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£37.00
Inability to properly digest gluten and/or sensitivities to gluten-containing foods is becoming very prevalent in America today.
Gluten is a type of protein found in grains such as wheat, rye and barley. Though gluten isn’t present in other grains such as corn and quinoa, production processes often cross-contaminate those grains with gluten. In addition, gluten is often used as a food processing agent, leading to contamination of otherwise gluten-free products.
Gluten intolerance is different than celiac disease, which is the disorder that’s diagnosed when someone has a true allergy to gluten. Celiac is actually believed to be a rare disease, affecting about 1 percent or less of adults, though many more experience some level of gluten intolerance/sensitivity. Symptoms of gluten intolerance can include: digestive symptoms (i.e. abdominal pain, cramping, bloating); “Brain fog” and headaches; mood changes; low energy; skin issues; and much more.
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