Why Gluten Free?
Gluten is a protein found in all forms of wheat, rye, barley and oats (in America). More and more people are discovering an intolerance to gluten, wheat allergies or even allergies from all gluten consumption. Although new, research indicates a growing prevalence of people possessing this lifelong digestive disorder called celiac illness – a condition with which gluten consumption damages the small intestine by interfering with the absorption of nutrients. Benefits of a gluten free diet include, among other things, reduced early onset of osteoporosis, as well as less cases of depression, fatigue, unexplained anemia, infertility, irritable bowel syndrome, vitamin deficiencies, skin rashes and abdominal pain. Celiac illness is now known as the world’s most common genetic condition.
