Gluten Sensitivity

Gluten is a protein molecule that can be found in wheat, barley, rye, and the grains. Most breads you come across will likely have gluten in them. Consequently, most nuts, seeds, meats, eggs, dairy, fruit, and vegetables are gluten-free. To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy or Celiac’s disease (an autoimmune condition) have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million. More than 18 million Americans are currently suffering from some form of gluten sensitivity which has been linked in recent years to serious GI conditions such as Leaky Gut since gluten has been found to negatively impact the lining of the gut, even in those who do not have celiac disease. Unfortunately, most conventionally trained GI doctors do not administer the correct testing for gluten sensitivity because it is not part of their training. This is why so many suffering from GI-gluten related issues are simply told that “they are fine” after receiving endoscopies that do not test for food sensitivities or for causes of serious inflammation. Beyond a general gluten sensitivities that some individuals have, conventionally raised glutenous grains are an issues for everyone because they can cause havoc on your digestive system. Almost of these crops (and most non-organic crops in general) are sprayed with a dangerous herbicide called Roundup. This contains glyphosate which is very harmful when ingested. High levels of glyphosate in your diet are linked to a number of disorders and illness including leaky gut and cancer. If you must eat gluten consider organic options to avoid glyphosate.