I have been listening to the autoimmune summit. Here is the low down. The type of gluten found in Wheat, Rye and Barley, is indigestible to humans. So even if you do not feel a sensitivity response to eating these things, the gluten cannot be digested, and that is not ideal for you.
If you are not sure if you are sensitive, here is a list of the symptoms of being sensitive or intolerant to this type of Gluten protein molecule:
Sores in the corner of the mouth
Alternating Diarrhea and constipation
Auto Immune diseases
Joint or muscle pain
Gluten Free Kale Chips
We all know that stopping eating something is way to hardcore for most people, especially when you don’t feel awful when you eat gluten products. My recommendation, start introducing a range of other healthy options into your diet so that there is no need, or space to eat bread, pasta, etc. as part of your daily routine. If you are eating a chickpea salad for lunch, you are not going to eat a sandwich – easy peasy.
PS. I can test for Gluten and other sensitivities in a Kinesiology session and have had great success in curing them. Still, I recommend to my clients to stay away from gluten, but for those times when it feels unavoidable to have the piece of bread, it no longer causes discomfort for them.
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