Gluten is a collection of proteins found in:
- Wheat
- Wheat Cousins (Spelt & Kumut)
- Rye
- Triticale (a wheat-rye hybrid)
- Barley
- Oats
- An endless variety of processed foods
Of all these grains, wheat is the most challenging, largely because it contains the most gluten.
Food manufacturers, especially bakers, love gluten and have a high regard for the types of wheat that contain the most gluten, since it causes bread to rise and puff up magnificently.
What you may not realise, however, is that gluten can cause many people’s health to nose-dive – often in particularly dangerous ways.
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My dad recently started a gluten free diet and has never been healthier. Avoiding wheat is by far the hardest part of this diet.