Sensitivity to wheat continues to grow at an alarming rate. If you walk into any grocery store today, invariably you will find products that are gluten free and a fairly common degree of knowledge concerning these products from the store owner. It has been suggested that eliminating wheat from the [...]Read more ›
Post Tagged with: "gluten intolerance symptoms"
Everyone gets an achy gut once and awhile, but if you get an achy or bloated stomach when eating crackers, pasta, breads, bagels, beer, pizza, flour tortillas or anything else similar to these, then you may be gluten intolerant. Gluten is a protein found in wheat that gives dough its [...]Read more ›
Celiac disease is the damage in the small intestine in which those who have this disease cannot tolerate protein in wheat, barley, rye and gluten. This is because it has been found out that they are sensitive to such yet we can find that in everyday products like vitamins and [...]Read more ›
I’ve recently been observing the term “gluten free diet plan plan” all round the web nowadays and decided a brief review was necessary to decide if we must take this seriously. I’ve been feeling a bit fatigued and been obtaining blood-shot eyes a little lately following a big meal and [...]Read more ›
Gluten intolerance has seemingly increased in popularity over the last decade or so. More and more people are experimenting with gluten free diets as a way to avoid all of this, but it has to make you wonder, why the sudden increase? It’d be one thing if the spike was [...]Read more ›
As medical diagnostic techniques become more and more sophisticated, we are learning about a number of food allergies. Although shellfish allergies and lactose intolerance are two fairly well-known dietary issues, doctors are now able to recognize some people’s inability to safely consume the widespread food dye, red 40, as well [...]Read more ›
More and more you will notice gluten-free products on your grocer’s shelves, from wheat-free breads and pastas made with alternative grains such as oats, barley, rice and rye, to creative alternatives to your favorite traditionally wheat-based baked goods. The reason behind this trend is two-fold: scientists and doctors are beginning [...]Read more ›