From Experience Life
Gluten troubles were once thought to be a problem primarily for those with celiac disease. But recent research indicates that gluten-related disorders extend to a far broader population, and affect far more than the digestive system.
As scientists chip away at the mountain of health problems caused by the modern American diet, a troubling finding is emerging. Gluten, present in our most popular grains, is being linked not only to celiac disease, an autoimmune disorder affecting one out of 100 Americans, but also to non-celiac gluten intolerance, which afflicts many millions more.
Read more about the effect of gluten by clicking here. Click to page two for 9 gluten-free grains.
Aside from its presence in breads and pastas, gluten weasels its way into a surprising variety of ingredients and products, including:
Textured vegetable protein
Next: 9 Gluten-Free Grains
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