Gluten free in not just a “trend” or a “fad”. It is a serious health issue which causes inflammation in the mind and body by eating wheat and wheat by-products. Gluten is a protein found in foods processed from wheat and related grains (barley and rye). Gluten is the “glue” or “net” that holds starch together and gives it its elasticity (i.e. bread, pasta, flour)—the wheat we eat today is not the wheat of our ancestors. Most of today’s wheat is genetically modified and has 3 times the gluten, which may lead to inflammation.
If you experience chronic exhaustion, bloating and intestinal pain, gas, constipation, diarrhea, mental fog, joint aches and pains, just to name a few symptoms, YOU could be gluten intolerant or gluten sensitive. It has been estimated that as much as 30% of the U.S. population is gluten sensitive, whereas others may be totally intolerant with Celiac Disease and yet most are unaware.
This eBook highlights gluten, where gluten is found, what is gluten, signs of gluten sensitivity, and recipes that will help you incorporate a gluten free regimen for better health.