Toxic Foods on a Gluten Free Diet

And we’re gonna talk about toxic foods on a gluten-free diet and toxic food number one the biggest number one toxic food on a gluten-free diet and people forget about this one unfortunately and I’m gonna talk about why is sugar now this should really be a no-brainer and probably those of you listening or like wow you know really did he just type in sugar and put sugar on the screen and the answer is absolutely did and there are several reasons why many of you don’t realize how sugar can be hidden in food sugar can be hidden in a lot of different ways and if you’re not careful and cautious about reading your your label then you can run into this problem sugar you understand that sugars been linked to pretty much every known chronic degenerative disease that there is so if you’re struggling with gluten related illness and you’re you’re taking all the aches and pains and and you’re going through all the the diet changes but you’re still pumping sugar in through processed food you are gonna have minimal recovery now there are very few guarantees in life but this is one of them if you eat sugar you will pay a price there will be a consequence to pay sugar feeds yeast sugar feeds and allows for bacterial overgrowth in the intestine sugar is a known it’s known to suppress the immune system that’s why it’s linked to cancer sugars known to cause cardiovascular inflammation sugar has to be processed in high quantities by your liver if you over consume sugar what’s gonna happen in your bloodstream understand just like if you pour sugar on your floor it’s sticky right you track that sugar through your house it makes everything sticky and gross think about your bloodstream as your house okay cuz it’s your temple it’s inside of you if you’re pounding the processed sugar your Bloods gonna get sticky it’s gonna become thicker the viscosity is gonna be harder your hearts gonna have to work more to pump the same quantity of blood around but something happens with sugar that very few people discuss and it’s a process called glycation so if you haven’t heard of the process of glycation glycation is when sugar basically coats the proteins in your bloodstream think of it as it wraps around the different proteins in your bloodstream the albumins the globulin the hormones many of your hormones are made from protein men stas fur on women estrogen progesterone etc think of the sugar like hating your proteins what that does is it makes them sticky and it changes their shape it changes their structure and there’s a universal law of biochemistry and that’s the law of structure equals function so the shape of something will dictate how it functions so if you’re over consuming sugar creating location to your hormones and proteins you’re going to alter the nature of the way they work and you’re gonna have four outcomes this is this is very very clearly demonstrated in in what’s known as Alzheimer’s disease or dementia which is now being called type 3 diabetes where the plaquing that’s occurring in the brain is actually a type of protein it’s a normal type of protein but when the plaquing from the sugar occurs or when the sugar glycation occurs – this protein it creates something called beta amyloid and those proteins deposit in brain tissue and neurological tissue rendering it less functional so your nerves can’t communicate to each other you can’t access your memory banks as well but this same process occurs on more levels than just than just in the brain it can occur anywhere in the body so that elevation and glycation in that in essence the sticking sticky factor if you will of sugar the creation of adherence or stickiness in the blood stream altering the structure and shape and changing the nature of your proteins your neurotransmitters in your hormones can be a very very big problem so Jennifer the sugar solution by Sarah her our best book ever thanks for chiming in Jennifer although I’m gonna disagree the best book ever and I’m highly opinionated here there’s no grain no pain but again it’s my show so I can say that Emma’s chiming in and I’m going to tie it I’m gonna answer this question what about sugar from fruits and veggies in overabundance yeah even even excessive sugar from fruits you can overdo fruit very hard to overdo sugar from veggies but fruits not hard to do it all I’ve had I’ve had people who became diabetic over oat mass consumption of fruit I’ve seen a number of Fernet Aryans who were in her horrible deplorable shape because they were over consuming they were vastly over consuming show again we’d get sugar from fruit not that that’s not a damnation to all sugar from fruit it’s just saying you can overdo anything the law of toxicity is that anything in high enough quantities can become toxic and you can overdo fruit so if you’re if you’re thinking about okay well what’s enough or how much is too much when it comes to fruit I generally with people who have sugar problems they come to see me we start them out with three servings of fruit a day no more than that so a serving size is about a half cup so that’s a good place to think about starting with in that process but good question Emma thanks for chiming in let’s see here we’ve got dawn from Brooklyn New York and Carolyn from Northern Ireland and Linda from North Carolina and Heidi from Nebraska welcome tonight ladies and gentlemen so again sugar being one of the biggest let’s talk about some of the hidden names of sugar sugar goes by many names aside from fructose and glucose we’ve got terms that are sometimes put on food labels that are misleading one of them is maltodextrin maltodextrin is sugar another one is dextran another one is dextrose another one is treacle sometimes we’ll see the term sucanat sucA n80 which is a form of cane sugar sometimes you’ll even see organic sugar and a lot of people see the word organic and then they just skip the next word because they think oh it’s organic it must be good for you so they’ve trained their mind to skip the falling word look organic sugars not healthy now just because it doesn’t have the pesticide doesn’t make it more healthy it makes it less detrimental in the sense that there’s less poison because you know at least you’re not getting the glyphosate or the genetic manipulation but you’re still getting the sugar and understand that you know sugar in its and its processed form is not a good thing it’s not a good thing to consume even though our society has made it socially acceptable and and our society has actually demonized people that say sugar is bad for you listen to a huge extent if you’ve ever had a conversation with a family member and they looked at you like you had you know 12 horns coming your head because you’re not wanting to consume sugar and they’re like you’re depriving yourself or you’re depriving your children you’re not depriving yourself of anything other than poor health and that’s a good thing to deprive yourself of we don’t want for health so you don’t think I’m sugar elimination as a deprivation of your social and your and your lifestyle think of it as a deprivation of poor health which is you know what we’re struggling to try to make sure we’re struggling for sanity in an in an insane world so keep that in mind when you’re thinking about justifying sugar when somebody’s trying to justify sugar to you okay let’s talk about the second food let’s go ahead and jump right into that the second food that is toxic for people with gluten sensitivity most of the time is dairy and there are a number of reasons why I’m going to post a link to some research for you because this this is one of those areas you know if you don’t have this dial then if you’re consuming a ton of darian and you’re struggling on your gluten-free diet there are a lot of reasons why it’s you know technically it’s not that there E contains gluten it’s that dairy in so many different ways can damage people dairy the casing and dairy has been shown to mimic gluten most of the dairy and I’m gonna put this up in the feed here let me just do that real quick let’s see here you’re gonna get a link in the feed but but there’s bait beta casein Morphin 7 which is the type of casein protein that can stimulate the immune system and trigger autoimmune diseases like type 1 diabetes there’s the meat glue that’s used to treat the dairy that when you treat dairy with tissue with something called microbial transglutaminase which is a an enzyme and industrial lens on it converts the dairy and makes it look more like gluten so you understand that’s part of that as well that meat we’ll continue to drink milk or eat cheese or do butter or even ghee and they’re like hey it’s perfectly safe and it’s perfectly fine because it’s grass-fed no you’ve got to realize that even the grass-fed stuff can become detrimental or can be detrimental when you’re trying to overcome illness after years of gluten induced injury so those are just some of the reasons there are other reasons why dairy can be detrimental and and some of it has to do with the hormones in the milk itself and in the way we do industrialized farming so if it has to do with the way we feed the cows a lot of your dairy cows are fed genetically modified grains so the grains that are full of pesticide the grains that are full of you know the grains that are full of the potential for glyphosate and there and and and the the nature of the chemistry of the dairy from those cows is actually quite different the fact the fat constituency is different chemical makeup is a little bit different so you don’t really want to jump on that dairy wagon thinking that you’re gonna pull a live recovery or our quick recovery because from in my experience in the last 17 years in the clinic is that people that go gluten-free that continue to use dairy continue to struggle and don’t understand why so this is why it makes the top 5 on the toxic foods on a gluten-free diet that people continue to consume so again dairy big big problems so here’s a question I’m gonna jump in on this when Maxine is asking how reliable are blood tests for food sensitivities depends on though on the blood test itself Maxine this is a great question so some blood tests only I’m gonna give you some idea of food what food sensitivities are so when we talk about food allergies there are different ways we can be allergic to a food because we make in essence we make different kinds of antibodies so we make I GE IgA IgM IgG IgE these are different kinds of antibodies that we produce in response to an allergen and when most doctors run allergy tests food sensitivity tests excuse me they only either measure one IgE or two IgG and and just running one or two of these types of immunoglobulin tests is very accurate in the sense that you’re going to miss a lot you’re going to get a lot of false negatives because you’re not testing the other antibodies but your body can also react to food due to other kinds of immune reactions once called an immune complex response another is called a t-cell response directly so so it depends on the type of test the food food allergy tests are extremely reliable if you’re doing the right one and you’re doing them comprehensively enough now a lot of these ones that you pick up on the internet or you buy on the internet look these are measuring IgG only and they’re very look they’re highly inaccurate and and when you put them under double-blind scrutiny that you can I’ve done a lot of double blinding in my in my clinic where we take the same person’s blood and we put it under two different names when we send it to the same lab on the same day and we get back a result it’s up to 30% different that’s highly inaccurate so you know some of these labs you know I look at it as you get what you pay for because running food sensitivity testing is expensive and it’s costly because it requires a person to be lifetime in the lab to do the analysis and if you don’t have that if that if the company doesn’t have that setup then you can get a lot of false information back or at least a lot of misleading information back so I know that doesn’t answer your question 100% but the food sensitivity testing can be very reliable but you need to have a doctors oaring the right kind of testing and doing enough of a comprehensive from different types of testing that he has a full picture or she has a full picture of what it is that you need to be avoiding good questions so caramel coloring yeah it’s a stay away from I mean caramel coloring can be a problem a lot of times it’s derived from corn which let’s just dive right into that because that’s food number three on on the toxic food list of on the gluten-free diet now those of you who are new to the show and you don’t maybe you don’t know this yet if you haven’t read no grain no pain its my best-selling book you can pick it up at any major bookstore in the world or in the u.s. specifically it’s it’s you know it’s been published in multiple languages and you can also pick it up on Amazon we talked about corn a lot in the book so I’m not going to belabor this to a great great degree but corn has a form of gluten it’s not alpha gliadin which is what most doctors think gluten as it’s a form it’s a different form of gluten that has been shown to cause high levels of inflammation in people with gluten sensitivity regardless of the fact of whether or not the the the package says gluten free so think of it from this perspective there’s no such thing as lutein free corn there such thing as alpha gliadin free corn but there’s no such thing as gluten free corn and understand that food labeling laws when they’re calling something gluten free they’re really only referring to alpha gliadin which is one type of gluten protein only there are today there are hundreds if not over a thousand forms of different types of gluten found in the grains altogether so like if we look at a study that was published in 2010 out of out of I think it was out of Australia dr. Anderson and his group discovered 400 different new gluten proteins and 40 of them 40 of them were more toxic than the original gluten alpha gliadin discovered in 1952 so corn is on the top of the list because for several reasons one many people react to the genetic manipulated version of corn many people react to the glyphosate but many of the gluten sensitive individuals if you’re truly gluten sensitive you’re going to react to the gluten in corn so you’ve got to get that dialed in so you want to learn more about this topic go to gluten free society org gluten free society org and subscribe to the newsletter there will be a box it’s there and you can put your name and email in and do that and we’ll send you lots of data to back this up lots of research studies lots of information I’ll send you what’s called a gluten free survival kit so if you’re new to this again if you’re hearing this for the first time we can get you moved in the right direction get you educated so you can start feeling better instead of having such a toxic reaction and not equating it to the food because a lot what happens to a lot of people is they’re celiac their diagnosis of celiac disease and they’ve been told avoid wheat barley and rye and then it’s okay to eat oats and corn and all the other grains and so they’re eating all this cornbread and corn based product and some that what happens to them is they end up developing a new autoimmune disease they developing something like dermatomyositis or Hashimoto’s thyroiditis or non-alcoholic fatty liver disease from autoimmune hepatitis and they get these diagnoses that are also autoimmune diagnosis and their doctors never ever tell them that it’s linked to their diet that it’s linked to the other forms of gluten that they’re consuming as well so they just instead of getting a new diet change or being updated on what lutein actually means their beings their immune systems are being suppressed with multiple types of medications and steroids and other things and the long-term consequence of that is never pretty because the long-term use of steroids and the long-term use of a lot of your of your immune suppressing medications that are given to autoimmune patients either lead to cancers or they lead to bone loss and vitamin and mineral deficiency long term or they contribute to other forms of autoimmune disease so again corn makes the list it’s big big big on the list so if the again if this is the first time you’re hearing this you need to go to gluten free society down org subscribe to the newsletter or pick up a copy of no grain no pain it’s not just another book about gluten sensitivity it’s so much more than that and if you haven’t read it I highly encourage you to do so you’ll get so much more out of our Monday evenings together if you have that as a background premise so ok man that questions are flying in I talk about corn and the questions always flying people start freaking out on me because they didn’t know that so I’m glad I brought it up again tonight because you you absolutely want to understand that corn is something you need to get out of your diet if you’ve been diagnosed with gluten sensitivity let’s see here and and understand to that the only somebody’s asking this question so I’m gonna answer it in the feed you know the only way you truly diagnose Wootton sensitivity remember gluten sensitivity is not the same thing as celiac disease everybody with celiac disease is gluten sensitive but not everybody with gluten sensitivity will develop celiac disease celiac disease is not a disease and the only way you really can truly recognize whether or not you have a need to go gluten-free is genetic testing so the question that popped up a minute ago is is is you know you know genetic testing where can you get that done I’m gonna put a link in here where you can get genetic testing for gluten Vivat II done into the feed so there it is you’ve got it it’s popping up now for those of you who are asking that question that’s where you can do it and you don’t need a doctor order to get that test done it’s a it’s an easy cheek swab and that it takes the DNA off of your buccal mucosa off of your cheek cells and analyzes you for the gluten sensitive gene patterns and if you’re positive you know you can take corrective action let’s see here yeah so somebody’s asking that the next fundamental thing right which is the next thought process that comes up is okay sugar was at the top of the list and now you just said corn so what about corn sugar well there you have it so a lot of manufacturers are now moving toward fructose from corn like high-fructose corn syrup or or concentrated fructose from corn derived from corn in answers absolutely right don’t eat that it’s garbage it’s poison it will kill you it may not kill you today and it may not kill you tomorrow but over time it is going to strip away your health piece at a time until you’ve got nothing left so keep that stuff out of your body it’s not good for you even if you don’t have gluten sensitivity now I’m gonna chime in here because somebody’s saying just stay away from carbs that’s not true Jennifer and I and I don’t say that pick on you but I say it for clarity it isn’t carbs that are evil just like it’s not fat that’s evil you know we went on this whole low-fat no-fat thing you know back in the 80s and in early 90s and fat was never evil or bad for people it was the wrong kind of fat and and it’s the same thing for carbs and I’m warning you all because the ketogenic diet is becoming highly popularized and so many people are just avoiding carbs altogether understand that we need carbs fats and proteins we need all three imbalances really the best what for most people they feel so much better staying away from carbs not because they’re they have a problem with carbs per se but because they’ve been eating so many carbs for so many years they’ve become carbohydrate toxic so keeping them out of the diet for a few months they feel remarkably better and and and so they think all carbs are bad and I want I want anyone who’s following a ketogenic diet pay attention to that because you may not need to stay on the ketogenic diet in that and definitely now that that’s not to say that some people don’t thrive on a ketogenic diet you know the culture that thrives the most on a ketogenic style diet are the Inuits these are you know Alaskan Eskimo people whose diet whose native diet is about 90 percent fat so but they have you know thousands and thousands of years of genetic upbringing with that diet whereas if you’re you know the traditional American mutt right I called American bukka’s were Shutter were such a hybrid of different cultures here in the US it may not be the best diet for you to stay on indefinitely you might have benefits short-term but not necessarily need to stay on it for the rest of your life so again just for clarity’s sake let’s see so corn we were talking about corn so I want to get to get to the next one which is the next toxic high on the list and these are high on the list of the toxic foods on a gluten-free diet predominantly because they’re the foods that most people on a gluten-free diet gravitate toward the most and jam in the most and so rice is the next on the list and the reason why rice is on this list aside from the fact that rice does contain a form of gluten in it then this may again be new news to many of you listening rice contains a form of gluten in called or Zanon and it is and can be quite toxic to many people with gluten sensitivity but rice can also contain high levels of cadmium and high levels of arsenic and some some breeds of rice have been shown to contain high levels of lead so again if you’re using it’s it’s the people that go gluten-free and so now they’re buying the gluten-free cake mix and the gluten-free brownie mix and the gluten-free bread and the pasta and the cereal and it’s all rice based and they’re getting this mass quantity of process rice this is a problem for several reasons one the gluten in the rice to the heavy metals in the rice three you’re still over carbon you could still be over consuming way too many carbs from the rice and that’s driving up your blood sugar levels you know a lot of people ask me what about the Orientals what about the Chinese they eat a lot of rice yes they do and they have some of the highest diabetes rates in the world so you know we don’t want to use them as example for health that’s somewhat of a mythical thing now questions coming in so what can we eat lol though it’s a great question Kate and thank you for chiming in and tuning in to the show tonight you can eat fruits you can eat vegetables you can eat nuts you can eat meats of multiple varieties if you actually count how many different species of fruits vegetables nuts and meats that you can consume there over 300 so there’s no shortage of items most of you who are think are thinking what can I eat haven’t really thought about what you are eating if you think about most people today eat less than 10 things they’ve just restructured them through their diet and they just eat them in different form shapes or morphisms so think about that for example if you’re eating a lot of the gluten-free crackers and the gluten-free cookies and the gluten-free baked goods you’re eating the same grains you’re eating corn and you’re eating rice repetitively over and over and over again just with different flavoring agents different processed additives and different preservatives put into it and you and you’re thinking that that’s variety but in reality that’s sameness you’re eating the same thing predominantly in your diet where if you start expanding into what are the different seasonal of seasonal seasonally available produce items that I could consume if I really started diving in more into this fruits and vegetables if I really started to expand my meat outside of just the realm of chicken most people need tons of chicken but or they’re scared of beef so they don’t eat beef or they never eat wild game they’re not eating duck or quail or pheasant or deer or venison or elk or all these other options that are out there there’s tons of options it’s just now a matter of Education getting it dialed in finding things that you like eating and consuming foods that you enjoy because food can still be enjoyable and foods can still be fun and we can sure still share food and love at the same time but we’ve got to have a realistic expectation of what our food should be so again good question so I thought I would chime in on that because you know so many people have that same question I mean it’s just it’s you know it’s just it’s one of those things and you just got to get it dialed in Manek questions are flying there’s no way we’re going to get to them the nine folks I hate it when that happens but uh at any rate let’s dive into the next one this next one is kind of shock everybody probably paying attention to this I mean and I she’s red no gray no pain I’m gonna I’m gonna classify this ant this this next one which is raw vegetables now many of you’re probably saying okay he just tell us we get e vegetables now I saying raw vegetables I want you to understand something these are the toxic foods on a gluten-free diet and in raw vegetables are not necessarily toxic I want to be very very clear they only make the list because so many people with gluten sensitivity struggle with raw vegetables because they’ve been eating gluten so long by the time they get a diagnosis their GI tracts are completely in disarray they don’t produce adequate digestive enzymes their brush borders and their villi have been eroded so they’re not producing the enzymes necessary to break down or degrade raw vegetables so when they’re eating them they don’t feel well they have a lot of continued problems I know I see you guys chiming in raw veggies question mark you know exclamation point right no raw vegetables now that doesn’t mean that raw vegetables are unhealthy it just means typically when a person it gets to the point where they’re going lutein free and they start learning about raw and this and raw that and there’s all this they start trying raw vegetables and their guts they bloat and they have a lot of digestive problems not because the raw vegetables are necessarily toxic to their system but because their system their GI tracts are in such disarray that they don’t have the capacity to break them down and digest them so very important delineation it’s not that raw vegetables are necessarily toxic it’s that raw vegetables can continue to create challenges to an already broken digestive tract so what do we do we can still eat vegetables but you want to make sure you’re cooking them well this is one of those times where you hear the raw veggie movement and they’re all talking about raw is better raw is better because it you know cooking destroys nutrients no cooking does not necessarily destroy all nutrients it’s kind of one of those myths since at cooking certain foods actually allows you to get better nutrition out of them in some of the examples they are cooking cruciferous vegetables cooking cauliflower broccoli cabbage brussels sprouts cooking these can make it so much easier and can make it can allow you the ability to eat them without it again without it creating a lot of the gas in the bloating and the distension if you’ve heard the term fodmap before fo d fo d m AP or FODMAPs this is an acronym and it basically it’s there are a number of different carbohydrates that are found in raw vegetables that can be very difficult for many people to digest and they’re classified as FODMAPs fruit though LOL ago die mono and polysaccharides are with the anavrin M stands for and so these FODMAPs can be hard but once your gut starts healing you know you can you can start gravitating backward to the raw veggies again to some of them being raw so again a lot of you struggle if you’re consuming a lot of raw vegetables you struggle with continued persistent digestive problems so I want you to keep that in mind because raw doesn’t mean better and sometimes it’s better to cook them sometimes better to steam them down and make them and break the bonds and break those bonds and the food so that they’re easier for your digestive tract to assimilate the nutrition and to get at that nutrition because again when your guts broken it’s really harder it can be really hard to to get into the to the raw vegetables and really properly break them down and assimilate them and get the nutrients from them so you know again it I want to be very very clear raw vegetables are not necessarily horrible a bad for a person but it for a lot of people they create a lot of problems and the reason they create a lot of problems is because the guts and disarray already so now that I’ve probably thrown a bunch of you into disarray I can tell by a lot of the commentary that’s coming through I’m gonna dive into some of these questions before we wrap it up tonight let’s see here somebody’s asking can we live on potatoes and I wouldn’t recommend it to high-carbohydrate you if you live on potatoes you’re gonna spike your blood sugar and you’re gonna go into major insulin problems and diabetic problems let’s see here what about pseudo grains Jennifer’s asking grains like quinoa buckwheat amaranth don’t recommend them and quinoa particularly there was a study published in 2012 on the proteins in quinoa that and in what they found is that three of the proteins in chemo actually looked so much like gluten that people with gluten sensitivity were actually having inflammatory reactions to quinoa remember the reason and if you guys want a master list of kind of what foods to avoid you can pick that up at gluten-free Society org that’s there it’s free it’s for you too it’s for you to read print it out put it on your refrigerator it’ll help you out quite a bit a lot again a lot of people gravitate toward these pseudo grains or pseudo cereals and they continue to struggle one for cross contamination because forty-one percent of these products are cross contaminated meaning they’re contaminated with enough wheat barley and rye that they create a problem but they can also some of them can also mimic the gluten found in the grains so they can be problematic so again I don’t recommend them especially when you’re just embarking on this gluten-free line of thought or process or diet and and and you’re already struggling with health issues you don’t you don’t want to get restrictive with your diet and not have the outcomes of the restriction because then you’ll just get frustrated and cheat and so many people end up there let’s see here let let’s go down to some of these questions so here’s here’s one Donna’s just saying yeah I agree with Kim I eat certain veggies and get sick too and that’s just that’s just you know confirmation for those of you who are listening I’m not saying that all veggies are bad or that all raw veggies are bad I’m just kind of trying to give you pause for caution so that you’re paying attention because the number one rule is pay attention to what you eat and how it makes you feel Organic corn what is my feeling about organic corn I have no feelings toward no I honestly organic corn it’s bad news does it matter that it’s organic understand it’s a lot of a lot of you maybe haven’t heard this history on grain but there’s a disease state called pellagra pellagra was caused in the nineteen 1900s pellagra was killing about eight thousand people a year and one of the reasons why is because because pellagra is basically a disease of vitamin b3 niacin vitamin b3 deficiency and we learned about it because of corn in essence organic corn corn grown without pesticides was killing eight thousand people a year from pellagra because corn is very very low nutrient density it’s a very very poor source of nutrition and that’s what actually one of the reasons why the United States has food fortification laws if you ever look at corn starch or corn flour you’ll notice on the back they always fortify it you’ll see it’s fortified with niacin ni a CIN that’s vitamin b3 it’s because it’s illegal to sell corn unless it’s been fortified with niacin so what is my feeling about organic corn it’s not better it’s not healthier and in the sense of gluten or in the sense of being a nutritious or valuable food it’s only better in the sense that it doesn’t contain the pesticides or it doesn’t have the genetic manipulation features Don’s asking what is the best I’m going to assume you mean best diet to follow for a person with hypothyroidism look best place to start get no grain no pain and follow chapter 7 in chapter 8 all the dietary rules are laid out there specifically for autoimmune hypothyroidism you problems so again Kate’s asking as a celiac what do I actually have to avoid Kate go to gluten free society dot-org there’s a there’s a tab down in the middle of the page it says foods to avoid click that link and open that page and those are all the lists of things you should be avoiding the list of all the different food and food items that you should be avoiding here’s another example of again of raw vegetables making someone sick celiac and I have been getting sick after eating lettuce cabbage leafy greens so again just to show you guys it’s not it’s not me just making stuff up to be inflammatory and to make you have to alter your diet I just want you to be aware of the potential possibility that raw vegetables can flare you up and again I won’t do it to all of you it’s not necessarily across the board 100% everyone but many people struggle with raw vegetables because of the damage from celiac disease so you’ve just got to keep that in mind ok let’s go up a scale here

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