Gluten, gliadin or wheat?

A significant number of autoimmune diseases (examples include, arthritis, lupus, celiac and cancer) are food-induced. This discovery, which has been known since the 1970s, verifies the fact that certain foods can trigger an immune reaction and an auto-immune process, whereby the immune system begins to attack itself. In this scenario, gluten is a major culprit food for many people – not just Celiac sufferers. Today, one can hardly investigate health topics without discovering gluten-free recommendations as the solution to many conditions.

What some people and doctors may not fully understand yet is that gluten is only one of the thousands of proteins found in wheat, barley, rye, etc., and is found in ALL grains. This discovery warrants serious investigation, especially if you’ve gone ‘gluten-free’ and still feel sick; there’s no such thing as a gluten-free grain.

Blood tests for gluten-sensitivity are misleading.

Gliadin is the main type of gluten found in wheat, and is the only gluten protein that is currently measured in mainstream medicine. What about the other gluten proteins? Some researchers have shown there are forty glutens more toxic than gliadin for gluten-sensitive people. Because conventional lab tests only measure anti-gliadin antibodies, others may be wreaking havoc in our bodies.

What some people and doctors may not fully understand yet is that gluten is only one of the thousands of proteins found in wheat, barley, rye, etc., and is found in ALL grains. This discovery warrants serious investigation, especially if you’ve gone ‘gluten-free’ and still feel sick; there’s no such thing as a gluten-free grain.

Gluten allergy, sensitivity, intolerance or Celiac?

There are 4 gluten-related designations: Gluten allergy denotes an allergy to gluten and produces a typical allergic response. Gluten intolerance is the inability to digest gluten, and gluten sensitivity is a combination of allergy and intolerance. Celiac is an autoimmune disease produced from the damage created by gluten in susceptible individuals (those genetically predisposed to gluten sensitivity).

Gluten Free Report

Why does gluten-free weight loss work?
A gluten-free diet is a way of eating that allows the small intestine to recover from damage due to gluten, and makes it easier for vital nutrients to be absorbed.
Report addresses:
Gluten allergy, sensitivity, intolerance or celiac?
THE BIG GLUTEN-FREE SECRET
Blood tests for gluten-sensitivity are misleading
Why gluten allergy? Paleo-Nutrition vs. Modern Day Eating
Gluten-free lifestyle
Transitioning Strategy
Program Gluten-Free: Sample Diet Menu
Four Day Rotation Diet

Click below to purchase 20-page report.

gluten-free-report-cover