is it thats so
bad about wheat? Why Do People React To Gluten?
both a wonderful and harmful tool, depending on who is using it.
Essentially Gluten lives up to its name, used as a binding, thickening
agent or "Glue" In many forms, it can be found in sauces, baking,
makeup, conditioners, moisturizers, shampoos, sausages, graves, washing
products, candy, chocolate... and so the list goes on.
In Wheat Thats So Allergenic?
Basically it is a reaction to Gliadin a
gluten protein in wheat
(similar to a protein found in barley and rye).With Exposure to gliadin
the transglutaminase tissue modifies the protein, and this causes the
immune system to react and become inflamed... meaning an upset body,
and interference with nutrient absorption... no wonder we get to sick
when we react!
This condition has several other names, including: cœliac
(with ligature, c(o)eliac sprue, non-tropical
sprue, gluten enteropathy or gluten-sensitive
enteropathy, and gluten intolerance.
This Reaction Better
One person who covers this topic
exceptionally well is Dr Rodney Ford,
who specialized in allergies. (He diagnose my gluten intolerance and
really knows what he is talking about.) Recently he recorded this
interview about the important of blood testing in identifying gluten
allergies, its really interesting and I recommend anyone to listen to
He also wrote these books, which have been an amazing
resource for me
learning to be gluten free, getting started with cooking, what to eat
when you are out, how to cook gluten free can be a nightmare, so I
found these books great!
To Learn More About Dr Gluten's Books or Buy Them Online.
Copyright GlutenFreeKiwi.com 2010. All rights
information presented on this site is of the general nature and not
meant to replace that of a professional. Always check labels and ask if
food, products and medication are gluten free. Due to the nature of
businesses, restaurants and cafes changing ownership and staff we can
not guarantee the gluten free status of any products or locations on