Inability to properly digest gluten and/or sensitivities to gluten-containing foods is becoming very prevalent in America today.

Gluten is a type of protein found in grains such as wheat, rye and barley.  Though gluten isn’t present in other grains such as corn and quinoa, production processes often cross-contaminate those grains with gluten. In addition, gluten is often used as a food processing agent, leading to contamination of otherwise gluten-free products.

Gluten intolerance is different than celiac disease, which is the disorder that’s diagnosed when someone has a true allergy to gluten.  Celiac is actually believed to be a rare disease, affecting about 1 percent or less of adults, though many more experience some level of gluten intolerance/sensitivity.  Symptoms of gluten intolerance can include: digestive symptoms (i.e. abdominal pain, cramping, bloating); “Brain fog” and headaches; mood changes; low energy; skin issues; and much more.