What is GLUTEN?
It is a series of proteins found in many different grains.
What’s so bad about GLUTEN?
Grains today are a lot different from grains of the past. Many are hybrid forms and/or go through chemical processing denaturing the grains. These reasons may play into the wheat/gluten sensitivity and celiac disease that is growing more and more every day.
Why are people so sensitive to GLUTEN?
Poor eating habits that lead to digestive issues can result in a lack of ability to properly digest the proteins in gluten and other grains. Over time, the villi (little finger like extensions in the small intestines) can become damaged from chronic poor digestion resulting in malnourishment and leaky gut syndrome.
What are GLUTEN-Containing Grains?
- SEMOLINA
- BARLEY
- COUSCOUS
- TRITICALE
- DURUM
- RYE
- EINKORN
- WHEAT BRAN
- KAMUT
- WHEAT GERM
- SPELT
- WHEAT STARCH
- MALT
- BULGUR
What are some GLUTEN-FREE flours?
- ARROWROOT
- MONTINA
- BUCKWHEAT
- PEA
- CORN
- POTATOES
- GARFAVA
- RICE
- FLAX
- SOY
- LENTILS
- TAPIOCA
- MILLET
- TEFF
Higher protein and fiber GLUTEN-FREE flours:
- AMARANTH
- QUINOA
- SEEDS
- SORGHUM
- BEANS
- NUTS
Why is GLUTEN used in so many products?
It helps baking products to rise and helps items stick together.
What illnesses are associated with GLUTEN sensitivity?
- ADD/ADHD
- Autism
- Autoimmune Disorders
- Asthma
- Cancer
- Crohn’s Disease
- Learning Disabilities
- Chronic Liver Disease(including primary biliary cirrhosis)
- Depression
- Seizures
- Irritable bowel syndrome
- Infertility
- Iron Deficiency/Anemia
- Gastro esophageal reflux
- Graves’ disease
- Hashimoto’s disease
- Headaches
- Insulin-dependent diabetes
- Migraines
- Obesity
- Osteoporosis
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