Did you know that in the United States, more than half of the population is sensitive to gluten?
Gluten is a protein that occurs naturally in various grains: wheat, rye, barley, spelled, small spelled, kamut, and oats. But it is also found in all industrial and processed wheat-based products: breads, cakes, pizzas, pies, etc.
Gluten intolerance is sometimes silent and invisible in blood tests.
In the worst case, we can have celiac disease, which affects 1 in 10 people sensitive to gluten: stomach aches, gas and diarrhea, headaches, tingling, fatigue, muscle aches.
In the long term, gluten protein in people with celiac disease can increase the risk of osteoporosis, infertility, and certain types of cancer. This is one of the reasons people should have a gluten-free diet for life.
If we want to limit this risk of damage to our intestines and even other organs,
The time is NOW to fix it.
Gluten-free products have increased by 16% in our supermarkets, but beware, many of them are being replaced by bad fats or sugars.
That is why I recommend reading the labels they deal with well and always opting for the most natural products. Know that there is no gluten in fruits and vegetables as well as in seeds such as brown rice, buckwheat, quinoa INTERESTING TRUTH!
Choose more fruits, vegetables and natural gluten-free grains like quinoa, brown rice, among others.