Hmmm. That kind of backfired.

Beginning about 1960, selective breeding and modern production methods gradually increased wheat yields by about threefold,” Davis says. “Unfortunately, this famous Green Revolution is accompanied by an almost-unknown side effect of decreasing mineral concentrations in wheat. Measured declines in the range of 20 to 50 percent have been documented in modern wheats for magnesium, zinc, copper, iron, selenium, phosphorus and sulfur, and they probably apply to other minerals as well. They presumably affect the health of people everywhere in the world, because inadequate intakes of many of these minerals are well-documented both in developed and developing countries.”

Some of today’s varieties also have half as much protein as earlier varieties, Davis says, while old wheat varieties often have substantially higher amounts of valuable phytochemicals. Although some modern commercial flours are high in total protein, they do not necessarily contain the specific proteins important for good bread. Read  more: http://www.motherearthnews.com/real-food/homemade-whole-grain-bread-zmrz12djzmar.aspx#ixzz3PxTMclmg

No wonder it gave me a belly ache!

As I was taking all this in it dawned on me–the enhancements to marketing are causing my allergic reaction. All the extra “stuff” that an author must engage in…from tours to social media. It is stimulation overload and it causes a shutdown … kind of like throwing a circuit breaker.

I wonder what the business equivalent to gluten free is. Is there a way I can desensitize myself to marketing or should I go cold turkey and swear off entirely–hide out in my writer’s cave? And how would one do that exactly and be able to remain a writer? And if I did that who would/could read what I wrote? Sigh.

What do you readers do when you experience stimulation overload? Any ideas out there?

Shedding a little light…Carol A. Brown

Author of The Mystery of Spiritual Sensitivity and Highly Sensitive.