Archive for May, 2018

When Your Body Goes Against the Grain: Celiac Disease & Gluten Sensitivity

How did gluten, a naturally-occurring protein found in wheat, barley and rye – sources of nutrition for people over thousands of years, become so unhealthy?

Many scientists attribute the increase in Celiac Disease (CD) and non-Celiac Gluten Sensitivity (GS) to alternations in wheat’s biological structure, the result of modern farming and bread-making practices and the chemicals used today. The result: wheat crops that are biochemically different from the virgin wheat ...