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The researchers in the Mayo Clinic journal article studied 309 men and women between January 1, 2000, and October 21, 2014, with an average age of just over 46. All had been tested and newly diagnosed with celiac.
Several micronutrients were… [read]
Is “gluten free” a fad? No, it’s going to be a thing for as long as we are producing wheat and bread the way we’re doing it. A lot has changed in the bread industry – it’s not just one… [read]
We’ve all met one. The person loudly proclaiming that gluten-sensitivity isn’t a real thing and that all those hipsters paying a ridiculous amount of money for their special gluten free products need to sit down, shut up, and have a… [read]
Gluten, found in many staple foods, is a substance that gives elasticity to dough. Until recently, a strict gluten-free diet was only of interest to people with celiac disease, an autoimmune disease in which proteins from grains (such as wheat,… [read]
If you have celiac disease, gluten will damage your body. Even a tiny crouton will set off a chain reaction causing your immune system to go into defensive mode and start damaging the small intestine. According to Holly Strawbridge of… [read]
Although wheat is a staple food in the human diet, gluten proteins are associated with three well-known pathologies that affect a significant portion of the human population: gluten allergy, non-celiac gluten sensitivity, and celiac disease. More and more people are… [read]
Gluten is the common protein molecule found in wheat, barley, rye, kamut, and spelt. Gluten is a sticky, storage protein that binds to the small intestinal wall where it often causes digestive and immune system disorders. The most common condition… [read]
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